Italian Chopped Salad
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Italian Chopped Salad combines all the best antipasto flavors into every forkful. Crisp romaine and bitter radicchio are chopped fine and tossed with salty ribbons of salami, creamy mozzarella cubes, briny olives, tangy pepperoncini, and juicy tomatoes that burst when you bite into them. Every forkful is loaded… crunchy, savory, sharp, fresh, and unapologetically bold. And that punchy red wine vinaigrette? It clings to every chopped edge, soaking into the lettuce and coating the meats like it was meant to be there.
WHY YOU’LL LOVE CHOPPED ITALIAN SALAD
- Big, bold Italian deli flavor in every bite
- Chopped small so you get everything on one fork
- Perfect balance of salty, tangy, creamy, and crisp
- Feels restaurant-level but takes 20 minutes
- Holds up beautifully for entertaining
Italian Chopped Salad
Confession… I have a favorite salad. It’s an antipasto salad from my favorite pizza place, and every time I order it, I tell myself I’m going to recreate it at home.
It’s bold. It’s dramatic. It’s piled high with meats and cheese and all the briny, punchy things that make you keep going back for another forkful.
And that’s exactly what inspired this chopped Italian salad recipe.
I didn’t want a quiet salad. I wanted that deli-counter energy. Salty salami. Creamy mozzarella. Sharp red onion.
Pepperoncini that wake everything up. And a vinaigrette that actually stands up to all of it instead of disappearing.
When you chop it small and toss it just right, every bite hits all at once. That’s the goal. Not subtle. Just really, really good.
INGREDIENT NOTES
- Romaine Lettuce: Chop it fine. That’s the whole point of a chopped salad.
- Radicchio: Adds a slight bitterness that balances the salty meats.
- Salami & Pepperoni: Use good-quality deli cuts, and ask for them thinly sliced.
- Fresh Mozzarella: Creamy and mild to balance the sharper ingredients.
- Pepperoncini Slices: Adjustable heat and tang. Add more to match your comfort level.
- Black Olives & Artichoke Hearts: For a briny, savory punch.
- Red Wine Vinegar: Gives the dressing its signature sharpness.
VARIATIONS
Lighter Protein: Swap the deli meats for sliced grilled chicken.
Cheese Swap: Use cubed provolone for sharper flavor.
Kalamata Olives: Add a deeper, brinier olive profile to chopped Italian salad.
Iceberg Mix: Replace radicchio with iceberg lettuce for extra crunch.
Pasta Salad Style: Toss with cooked, cooled pasta for a heartier version.
Antipasto Loaded: Add roasted red peppers and marinated mushrooms.
SERVING SUGGESTIONS
- Serve alongside our Cheesy Skillet Gnocchi Recipe.
- Pair Italian chopped salad with mini meatloaf cups.
- Add to a charcuterie-style dinner spread.
- Serve with garlic knots for full Italian deli vibes.
- Make it the main dish with extra protein, cooked rotini, or cheesy tortellini.
ITALIAN CHOPPED SALAD RECIPE FAQ
Sort of. Chop the lettuce, veggies, cheese, and deli meats but store them in separate containers in the fridge. You can mix the dressing in a mason jar and shake before serving. When you’re ready to eat, assemble and toss with the dressing.
Chopped Italian salad is best eaten within 1 day. Undressed, it’ll keep for 2-3 days in the fridge.
Yes. Either iceberg lettuce or red cabbage works well in its place.
Add a small pinch of sugar to round it, then taste again and keep adjusting as needed. Sometimes a pinch more salt or an extra squeeze of lemon is the fix!
The secret to a good chopped salad is uniformity, and this Italian chopped salad recipe is no different.
When ingredients are cut small and evenly, the dressing distributes more effectively and every bite tastes balanced. Larger pieces separate on the fork. Smaller pieces blend.
The vinaigrette also needs enough acidity to stand up to cured meats and cheese. That’s why the red wine vinegar and lemon both matter… they brighten without overpowering.
And don’t overdress. Start with less, toss, then add more as needed. Balance is everything here.
DONNA’S PRO TIPS
- Chop everything small and uniform. Balance is key to the best bite.
- Toss with dressing gradually. You may not need it all!
- Let the salad sit for 5 minutes before serving to absorb flavor.
- Use high-quality deli meats for the best flavor.
- Add basil at the end to keep it fresh. It will start to wilt the longer it soaks in the dressing.
- Taste and adjust salt last. The meats add saltiness, so you don’t need much.
TOOLS NEEDED
- Large Mixing Bowl: Plenty of room to toss Italian chopped salad properly.
- Sharp Chef’s Knife: For clean, even chopping of lettuce, veggies, and cheese.
- Cutting Board: Something stable and spacious.
- Whisk: For emulsifying the dressing.
- Salad Tongs: A gentle but thorough way to toss salad.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Big Italian deli flavor
- Chop small for perfect bites
- Bold, tangy vinaigrette
- Salty meats + creamy cheese = balance
- Great for entertaining
- Dress just before serving
- Not a boring salad
Italian Chopped Salad
Ingredients
FOR THE SALAD
- 1 large head romaine lettuce, finely chopped (about 6 cups)
- 1/2 small head radicchio, thinly shredded (about ¾ to 1 cup)
- 5 ounces grape tomatoes, halved (about 1 cup)
- 1 medium cucumber, diced (about 1 cup)
- 6 ounces salami, pepperoni, or a combination, thinly sliced
- 1/2 small red onion, thinly sliced (about ½ cup)
- 4 ounces fresh mozzarella, cut into cubes (about 1 cup)
- 1/2 cup artichoke hearts, drained and diced
- 1/2 cup black olives, sliced
- 1/4 to 1/2 cup pepperoncini slices
- 1/4 cup fresh basil, sliced into ribbons
- 1/4 cup shredded Parmesan cheese, optional
FOR THE ITALIAN VINAIGRETTE
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced (about 1 teaspoon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- MAKE DRESSING: In a small bowl, whisk together ½ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 clove minced garlic, ½ teaspoon kosher salt, and ½ teaspoon fresh ground black pepper until emulsified. Taste and adjust seasoning if needed.
- COMBINE SALAD: In a large mixing bowl, add the chopped romaine, radicchio, grape tomatoes, cucumber, sliced deli meats, red onion, mozzarella, artichoke hearts, black olives, pepperoncini, and fresh basil.
- DRESS: Drizzle about ¾ of the dressing over the salad and toss gently with salad tongs until evenly coated. Add more dressing as desired.
- SERVE: Sprinkle with shredded Parmesan cheese if using and serve immediately.
Donna’s Notes
Swap radicchio for iceberg or red cabbage.
Use Kalamata olives instead of black olives.
Use provolone instead of mozzarella.
Add grilled chicken instead of deli meats for a lighter option.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
