Lunch

Italian Chopped Salad

Name: Italian Chopped Salad
Prep time: 15 min
Total time: 20 min
Ingredients: 4 cups romaine lettuce, chopped; 2 cups radicchio, chopped; 1 cup cherry tomatoes, halved; 1 medium cucumber, diced; 1/2 cup red onion, thinly sliced; 1/2 cup pepperoncini, sliced; 1/2 cup black olives, sliced; 1/2 cup mozzarella cheese, diced; 1/2 cup salami, diced; 1/4 cup fresh parsley, chopped; 1/3 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1 clove garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Flora Chen February 24, 2026

Total Time: 20 mins Difficulty: Beginner

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Crisp romaine and radicchio meet zesty pepperoncini, olives, and salami in a vibrant bowl drizzled with a tangy garlic-oregano vinaigrette.

This vibrant Italian Chopped Salad brings together crisp romaine and slightly bitter radicchio with juicy cherry tomatoes, briny black olives, tangy pepperoncini, creamy mozzarella, and savory salami. Tossed in a homemade garlic-oregano vinaigrette made with extra virgin olive oil and red wine vinegar, every colorful bite delivers a burst of Mediterranean flavors that’s perfect for a light lunch or summer gathering.

Key Ingredients

Here’s what you’ll need to build all those bright flavors and satisfying textures in this Italian Chopped Salad:

4 cups romaine lettuce, chopped: Crisp base that provides a refreshing crunch and holds up well under dressing.
2 cups radicchio, chopped: Adds a slightly bitter bite and vibrant purple color for visual contrast.
1 cup cherry tomatoes, halved: Juicy pops of sweetness that balance the savory and tangy notes.
1 medium cucumber, diced: Cool, hydrating crunch to lighten every forkful.
1/2 cup red onion, thinly sliced: Sharp, zesty flavor that cuts through the richness of cheese and meat.
1/2 cup pepperoncini, sliced: Tangy, mildly spicy peppers that bring a classic Italian kick.
1/2 cup black olives, sliced: Briny, earthy bites that deepen the salad’s Mediterranean character.
1/2 cup mozzarella cheese, diced: Creamy morsels that lend a soft, milky texture.
1/2 cup salami, diced: Savory, cured protein for a satisfying, salty contrast.
1/4 cup fresh parsley, chopped: Bright herbal note to tie all the ingredients together.
1/3 cup extra virgin olive oil: Rich, fruity foundation of the vinaigrette.
3 tablespoons red wine vinegar: Tangy acid that lifts and brightens the salad flavors.
1 teaspoon dried oregano: Warm, aromatic herb that gives the dressing its classic Italian profile.
1 clove garlic, minced: Pungent punch for depth and savory warmth.
1/2 teaspoon salt: Essential seasoning to enhance every element.
1/4 teaspoon black pepper: Freshly ground spice to round out the vinaigrette.

How To Make Italian Chopped Salad

Preparing this salad is as simple as chopping, whisking, and tossing. You’ll start by creating a sturdy green base, layer on colorful veggies and proteins, then whip up a quick garlic-oregano vinaigrette to coat everything in bright, Mediterranean flavor. A few minutes of resting lets the ingredients meld, so every bite is perfectly harmonious.

1. Place the chopped romaine lettuce and radicchio in a large salad bowl, creating a sturdy base for the other ingredients.

2. Add the cherry tomatoes, cucumber, red onion, pepperoncini, black olives, mozzarella, salami, and parsley to the bowl, layering vibrant colors and textures for a harmonious mix.

3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, garlic, salt, and black pepper until smooth and emulsified.

4. Pour the dressing evenly over the salad ingredients to ensure every bite is flavorful.

5. Gently toss the salad with tongs or salad forks, making sure all components are coated with the vinaigrette.

6. Let the salad rest for 5 minutes at room temperature so the flavors can meld and intensify.

7. Give the salad a final gentle toss before plating, then serve immediately to enjoy the optimal freshness and crunch.

Serving Suggestions

Show off this Italian Chopped Salad with these fun and flavorful serving ideas:

Arrange the salad in individual bowls for a polished presentation and easy portion control.
Pair with grilled chicken breast or shrimp skewers for a heartier meal that turns lunch into dinner.
Offer slices of crusty Italian bread on the side to soak up any leftover vinaigrette.
Garnish with a drizzle of balsamic glaze or extra fresh basil leaves for added color and depth.

