Italian Chopped Salad with Homemade Vinaigrette is fresh, zesty, and the perfect starter for an Italian feast of homemade chicken piccata, smothered pork chops, or classic steak bistecca—and the components can be easily adapted to suit your tastes.
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🥬 The Ingredients
This Italian Chopped Salad may have a long list of ingredients, but every element adds to an explosion of flavor in each bite. The easy homemade Italian dressing ties it all together and takes the salad to the next level. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
Substitutions
- Romaine & iceberg lettuce: Swap with butter lettuce, spinach, arugula, or a spring mix.
- Olives (three types): Use any mix you like—Kalamata, Castelvetrano, or green olives—or skip if you prefer a milder flavor.
- Cherry tomatoes: Substitute grape tomatoes or chopped heirloom tomatoes.
- Cucumbers: Use English cucumber, Persian cucumber, or zucchini for a similar crunch.
- Red onion: Try shallots, green onions, or pickled onions for a softer bite.
- Garbanzo beans: Swap with cannellini beans, kidney beans, or omit for a lower-carb option.
- Mozzarella balls: Replace with provolone, feta, or shaved Parmesan.
- Italian meats (salami, mortadella, smoked ham): Use prosciutto, pepperoni, turkey, or even grilled chicken for a lighter protein.
Variations
- Vegetarian: Skip the meat and add extra beans or roasted vegetables.
- Spicy twist: Add hot pepperoncini, banana peppers, or a sprinkle of red pepper flakes.
- Mediterranean style: Use feta, kalamata olives, and add roasted red peppers.
- Light & fresh: Go heavier on the veggies and use a lemony vinaigrette for a brighter flavor.
- Make it a meal: Serve with garlic bread or top with grilled shrimp or chicken for extra protein.
🇮🇹 Tips & Tricks for the Best Italian Chopped Salad
- Balance the flavors: Taste as you go—add more olives for brininess, extra cheese for richness, or a squeeze of lemon for brightness.
- Chop evenly: Cut all ingredients into bite‑sized pieces so every forkful has a little of everything.
- Keep it crisp: Chill the lettuce and veggies before assembling for maximum crunch.
- Dry the greens well: Use a salad spinner or pat dry with paper towels—excess water will dilute the dressing.
- Dress lightly: Toss the salad with just enough vinaigrette to coat, then serve extra on the side.
- Make ahead: Prep the meats, cheese, and veggies in advance, but wait to chop the lettuce and add dressing until just before serving.
Expert Tip
For the best flavor and texture, chop all the ingredients into uniform, bite‑sized pieces—this ensures every forkful delivers the perfect mix of crunchy veggies, savory meats, creamy cheese, and zesty dressing.
🍽️ How to Serve
- Serve as a starter to an Italian feast with classic spaghetti and meatballs, homemade chicken marsala, or succulent shrimp scampi.
- Enjoy as a light main dish with crusty bread or garlic knots on the side.
- Pair with New York-style pizza or easy pasta pomodoro for a balanced, restaurant‑style meal.
- Pack into lunch containers for a fresh, make‑ahead option.
- Top with grilled chicken, shrimp, or salmon to turn it into a hearty entrée salad.
👩🏼🍳 How to Make Italian Chopped Salad with Homemade Vinaigrette
- Step 1: Put together the vinaigrette (Italian dressing) and chill for at least 1 hour.
- Step 2: Wash and dry the Romaine and iceberg lettuce. Chop and chill for at least an hour.
- Step 3: Peel and chop the cucumber into small pieces. Cut and slice the cherry tomatoes, olives, and radishes.
- Step 4: Place the chilled chopped lettuce on a large platter and top with all the components of the salad.
- Step 5: Drizzle ¼ to ½ cup of the dressing over the salad.
- Step 6: Toss until everything is combined. Serve immediately.
🙋🏽♂️ Frequently Asked Questions
Can I make Italian Chopped Salad ahead of time?
