Chopped Italian Salad

This chopped Italian salad loads a big bowl with salami, provolone, olives, pepperoncini, and crisp romaine tossed in a zippy red wine vinaigrette. ♡

The best chopped Italian salad is all about uniform pieces and a sharp dressing that wakes everything up. I chop every ingredient to the same size so each forkful gets a little of everything in one bite. The red wine vinaigrette uses dried oregano and a hint of anchovy paste for that classic deli chopped salad flavor you usually only find at a real Italian sub shop.

This is my go-to easy lunch or party side because it holds up for hours once dressed and gets better as it sits. The salami and cheese soak up the dressing, the pepperoncini add a bright tangy kick, and everything stays crunchy thanks to the romaine. Let’s make it together.

Ingredients

Chopped Italian Salad

• 1 large head romaine lettuce, chopped into 1/2 inch pieces
• 1 cup cherry tomatoes, quartered
• 1 cup cucumber, diced
• 1/2 red onion, very thinly sliced
• 6 oz sliced Genoa salami, cut into strips
• 4 oz sliced provolone cheese, cut into strips
• 1/2 cup pitted kalamata or black olives, halved
• 1/3 cup sliced pepperoncini
• 1/2 cup canned chickpeas, drained and rinsed
• 1/4 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley

Red Wine Vinaigrette:

• 1/3 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp Dijon mustard
• 1/2 tsp anchovy paste (optional but classic)
• 1 clove garlic, grated
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Pinch of red pepper flakes

Optional add-ins:

• Mozzarella pearls or cubed fresh mozzarella
• Marinated artichoke hearts
• Sun dried tomatoes in oil
• Capers
• Grilled chicken or sliced prosciutto

How to Make Chopped Italian Salad

1. Chop. Dice the romaine, cucumber, cherry tomatoes, red onion, salami, provolone, olives, and pepperoncini all to about the same 1/2 inch size. Uniform pieces are what makes this a true chopped salad.
2. Soak. Place the sliced red onion in a small bowl of ice water for 10 minutes. This takes the harsh edge off and turns the onion crisp and sweet.
3. Whisk. In a jar combine olive oil, red wine vinegar, oregano, Dijon, anchovy paste, grated garlic, salt, pepper, and red pepper flakes. Shake hard for 30 seconds until emulsified.
4. Combine. In a large bowl layer the romaine, cucumber, tomatoes, drained onion, chickpeas, salami, provolone, olives, and pepperoncini. Top with parmesan and parsley.
5. Dress. Drizzle two thirds of the vinaigrette over the top and toss gently until every piece is lightly coated.
6. Serve. Taste and adjust with extra dressing, salt, or a squeeze of lemon. Serve in a wide shallow bowl so the ingredients stay layered and visible.

Why This Recipe Works

Chopping every ingredient to the same size is the cornerstone of any chopped Italian salad worth eating. When the romaine, salami, cheese, and vegetables are all about 1/2 inch, every forkful scoops up the same ratio. Big leaves of uncut lettuce with chunks of salami means half your bites are dry lettuce and half are just meat. Uniform cuts fix that.

Soaking the sliced red onion in ice water is a classic deli trick that most home chopped Italian salad recipes skip. Raw red onion has sulfur compounds that taste harsh and stick around in your breath. A 10 minute ice bath washes them away and leaves behind the sweet crisp onion crunch you want.

Using both anchovy paste and Dijon in the red wine vinaigrette is what makes this taste like an actual Italian deli salad. Anchovy paste dissolves into the dressing and adds a salty umami depth without any fishy flavor, while Dijon helps emulsify the oil and vinegar so the dressing clings to the greens instead of sliding off.

Tips

• Store leftovers dressed in an airtight container for up to 2 days. The salad actually tastes better on day 2 once the flavors meld.
• Do not reheat. This is a cold salad only.
• For meal prep, store the chopped ingredients in layers in a mason jar with the dressing at the bottom. Shake up and eat at lunch.
• Use a serrated knife for the salami and provolone so the slices stay even and do not tear.
• Common mistake: adding all the dressing at once. Fix: add two thirds, toss, taste, and add more only if needed.
• If you hate anchovy, skip it. The salad is still excellent without it.
• Gluten free? This salad is naturally gluten free. Just double check the salami and cheese labels for modified starches.

Variations

• Antipasto chopped salad: add marinated artichoke hearts, roasted red peppers, and sun dried tomatoes.
• Grilled chicken chopped Italian: add 2 cups sliced grilled chicken for a protein packed main dish.
• Mozzarella chopped salad: swap provolone for fresh mozzarella pearls for a softer, creamier bite.
• Tuna chopped salad: add a can of Italian tuna packed in olive oil for a lighter version.
• Vegetarian chopped salad: skip the salami and double the chickpeas and cheese.
• Low carb chopped Italian salad: skip the chickpeas and add avocado cubes instead.

Common Mistakes to Avoid

• Cutting the lettuce too large. Makes every bite feel sloppy. Fix: chop to 1/2 inch pieces same as everything else.
• Skipping the onion soak. Raw red onion ruins the next hour for anyone nearby. Fix: 10 minute ice bath.
• Using pre made Italian dressing. Tastes one dimensional and overly sweet. Fix: whisk the red wine vinaigrette from scratch, it takes 2 minutes.
• Over dressing. Greens turn limp in under 10 minutes. Fix: toss with two thirds the vinaigrette first, add more only if dry.
• Forgetting the finishing parmesan. Adds the final savory note. Fix: grate fresh parmesan over the top right before serving.

Chopped Italian Salad

A big, bold chopped salad loaded with salami, provolone, olives, and chickpeas tossed in a tangy homemade red wine vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Italian

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 large head romaine lettuce finely chopped
• 1/2 small head iceberg lettuce finely chopped
• 4 oz Genoa salami diced
• 4 oz provolone cheese cubed
• 1/2 cup kalamata olives pitted and halved
• 1/2 cup pepperoncini peppers sliced
• 1 cup cherry tomatoes halved
• 1/2 red onion thinly sliced
• 15 oz canned chickpeas drained and rinsed
• 1/4 cup fresh parsley roughly chopped
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 clove garlic minced
• 1/2 tsp honey
• 1/3 cup olive oil
• salt and black pepper to taste

Method

 

1. Finely chop both lettuces into pieces no larger than 1 inch and add to a large bowl.
2. Add salami, provolone, olives, pepperoncini, cherry tomatoes, red onion, chickpeas, and parsley to the bowl.
3. Whisk together red wine vinegar, Dijon, oregano, garlic, and honey in a small bowl. Stream in olive oil while whisking until emulsified. Season with salt and pepper.
4. Pour dressing over the salad and toss for about 60 seconds until everything is well coated.
5. Let sit for 5 minutes, then taste and adjust salt, pepper, or vinegar before serving.

Notes

Chop everything uniformly small for the best eating experience. Let the dressed salad sit for 5 minutes before serving so the vinaigrette soaks into all the ingredients. For meal prep, store undressed and dress right before serving.

Looking for more easy salads and lunches? Try my chicken Caesar wrap, viral TikTok green goddess salad, watermelon feta mint salad, or a classic plate of caprese skewers. For food safety on cured meats see the FDA safe food handling guide.

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