I really enjoy this salad because it’s quick to make yet feels fancy and satisfying. Everything is chopped into bite-sized pieces so every forkful bursts with flavor. The combination of salty cheese, tangy dressing, and crunchy veggies makes it crave-worthy. I also like that it’s customizable—I can use whatever greens or cured meats I have on hand, and it’s always a crowd-pleaser at picnics or weeknight dinners.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 cups shredded iceberg or romaine lettuce 1 pint cherry tomatoes, halved 1 (15 ounce) can chickpeas, drained and rinsed 3 ounces salami, sliced 4 ounces fresh mozzarella pearls 1 cup shredded radicchio ½ cup sliced red onion ⅓ cup sliced pepperoncini ⅓ cup shredded parmesan cheese
Zesty Italian Vinaigrette: ⅓ cup olive oil 2 tablespoons apple cider vinegar 2 tablespoons lemon juice 1 teaspoon Italian seasoning (or oregano) ½ teaspoon dijon mustard ¼ teaspoon garlic powder ¼ teaspoon red pepper flakes ¼ teaspoon salt Pinch of black pepper
Directions
I start by adding all of the salad ingredients—lettuce, cherry tomatoes, chickpeas, salami, mozzarella pearls, radicchio, red onion, pepperoncini, and parmesan cheese—into a large mixing bowl.
In a small bowl or jar, I whisk together the vinaigrette ingredients: olive oil, apple cider vinegar, lemon juice, Italian seasoning, dijon mustard, garlic powder, red pepper flakes, salt, and black pepper. I whisk until the dressing is emulsified and slightly thickened.
I drizzle the vinaigrette over the salad and toss everything together until the ingredients are evenly coated. I adjust the amount of dressing depending on how zesty I want it.
I serve it immediately for maximum crunch and flavor.
Servings and Timing
This recipe makes about 4 to 5 servings. It takes only 15 minutes from start to finish, with no cooking required.
Variations
I like swapping the salami for grilled chicken or turkey pepperoni when I want something lighter. Sometimes I add avocado or roasted red peppers for a creamy or smoky touch. For extra crunch, I toss in croutons or toasted pine nuts. If I’m serving a crowd, I double the recipe—it’s always a hit at gatherings.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To keep it fresh, I usually store the dressing separately and toss it with the salad just before serving. Since it’s a cold salad, there’s no need to reheat it—just give it a quick toss and it’s ready to enjoy again.
FAQs
Can I make this salad ahead of time?
Yes, I prepare all the ingredients ahead and store them separately from the dressing. I mix them just before serving for the best texture.
What kind of lettuce works best?
I usually use romaine for its crunch, but iceberg lettuce works great too.
Can I make this vegetarian?
Absolutely. I just skip the salami and add extra chickpeas or roasted vegetables for protein.
What can I substitute for salami?
I sometimes use grilled chicken, turkey slices, or even tuna for a different twist.
Can I use bottled Italian dressing?
Yes, but I prefer the homemade version because it’s fresher and more flavorful.
How can I make this salad dairy-free?
I simply leave out the mozzarella and parmesan or use dairy-free cheese alternatives.
Is this salad good for meal prep?
Yes, as long as I keep the dressing separate until serving to prevent the lettuce from wilting.
What can I serve with this salad?
I love serving it with pasta, grilled steak, or a warm loaf of garlic bread.
Can I add pasta to make it a pasta salad?
Definitely! I sometimes add cooked rotini or penne to make it more filling.
How can I make the dressing creamier?
I whisk in a tablespoon of mayonnaise or Greek yogurt for a creamy version of the vinaigrette.
Conclusion
I love how this Italian chopped salad combines simplicity with incredible flavor. It’s vibrant, satisfying, and comes together in minutes, making it perfect for busy days or casual entertaining. Whether I enjoy it as a main dish or a side, it never fails to bring a burst of freshness and Italian flair to my table.
A vibrant and hearty Italian chopped salad loaded with crisp lettuce, juicy tomatoes, chickpeas, salami, mozzarella pearls, and a zesty homemade vinaigrette. It’s a colorful, flavor-packed salad that works as a light meal or a refreshing side dish.
Ingredients
4 cups shredded iceberg or romaine lettuce
1 pint cherry tomatoes, halved
1 (15 oz) can chickpeas, drained and rinsed
3 oz salami, sliced
4 oz fresh mozzarella pearls
1 cup shredded radicchio
1/2 cup sliced red onion
1/3 cup sliced pepperoncini
1/3 cup shredded Parmesan cheese
Zesty Italian Vinaigrette:
1/3 cup olive oil
2 tbsp apple cider vinegar
2 tbsp lemon juice
1 tsp Italian seasoning (or oregano)
1/2 tsp dijon mustard
1/4 tsp garlic powder
1/4 tsp red pepper flakes
1/4 tsp salt
Pinch of black pepper
Instructions
In a large mixing bowl, combine lettuce, cherry tomatoes, chickpeas, salami, mozzarella pearls, radicchio, red onion, pepperoncini, and Parmesan cheese.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, lemon juice, Italian seasoning, dijon mustard, garlic powder, red pepper flakes, salt, and black pepper until emulsified.
Drizzle the vinaigrette over the salad and toss until evenly coated.
Adjust seasoning to taste and serve immediately for the freshest flavor and crunch.
Notes
Swap salami for grilled chicken, turkey pepperoni, or tuna for a lighter option.
Make it vegetarian by omitting the salami and adding extra chickpeas or roasted vegetables.
Store dressing separately if making ahead to keep lettuce crisp.
Add avocado, roasted red peppers, or croutons for extra texture and flavor.
Turn it into a pasta salad by mixing in cooked rotini or penne.
