Italian Chopped Salad
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.
Pin this now to find it later
Pin ItItalian 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.
Italian Chopped Salad
Ingredients
For the salad:
- 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?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
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.
