Italian Chopped Salad
By Maria Lichty
Published on June 18, 2025
Quick Summary
This colorful Italian Chopped Salad combines crisp lettuce, savory salami, fresh mozzarella, tangy pepperoncini, and a zesty homemade Italian dressing for a perfect balance of textures and tastes. Easy to make and fully customizable, this hearty salad is ideal as a light lunch, side dish, or meal prep favorite.
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Italian Chopped Salad Recipe (Better Than the Restaurant!)
You’ve probably had some version of this Italian Chopped Salad at a restaurant—it’s crisp, tangy, and totally packed with flavor. It’s one of those dishes that feels a little extra, like something you can only get when you’re eating out. But honestly? It’s super easy to make at home. I started making my own version—and now it’s a staple in our house.
What’s so great about it is how fresh and satisfying it is, with crunchy lettuce, savory salami, chickpeas, creamy mozzarella, cucumbers, tomatoes, Parmesan cheese, and a zesty dressing that ties it all together.
It’s simple enough to throw together on a weeknight, but special enough to serve guests without any fuss. Plus, it goes perfectly alongside grilled chicken , baked ziti , chicken parmesan , spaghetti , or even just some crusty bread or garlic bread for a simple, delicious meal.
Whether you’re looking for a quick meal prep idea or something to impress at your next gathering, this loaded salad checks all the boxes. Trust me, once you try it, it’ll quickly become a family favorite like it is in ours.
Key Salad Ingredients
- Romaine and Iceberg Lettuce : This duo creates the ultimate crisp base. Feel free to add in some radicchio too!
- Salami : This cured Italian meat gives the salad its signature deli-style vibe. Cutting them into thin strips or bite-sized cubes makes it easy to enjoy in every forkful.
- Mozzarella cheese : Soft, creamy, and mild! Use fresh mozzarella pearls or cut a block into small cubes for the best texture. If you’re using larger balls of mozzarella, tearing them into bite-sized pieces gives the salad a rustic, homemade feel. You can also use provolone cheese!
- Chickpeas : Also known as garbanzo beans, chickpeas make this salad more satisfying thanks to their plant-based protein and nutty flavor. Rinse and drain well before adding to the salad.
- Pepperoncini peppers : These tangy, mildly spicy peppers add a zingy pop that lifts the whole dish. Thin slices ensure you get that kick without overwhelming any bite.
- Cherry or grape tomatoes : Their natural sweetness balances the saltiness from the meats and cheese. Halving them helps prevent the salad from getting too watery and makes them easier to eat.
- Cucumber : Cool, crisp, and refreshing, cucumber brightens the salad. English cucumbers or peeled standard cucumbers work best to avoid bitterness and tough skin.
- Red onion : A sharp contrast to the creamy and salty ingredients, red onion brings bite and brightness.
- Parmesan cheese : Freshly grated Parmesan adds a salty, nutty finish!
- Black or Kalamata olives : Olives are optional, but I love the briny pop they add to the salad!
- Zesty Italian dressing : I like to whisk up a homemade Italian dressing. Don’t worry, it’s easy to make. Of course, you can use your favorite store-bought dressing too.
Tips for Making the Best Italian Chopped Salad
- Chop consistently: Small, uniform pieces make this salad easy to eat and ensure every forkful has a little of everything.
- Dress it last minute: Add the dressing just before serving to keep things crisp.
- Toss thoroughly: Use large tongs and a wide bowl so you can toss the salad well. You want all of the ingredients coated in that zesty dressing!
- Balance the salt: Between the meats, cheese, and dressing, taste before adding extra salt.
Salads
Italian Chopped Salad
Ingredients1x2x3x
- 4 cups chopped iceberg lettuce
- 3 cups chopped Romaine lettuce
- 15 oz can chickpeas, drained and rinsed
- 1 cup cubed mozzarella cheese, or mini mozzarella balls
- 1 1/2 cups halved grape tomatoes
- 1 cup diced cucumber
- 1/2 cup thinly sliced Italian salami
- 1/2 cup sliced kalamata olives or black olives, optional
- 1/2 cup freshly grated Parmesan cheese
- 5 or 6 pepperoncini peppers, stemmed and sliced
- 1/3 cup thinly sliced red onion
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 tablespoon finely grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon Italian seasoning
- Dash of crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the iceberg, Romaine, chickpeas, mozzarella cheese, tomatoes, cucumber, salami, olives (if using), Parmesan cheese, pepperoncini, and red onion.
- To make the dressing, in a small bowl, whisk together the olive oil, vinegar, garlic, Parmesan cheese, Dijon mustard, honey, Italian seasoning, and red pepper flakes. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss until well combined.
Notes
Nutrition
Have you tried this recipe?
Mix it Up: Salad Variations
- Vegetarian Italian Chopped Salad: Skip the meat and add artichoke hearts or roasted red peppers.
- Homemade Croutons: Add crispy homemade croutons for an irresistible crunch!
- Add Herbs : Freshen things up by adding chopped basil, parsley, or oregano!
- Spicy Kick: Add Calabrian chilis or a pinch of red pepper flakes to the dressing.
- Make it a meal: Add grilled chicken, shrimp, or even pasta if you want to bulk it up.
More Salad Recipes
- Caesar Salad
- Simple Arugula Salad
- Simple Kale Salad
- Italian Pasta Salad
- Cobb Salad
- Italian Tortellini Salad
Italian Chopped Salad
Recipe from Two Peas and Their Pod
Ingredients
- 4 cups chopped iceberg lettuce
- 3 cups chopped Romaine lettuce
- 15 oz can chickpeas, drained and rinsed
- 1 cup cubed mozzarella cheese, or mini mozzarella balls
- 1 1/2 cups halved grape tomatoes
- 1 cup diced cucumber
- 1/2 cup thinly sliced Italian salami
- 1/2 cup sliced kalamata olives or black olives, optional
- 1/2 cup freshly grated Parmesan cheese
- 5 or 6 pepperoncini peppers, stemmed and sliced
- 1/3 cup thinly sliced red onion
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 tablespoon finely grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon Italian seasoning
- Dash of crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the iceberg, Romaine, chickpeas, mozzarella cheese, tomatoes, cucumber, salami, olives (if using), Parmesan cheese, pepperoncini, and red onion.
- To make the dressing, in a small bowl, whisk together the olive oil, vinegar, garlic, Parmesan cheese, Dijon mustard, honey, Italian seasoning, and red pepper flakes. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss until well combined.