Yes, you can prep the meats, cheese, and veggies a day in advance, but wait to chop the lettuce and add the dressing until just before serving.
How long will Italian Chopped Salad last in the fridge?
Once dressed, it’s best enjoyed the same day, but leftovers can be stored in an airtight container for up to 2 days.
Can I make Italian Chopped Salad vegetarian?
Absolutely—just leave out the meats and add extra beans, cheese, or roasted vegetables for protein and flavor.
What kind of dressing goes best with Italian Chopped Salad?
A zesty homemade Italian vinaigrette is classic, but you can also use balsamic vinaigrette or even creamy Ranch dressing if you prefer.
Ready to make the best chopped salad this side of Tuscany? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Italian Chopped Salad with Homemade Vinaigrette
Italian Chopped Salad with Homemade Vinaigrette is a crisp, colorful mix of fresh veggies, savory meats, and cheese tossed in a zesty homemade dressing for the perfect start to any Italian meal.
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Servings: 8
Calories: 212kcal
Video
Ingredients
- 1 cup Italian dressing click the link for the recipe
- ½ head iceberg lettuce
- 1 romaine heart
- ½ cup Genoa salami chopped
- ½ cup Mortadella chopped
- ½ cup smoked ham chopped
- ½ cup Mozzarella balls fresh, halved
- ¼ cup red onion finely chopped
- ½ cup cucumber seeded and chopped
- ½ cup black olives pitted and halved
- ½ cup green olives pitted and halved
- ½ cup Kalamata olives pitted and halved
- ½ cup garbanzo beans drained
- ½ cup radishes thinly sliced and roughly chopped
- ¾ cup cherry tomatoes halved
- salt and pepper
- ½ teaspoon dried oregano
- ½ cup pepperoncini peppers
Instructions
Do Ahead – Make the Vinaigrette (Italian Dressing) and Prep the Lettuce
- Put all of the ingredients in a jar and shake vigorously. Chill for at least one hour.1 cup Italian dressing
- Cut the iceberg (half of the head) into two quarters. Rinse under cool water. Drain, cut-side down on paper towels. Rinse the Romaine leaves under cool water and pat dry. Chill in the fridge for 1 hour.½ head iceberg lettuce, 1 romaine heart
Assemble the Salad
- Chop the chilled lettuce and then place it on a large platter. Arrange all of the salad components over the lettuce. Shake the jar of dressing and then drizzle about ¼ to ½ cup of it over the salad. Add a pinch of salt, pepper, and dried oregano over the salad. Save a few of the pepperoncini peppers to garnish the salad.½ cup Genoa salami, ½ cup Mortadella, ½ cup smoked ham, ½ cup Mozzarella balls, ¼ cup red onion, ½ cup cucumber, ½ cup black olives, ½ cup green olives, ½ cup Kalamata olives, ½ cup garbanzo beans, ½ cup radishes, ¾ cup cherry tomatoes, salt and pepper, ½ teaspoon dried oregano
- Use a pair of salad utensils (or tongs) to gently toss the salad until fully combined. Top with a few pepperoncini peppers.½ cup pepperoncini peppers
- Serve immediately, preferably with chilled salad plates.
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
- Make Ahead: Chop meats, cheese, and veggies in advance, but wait to dress the salad until just before serving to keep it crisp.
- Ingredient Swaps: Use your favorite mix of olives, cheeses, or Italian meats to customize the flavors.
- Storage: Leftovers will keep in the fridge for up to 2 days, though the lettuce may soften once dressed.
Nutrition
Calories: 212kcal | Carbohydrates: 11g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 678mg | Potassium: 286mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1613IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 1mg
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Dinesh Kumar says
This salad looks so refreshing and versatile—I love how you shared different substitutions like swapping beans or cheeses to fit personal taste. I’ve been trying more homemade recipes lately, but I also balance it out with local treats. Just the other day I explored some amazing spots for donuts in Denton, and it reminded me how fun it is to enjoy both fresh salads and indulgent bites.