Italian Chopped Salad

Full of delicious vegetables, salami, cheese, and beans, this Italian Chopped Salad is tossed with a flavorful Italian dressing. This cold salad recipe is sure to be a favorite at every meal and get-together you serve it at!

Summer is the perfect time for cold salads, like this tasty Italian pasta salad, Greek salad and simple lettuce salad.

Hi, I’m Dina from SimplyHomeCooked.com, and today, I’m sharing this incredible salad that is a must for summertime! This chopped salad is the perfect cold salad to serve because it has a little bit of everything. The scrumptious combination of savory meats and cheeses with crisp, juicy vegetables, and then the drizzle of dressing made with flavorful herbs is not to be missed.

I love serving this during the warmer months as a side or even as a light meal. It goes great with other salads with similar flavors, like tomato mozzarella salad and chickpea salad. If you’re heading to a picnic or backyard barbecue, then you can prep this Italian chopped salad recipe ahead of time and just assemble and go. If you are osting, serve alongside this grilled lemon rosemary chicken breast. Delicious and easy!

Ingredients for Italian Chopped Salad

• Lettuce: I like the crunch of iceberg lettuce for this salad. But you could mix it with others if you prefer.
• Meat and Beans: Genoa salami and garbanzo beans add lots of flavor and texture to the salad, not to mention some filling protein.
• Cheese: You can cube mozzarella cheese or use these mozzarella pearls that are the perfect size.
• Vegetables: Juicy cherry tomatoes, red onion, English cucumber, and pepperoncini add so much flavor. You can use other varieties of these veggies, but I find these taste the best.
• Dressing: Olive oil, red wine vinegar, honey, Dijon mustard, water, fresh lemon juice, Italian seasoning, and salt make a simple and delicious homemade Italian dressing that can be used for any salads. You can also use store-bought, but this is a breeze and tastes much better!

How to Make Italian Chopped Salad

• Combine dressing ingredients: In a large measuring cup, add the olive oil, red wine vinegar, honey, Dijon mustard, water, fresh lemon juice, Italian seasoning, and salt.
• Whisk the dressing: To fully combine and emulsify the dressing whisk it vigorously. You should have about 1 cup total. Now set it aside.
• Prepare the vegetables and meat: Chop up the lettuce into shreds and slice the salami and pepperoncini. Then cut the cucumber into small wedges or dice it. Half the cherry tomatoes and dice up the onion.
• Assemble the Italian chopped salad: Now place the chopped lettuce into a large serving bowl and arrange the rest of the salad ingredients on top. Then drizzle the dressing over the salad and toss everything together right before serving.

FAQs

What to Serve Chopped Salad With?

• Family dinners: This Italian chopped salad is always a favorite with the family. Lots of variety and it’s great with main courses like these juicy ground turkey burgers.
• Get-togethers: Summer celebrations like picnics, barbecues, and potlucks are a great time to enjoy this cold salad with grilled chicken breast or grilled salmon or even air fryer salmon!
• Pasta nights: You can serve salad with warm pasta or 10 minute spaghetti with tomato sauce, or stick with the cold salad theme and enjoy it alongside Italian pasta salad.

Storing and Making Ahead the Salad

Store: Salad can be stored in an airtight container for about 2 days in the refrigerator. Any longer and the lettuce begins to get soggy.

Make ahead: You can make the dressing a few days in advance and keep it in the fridge in a covered container or mason jar. Separately store the other chopped ingredients for 2-3 days in the fridge, then assemble and dress the salad when you’re ready to serve it.

This Italian Chopped Salad recipe is one of my favorites because it’s delicious, simple, and a crowd-pleaser. I hope you enjoy its amazing flavors, too!

More Tasty Salad Recipes

• Asian salad
• Healthy pasta salad
• Creamy cucumber salad
• Healthy broccoli salad
• Arugula salad

Italian Chopped Salad Recipe {So Easy!}

This flavorful Italian Chopped Salad is full of crisp, juicy vegetables, savory salami and cheese, and homemade dressing. You have to try it!

Print Save Rate

Course: Salad

Cuisine: Italian

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 6

Calories: 422kcal

Author: Olena Osipov

COOKING MODEPrevent your screen from going dark

Ingredients

Salad Ingredients

• 1 large head iceberg lettuce or 2 small
• 15 oz can garbanzo beans (chickpeas)
• 1 cup cherry tomatoes
• 1/4 cup red onion thinly sliced
• 3/4 cup Genoa salami chopped
• 1 cup fresh mozzarella pearls
• 1/4 cup pepperoncini sliced
• 1/2 cup English cucumber chopped

Italian Dressing

• 1/2 cup olive oil extra virgin
• 2 tbsp red wine vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• 4 tbsp water
• 2 tbsp lemon juice
• 1 tsp Italian seasoning
• 1/2 tsp salt

US Customary – Metric

Instructions

• Start off by making the dressing first. Add the olive oil, red wine vinegar, honey, Dijon mustard, water, fresh lemon juice, Italian seasoning, and salt into a large measuring cup.
  
• Then stir vigorously using a small whisk. Once the dressing is well combined, set it aside. Tip: The dressing can be made a few days in advance and kept in the fridge until ready to use. If you prefer to buy your favorite salad dressing from the store instead, you will need a total of 1 cup for this recipe.
  
• Now chop up the lettuce into shreds, and then chop the pepperoncini and salami into slices. The cucumber can be cut into small wedges or diced into small cubes. The cherry tomatoes will only need to be sliced into halves, and the red onion will need to be diced.
  
• Now place the chopped lettuce into a large serving bowl and arrange the rest of the salad ingredients on top.
  
• Then drizzle the dressing over the salad and toss everything together right before serving.

Store: This Italian Chopped Salad can be stored in an airtight container for about 2 days in the refrigerator. Any longer and the lettuce begins to get soggy.

Make ahead: You can make the dressing a few days in advance and keep it in the fridge in a covered container or mason jar. Separately store the other chopped ingredients for 2-3 days in the fridge, then assemble and dress the salad when you're ready to serve it.

Nutrition

Calories: 422kcal | Carbohydrates: 31g | Protein: 14g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 554mg | Potassium: 492mg | Fiber: 7g | Sugar: 12g | Vitamin A: 624IU | Vitamin C: 16mg | Calcium: 126mg | Iron: 3mg

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