Italian Chopped Salad Recipe

Heads up – you just met your new favorite salad recipe! My Italian chopped salad is fresh and filling, made with crisp romaine, sliced deli meat, provolone, and parmesan. This chopped Italian salad is guaranteed to win over a crowd (even the salad skeptics among us).  

Italian chopped salad

Salads should be delicious. Full stop. 

I am a firm believer that salads are more than just a “health food.” They’re a yummy way to pack nutritious veggies into your day, without sacrificing flavor. 

From my Healthy Chicken Caesar Salad to my Kale Superfood Salad, my salad recipes are made with fiber-rich vegetables, a powerful protein source, and a tasty dressing to tie everything together. 

Today’s recipe is no different!

I’m sharing my Italian chopped salad recipe, made with a crunchy romaine base and tasty deli additions. I combine pepperoni, salami, provolone, and parmesan for a salad you won’t only like, you’ll crave. 

Then, I coat this salad with a zesty Italian dressing made with red wine vinegar, olive oil, and a ton of aromatics for a burst of flavor. Seriously, you’re going to be licking the spoon. 

Ingredients needed

Here’s a little bit about everything I put into my chopped Italian salad recipe. 

Chopped salad

• Romaine: I love using romaine as my salad base because it’s so fresh and crunchy. This recipe calls for 1 head, finely chopped. 
• Chickpeas: For added plant-based protein, I use 1 can of drained chickpeas in this salad. 
• Salami: Time to hit the deli! This salad calls for ⅓ lb sliced salami; it tastes bold, salty, and super umami. 
• Pepperoni: Pepperoni pairs great with our sliced salami, adding smoky, slightly spicy flavor. I use ⅓ lb in this dish. 
• Provolone: For our final deli addition, this salad calls for ⅓ lb of sliced provolone cheese; it’s mild, creamy, and just a touch nutty. 
• Red onion: For a zing of flavor, I add 1 thinly sliced red onion to this Italian salad.  
• Cucumber: One small diced cucumber gives this salad a fresh crunch. 
• Roasted red peppers: If you’ve never tried roasted red peppers in your salads, this is your sign to try them! One cup of chopped, roasted red peppers pairs perfectly with the smoky pepperoni. They also have a tender, juicy texture that gives good contrast to all of the “crunch.”
• Pepperoncini: One cup of chopped pepperoncini adds a vinegary spice to this salad. 
• Parmesan cheese: I use ¾ cup grated parmesan cheese for a salty, umami topping.

Italian dressing

• Olive oil: Start your Italian dressing with ½ cup good-quality olive oil. 
• Red wine vinegar: ⅓ cup red wine vinegar is tart and even a little sweet. 
• Shallot: I include ½ small shallot in my Italian dressing, diced small for aromatics. 
• Dijon mustard: 2 tbsp dijon mustard adds a bit of tang that pairs well with our other vinegary elements. 
• Honey: 2 tbsp of honey sweetens this dressing, giving it balance. 
• Garlic: For additional aromatics, I use 2 cloves of minced garlic. 
• Oregano: 1 tsp oregano is a classic Italian spice that gives this dressing an earthy quality. 
• Salt + pepper: Finally, I add 1 tsp each of salt and pepper to enhance all of the flavors in this Italian dressing. 

Kitchen tools required

To make this chopped Italian salad, you’ll need a few kitchen essentials. 

• Kitchen knife
• Cutting board
• Large mixing bowl
• Large glass measuring cup
• Whisk

You’ll also want to gather some measuring cups, including 1 cup, ½ cup, ⅓ cup, ¼ cup, 1 tbsp, and 1 tsp. 

How to make Italian chopped salad

To make this Italian chop salad, first prepare all of the salad ingredients, dicing and chopping as directed. 

This includes 1 head of finely chopped romaine, 1 can of drained chickpeas, 1 chopped cup of roasted red peppers, one small diced cucumber, 1 thinly sliced red onion, and 1 cup of chopped pepperoncini. 

Prepare ⅓ lb of salami and ⅓ lb of pepperoni by cutting them into thin strips. Then, cut ⅓ cup of provolone into chunks or thin strips.

Add all of your prepared ingredients to a large mixing bowl, then top with ¾ cup of grated parmesan cheese. Give everything a good mix until it’s well combined. 

For our Italian dressing, add ½ cup olive oil, ⅓ cup red wine vinegar, ½ small diced shallot, 2 tbsp dijon mustard, 2 tbsp honey, 2 cloves minced garlic, 1 tsp oregano, 1 tsp salt, and 1 tsp pepper to a large glass measuring cup. 

Whisk well, then pour over the top of your salad. Toss your salad until the dressing is evenly dispersed, then serve it up!

Recipe tips

Below are some common Italian chopped salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve Italian chopped salad

My favorite part of this Italian chop salad recipe is that it’s not a side dish – it contains all the elements of a fulfilling meal.

Serve with a side of crusty bread and dig in!

If you’re making a full Italian spread, complete the table with marinated olives, Healthy Baked Chicken Parmesan, Baked Meatballs, and a bottle of Sauvignon Blanc.

Can I make this salad vegetarian?

To make a vegetarian version of this Italian chopped salad, simply omit the salami and pepperoni. 

It’s just as delicious without the added deli meats – no substitutions required. Salty cheese and acidic toppings make this a special salad, meat or no meat. 

Plus, this dish already includes a plant-based protein source from added chickpeas. In other words, it will still satisfy your hunger. 

Storing leftovers

To store leftover chopped salad, store and refrigerate it in an airtight container. Enjoy within 1-2 days. After that, your greens will get soggy from the dressing. 

For longer storage, store salad and dressing separately. 

If you liked this recipe, you’ll want to try these!

Looking for more ways to eat your veggies (and like them too)? Try any of my vegetable-focused recipes:

• Greek Cucumber Tomato Feta Salad
• Thai Red Vegetable Curry
• Cashew Crunch Salad With Sesame Dressing
• Best Minestrone Soup Recipe
• Shaved Brussels Sprout Salad

All recipes by Erin Morrissey and Photos by Sierra Inn