Chopped Italian Salad Recipe

Introduction

This Chopped Italian Salad is a vibrant and satisfying mix of fresh vegetables, salami, and tangy flavors. Ready in just 15 minutes, it’s perfect for a quick lunch or a colorful side dish to any meal. With crisp romaine, zesty pepperoncini, and a homemade Italian dressing, every bite bursts with Mediterranean charm.

Ingredients

• 4 cups romaine lettuce (chopped)
• 15 ounces chickpeas (rinsed)
• 1 cup radicchio (chopped)
• 1 cup cucumber (halves, sliced)
• 2 cups cherry tomatoes (halved)
• 1/2 cup red onion (diced)
• 8 pepperoncini peppers (stemmed, seeded, sliced)
• 1/2 cup Kalamata olives (pitted, halved)
• 1 cup salami (chopped)
• 1/2 cup Parmesan cheese (shaved)
• 10-12 large basil leaves
• 1/2 cup homemade Italian dressing

Instructions

1. Step 1: Slice the romaine lettuce lengthwise a few times, then crosswise into 1/2-inch pieces and place it in a large bowl.
2. Step 2: Add the chopped radicchio, halved cherry tomatoes, diced red onion, rinsed chickpeas, sliced cucumber, halved Kalamata olives, sliced pepperoncini peppers, and chopped salami on top of the lettuce.
3. Step 3: Drizzle the homemade Italian dressing over the salad and toss gently to combine all ingredients evenly.
4. Step 4: Sprinkle shaved Parmesan cheese over the salad, then season with salt and pepper to taste.
5. Step 5: Garnish with fresh basil leaves for a fragrant finish and serve immediately.
6. Step 6: If you plan to serve the salad later, leave off the dressing and store it covered in the refrigerator to keep it chilled and fresh.

Tips & Variations

• For a vegetarian version, omit the salami and add extra chickpeas or roasted vegetables for protein and texture.
• Use store-bought Italian dressing for convenience, or try a balsamic vinaigrette for a slightly sweeter flavor.
• To add crunch, sprinkle toasted pine nuts or sliced almonds on top before serving.

Storage

Store the salad components separately from the dressing in airtight containers in the refrigerator for up to 2 days. Once dressed, consume the salad within a few hours to keep the lettuce crisp. For leftovers, re-toss gently before serving to redistribute the dressing evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, keep the salad ingredients and dressing separate until just before serving to prevent sogginess. Assemble and toss the salad shortly before eating for best texture.

What can I substitute for pepperoncini peppers?

If you can’t find pepperoncini peppers, mild banana peppers or pickled jalapeños work well as a flavorful alternative to add a bit of tang and mild heat.

Chopped Italian Salad Recipe

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★★★★★

4.5 from 114 reviews

• Author: Julian
• Total Time: 10 minutes
• Yield: 8 servings 1x

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Description

This vibrant Chopped Italian Salad is a fresh and flavorful mix of romaine, radicchio, chickpeas, salami, and a medley of Italian-inspired toppings, all tossed in a zesty homemade Italian dressing. Perfect for a quick, satisfying lunch or a light dinner, this salad offers a delightful combination of crunchy, tangy, and savory elements in every bite.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 4 cups romaine lettuce (chopped)
• 1 cup radicchio (chopped)
• 2 cups cherry tomatoes (halved)
• 1/2 cup red onion (diced)
• 15 ounces chickpeas (rinsed)
• 1 cup cucumber (halves, sliced)
• 1/2 cup Kalamata olives (pitted, halved)
• 8 pepperoncini peppers (stemmed, seeded, sliced)
• 1 cup salami (chopped)
• 1/2 cup Parmesan cheese (shaved)
• 10–12 large basil leaves

Dressing

• 1/2 cup homemade Italian dressing

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Instructions

1. Prepare the Romaine: Slice the romaine lettuce lengthwise a few times and then crosswise into 1/2″ pieces to create sturdy, bite-sized chunks perfect for chopping.
2. Mix the Base: Place the chopped romaine in a large mixing bowl as the foundation for the salad.
3. Add Toppings: Layer the radicchio, cherry tomatoes, diced red onion, rinsed chickpeas, sliced cucumber, Kalamata olives, pepperoncini peppers, and chopped salami evenly over the lettuce.
4. Dress the Salad: Drizzle the homemade Italian dressing over all the ingredients and toss gently to coat everything evenly without wilting the greens.
5. Finish with Cheese and Seasoning: Sprinkle shaved Parmesan cheese on top, then add salt and freshly cracked black pepper to taste for balanced flavor.
6. Garnish: Place large basil leaves on top for a fresh herbal aroma and a pop of color.
7. Serve or Store: Serve immediately to enjoy the crisp textures. If preparing in advance, keep the salad undressed in the refrigerator to maintain freshness, adding dressing just before serving.

Notes

• For best texture, chop the romaine into uniform pieces to hold the salad together well.
• If you prefer a vegetarian option, omit the salami or substitute with a plant-based alternative.
• The salad can be prepared ahead by keeping all toppings separate from the dressing until ready to serve.
• Use freshly shaved Parmesan for better flavor rather than pre-grated cheese.
• Adjust the amount of pepperoncini peppers depending on your spice tolerance.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Italian

Keywords: chopped Italian salad, Italian chopped salad, chickpea salad, salami salad, easy Italian salad, healthy Italian salad, summer salad