The Ultimate Italian Chopped Salad: A Flavor-Packed Masterpiece

If there is one thing I’ve learned in my years of writing for ChefManiac, it’s that a salad shouldn’t just be “rabbit food.” It should be an event. This Italian Chopped Salad is exactly that—a vibrant, crunchy, salty, and tangy explosion of flavors that makes you actually want to eat your greens.

Whether you are looking for a stand-alone lunch or the perfect side dish for a Sunday dinner featuring my Classic Spaghetti Recipe with Homemade Sauce, this recipe is a guaranteed crowd-pleaser.

Why I Love This Recipe

What sets a true Italian chopped salad apart is the uniformity. Every ingredient is chopped to a similar size, ensuring that every single forkful contains a bit of spicy salami, creamy mozzarella, tangy artichokes, and crisp romaine.

It’s incredibly versatile, too. While I often reach for a light tangy chicken salad when I want something fruit-forward, this Italian version satisfies those savory, briny cravings. It’s hearty enough to be a main course but light enough to serve alongside a heavy pasta dish.

Ingredients You’ll Need

For the Salad (4 Servings)

• Romaine Lettuce: 4 cups, chopped into bite-size pieces.
• Salami: ½ cup, thinly sliced or quartered rounds. (Genova or Soppressata work great!)
• Cherry Tomatoes: ½ cup, halved.
• Marinated Artichoke Hearts: ½ cup, drained and chopped.
• Green Olives: ⅓ cup, pitted and halved (Castelvetrano are my favorite).
• Mini Mozzarella Balls: ⅓ cup (Ciliegine or Pearls).
• Provolone Cheese: ⅓ cup, cubed for that extra sharp bite.
• Red Onion: ¼ cup, finely diced.
• Optional Kick: Add roasted red peppers or sliced pepperoncini.

For the Italian Vinaigrette

• Extra-Virgin Olive Oil: 3 tbsp.
• Red Wine Vinegar: 1½ tbsp.
• Dijon Mustard: 1 tsp (this helps emulsify the dressing).
• Dried Oregano: 1 tsp.
• Garlic Powder: ½ tsp (or 1 small clove, minced).
• Seasoning: Salt and freshly cracked black pepper to taste.
• Optional: A pinch of red pepper flakes for heat.

Step-by-Step Instructions

1. Whisk the Vinaigrette

In a small glass jar or bowl, combine the olive oil, red wine vinegar, Dijon mustard, oregano, garlic, salt, and pepper. Whisk vigorously (or shake the jar) until the dressing is creamy and fully combined. Taste it! If you like it sharper, add a splash more vinegar.

2. Prep the “Chop”

The secret to the best mouthfeel is the prep. Chop your romaine into small squares. Dice your provolone and salami into pieces roughly the size of the cherry tomato halves.

3. Assemble the Base

Place the chopped romaine in a large, wide bowl. Scatter the salami, cheeses, tomatoes, olives, artichoke hearts, and red onions evenly over the top. This ensures a beautiful presentation before tossing.

4. Dress and Toss

Drizzle the vinaigrette over the salad right before you are ready to eat. Use tongs to gently toss the salad so every leaf is glistening, but be careful not to over-mix, as you want the lettuce to stay crisp.

5. Final Flourish

Give it a final taste. I usually add an extra crack of black pepper and sometimes a squeeze of fresh lemon to brighten the fats from the cheese and salami.

Tips for Success

• Dry Your Lettuce: Use a salad spinner! If the romaine is wet, the dressing won’t stick, and you’ll end up with a watery mess at the bottom of the bowl.
• Consistent Sizing: Try to keep the cheese, meat, and veggies all roughly the same size. This “chopped” style is what makes the salad so satisfying.
• Marinate the Onions: If you find raw red onions too bitey, soak the diced pieces in cold water for 10 minutes, then drain before adding to the salad.

Swaps and Notes

• Vegetarian: Simply omit the salami and add chickpeas or cannellini beans for protein and texture.
• Vegan: Use a dairy-free mozzarella and omit the provolone.
• Extra Protein: This salad is incredible topped with grilled shrimp or sliced chicken breast.

Serving Suggestions and Pairings

This salad is the ultimate companion for an Italian-American feast. I highly recommend serving it alongside:

• Main Course: This Instant Pot Lasagna for a quick but comforting meal.
• Appetizer: Start the evening with this baked brie appetizer for a touch of elegance.
• Drink: A crisp Classic Margarita might sound unconventional, but the lime acidity cuts through the salty salami perfectly!

Nutritional Information (Per Serving)

• Calories: 310 kcal
• Fat: 24g
• Carbohydrates: 8g
• Protein: 14g
• Fiber: 3g

Storage and Leftover Tips

Because this salad contains hearty ingredients like cheese and salami, it holds up better than a standard garden salad. However, once dressed, the romaine will begin to wilt after about 2 hours.

• Meal Prep: Keep the chopped ingredients and the dressing in separate containers. It will stay fresh for up to 3 days in the fridge. Combine just before eating!

More Recipes You Will Love

• Classic Spaghetti Recipe with Homemade Sauce
• A Light Tangy Chicken Salad (No Mayo!)
• The Perfect Baked Brie for Guests

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Final Thoughts

This Italian Chopped Salad is more than just a side—it’s a vibrant, texture-rich meal that brings the flavors of an Italian deli right to your kitchen. It’s my go-to for summer potlucks and cozy winter pasta nights alike.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow ChefManiac on social media for more daily recipe inspiration.