If you’ve ever wanted to eat an antipasto platter with a fork and feel like a total boss doing it, this chopped salad is your new go-to. It’s got crunch, color, salty bits, juicy bites, and just enough zippy dressing to make you feel like you’re pulling something together even when you’re running on vibes and leftover deli meat.
Let’s be honest—some salads feel like a chore. This one? It’s a full-blown party. The kind where everyone gets along, and no one makes you feel bad for going back for thirds.
Here’s how to make it.
What You’ll Need
This salad is all about contrast and texture. You want crunch, you want creaminess, you want a little bite, and most of all, you want flavor.
Base Greens
| Ingredient | Amount |
|---|---|
| Romaine lettuce | 3 cups, chopped |
| Iceberg lettuce | 3 cups, chopped |
Using both keeps things light but snappy. Iceberg adds that satisfying crunch, and romaine brings a bit more body and nutrients.
The Flavor Stack
| Ingredient | Amount |
|---|---|
| Cherry tomatoes | 1 cup, halved |
| Canned artichoke hearts | 1 cup, chopped |
| Black or green olives | ½ cup, sliced |
| Red onion | ¼ cup, thinly sliced |
| Pepperoncini | ¼ cup, sliced |
You know those bites that make you do a little shoulder shimmy? These are them.
Proteins & Cheese
| Ingredient | Amount |
|---|---|
| Salami | ½ cup, chopped |
| Pepperoni | ½ cup, chopped |
| Provolone cheese | ½ cup, diced |
| Fresh mozzarella balls | 8 oz, halved |
Go with what you have, but if you can do a mix of salty and creamy, you’re in great shape.
Dressing & Freshness
| Ingredient | Amount |
|---|---|
| Italian dressing | ½ cup |
| Fresh basil or parsley | 2 tbsp, chopped |
Store-bought dressing works fine, but if you have time to shake one up at home, go for it.
Tools You’ll Need
- Big mixing bowl (like bigger than you think you need)
- Cutting board + sharp knife
- Salad spinner or clean kitchen towel
- Measuring spoons and cups
- Tongs or salad servers for tossing
If you’re fancy and have a mandoline slicer, feel free to live your best thinly-sliced-veggie life.
Pro Tips
- Dry your lettuce properly
Nobody wants to bite into a soggy pile of wet leaves. Either spin it or gently pat it dry. It makes a huge difference in how well the dressing sticks. - Chop it like you mean it
Keep everything bite-sized and uniform. It’s called a chopped salad for a reason. Oversized chunks just make things awkward. - Toss everything but the greens first
Mixing the bold flavors together before adding the lettuce keeps it from getting weighed down and helps the dressing coat everything evenly. - Dressing goes on at the last second
Yes, you can meal prep the components. But do NOT toss it all together until just before eating or serving unless you’re intentionally going for soggy salad (you do you). - Layer, don’t dump
When building your bowl, layer the greens, then pile your toppings across the top. It makes tossing easier, and it looks way more appetizing.
Substitutions & Variations
There’s no one way to build this salad. Here’s how to swap and still keep the magic:
| Ingredient | Swap With | Notes |
|---|---|---|
| Salami/Pepperoni | Grilled chicken, tofu, or beans | For a lighter or vegetarian option |
| Provolone/Mozzarella | Feta, parmesan shavings, or goat cheese | Different vibe, still tasty |
| Iceberg/Romaine | Arugula, kale, spinach | Change up the greens (but chop small!) |
| Italian Dressing | Lemon vinaigrette, balsamic, red wine vinaigrette | Keep it tangy and herbaceous |
| Olives | Capers or sundried tomatoes | Still gives that salty punch |
If you’re feeding kids or picky eaters, you can also set everything out buffet-style and let them build their own. Interactive dinner = fewer complaints.
Make Ahead Tips
You can absolutely prep this ahead, but here’s how to keep it from going mushy or weird:
- Chop and store all components separately in airtight containers in the fridge.
- Keep meats and cheese together but separate from veggies.
- Add fresh herbs and dressing right before serving.
- If you’re packing it for lunch, line the container with a paper towel to catch excess moisture.
This setup gives you a grab-and-go lunch base for a few days, especially if you keep extra greens washed and ready.
How to Make It (Full Instructions)
- Wash and dry your greens.
Chop your romaine and iceberg into small bite-sized pieces. Set aside in your large salad bowl. - Chop your toppings.
Halve the cherry tomatoes, slice the olives, red onion, and pepperoncini. Chop the artichoke hearts. - Dice the meats and cheese.
Chop the salami, pepperoni, and provolone into similar-sized pieces. Halve the mozzarella balls. - Toss the non-greens together.
In a separate bowl, add all your toppings and meats/cheese. Pour in the Italian dressing and stir to combine. - Add everything to the greens.
Add your dressed topping mix over the lettuce. Add chopped basil or parsley. - Toss just before serving.
Use salad servers or tongs to gently mix. Serve immediately.
Extra Details (because I know you’re curious)
Nutrition (approximate per serving, based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~460 |
| Protein | ~22g |
| Carbs | ~14g |
| Fiber | ~4g |
| Fat | ~35g |
This varies based on your dressing, meat, and cheese choices. If you’re low carb, this is a great fit. Want to up the fiber? Toss in some white beans or chickpeas.
Diet Adaptations
- Keto-Friendly: Stick with full-fat cheeses and meats. No swaps needed.
- Vegetarian: Skip the meat and add chickpeas or roasted mushrooms.
- Dairy-Free: Use dairy-free mozzarella-style cheese or just omit cheese entirely and load up on veggies.
Meal Pairing Suggestions
- Serve with toasted sourdough or garlic bread if you want carbs.
- Want to make it dinner-party cute? Pair with a crisp white wine and grilled chicken skewers.
- It also holds its own as a full lunch or light dinner, no sides needed.
Cooking Time Efficiency
Honestly, if you prep all your chopping at once, you can knock this out in under 15 minutes. Even faster if you buy pre-chopped greens and deli-sliced meats. Assembly line this baby and you’re golden.
Leftovers and Storage
- Undressed Salad: Store in the fridge in an airtight container for 2–3 days.
- Dressed Salad: Eat it within 24 hours. The lettuce will wilt but it’s still good as a wrap filling or sandwich topper.
If you have leftover toppings (meats, cheese, etc.), toss them into eggs the next morning for a seriously tasty omelet.
FAQ
Can I make this for a party?
Totally. It scales beautifully. Just don’t toss with dressing until you’re ready to serve.
Is it safe to prep this a few hours in advance?
Yes, just keep the lettuce and dressing separate until go-time.
What dressing works best?
Classic Italian vinaigrette, preferably one with lots of herbs and a little red wine vinegar. Homemade is ideal, but store-bought can still slap.
Can I make it vegan?
Yes! Just remove the meats and cheese, and sub in more veggies, beans, and a vegan dressing. Still super flavorful.
What’s the best lettuce combo?
I like iceberg + romaine for crunch and structure. You can sub one out, but together, they’re magic.
Wrap Up
This isn’t just a salad. It’s a vibe. It’s crunchy, tangy, salty, satisfying, and the kind of thing you can keep eating without getting bored. Whether it’s for lunch, a potluck, or your Tuesday night “I need something fast and actually good” dinner, this Bold & Zesty Italian Chopped Salad absolutely delivers.
Try it, tweak it, devour it—and let me know how you made it your own in the comments. Questions, swaps, or wild ingredient combos? I want to hear it all.
