Italian Chopped Salad

Crisp lettuce, cubes of fresh mozzarella, and diced salami tossed in a zesty red wine vinaigrette. This salad is bursting with color, flavor, and just the right amount of kick!

Salad for dinner? Absolutely! But don’t expect anything dull here. This Italian Chopped Salad is packed with crunchy romaine and tangy radicchio, creamy mozzarella cubes, savory dry Italian salami, all brightened up with a lively red wine vinaigrette that will totally wow your taste buds.

The homemade dressing is really what makes this salad stand out. It’s simple, with just a handful of pantry staples like extra virgin olive oil, red wine vinegar, Dijon mustard, fresh garlic, oregano, and a pinch of crushed red pepper flakes for just the right touch of spice if you want it.

And the biggest bonus? No cooking required, so prep is a breeze! Dice, chop, and toss everything together in minutes. Just remember to toss the salad right before serving to keep it crisp and fresh. Don’t forget to crown it with plenty of freshly shaved Parmesan for that perfect finish!

Think salads are boring? Think again. This Italian Chopped Salad is like a party of flavors and colors all in one bowl. You get crunchy romaine, a bit of bitter radicchio, soft mozzarella cubes, salty dry Italian salami, and a bright, tangy dressing that pulls it all together beautifully.

Big Flavor, Minimal Effort

This Italian Chopped Salad delivers big, classic flavors with almost no effort — crisp romaine and slightly bitter radicchio, creamy mozzarella, salty dry Italian salami, briny olives and a bright red wine vinaigrette all come together in about 25 minutes with zero cooking.

• Fast and fuss-free. Chop, toss and serve in roughly 25 minutes — ideal for busy weeknights.
• No-cook convenience. All components are ready-to-eat and the vinaigrette is whisked in minutes from pantry staples.
• Prep-ahead friendly. The dressing can be made up to a week in advance and veggies can be chopped 1–2 days before, so assembly is quick.
• Balanced, satisfying bites. Multiple textures and flavors — crunchy, creamy, salty and tangy — make every forkful interesting and filling.
• Highly adaptable. Easily make it vegetarian or vegan, swap meats or cheeses, or turn it into a grain bowl for a heartier meal — and if you want another crisp, no-cook option, try our Spring Chopped Salad.
• Great for gatherings. Keep components separate and toss just before serving for potlucks, picnics or casual dinners where you want fresh, colorful salad that holds up. Serve alongside classic garlic bread for an easy, crowd-pleasing spread.

What You’ll Need

• 1 head romaine lettuce, roughly chopped
• 1 cup radicchio lettuce, chopped
• 8 ounces fresh mozzarella, cut into 1/4-inch cubes
• 4 ounces dry Italian salami, sliced into matchsticks
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 (2.25-ounce) can sliced black olives, rinsed and drained
• 1 yellow bell pepper, diced
• 1/2 English cucumber, diced
• 6 pepperoncini, sliced
• 1 cup grape tomatoes, halved
• 1/3 cup chopped red onion
• 1/2 cup shaved Parmesan cheese
• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 clove garlic, grated
• 3/4 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes (optional)
• Kosher salt and freshly ground black pepper to taste

Assemble and Dress the Salad

1. In a medium bowl or jar, combine extra virgin olive oil, red wine vinegar, Dijon mustard, grated garlic, dried oregano, and crushed red pepper flakes (optional); whisk or shake until emulsified and season with kosher salt and freshly ground black pepper to taste.
2. Rinse and drain the canned chickpeas and sliced black olives.
3. Roughly chop the romaine lettuce and chopped radicchio into uniform pieces.

4. Cut the fresh mozzarella into 1/4-inch cubes.

5. Slice the dry Italian salami into matchsticks.
6. Dice the yellow bell pepper and the English cucumber.
7. Halve the grape tomatoes.

8. Slice the pepperoncini.
9. Chop the red onion.
10. Toss the romaine and radicchio together in a large bowl.
11. Add the mozzarella, salami, chickpeas, olives, bell pepper, cucumber, pepperoncini, tomatoes, and red onion to the bowl.

12. Drizzle the dressing over the salad and gently toss to coat all ingredients; taste and adjust salt and pepper if needed.

13. Sprinkle shaved Parmesan over the top and serve immediately.

Keep It Crisp and Flavorful

• Prep ahead. Save yourself some time by making the dressing up to a week ahead. You can also chop and dice the veggies one or two days before, keeping them fresh in airtight containers in the fridge.
• Cut everything similarly. Keeping the pieces close in size makes each bite balanced and enjoyable—no huge chunks or tiny bits.
• Choose a good olive oil. Using high-quality extra virgin olive oil for the dressing really makes a difference in flavor.
• Add texture. For extra crunch, toss in pine nuts, sunflower seeds, or slivered almonds—or add crunchy homemade croutons.
• Make it vegetarian-friendly. Just skip the salami, and add more chickpeas or colorful bell peppers to keep it satisfying.

Swaps and Mix-In Ideas

• Vegetarian? No problem. Just leave out the salami and add extra chickpeas or some roasted red peppers for protein and extra flavor.
• Going vegan? Skip the mozzarella and Parmesan. Instead, toss in marinated artichoke hearts, creamy avocado, and toasted nuts to keep it rich and filling.
• Want a different meat? Swap the salami for prosciutto, soppressata, or thinly sliced pepperoni for a tasty twist.
• Cheese alternatives? Cube provolone, grate pecorino, or use aged Asiago instead of fresh mozzarella for different flavor notes.
• Turn it into a grain bowl by adding cooked farro, couscous, or quinoa—see the Broccoli Apple Quinoa Salad for how quinoa adds protein and texture—perfect for a heartier lunch or dinner.
• For extra crunch, sprinkle toasted pine nuts, walnuts, or sunflower seeds just before serving.

Make-Ahead and Storage Guide

Keep the salad components separate for the freshest results.

• Dressing: Store in a sealed jar or container in the fridge for up to one week. Give it a good shake or whisk before using.
• Veggies and mix-ins: Prep and store chopped lettuce, veggies, and salami in airtight containers in the fridge for 1 to 2 days. If you have extra salami, repurpose it in these Italian Sub Squares for an easy make-ahead lunch or snack.
• Assembled salad: Once dressed, the salad softens quickly. If you do have leftovers, store them in an airtight container and eat within 24 hours. Keep in mind the lettuce and mozzarella will lose some crispness. For a salad that stays crisp even after dressing, try our French Carrot Salad with Lemon Dijon Dressing.

Common Questions Answered

• Can I make this salad ahead? Absolutely! Prepare the dressing up to a week in advance, chop your vegetables a day or two before, but hold off on tossing everything together until just before serving. This keeps your salad crisp and fresh.
• How long do leftovers last? Once dressed, the salad is best eaten the same day. If you refrigerate leftovers, eat within 24 hours.
• Can I use bottled dressing instead? Sure, but the homemade red wine vinaigrette really shines here—fresh, simple, and flavorful. If you use bottled, pick a good-quality Italian or red wine vinaigrette for best results.
• How do I keep the salad from getting soggy? Store the dressing separately, chop ingredients evenly, and only toss the salad right before serving.
• Is it possible to make this salad vegetarian or vegan? Yes! Omit the salami for a vegetarian version, and add more chickpeas or roasted vegetables. For a vegan version, skip the cheeses and add beans, avocado, or nuts for creaminess.
• What should I serve it with? It’s great as a main dish with some Copycat Olive Garden Breadsticks or alongside grilled chicken, fish, or a pasta dish for a complete meal.