Italian Chopped Salad

Let’s be honest, most salads are boring. They’re the thing you eat because you feel like you should, not because you want to. I’ve been there, staring into a bowl of sad lettuce, wishing it was a pizza.

But this Italian Chopped Salad is different. It’s a full-blown meal in a bowl, packed with so much good stuff that you’ll forget you’re even eating a salad. This is the recipe I make for family dinners, potlucks, and lazy weeknights when I want something amazing without a lot of fuss.

This isn’t just another recipe; it’s a formula for a perfect bite, every time.

What You’ll Need

This recipe is all about combining different textures and flavors. Everything works together to create something special. Don’t worry if you don’t have one or two things; I’ll cover swaps later.

Category	Ingredient	Amount
For the Salad	Romaine Lettuce	2 hearts
	Radicchio	1 small head
	Chickpeas	1 (15-ounce) can
	Salami	4 ounces
	Provolone Cheese	4 ounces
	Cherry Tomatoes	1 pint
	Cucumber	1 medium
	Red Onion	½ small
	Pepperoncini	¼ cup
For the Dressing	Olive Oil	½ cup
	Red Wine Vinegar	¼ cup
	Dried Oregano	2 teaspoons
	Dijon Mustard	1 teaspoon
	Garlic	1 clove, minced
	Salt & Pepper	To taste

Tools of the Trade

You don’t need any fancy gadgets for this. A good knife and a big bowl are the most important things here.

• Large mixing bowl
• Sharp chef’s knife
• Cutting board
• Small jar or whisk for dressing
• Can opener

The Main Event: Step-by-Step Instructions

Here’s how we put it all together. The key is in the prep work. Once everything is chopped, it comes together in minutes.

Step 1: Make the dressing first. Combine the olive oil, red wine vinegar, oregano, Dijon mustard, and minced garlic in a small jar. Shake it really well until it’s combined. Let it sit while you make the salad so the flavors can mix.

Step 2: Rinse and drain the chickpeas. Chop the salami and provolone into small, bite-sized cubes. Halve the cherry tomatoes, and dice the cucumber and red onion.

Step 3: Wash and dry your romaine and radicchio really well. Chop them into thin strips. Nobody wants to fight with a giant piece of lettuce.

Step 4: Grab your biggest bowl. Add all the chopped salad ingredients: romaine, radicchio, chickpeas, salami, provolone, tomatoes, cucumber, red onion, and pepperoncini.

Step 5: Give the dressing one last shake and pour about half of it over the salad. Toss everything gently until it’s lightly coated. Add more dressing as needed, and serve right away.

Pro Tips from My Kitchen

I’ve made this salad hundreds of times. Here are a few things I’ve learned that make a big difference.

• Chop Everything Small: The magic of a chopped salad is getting a little bit of everything in each bite. Aim to chop all your ingredients to be about the same size as the chickpeas.
• Don’t Drown It: Always add less dressing than you think you need at first. You can always add more, but you can’t take it away. A well-dressed salad is lightly coated, not swimming.
• Taste Your Dressing: Before you pour it on, dip a piece of lettuce in the dressing and taste it. Does it need more salt? A little more vinegar? Adjust it now.

Swaps and Changes

This salad is very flexible. You can easily change things based on what you have or what you like. Here are some easy ideas.

Ingredient to Swap	Good Substitutions	Notes
Salami	Pepperoni, grilled chicken, prosciutto	For a vegetarian option, use more chickpeas or add white beans.
Provolone	Mozzarella pearls, cubed cheddar	A sharp cheese works great against the tangy dressing.
Chickpeas	Cannellini beans, kidney beans	Any firm bean will work well here.
Romaine	Iceberg lettuce for extra crunch	A sturdy lettuce is best so it doesn’t get soggy.

Make-Ahead & Storage

You can get a head start on this salad easily. Just chop all the vegetables, cheese, and meat and store them in separate containers in the fridge. The dressing can be made up to a week in advance.

When you’re ready to eat, just toss everything together.

If you have leftovers, store them in an airtight container in the fridge. It will be best eaten within a day, as the lettuce will start to get soft. A salad that hasn’t been dressed will last much longer.

FAQs

Q1. Can I make this salad vegetarian?
Ans: Absolutely. Just leave out the salami. To make it more filling, you can add an extra can of chickpeas or some cannellini beans. Cubed tofu would also be a great addition.

Q2. How long does the dressing last?
Ans: The dressing can be stored in a sealed jar in the refrigerator for up to one week. The oil and vinegar might separate, so just give it a good shake before you use it.

Q3. My salad got soggy. What did I do wrong?
Ans: This usually happens for two reasons. You either dressed the salad too early, or your lettuce wasn’t completely dry. Make sure to dry your greens well and only add the dressing right before serving.

Wrapping Up

This Italian Chopped Salad is more than just a recipe; it’s a go-to meal that never disappoints. It’s crunchy, savory, tangy, and satisfying all at once.

Give it a try the next time you need a quick and delicious meal. I’d love to hear how it turns out for you. Leave a comment below and let me know if you made any fun changes