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5 from 1 vote

Italian Chopped Salad Recipe

This meal-worthy Italian Chopped Salad is loaded with fresh veggies, salty salami and olives, and two kinds of cheese. It’s tossed in a homemade vinaigrette dressing and topped with fresh basil for a bold combination of flavors and textures. Enjoy this loaded salad as a complete meal or a fresh and hearty side dish.
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American, Italian
Keyword: chopped salad, Italian Chopped Salad, Italian Salad
Servings: 8 servings
Author: Olivia Ribas

Equipment

Ingredients

Dressing Ingredients:

Salad Ingredients:

  • 1 romaine heart chopped (about 4 cups)
  • 1 small head radicchio cored and chopped
  • 1 cup cherry tomatoes halved
  • 1 large yellow bell pepper chopped
  • ¼ red onion chopped
  • 10 pepperoncini thinly sliced
  • ½ English cucumber diced
  • 12 oz mini mozzarella balls drained and halved
  • 1 cup freshly shaved Parmesan cheese
  • ½ cup pitted black olives halved
  • ¼ cup pitted green olives chopped
  • 6 oz salami cut into matchsticks
  • ½ cup pickled red onions
  • Fresh basil for garnish

Instructions

  • In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and black pepper until well combined. Set aside.
    salad dressing in a white bowl
  • In a large serving bowl, add the chopped romaine and radicchio. Toss to combine. Then, add the cherry tomatoes, yellow bell pepper, red onion, pepperoncini, cucumber, mozzarella balls, shaved Parmesan, black olives, and green olives to the greens.
    ingredients for Italian salad in a white bowl
  • Scatter the sliced salami and pickled red onions over the salad.
    ingredients for Italian salad in a white bowl
  • Drizzle the dressing over the salad and toss gently until everything is well coated.
    ingredients for Italian salad in a white bowl and someone pouring salad dressing in a salad bowl
  • Top with fresh basil and serve immediately.
    Italian salad on a plate

Notes

Storage & Meal Prep:
It’s best to store the salad dressing in a separate container so it doesn’t make the lettuce soggy.
The salad will stay fresh in the fridge in a airtight container for up to 3 days, and the vinaigrette for up to a week. 

Nutrition

Calories: 384kcal | Carbohydrates: 14g | Protein: 12g | Fat: 31g | Cholesterol: 29mg | Sodium: 672mg | Potassium: 446mg | Fiber: 3g | Sugar: 5g | Calcium: 15mg | Iron: 10mg