This Italian Chopped Salad is fresh, bold, and bursting with flavor!
Packed with crisp lettuce, creamy mozzarella, smoky provolone, tangy salami, and tossed in a zesty homemade Italian dressing, it’s the ultimate crowd-pleaser.
Whether you’re serving it as a main course, a side dish, or bringing it to a potluck, this salad always disappears fast.
Why You’ll Love This Recipe
- Full of Flavor – Every bite has salty, tangy, creamy, and fresh notes.
- Versatile – Perfect as a side dish, appetizer, or light main course.
- Restaurant-Quality at Home – Tastes just like an authentic Italian antipasto salad.
- Customizable – Easily swap meats, cheeses, or beans based on what you have.
- Perfect for Gatherings – Serves a crowd and holds up well at parties.
Ingredients
Salad
- 1 head Iceberg Lettuce (about 3 cups), chopped
- 1 head Romaine Lettuce (3–4 cups), chopped
- 1 pint Cherry Tomatoes (or 1 cup diced tomatoes), halved
- 1 English Cucumber, sliced
- 8 oz Fresh Mozzarella, cut into bite-size pieces
- ¼–½ lb Salami, cut into bite-size pieces
- 4 oz Provolone Cheese, cut into bite-size pieces
- 1 (14-oz) can Chickpeas, drained and rinsed
- 2 Tbsp Pepperoncini, finely diced
- ¼ Red Onion, thinly sliced (optional)
- Shaved Parmesan Cheese, for garnish
Homemade Italian Dressing
- ½ cup Extra-Virgin Olive Oil
- ¼ cup Red Wine Vinegar
- 1 Garlic Clove, minced
- ½ tsp Dried Oregano
- ½ tsp Dijon Mustard
- ½ tsp Salt
- ½ tsp Black Pepper
Instructions
- Prepare the Salad Base
- Chop iceberg and romaine lettuce into bite-size pieces.
- Slice tomatoes, cucumber, mozzarella, provolone, and salami.
- Finely dice pepperoncini. Add sliced red onion if using.
- Season the Chickpeas (Optional)
- Drain and rinse chickpeas. Toss with 1 Tbsp olive oil, ¼ tsp dried basil, ¼ tsp oregano, and a pinch of chili flakes for extra flavor.
- Make the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper.
- For a smoother texture, blend with an immersion blender.
- Assemble the Salad
- In a large salad bowl, combine all salad ingredients.
- Pour dressing over the top and toss until evenly coated.
- Finish and Serve
- Garnish with shaved Parmesan, black pepper, or red pepper flakes.
- Serve immediately.
Tips & Notes
- Use cherry or grape tomatoes for sweetness; heirloom tomatoes work too.
- English or Hot House cucumbers are best since they’re seedless and crisp.
- Try marinated mozzarella balls for even more flavor.
- Choose high-quality salami—either thinly sliced or deli-cut thick.
- Pepperoncini adds tang and mild spice, but you can reduce or omit if sensitive.
Substitutions
- Swap chickpeas with white beans like cannellini or navy beans.
- Use arugula or green leaf lettuce instead of iceberg/romaine.
- Replace salami with pepperoni, ham, or turkey for a lighter option.
- For dairy-free, skip the cheeses and add olives or roasted red peppers.
What to Serve With It
- Italian Charcuterie Board
- Marry Me Chicken
- Fettuccine Alfredo
- Crusty Garlic Bread
- Italian Braised Beef with Polenta
Storage Instructions
- Store leftover salad (undressed) in an airtight container in the fridge for up to 2 days.
- Dressing can be stored separately in a jar for up to 1 week.
- Once dressed, salad is best enjoyed the same day.
Nutrition & Timing
- Prep Time: 20 minutes
- Servings: 6
- Course: Salad, Side Dish, Appetizer
- Cuisine: Italian