Tips For Perfect Italian Chopped Salad

No matter your skill level, these friendly tips will help you master every element of this chopped salad. From switching up proteins to fine-tuning your tanginess level, you can make this dish truly your own—and keep it at peak crispness!

You can substitute salami with prosciutto or grilled chicken for a different protein.
Adjust the amount of vinegar and oil to suit your preferred tanginess and richness.
For extra crunch, add toasted pine nuts or sliced almonds.
Leftovers may become soggy; store dressing separately if preparing in advance.

How To Store It

When you’ve got extra salad (or you’re prepping ahead), proper storage keeps everything as crisp and flavorful as possible. Here’s how to maintain that just-tossed freshness:

Store the salad and dressing separately in airtight containers to keep the greens crisp.
Keep both components in the coldest part of the refrigerator and use within 24 hours for best texture.
If you’ve already combined everything, tightly cover the bowl or container and consume within 6–8 hours.
Avoid freezing this salad, as the fresh vegetables and cheese will become watery and lose their texture.

Frequently Asked Questions

Here are some quick answers to common questions about this Italian Chopped Salad:

How long does it take to prepare this Italian Chopped Salad?

It takes about 15 minutes to prepare the salad ingredients—chopping the romaine, radicchio, cucumber, slicing the red onion, pepperoncini and olives, and dicing the cheese and salami. Mixing the dressing takes an additional 2 minutes, plus a 5-minute rest for the flavors to meld.

Can I prepare this salad in advance for a party?

You can chop all the vegetables and proteins up to a day in advance and store them separately in airtight containers. Whisk the dressing just before serving and toss immediately to prevent sogginess. For best texture, assemble and dress the salad no more than 30 minutes before serving.

What are some protein substitutions for salami?

You can replace the diced salami with thinly sliced prosciutto for a milder cured meat flavor, or use diced grilled chicken breast if you prefer poultry. Shrimp or cannellini beans also work well for a pescatarian or vegetarian twist, respectively.

How can I adjust the dressing to suit my taste?

To increase tanginess, add an extra teaspoon of red wine vinegar or a squeeze of fresh lemon juice. For a richer dressing, drizzle in more olive oil by tablespoon until you reach the desired mouthfeel. You can also stir in a pinch of sugar or a dollop of Dijon mustard to mellow acidity and add depth.

What vegetables or toppings can I add for extra crunch or color?

Toasted pine nuts or sliced almonds add crunch. You can also toss in shredded carrots, diced bell peppers, thinly sliced celery, or even artichoke hearts. Fresh basil or mint leaves bring a bright, herbal note that complements the parsley.

How should I store leftovers to maintain freshness?

Store leftover salad and dressing separately in sealed containers in the refrigerator. Keep the dressed portion tightly covered and consume within 24 hours to prevent wilting. If you’ve already mixed everything, eat within 6–8 hours, as the lettuce and radicchio will release moisture and become soggy.

What can I use if I don’t have red wine vinegar on hand?

Substitute white wine vinegar or apple cider vinegar in equal amounts. If you prefer a milder acidity, mix one part balsamic vinegar with one part water, then adjust salt and pepper to taste. Fresh lemon juice is also a good stand-in if you like citrus notes.

What Makes This Special

This Italian Chopped Salad shines because it’s colorful, crunchy, and endlessly adaptable—whether you’re a beginner or a kitchen pro. The combination of crisp greens, zesty pepperoncini, creamy mozzarella, and a garlic-oregano vinaigrette creates a symphony of Mediterranean flavors in every bite. Feeling inspired? Go ahead and print this article, save it for later, and let us know in the comments if you tried any fun substitutions or need more tips. We can’t wait to hear how your salad adventure turned out!

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