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This easy and zesty Italian chopped salad recipe is overflowing with good stuff. Salami, fresh vegetables, and tangy pepperoncini peppers make this one flavorful salad!
You may also enjoy this Italian Orzo Salad or Panzanella Salad.
Why you’ll love it
This salad makes an awesome appetizer, side, or filling main course. Iceberg lettuce is the perfect base for a boatload of savory, crunchy, and delicious ingredients like cucumbers, parmesan, and basil. It’s one of those restaurant-style, crave-able salads!
Homemade Italian dressing makes this salad next-level tasty, and this version is so simple to throw together. Making your own salad dressing just tastes better, and it’s perfect on this crunchy, fast, fresh, and super satisfying chopped salad.
What you’ll need
For the salad
- Lettuce – Iceberg is preferred, but chopped romaine will work
- Tomatoes and cucumbers – Grape or cherry tomatoes and a long English cucumber work well
- Salami – Either pre-sliced (cut into strips) or whole salami (diced or cubed) works
- Red onion – Adds crunch and is less sharp than other raw onion varieties
- Pepperoncini peppers – Grab a jar of these ever-so-slightly spicy peppers for a nice kick
- Kalamata olives – Adds a briny quality
- Parmesan – Use freshly grated
- Basil – A pop of herby freshness
For the dressing
- Olive oil and mayo – The base emulsion of the dressing
- White vinegar – For a zing in this creamy vinaigrette
- Sugar – To balance the acidity and add a hint of sweetness
- Italian seasoning – An all-purpose blend of dried herbs
- Garlic powder – An added savory punch
Helpful tips
- The ingredients are totally flexible. Substitute or leave out anything you don’t like or don’t have on hand.
- Many of the salad ingredient quantities can simply be eyeballed, so don’t worry too much about being precise.
- If you’re not feeding a crowd, use half the quantity — you’ll still have enough to feed 4+ as a side salad.
How to make Italian chopped salad
Whisk together the dressing ingredients in a prep bowl. Chop and prep the remaining ingredients, adding them to a large salad bowl as you go. Drizzle the dressing over the salad and toss until coated. Taste and add extra salt and pepper as needed.
Tools for this recipe
- Grate the parmesan with a Microplane and mix the dressing with a whisk.
- Chop the vegetables with a sharp, good-quality chef’s knife.
- Salt and pepper are important for bringing out the flavors in salads — freshly ground from mills makes a difference.
Substitutions and variations
- A handful of arugula, Garlic Parmesan Croutons, bell peppers, mini mozzarella balls, or radicchio would all make great additions.
- If making any changes to the dressing, taste and adjust to ensure it’s not too oily or tangy.
- Throw in extra fresh garden herbs if you like.
What to serve with this chopped salad
- If eating it as a main, pair it with fresh crusty bread and good olive oil and balsamic for dipping to round out the meal.
- As a side, this versatile, year-round salad pairs well with many mains — try it with Baked Pork Tenderloin, Chicken Florentine, Chicken Milanese, Sunday Pot Roast, or Dutch Oven Pork Roast.
- For a soup and salad combo, try it alongside Italian Sausage Soup or Easy Gazpacho.
Leftovers and storage
- This salad is best eaten right away, as it will get soggy over time.
- You can prep the components ahead of time, but store them separately in the fridge and dress the salad just before serving.
