Dinner

Italian Chopped Salad Recipe

Name: Italian Chopped Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 head romaine lettuce (roughly chopped); 1 cup chopped radicchio lettuce; 8 ounces fresh mozzarella (cut into 1/4-inch cubes); 4 ounces dry Italian salami (cut into matchsticks); 1 (15-ounce) can chickpeas (rinsed and drained); 1 (2.25 ounce) can sliced black olives (rinsed and drained); 1 yellow bell pepper (diced); 1/2 English cucumber (diced); 6 pepperoncini (sliced); 1 cup halved grape tomatoes; 1/3 cup chopped red onion; 1/2 cup shaved Parmesan; 1/2 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 1 clove garlic (grated); 3/4 teaspoon dried oregano; 1/8 teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper (to taste)

ByHarper Ellington February 17, 2026February 17, 2026

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Introduction

This Italian Chopped Salad is a vibrant, flavorful mix that combines crisp lettuce, creamy mozzarella, savory salami, and a zesty homemade dressing. Ready in just 25 minutes, it’s perfect for a quick lunch or a fresh side dish for dinner.

A large white plate sits on a white marbled surface, filled with a colorful layered salad. The bottom layer is fresh green lettuce leaves spread out to cover the plate. On top, there are eight distinct sections arranged in a circle: yellow diced bell peppers, whole light brown chickpeas, sliced black olives, halved bright red cherry tomatoes, yellow pepper rings, white cubed cheese, chopped purple radicchio, thin reddish-pink salami strips, and finely diced light purple onions. Around the plate are small bowls with chili flakes and a yellow dressing, a chunk of hard cheese with shards on a small white plate, two glasses of water, a metal peeler, and a clean white plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head romaine lettuce (roughly chopped)
1 cup chopped radicchio lettuce
8 ounces fresh mozzarella (cut into 1/4-inch cubes)
4 ounces dry Italian salami (cut into matchsticks)
1 (15-ounce) can chickpeas (rinsed and drained)
1 (2.25 ounce) can sliced black olives (rinsed and drained)
1 yellow bell pepper (diced)
1/2 English cucumber (diced)
6 pepperoncini (sliced)
1 cup halved grape tomatoes
1/3 cup chopped red onion
1/2 cup shaved Parmesan
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 clove garlic (grated)
3/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper (to taste)

Instructions

Step 1: In a large bowl, combine the romaine and radicchio, then add the mozzarella, salami, chickpeas, black olives, yellow bell pepper, cucumber, pepperoncini, grape tomatoes, and red onion on top.
Step 2: In a medium bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, grated garlic, dried oregano, and crushed red pepper flakes. Season with kosher salt and freshly ground black pepper to taste.
Step 3: Pour the dressing over the salad and gently toss everything together until evenly coated.
Step 4: Sprinkle the shaved Parmesan over the top and serve immediately.

Tips & Variations

For a vegetarian version, omit the salami and add roasted chickpeas or toasted nuts for extra protein and crunch.
Use fresh herbs like basil or parsley to brighten the flavor even more.
Serve with crusty bread to soak up the delicious dressing.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the greens from wilting. When ready to eat, toss the salad again and add fresh Parmesan before serving. Leftovers are best enjoyed cold or at room temperature.

How to Serve

A large white plate with a base layer of leafy green lettuce spread evenly across. On top, there are eight separate layers arranged in sections: bright yellow chopped bell peppers at the top left, round beige chickpeas to the top right, black sliced olives in the middle right, halved red cherry tomatoes below the olives, thin yellow pepper strips below the tomatoes, white cheese cubes at the bottom left, shredded purple radicchio next to the cheese, and thin red meat strips centered between the radicchio and bell peppers. In the center, finely chopped red onions are placed. The plate sits on a white marbled surface, with small bowls of crushed red pepper flakes and yellow dressing near the top, two clear water glasses to the left, and a small plate with shaved cheese and a peeler at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce?

Yes, you can substitute romaine and radicchio with other crisp lettuces like iceberg or green leaf for a similar texture and freshness.

Is this salad suitable for meal prep?

It can be prepped ahead by chopping the veggies and making the dressing in advance. Keep the dressing separate and toss just before serving to maintain crispness.