*The Italian chopped salad is colorful, hearty, and full of punchy flavors that easily make it the star of any meal. Piled high with crisp romaine, savory meats, creamy cheese, and a briny hit of pickled vegetables, this salad is both bold and satisfying.
As noted by Simply Recipes, at the heart of the salad is a punchy vinaigrette. A bright mix of lemon juice, Dijon mustard, red wine vinegar, sugar, and oregano is whisked with olive oil, salt, and pepper. Shaking it all up in a jar makes for quick blending and an easy storage solution. While it can last up to a week in the fridge, remember that it’ll firm up when chilled. Run the jar under some warm water, and a quick shake brings it back to life. For those short on time, store-bought options like Newman’s Own can work too, just choose one with herbal notes and a sharp tang, rather than anything overly sweet.
But what makes this salad sing is its mix of pickled vegetables. Nick Evans shared his recipe with Simple Recipes, using pepperoncini and roasted red peppers, but adventurous eaters can toss in pickled okra, spicy pickles, or even tangy cabbage. The acidity cuts beautifully through the richness of mozzarella and salami, balancing every bite.
“The thing I love most about a good Italian chopped salad is a mix of pickled vegetables,” Evans writes. “I used pepperoncini and roasted red peppers for this version, but you could experiment with other options. Chopped up pickled vegetables like cabbage, okra, or even spicy pickles would all be fine additions to the salad.”
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The base of the salad begins with two heads of chopped romaine. To that, add a medley of ingredients: chickpeas, cherry tomatoes, red onion, Genoa salami, fresh mozzarella, and those all-important pickled elements. Fresh chopped basil rounds out the flavor with a bit of brightness. Want to make it vegetarian? Just skip the meat. Prefer something more protein-packed? Swap in grilled chicken, baked salmon, or sliced flank steak to transform it into a full entrée.
Even the greens can be switched up if you’re craving variety. Slivered kale or baby spinach works well and can add a different texture or nutritional twist.
Whether you’re serving it with pizza, chicken parmesan, or as a meal in its own right, this chopped salad delivers on every front, texture, flavor, and satisfaction.
Italian Vinaigrette Ingredients:
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1 teaspoon dried oregano
- 1/2 cup olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Chopped Salad Ingredients:
- 2 heads romaine lettuce, chopped
- 1/2 red onion, chopped
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 pint cherry tomatoes, halved
- 4 ounces Genoa salami, chopped
- 8 ounces fresh mozzarella, chopped
- 1/2 cup sliced pepperoncini
- 1/4 cup sliced roasted red peppers
- 10 fresh basil leaves, chopped
Click here to read the full instructions on how to prepare Nick’s Classic Italian Chopped Salad recipe.
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