This Italian chopped salad is a crisp, colorful mix of Italian deli favorites tossed in a simple, bright vinaigrette. It’s a pizzeria-style salad packed with big flavors!
Classic Italian Chopped Salad
I make this Italian chopped salad so often, I thought it was about time that I share it here. It’s my go-to throw-together salad when I don’t have a plan for lunch. This version is made with savory Genoa salami, creamy mozzarella, roasted red peppers, tomatoes, cucumbers, and lettuce, then topped with a zippy red wine vinaigrette. Like my Arugula Salad, this is one of those
salad recipes that you can serve as a side in smaller portions or you can make a light meal out of it!
Why This Italian Salad Makes the Perfect Lunch
This Italian Chopped Salad is my favorite quick lunch. I love to whip it up with ingredients I have on hand in my refrigerator! It’s so simple and it can easily be modified to suit your tastes.
- Big Italian flavor: Each ingredient here brings flavor or texture to make this salad outstanding.
- Almost effortless: Everything comes together in minutes, no cooking required.
- Perfectly balanced: The salami and mozzarella are balanced with fresh vegetables, keeping the salad from being heavy.
- A healthy lunch option: It’s low-carb, keto, and gluten-free.
Ingredients You’ll Need
Below are the ingredients for this Italian chopped salad. See the recipe card for the exact measurements.
- Chopped romaine provides a crisp and sturdy base for this salad.
- English cucumber is here for texture and a fresh balance for some of the bolder flavors.
- Cherry tomatoes or grape tomatoes.
- Red onion for a sharp, pungent flavor. Slice it very thinly.
- Olive oil and red vine vinegar for a classic Italian restaurant-style vinaigrette.
- Kosher salt and black pepper: Freshly ground black pepper is best.
- Roasted red pepper adds sweetness and a little smokiness too.
- Genoa salami for savory, rich bites.
- Shredded part-skim mozzarella: I use shredded mozzarella, but if you prefer fresh, you can swap that in.
How to Make Italian Chopped Salad
Here’s a quick look at the process of making this Italian chopped salad. See the recipe card for printable directions.
- Build the base: Toss the romaine, cucumber, tomatoes, and red onion with olive oil and vinegar.
- Season: Add kosher salt and black pepper to taste.
- Finish: Top with roasted red pepper, salami, and mozzarella.
Yield: servings
Serving Size: 1 /2
-
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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Serving: 1 /2, Calories: 271 kcal, Carbohydrates: 9 g, Protein: 12 g, Fat: 22 g, Saturated Fat: 5.5 g, Cholesterol: 22.5 mg, Sodium: 556 mg, Fiber: 3 g, Sugar: 3.5 g
Recipe Variations
Since I usually whip this up with the ingredients I have on hand, my salad looks different each time I make it. Here are some variations I’ve tried, or come up with your own.
- Add pepperoncini or banana peppers for extra zip.
- Swap the salami for canned or roasted chickpeas for a vegetarian salad.
- Try provolone instead of mozzarella.
- Use sopressata or prosciutto instead of salami.
- Swap some of the Romaine lettuce with radicchio or butter lettuce.
- Chop hard-boiled eggs and toss those in for more protein.
- Add olives or sun-dried tomatoes.
Proper Storage
This salad is best enjoyed fresh. If needed, store the undressed vegetables separately in the refrigerator for up to 2 days. Add the dressing and toppings just before serving. Once assembled, the salad will last about a day in the fridge, but the greens will be wilted.
More Lunch Salads You May Enjoy
(Except for the headline, this story has not been edited by PostX News and is published from a syndicated feed.)
