italian chopped salad

Truly the best Italian chopped salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette. This salad is vegetarian and easily vegan. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (a lot). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Vegetarian Italian Chopped Salad

chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)

head of radicchio*, finely chopped (about 2 cups)

red onion, chopped (about 1 cup)

celery,

cherry tomatoes, thinly sliced

peppers

oil-packed sun-dried tomatoes,

(15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas

(4 ounces) 1/4″ cubes of provolone cheese (optional)

olive oil

red wine vinegar

Dijon mustard

honey

garlic, pressed

oregano

twists black pepper

salt, more to taste

red pepper flakes,

In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using). Toss the ingredients together and set aside.

To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended. Taste, and add more salt if the dressing doesn&#8217;t knock your socks off (I usually add one to two more pinches of salt).

If you&#8217;ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Just whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don&#8217;t worry, that&#8217;s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

I love this challenge. Such a great idea. And it is science-backed. Having pre-prepared healthy food visible has been shown to improve food choices! And your salad recipe looks delicious. Thank you.

Kate, your recipes have inspired me during me now-12-months of switching to a plant-based diet (mostly vegan)!  I love the techniques I've learned.  I've been making 5-6 pre-made salads every Sunday all year; I usually make a soup also.  During the summer I'd make 2-3 types of yummy salads.  Those Sunday cooking sessions have become really special me-time, and having the food ready all week has saved me from plenty of junk food!  This salad will be next on my list....thanks, as always!

I love a combination of cabbage, diced chicken, peanuts and chia seeds..plus any handy vegetables.  you could make it ahead but it just takes seconds to throw it together.

Made your salad tonight, and it was so fresh tasting.  The dressing truly is delicious.  When my husband comments, you know it's great!

Made the chopped salad yesterday. It's delicious, and there's plenty leftover for today (since it's just the two of us). So withholding the dressing is a great idea. Thanks for posting it!

I made this salad the other day and it was awesome.  Didn't have radicchio or pepperocinis but it was still great without them.  It was a great "main" salad - even my 3 boys liked it!

I made this salad yesterday and it was wonderful, full of flavor, fresh and crunchy and the dressing was perfect. So nice knowing there is some left for lunch today.

Challenge accepted, Kate! And the salad was great! I needed the motivation after a long week of musicals for my daughter and studying for my exam. One more week of studying to go and I bet with this challenge going I will finish strong on that test!

Kate - Challenge accepted. I made this salad on Sunday and now that it's Monday, I'm totally thankful I have this delicious lunch to enjoy! 

As always, thanks for the great recipe. Your blog is my absolute favorite.

The Italian vinaigrette dressing is delicious.  I need to make it in a larger quantity.

Loved the idea and the simpleness. Its really easy to prepare and looks so tasty. Definitely do this tonight. Thanks for the awesome and obviously great looking Vegetarian Italian Chopped Salad.

Made this without provolone and it was still fantastic, thank you for another great recipe. Really looking forward to your cookbook!

I made this salad this weekend. I want to commend you because my family loved it -- including my salad-hating 14-year-old son! Also, they liked the dressing as well. When I first made the dressing, I was a little skeptical but after sitting in the fridge overnight, I was a fan too! 

I had some for lunch today and plan to use it to get more vegetables into my kids.

Thank you for the recipe!

Looks ever so good. Thanks for being so generous with your recipes. I appreciate your interest in health and organic foods.  It probably doesn't matter much, but the line in the recipe: 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional). Maybe you meant 1/2 cup of cheese because 1 cup is 8 oz.  I bought your new book today on Amazon and will write a good review in a few days. Again, thank you so much for your tireless effort to make us all healthy. Cookie is cute.

Hi Kate - I have to say that this chopped salad is my new favorite.  I especially love the dressing which is half/half oil and vinegar.  I love the extra bite of the vinegar and peperoncino.  This is a new standard recipe for me.  Perfect for lunches and work.  I've tried quite a few of your recipes and everyone has been very good. So glad to have found you online.

I LOVE this salad!  I make it without chick peas and cheese if I want it as a side salad, or as-is for a filling dinner or lunch option. The dressing is so good.  Excited to try some new recipes from your cookbook which I pre-ordered!

We eat a ton of vegetables, but I'm much more likely to make a soup vs. salad for dinner.  I usually make a salad to go with a meat or vegetarian protein. So after thinking about the challenge, I thought, "What if I could find some salads that actually make me happy and have protein in them?" Enter this Italian salad! It was really delicious.  I used mixed greens, as that is what I had from my CSA box--probably would have been better with romaine.  And I used some green olives instead of the sun-dried tomatoes, as that is what I had in the house.  But really, this was the best salad I have had in a long time and was a perfect, filling dinner, with just enough protein.  I served it with some blistered padron peppers on the side (because there can never be too much heat).   Thanks so much for the inspiration!

