Creamy Italian Chopped Salad is a hearty dish made with loads of flavor and lots of savory, filling ingredients. Packed with your favorites, this provolone, pepperoni, and salami dish is an easy crowd pleaser!
The heartiest creamy Italian salad
There’s nothing quite like a homemade salad complete with your own croutons — it just tastes extra refreshing! And when it comes to this creamy Italian chopped salad, things are just as savory, hearty, and filling as they are refreshing.
To make this meaty salad filled with loads of flavor, we’re rolling up (literally) cheese, salami, and pepperoni for a delicious Italian-style flavor in every bite. Oh, and we’re also whipping up a yummy mayo and yogurt dressing as the perfect finishing touch!
This is my go-to salad when I want something with a bit more oomph, and it’s perfect as a main course or side dish for a crowd. Let’s dig in!
Italian chopped salad recipe ingredients
To begin making your Italian chopped salad recipe, gather ingredients for both the salad and the dressing. For each part, we’re using flavor-filled ingredients that pack a punch!
- Lettuce: Start with 2 medium heads of chopped romaine lettuce.
- Meats and cheeses: Next, you will need 10 slices of each of the following: provolone, pepperoni, genoa salami, and ham.
- Onion: As for onion, include 1/2 of a red onion cut into thin slices. This will add a delicious potent flavor to the dish.
- Pepper: Cut 1 red pepper into thin slices to add a bit of a tasty crunch.
- Pepperoncini peppers: Next, include 1/2 cup of pickled, chopped pepperoncini peppers.
- Bread: 1/2 of a small loaf of old country bread will be used as the homemade croutons. Stale is better!
- Avocado oil: Use 2 tbsp of avocado oil for baking the bread pieces.
- Salt: Finally, 1/4 tsp will be used to sprinkle on the bread before baking.
- Mayo: The base of the dressing will be made of 1/4 cup of mayo.
- Yogurt: Combine that with 1/4 cup of plain Greek yogurt to add flavor and thickness.
- Garlic: Next, throw in 2 cloves of minced garlic.
- Oregano: For flavor, add 1 tsp of oregano.
- Salt and pepper: Include 1/2 tsp each of salt and pepper.
- Red Pepper Flakes: Last but not least, optionally add a pinch of crushed red pepper flakes for a bit of heat.
Tools needed to create this dish
Grab the following measuring cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, and 1/2 cup.
How to make creamy Italian chopped salad
This salad is made like any other, there’s just a bit of rolled up meats and baked croutons thrown in! Expect this recipe prep to take about 20 minutes from start to finish.
To begin, preheat the oven to 350°F and line a baking sheet with parchment paper.
Next, prepare the salad by adding all of the salad ingredients to a bowl.
Make meat roll ups by stacking a slice of provolone, ham, pepperoni, and salami, in that order. Repeat 10 times. Once rolled up, slice into thin pinwheels.
Prepare the rest of the salad by assembling lettuce, red onion, red pepper, and pepperoncini, and then add the meat pinwheels.
Cut the bread into cubes, toss with the avocado oil and salt, and bake at 350ªF for 10-15 minutes or until golden brown. Add to the salad.
While the bread is toasting, make the dressing by whisking together the remaining ingredients.
Add the dressing to the salad, toss to coat, and enjoy!
Italian salad add on ideas
The options for these salads are endless! Here are some more easy ingredients that you can add if you’d like.
- Cherry tomatoes
- Mozzarella balls
- Black olives
- Green pepper
If you want to enjoy an Italian salad without the meat, there are a couple of options to consider! First, you can replace the meats with plant-based alternatives like Lightlife slices or Yves Veggie Pepperoni. Additionally, you can simply skip the meat and throw in chickpeas for a delicious, meatless alternative that supplies protein.
How to store leftovers
Leftover Italian chopped salad can be kept in the refrigerator for 2-3 days. Use an airtight container to keep things fresh, and I recommend keeping the salad, croutons, and dressing separate to prevent soggy lettuce and bread.
If you liked this recipe, you’ll want to try these!
You need more mouth watering salads in your life, and lucky for you I have a bunch of ideas for you to enjoy! Here are some of my favorites, kicking off with a savory zucchini noodle rendition (with walnut pesto).
- Zucchini Noodle Caprese Salad with Walnut Pesto
- Cranberry Quinoa Salad
- Pear Salad with Dijon Vinaigrette
- Healthy Greek Pasta Salad (Gluten-Free)
Recipe by Erin Morrissey + Photography by Moriah Sawtelle
- 2 medium heads of romaine lettuce, chopped
- 10 slices each of provolone, pepperoni, genoa salami, and ham
- 1/2 red onion, sliced very thin
- 1 red pepper, sliced thin
- 1/2 cup pickled pepperoncini, chopped
- 1/2 small loaf old country bread
- 2 tbsp avocado oil
- 1/4 tsp salt
- 1/4 cup mayo
- 1/4 cup Greek yogurt
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- pinch of red pepper flakes (optional)
- Preheat oven to 350F and line baking sheet with parchment paper.
- Prepare salad by adding all lettuce to a bowl.
- Using a slice of provolone, then ham, then pepperoni, then salami, make roll-ups of the meat. Repeat 10 times. Once rolled up, slice them thinly into pinwheels.
- Prepare rest of salad by assembling lettuce, red onion, red pepper, and pepperoncini. Then add meat pinwheels.
- Cut old bread into cubes, toss with avocado oil and salt, and bake for 10-15 minutes at 350 until golden brown.
- Add on top of salad.
- While bread is toasting, make salad dressing by whisking together all of the ingredients.
- Add the dressing to salad and toss to coat!
- Serve immediately.
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