Italian Chopped Salad

This colorful Italian Chopped Salad is packed with crisp lettuce, fresh vegetables, salami, mozzarella, and chickpeas, all tossed in a tangy red wine vinaigrette. It’s a versatile dish that works as a side or a light main course.

Prep Time25

Cook Time25

Total Time50

Course: Salad

Cuisine: Italian

Servings: 4

Calories: 450kcal

Ingredients

For the Salad:

1 head romaine lettuce roughly chopped
1 cup chopped radicchio lettuce
8 ounces fresh mozzarella cut into ¼-inch cubes
4 ounces dry Italian salami cut into matchsticks
1 15-ounce can chickpeas, rinsed and drained
1 2.25-ounce can sliced black olives, rinsed and drained
1 yellow bell pepper diced
½ English cucumber diced
6 pepperoncini sliced
1 cup halved grape tomatoes
⅓ cup chopped red onion
½ cup shaved Parmesan

For the Dressing:

½ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 clove garlic grated
¾ teaspoon dried oregano
⅛ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper to taste

Instructions

Assemble the Salad

Place the chopped romaine and radicchio in a large salad bowl.
Layer the mozzarella, salami, chickpeas, black olives, yellow bell pepper, cucumber, sliced pepperoncini, grape tomatoes, and red onion on top of the lettuce.

Make the Dressing

In a medium bowl, whisk together olive oil, red wine vinegar, Dijon mustard, grated garlic, oregano, and crushed red pepper flakes.
Season the dressing with salt and black pepper to taste.

Toss the Salad

Pour the dressing over the salad and gently toss everything to combine.
Sprinkle the shaved Parmesan over the top before serving.

Notes

Vegetarian Option: Skip the salami for a veggie-friendly salad.
Add-Ins: Customize with roasted red peppers, artichoke hearts, or croutons.
Make-Ahead: Prep ingredients and dressing in advance, but toss them together just before serving for the freshest flavor.