Italian Chopped Salad Recipe

So, you’ve probably had a chopped salad before. But not this one. This one is different. It’s got that classic Italian vibe—like your nonna made it with love and a little bit of sass. It’s fresh, it’s zesty, and it’s super easy to make. You don’t need to be a chef or have 10 hours to spare. Just a few ingredients and a little time. And trust me, it’s worth it.

Homemade Italian Vinaigrette

First up: the dressing. It’s not just any dressing — it’s the heart of the salad. Think lemony, tangy, and a little zesty. You mix olive oil, lemon juice, red wine vinegar, some chopped garlic, shallot, oregano, salt, and pepper. Whisk it all up, and boom — you’ve got a dressing that’s bold but balanced. No need to overthink it. Just stir it up and let it sit while you prep the rest.

Pickled Vegetables Are the Star

Now, here’s the thing: the pickled peppers (those pepperoncini) are the real MVP. They add that tangy, slightly spicy kick that makes the whole salad pop. If you can’t find them, no worries — you can use some sliced dill pickles instead. But if you can get your hands on those little green peppers, do it. They’re what give this salad that authentic Italian flavor.

Ingredients (Explained Like You’re My BFF)

Let’s break down what goes into this salad. You’ll need:

• Iceberg lettuce : The base. Crisp, refreshing, and holds everything together.
• Radicchio : Adds a bit of bitterness. It’s like the yin to the lettuce’s yang. Not too strong, just enough to keep things interesting.
• Red onion : Thinly sliced. It adds a sharp bite. Don’t skip it — it’s key.
• Cherry tomatoes : Sweet, juicy, and perfect for popping in your mouth.
• Chickpeas : For protein and texture. They’re like the unsung heroes of the salad.
• Mozzarella and provolone : These cheeses are creamy and rich. They melt into the dressing and make everything taste better.
• Pepperoncini : The star. As I said before, they bring the heat and the tang.
• Oregano : Sprinkle it on top for that fresh, herby finish.

Easy Substitutions

If you’re missing something, don’t panic. Swap out the mozzarella for feta if you like. Use any kind of cheese you like. Want it vegetarian? Skip the salami (if it’s in the original recipe). You can also use baby spinach instead of iceberg if you prefer. It’s all about what you like.

How to Make This Recipe

Alright, let’s get cooking. Here’s how it goes:

Step 1: Make the Dressing

Grab a bowl. Add olive oil, lemon juice, vinegar, chopped shallot, garlic, oregano, salt, and pepper. Whisk it up. It should be smooth and ready to go.

Step 2: Prep the Greens

Cut the iceberg lettuce in half, core it, then slice it into strips. Do the same with the radicchio. You want it all nice and even so it mixes well.

Step 3: Toss Everything Together

In a big bowl, add the lettuce, radicchio, cherry tomatoes, chickpeas, mozzarella, provolone, and pepperoncini. Pour the dressing over it. Gently toss everything until it’s coated. Season with a bit more salt and pepper. Sprinkle on extra oregano.

Step 4: Serve It Up

That’s it. Plate it up, maybe with a side of crusty bread or a sandwich. It’s perfect for lunch, dinner, or even a picnic.

Chopped Salad Serving Suggestions

So, you’ve got this killer Italian chopped salad ready to go. Now, how do you serve it? Let’s talk about that.

You can eat it straight out of the bowl — no shame in that. It’s a great lunch or dinner on its own, especially if you’re looking for something light but still full of flavor. But if you want to take it up a notch, here are some ideas:

• With crusty bread : A slice of warm, crusty bread is perfect for soaking up the dressing. You know, like a little dip.
• With pizza or pasta : This salad pairs so well with Italian classics. Think spaghetti, lasagna, or even a big ol’ pepperoni pizza.
• As a side to grilled meats : Grilled chicken, steak, or even burgers? Yep, it goes with that too.
• On a picnic : Toss it in a container, throw in a couple of sandwiches, and you’ve got a whole meal.
• With a glass of wine : If you’re feeling fancy, pair it with a crisp white wine. Or maybe a cold beer. Either way, it’s a solid combo.

And if you’re really feeling adventurous, you can top it with a few slices of grilled eggplant or zucchini. It adds another layer of flavor and texture. Just don’t overdo it — the salad is already pretty awesome as is.

So, whether you’re eating it solo or with a bunch of other stuff, this salad is a total winner. Just make sure to enjoy it with friends or family. That’s what it’s all about, right?

Print Recipe

Italian Chopped Salad Recipe

Author: Kelsey Perez Cooking Method: No-Cook Cuisine: Italian Courses: Salad

Difficulty: Beginner Prep Time 20 mins Total Time 20 mins

Servings: 6 Estimated Cost: $ 9 Calories: 250

Best Season: Summer

Description

A fresh, colorful, and flavorful salad packed with crunch, creaminess, and tang. Perfect for a light meal or side dish.

Ingredients

Servings

For the Lemon Vinaigrette:

• ¹⁄₄ cup extra-virgin olive oil
• 1 ¹⁄₂ tablespoons lemon juice
• 1 tablespoon red wine vinegar
• ¹⁄₂ shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon dried oregano
• ¹⁄₂ teaspoon sea salt
• Freshly ground black pepper

For the Salad:

• 1 small head iceberg lettuce, chopped
• 1 head radicchio, chopped
• ¹⁄₂ small red onion, thinly sliced
• 1 pint cherry tomatoes, halved or quartered
• 1 can chickpeas, rinsed and drained
• 4 ounces fresh pearl mozzarella, drained
• 4 ounces provolone cheese, diced
• 5 pepperoncini, stemmed and sliced
• 1 teaspoon oregano, for garnish
• Sea salt and freshly ground black pepper

Instructions

1. n a small bowl, whisk together olive oil, lemon juice, red wine vinegar, shallot, garlic, oregano, salt, and pepper. Set aside.
2. Cut the iceberg lettuce and radicchio into thin strips. Combine in a large bowl.
3. Add red onion, cherry tomatoes, chickpeas, mozzarella, provolone, and pepperoncini to the bowl.
4. Drizzle the dressing over the salad. Toss gently to coat.
5. Season with additional salt, pepper, and oregano. Serve immediately.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 15g5%

Dietary Fiber 4g16%

Protein 9g18%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Gaby Dalkin’s original recipe includes salami, but this version is vegetarian. Feel free to add it back in if you’d like.
• If you’re prepping ahead, store the dressing separately and toss just before serving.

Keywords: Italian chopped salad, easy salad recipe, fresh salad, homemade vinaigrette, Italian cuisine