This Italian Chopped Salad is a crunchy, colorful take on an Italian deli favorite tossed in a simple, bright vinaigrette. It’s a pizzeria-style salad full of flavor!
Classic Italian Chopped Salad
I make this Italian Chopped Salad so often that I thought it was time to share it here. This is a salad I always eat together when I don’t have plans for lunch. This version is made with delicious Genoa salami, creamy mozzarella, roasted peppers, tomatoes, cucumbers and lettuce, then topped with a refreshing red wine vinaigrette. Like my arugula salad, this is one of them.
This salad recipe can be served in small portions as a side or makes a light meal!
Why This Italian Salad Makes the Perfect Lunch
This is my favorite Italian chopped salad. lunch. I love making things with ingredients I have in the fridge! It’s very simple and can be easily modified to suit your taste.
- Big Italian Flavors: Each ingredient here adds flavor or texture that makes this salad stand out.
- Almost effortless: Everything is ready in minutes, no cooking required.
- Perfect balance: The salami and mozzarella balance the fresh vegetables and keep the salad from being heavy.
- Healthy lunch options: Low-carb, keto, and gluten-free.
materials needed
Below are the ingredients for Italian Chopped Salad. See recipe card for exact measurements..
- chopped romaine It provides a crunchy, sturdy base for this salad.
- English Cucumber It’s here for texture and a fresh balance for bolder flavors.
- cherry tomatoes Or grape tomatoes.
- red onion For a sharp and spicy flavor. Slice it very thinly.
- Olive oil and red vine vinegar For a classic Italian restaurant style vinaigrette.
- Kosher salt and pepper: Freshly ground black pepper is best.
- roasted peppers It also adds sweetness and a little smokiness.
- Genoa salami For a delicious and rich bite.
- Part-skim mozzarella cheese: I use shredded mozzarella cheese, but if you prefer fresh mozzarella cheese, you can substitute that.
How to Make Italian Chopped Salad
Let’s take a quick look at the process of making an Italian chopped salad. See recipe card for printable instructions.
- Building the base: Toss romaine, cucumbers, tomatoes, and red onions with olive oil and vinegar.
- season: Add kosher salt and pepper to taste.
- finish: Top with roasted peppers, salami, and mozzarella.
produce: night soil
Serving Size: 1 /2
Toss lettuce, cucumber, tomato, and red onion with oil and vinegar, then season with salt and pepper.
Top with roasted peppers, salami, and mozzarella.
Last step:
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clothing material: 1 /2, calorie: 271 calorie, carbohydrate: 9 g, protein: 12 g, province: 22 g, Saturated Fat: 5.5 g, Cholesterol: 22.5 mg, sodium: 556 mg, fiber: 3 g, sugar: 3.5 g
Recipe Variations
Because I usually stir it with ingredients I have at hand, the shape of the salad changes every time I make it. Here are a few variations I’ve tried, or your own.
- Add pepperoncini or banana peppers for extra zip.
- Make a vegetarian salad by swapping salami for canned or roasted chickpeas.
- Try using provolone instead of mozzarella.
- Use soppressata or ham instead of salami.
- Try swapping out some of the romaine lettuce for radicchio or butter lettuce.
- Get more protein by adding chopped boiled eggs.
- Add olives or sun-dried tomatoes.
Proper Storage
This salad is best enjoyed fresh. If necessary, store uncut vegetables separately in the refrigerator for up to 2 days. Add dressing and toppings just before serving. Once assembled, the salad will keep in the refrigerator for about a day, but the greens will wilt.