I eat this at least twice a week.  Cut back on the oil a tad, leave off the cheese and sun dried tomatoes (I don't care for them).  It is soooo good. I hope I never get tired of this!!

Love this salad!  The dressing is spectacular!

Italian Chopped Salad is my favorite quick lunch I love to whip up with ingredients I usually have on hand in my refrigerator! So simple, and can easily be modified to suit your taste.

Italian Chopped Salad

romaine

cucumber

cherry tomato

red onion

kosher salt and black pepper

red pepper (in water, chopped)

genoa salami (sliced)

mozzarella

Toss the lettuce, cucumbers, tomatoes, red onion with oil and vinegar, season with salt and pepper to taste.

Top with roasted red pepper, salami and mozzarella.

This Italian Chopped Salad is a copycat of the famous California Pizza Kitchen&#039;s salad. It&#039;s loaded with ham, salami, chickpeas, tomatoes, mozzarella, fresh basil, and lettuce. It is tossed in an easy lemon, Dijon, and herb vinaigrette.

Italian Chopped Salad (CPK Copycat)

(15 ounces; 439 grams) chickpeas

(48 grams) very thinly sliced red onion

(4 ounces; 120 grams) chopped salami

(80 grams) chopped ham

(5 ounces, 140 grams) fresh mozzarella pearls, (halved)

(40 grams) thinly sliced pepperoncini

basil leaves

lemon juice

white sugar

parsley

garlic ((1/2 teaspoon minced))

salt and pepper

DRESSING:  Place all of the dressing ingredients in a wide-mouth jar. Season to taste with salt and pepper -- I add about 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place the lid on the jar and shake briskly to combine. Place jar in the fridge and store there until ready to dress the salad.

LETTUCE: Wash and chop the lettuce. I like to cut the lettuce into ribbons (roll up the pieces into cigars and then thinly slice) and then halve the ribbons -- thinner salad pieces allow for more surface area for the dressing to adhere to. Use a salad spinner to ensure the lettuce is 100% dry before adding any other ingredients.

SALAD INGREDIENTS: Add in the drained and rinsed chickpeas, quartered cherry tomatoes, thinly sliced red onion, thinly sliced salami, chopped ham, halved mozzarella pearls, and thinly sliced pepperoncini. Chiffonade the basil pieces (see Note 2)  and add those into the salad. Toss the salad and adjust add-ins to personal preference. (The amounts listed are general guidelines of how we like this chopped salad. But the best part of making this homemade is you can add additional toppings to personal preference!)

ADD DRESSING: Remove the dressing from the fridge and shake again to recombine. Only add the dressing to the quantity of salad you will be enjoying immediately. Unfortunately the salad doesn&#039;t sit well with dressing so keep it separate until right ready to eat!

LEFTOVER DRESSING: You may not use all the dressing in this salad (dress to preference). Leftover dressing keeps up to a week in the fridge.

This recipe for Italian Chopped Salad is full of pasta, salami, grilled chicken, cheese, tomatoes and the most amazing homemade dressing.

ITALIAN CHOPPED SALAD WITH HOMEMADE SALAD DRESSING

tbsp honey

tbsp dijon mustard

Italian seasoning

garlic (minced)

ditalini pasta, (cooked and cooled)

romaine lettuce hearts

grape tomatoes (halved)

salami

cucumber (sliced)

onions

mini pepperoni

7.5 oz jar marinated artichoke hearts (drained and chopped)

chicken breast (diced)

Additional optional add-ins: olives, pepperoncini peppers, red onions

In a jar, add in all the dressing ingredients. I like to use a mason jar with a lid.

Screw the lid on nice and tight then give it all a vigorous shake to combine well.

Add all of the salad ingredients to a very large serving bowl.

Pour the dressing over the prepared salad and then toss gently to combine.

https://www.youtube.com/watch?v=RCUmLzbG54I

This Italian chopped salad is not only easy to make but it has the most AMAZING homemade dressing! 
Grab the full recipe and a FREE printable recipe here: https://www.thecountrycook.net/italian-chopped-salad-with-grilled/

Step 1

Step 2

Step 3

Final Step

How to make: Italian Chopped Salad

This chopped salad will amaze everyone around the table! Homemade Italian dressing, veggies and Parmesan cheese combine into one extraordinary salad.

Favorite Chopped Salad

recipe Homemade Italian Dressing

Romaine heart (3 cups)

lettuce

shallot

English cucumber (2 cups chopped)

cherry tomatoes

green olives, halved

jarred sliced pepperoncini

Parmesan shavings

red pepper flakes, optional

Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.

Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

I just want to thank you for sharing this recipe - THANK YOU! I take a salad to work for lunch most days and was in dire need of something new. I'm not sure how I stumbled onto this recipe, but I am so thrilled I did. I just ate it for lunch and it is DELICIOUS!!! (I prepped all ingredients and will enjoy it the rest of the week!) I love the crunchy, the salty, the tangy tastes, etc. And, the Homemade Italian Dressing is the BOMB, and was the perfect compliment.

This vegan Italian chopped salad is so delicious, fresh, satiating, nourishing and easy to make. It's ready in 15 minutes and a super healthy side dish.

Vegan Italian Chopped Salad

sun-dried tomatoes

cherry tomatoes, chopped

chickpeas (180 g)

black olives (50 g)

red onion (30 g), chopped

Vegan parmesan cheese to taste (optional)

tbsp extra virgin olive oil

tbsp yellow mustard

apple cider vinegar

maple syrup

tsp sea salt

black pepper

We prefer to rehydrate the sun-dried tomatoes soaking them in hot water for about 20 minutes or until they’re soft, but feel free to use sun-dried tomatoes in olive oil.

To make the dressing just mix all the ingredients in a bowl until well combined.

Add all the salad ingredients and the dressing to a large mixing bowl and mix until well combined. Serve immediately.

Keep leftovers separately (undressed) in a sealed container in the fridge for up to 3 days.

Looks super healthy and delicious also, it will take only 15 minutes which is fantastic, gonna try this today only. thanks for sharing

Italian Chopped Salad is stuffed with flavor and texture that is highly satisfying. Full of classic Italian flavors, this salad is going to be a huge hit at your next gathering!

romaine (thinly chopped)

pepperoncinis (deseeded and sliced)

cherry tomatoes (chopped)

olives (sliced)

onion

italian salami (thinly sliced)

mozzarella cheese (cubed)

Recipe Dressing

In a large bowl combine the romaine, pepperoncinis, cherry tomatoes, olives, red onions, salami, cheese, and dressing.

Make recipe for homemade italian dressing and use as much as desired. Toss the salad until combined.

Italian Chopped Salad! Salami, pepperoni, mozzarella, and so much more come together to create a medley of signature Italian flavors. This easy to make chopped salad is flavorful, filling, and delightfully simple!

Olive oil

Tablespoon Red wine vinegar

Italian Seasoning (freshly ground)

Salt

G round black pepper

Cups Romaine lettuce (chopped)

10-oz Package of cherry tomatoes,

Cup Sliced pepperoni (each

Cup Sliced salami (each

Cup Mozzarella (freshly shredded)

Bell pepper (seeded and diced)

Cup Sliced black olives

Cup Red onion (chopped)

Cup Sliced green olives

Cup Shaved parmesan cheese

Mix the olive oil, red wine vinegar, Italian herbs, salt and pepper together in a small bowl until combined.

Add the lettuce to a large bowl and pour the vinaigrette over it then toss to combine.

Add the tomatoes, pepperoni, salami, mozzarella, green pepper, black olives, onion, green olives and parmesan and gently toss again to combine.

Serve immediately with freshly minced parsley if desired.

Italian Chopped Salad from The Modern Proper

https://images.themodernproper.com/billowy-turkey/production/posts/2022/ItalianChoppedSalad_Shot5_129.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1649037283&s=15bc537e22772104ae70a3fa2029072e

16x9

extra-virgin olive oil,

garlic clove,

lemon juice (from 1 or 2 lemons)

sea salt

romaine heart, chopped,

radicchio,

cherry tomatoes, halved

bell pepper

Pepperoncini,

cucumber,

mozzarella balls,

Parmesan cheese

black olives, halved

red onions

basil

https://images.themodernproper.com/billowy-turkey/production/posts/2022/ItalianChoppedSalad_Shot5_129.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1649037283&s=e9ee69ae60419a069d667f6e51d6997d

https://images.themodernproper.com/billowy-turkey/production/posts/2022/ItalianChoppedSalad_Shot5_129.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1649037283&s=5a45f21aa0586852b98171c916069388

In a glass jar with a tight fitting lid or a medium bowl, combine the oil, vinegar, garlic, mustard, lemon juice, oregano, salt, and pepper

Vigorously shake or whisk until mixed well

In a large bowl, combine the romaine, radicchio, tomatoes, bell pepper, pepperoncini, cucumber, both cheeses, olives, salami, onions and basil

Pour the dressing over the salad and toss until well coated

Serve immediately, or store refrigerated in an airtight container for up to 24 hours.

This salad is perfect! I did double up on the garlic, because yeah. So delicious, would not change a thing, well minus adding more garlic.

Made the Italian Chopped Salad Sunday and YUM, loads of flavor! It tasted even better day 2 which surprised me. Filling as a meal or a side dish to save me from eating the whole pizza!

This is my go to when I don't want to actually cook. My husband and I love it!

This Italian chopped salad is brimming with mozzarella, salami, peppers, tomatoes and olives, plus a zesty red wine vinaigrette!

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