Italian Chopped Salad

Italian Chopped Salad is a bold, colorful, and satisfying mix of crisp lettuce, savory meats, creamy cheese, and vibrant veggies all tossed in a zesty Italian dressing. I chop everything into bite-sized pieces so each forkful is perfectly balanced with crunch, salt, and tang. It’s one of my go-to salads when I want something fresh but filling.

Why You’ll Love This Recipe

I love this recipe because it’s loaded with flavor, texture, and color. It’s hearty enough to serve as a main dish and easy to customize with whatever ingredients I have on hand. The homemade Italian dressing ties it all together with just the right balance of tangy and herby. Whether I’m making it for lunch, dinner, or a party, it always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Romaine lettuce or iceberg (chopped)

• Salami or pepperoni (sliced into strips or cubes)

• Diced ham or grilled chicken (optional)

• Cherry tomatoes (halved)

• Cucumber (diced)

• Red onion (thinly sliced)

• Pepperoncini (sliced)

• Black olives or Kalamata olives (sliced)

• Provolone or mozzarella cheese (cubed or shredded)

• Parmesan cheese (shaved or grated)

For the Italian dressing:

• Olive oil

• Red wine vinegar

• Garlic (minced)

• Dijon mustard

• Dried oregano

• Salt and black pepper

• Optional: crushed red pepper flakes or a pinch of sugar

Directions

1. I wash and chop all the salad ingredients and place them in a large mixing bowl.

2. I whisk together olive oil, vinegar, garlic, mustard, oregano, salt, and pepper in a small bowl or shake them in a jar to emulsify.

3. I pour the dressing over the salad just before serving and toss everything well to coat.

4. I top with shaved Parmesan and extra pepperoncini if I like it zesty.

Servings and timing

This recipe serves 4–6.
Prep time: 15 minutes
Total time: 15 minutes

Variations

Sometimes I add chickpeas or cooked pasta to make it heartier. I’ve also used grilled artichokes, roasted red peppers, or sun-dried tomatoes for more Mediterranean flavor. If I want a creamy version, I mix a bit of mayo or Greek yogurt into the dressing. And for low-carb, I skip the pasta and go heavier on the meats and cheeses.

Storage/Reheating

This salad is best eaten fresh once it’s dressed. If I’m making it ahead, I store the chopped ingredients and dressing separately in the fridge for up to 3 days and combine them just before serving. I don’t reheat this salad, but the leftovers can be crisped up with a fresh splash of dressing.

FAQs

Can I make this salad vegetarian?

Yes, I skip the meat and load up on extra cheese, beans, or roasted veggies for a satisfying vegetarian option.

What’s the best lettuce to use?

I like using romaine for crunch or iceberg for a classic chopped salad texture. A mix of both works great too.

Can I use store-bought dressing?

Yes, but I prefer making my own because it’s fresher and easy to adjust. If I use bottled dressing, I go for a high-quality Italian or vinaigrette.

How do I keep the salad from getting soggy?

I keep the dressing separate until just before serving and dry the lettuce well after washing.

Is this salad good for meal prep?

Absolutely. I chop and store all the components in separate containers and assemble right before eating.

Conclusion

Italian Chopped Salad is one of those dishes that’s as vibrant and flavorful as it is easy to make. With its crisp veggies, savory meats, creamy cheeses, and zingy dressing, it’s the perfect salad to serve as a side or a full meal. Whether I’m eating light or looking for something bold and satisfying, this salad always hits the spot.