Italian Chopped Salad

5 from 3 votes

Recipe from Two Peas and Their Pod

This Italian chopped salad is loaded with fresh, crunchy veggies, savory salami, creamy mozzarella, and a zesty homemade dressing. A restaurant-style salad you can throw together at home in under 30 minutes!

Prep Time20

Total Time20

Course: Salad

Cuisine: Italian

Keyword: italian dressing, lettuce, mozzarella cheese, salami

Servings:

Calories: 404kcal

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

How to Store: Undressed Salad: Store in an airtight container for up to 3 days. Keep dressing separate. Dressed Salad: Best eaten within 24 hours. The lettuce will wilt, but the flavors meld beautifully—perfect for wraps or sandwiches the next day. Make-Ahead Tip: Chop everything and keep in separate containers. Combine and dress just before serving.

Nutrition