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This Italian chopped salad is bold, crunchy, and loaded with enough good stuff to feel like a real meal. Salami, chickpeas, olives, mozzarella pearls, pepperoncini, and crisp lettuce make sure every bite has plenty going on. Toss it all with Italian vinaigrette, and you’ve got the kind of salad people actually want seconds of, not the kind they politely push around the plate.

A mixed salad bowl with salami, cheeses, and vegetables on a white surface.

If you like the bold Italian flavors in this salad, you will also enjoy my grinder salad sandwich, which packs those same briny, tangy ingredients into a hearty sandwich.

Here’s Why This Italian Chopped Salad Recipe Works

Small chop, big payoff: Chopping the romaine, radicchio, cucumber, salami, and vegetables into bite-size pieces means you get a little of everything in each forkful instead of wrestling a floppy leaf across the plate.

Plenty of contrast: Crisp lettuce, juicy cherry tomatoes, tender artichoke hearts, creamy mozzarella pearls, and chewy bites of salami keep the texture from falling flat.

Bold Italian salad flavor: Pepperoncini, olives, Parmesan, and Italian vinaigrette bring the salty, tangy punch that gives an Italian chopped salad its signature edge.

Hearty enough to stand on its own: Chickpeas and salami add substance, so this chopped salad eats more like a real meal than a decorative pile of greens.

Salad ingredients laying out on a white counter.

Ingredient Notes

Romaine lettuce: Romaine gives the salad its crisp backbone. Iceberg works if you want extra crunch, but avoid softer lettuces like spring mix since they wilt quickly.

Radicchio: Radicchio adds color and a slightly bitter flavor that balances the salty ingredients. If you don’t care for the bitterness, leave it out.

Salami: Use any good Italian-style salami. Genoa or hard salami both work well. You can also swap in chopped pepperoni or diced prosciutto if that’s what you have.

Mozzarella pearls: The small mozzarella balls distribute evenly through the salad. If you can’t find pearls, cut fresh mozzarella into small cubes.

Chickpeas: Chickpeas add a little heft so the salad feels more like a meal. White beans or cannellini beans work well as a substitute.

Pepperoncini: These bring tangy heat and brightness. Banana peppers are a good substitute if pepperoncini aren’t available.

Olives: Kalamata or black olives both work well. If you’re not an olive fan, you can simply leave them out.

Italian vinaigrette: A homemade Italian vinaigrette adds great flavor, but a good bottled Italian dressing works just fine for convenience.

Two bowls: one with chopped romaine, one with fully loaded chopped salad with salami.

Pouring Italian dressing over a chopped salad.

For another easy, hearty option, try my white bean salad, which is simple, flavorful, and great alongside almost any meal.

Recipe Tips

Keep the pieces about the same size: Cut the romaine, radicchio, cucumber, salami, and artichoke hearts into fairly even pieces so the salad tosses well and every bite feels balanced.

Start with less dressing: Add ½ cup of Italian vinaigrette first, toss well, then add more only if needed. Too much dressing will weigh down the greens and take the crunch with it.

Don’t overdo the radicchio: Half a head adds nice color and a little bitterness, but too much can take over the whole salad. Let it support the romaine instead of stealing the show.

Wait to dress the salad: If you are making this ahead, keep the vinaigrette separate until just before serving so the lettuce stays cold and crisp.

Use bottled dressing if you want: Homemade dressing is great, but bottled Italian dressing works well here too. Use whichever one makes life easier.

Drain the briny ingredients well: Olives, pepperoncini, and artichoke hearts can carry a lot of extra liquid. Give them a quick drain or blot with a paper towel so they don’t water down the dressing.

Use cold ingredients: This salad tastes best when everything is well chilled. Cold lettuce, cheese, and vegetables help keep the salad crisp and refreshing instead of limp and lukewarm.

This Italian chopped salad makes a great side dish for hearty pasta dinners like my baked ziti.

Chopped Italian Salad

This Italian chopped salad keeps things simple in the best way, with crisp lettuce, bold mix-ins, tangy dressing, and plenty of texture in every bite. It is fresh, hearty, and far more satisfying than the average bowl of greens. If you want even more crunch, toss in a handful of my homemade garlic croutons.

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