Fresh Italian Chopped Salad
This Fresh Italian Chopped Salad is a colorful, crunchy, and flavor-packed medley of crisp romaine, juicy tomatoes, tangy pepperoncini, briny olives, fresh cucumbers, and savory salami and cheese—all chopped into perfect bite-sized pieces. Tossed with a bold homemade Italian vinaigrette, this salad is perfect for family dinners, potlucks, or as a hearty main course with grilled protein.
Time Required
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4–6 servings
Ingredients
For the Salad
1 large head romaine lettuce, finely chopped
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup red bell pepper, diced
¼ cup red onion, thinly sliced or diced
½ cup pepperoncini rings (mildly spicy pickled peppers)
½ cup black or Kalamata olives, sliced
½ cup salami, chopped or sliced into strips (optional for a meaty version)
½ cup mozzarella pearls or cubed provolone cheese
¼ cup grated Parmesan (for garnish)
Optional Add-ins
Cooked chickpeas for protein boost
Artichoke hearts
Roasted red peppers
Croutons for crunch
For the Homemade Italian Dressing
⅓ cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp honey or sugar
1 clove garlic, minced
½ tsp dried oregano
¼ tsp dried basil
Salt and black pepper, to taste
Optional:
pinch of red pepper flakes for heat
Instructions
1. Make the Dressing
In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey, garlic, oregano, basil, salt, and pepper.
Shake or whisk vigorously until emulsified. Set aside or chill until ready to use.
2. Assemble the Salad
In a large mixing bowl, combine chopped romaine, tomatoes, cucumbers, bell peppers, red onion, pepperoncini, and olives.
Add chopped salami and cheese.
Pour dressing over the salad and toss well until everything is evenly coated.
3. Garnish & Serve
Sprinkle with grated Parmesan and freshly cracked black pepper.
Serve immediately or chill for 15 minutes for flavors to meld.
Tips
Chop all ingredients into uniform, bite-sized pieces for easier eating.
Make the dressing up to 5 days ahead and store in the fridge.
If prepping ahead, don’t dress the salad until ready to serve to keep it crisp.
Use a mix of iceberg and romaine for added crunch.
Notes
This salad is very customizable—you can add protein like grilled chicken, chickpeas, or tuna to make it a full meal.
For a vegetarian version, omit salami and use more cheese or beans.
Leftovers can be stored for up to 1 day if undressed; dressed salad is best eaten the same day.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes—prep all ingredients and store separately. Combine and dress just before serving.
Q: What’s the best cheese to use?
A: Provolone, mozzarella pearls, Parmesan, or even shaved Asiago work great.
Q: Is this salad gluten-free?
A: Yes, as long as any add-ins (like salami or croutons) are gluten-free.
Q: Can I use store-bought Italian dressing?
A: Definitely, but homemade offers fresher flavor and lets you control the ingredients.
Q: What protein can I add?
A: Grilled chicken, tuna, chickpeas, or hard-boiled eggs are all excellent options.
Nutritional Information
Calories: 280
Protein: 10g
Fat: 22g
Saturated Fat: 5g
Carbohydrates: 10g
Fiber: 3g
Sugar: 4g
Sodium: 580mg
Calcium: 15% DV
Iron: 10% DV