Italian Chopped Salad

4.84 from 6 votes

Italian Chopped Salad with crunchy vegetables, salami, cheese, and beans, and tossed with easy homemade Italian dressing. Ready in 20 minutes!

Prep Time20

Total Time20

Course: Salad

Cuisine: Italian

Diet: Gluten Free

Servings:

Calories: 422kcal

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.
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.
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: Dressing can be made 1 week in advance and kept covered in the refrigerator. 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.
Dressing shortcut: If you prefer to buy your favorite salad dressing from the store instead, you will need a total of 1 cup.
Dry lettuce thoroughly: Nothing ruins a good salad quicker than soggy lettuce. Use a salad spinner or pat dry with a paper towel before assembling the salad.