Italian Chopped Salad (Easy 20-Minute Recipe)

Name: Italian Chopped Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 6 tablespoons red wine vinegar; 1 clove garlic ((minced)); 1 tsp honey; 1 teaspoon Dijon mustard; 1 teaspoon dried oregano; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ½ cup extra virgin olive oil; ⅓ cup Pecorino Romano ((finely grated)*); 3 large romaine hearts ((chopped; about 12 cups or 550 grams)*); 1 cup cherry tomatoes ((halved)); ½ cup red onion ((thinly sliced)); 1 (15-ounce) can chickpeas ((drained and rinsed)); 6 ounces Genoa salami ((sliced into matchsticks)*); 8 ounces mozzarella pearls (perline) ((drained and patted dry)*); ¾ cup Parmigiano Reggiano ((shaved)*); ½ cup Castelvetrano olives ((sliced)*); ⅓ cup pepperoncini ((sliced))

Italian chopped salad is an Italian-American dish inspired by classic deli antipasto platters. Crisp romaine, Genoa salami, mozzarella pearls, olives, and a bright homemade vinaigrette create a hearty salad packed with savory, tangy flavor. This salad comes together in just 20 minutes, making it perfect for easy lunches, dinners, potlucks, and entertaining!

Italian chopped salad became popular in Italian-American communities as a flavorful and resourceful way to use leftover antipasto ingredients like salami, cheese, and olives. Over time, it also became a favorite in delis and restaurants for its bold flavor. This salad is always the star at my Italian family dinners, served alongside classics like chicken Milanese, baked ziti, and pasta e fagioli soup. If you love Italian salads, you'll also enjoy this spinach and arugula salad and burrata caprese salad!

Recipe at a Glance

⏱️ Total Time: 20 minutes
🍽️ Servings: 6
🧑‍🍳 Method: no-cook chopped salad
🥣 Key ingredients: romaine, Genoa salami, mozzarella pearls, Castelvetrano olives, Pecorino Romano

Why You'll Love This Recipe

Bold Italian deli flavor: inspired by classic Italian-American antipasto platters, this salad has the perfect balance of savory, tangy, and fresh flavors.
Bright homemade vinaigrette: a higher vinegar ratio creates a vibrant dressing that stands up to the rich meat and cheeses without feeling heavy.
Maximum flavor in every bite: the romaine is lightly dressed first to season the lettuce, then dressed again with the antipasto ingredients so every bite is bursting with flavor.
Easy to make: comes together in just 20 minutes, making it the perfect salad for lunches, dinners, or last minute entertaining.
Hearty enough for a full meal: unlike lighter salads, this one is filling, satisfying, and packed with flavor.

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Recipe at a Glance
Why You'll Love This Recipe
Ingredients
Substitutions and Variations
Instructions
Storage & Make Ahead
Expert Tips
FAQ
Serving Suggestions
Related
Recipe
Reviews

Ingredients

Ingredient Notes:

Genoa salami: a tender Italian salami with a mild, tangy flavor. Unlike firmer salamis, it stays soft and blends evenly into the salad. Use thin slices cut into matchsticks, and look for options made with simple ingredients like pork, salt, and spices for the best flavor. I prefer buying Genoa salami in a chub and slicing it myself for freshness, but pre-sliced works well too.
Romaine hearts: chopped romaine hearts provide crisp texture that stands up to the antipasto ingredients and vinaigrette. Since the size of romaine hearts vary, I recommend weighing the lettuce or using measuring cups to ensure the perfect lettuce-to-dressing ratio.
Mozzarella pearls: these add pops of creamy fresh mozzarella without making the salad soggy. If mozzarella pearls aren't available, use cubed low-moisture mozzarella or provolone instead. Larger fresh mozzarella varieties release more liquid and can water down the salad.
Castelvetrano olives: these buttery green olives from Sicily have a mild, less briny flavor that balances the salty salami and tangy vinaigrette. Their firm texture also holds up well in chopped salads. Kalamata or Cerignola olives work well if Castelvetrano aren't available.
Parmigiano Reggiano: this adds savory, nutty flavor that balances the bright vinaigrette. For the best texture and flavor, use freshly shaved DOP Parmigiano Reggiano aged at least 24 months in Italy. Look for the red and yellow DOP seal to verify authenticity - I buy mine at Costco. If you have leftovers, use them to make rigatoni al forno or pasta with lemon and capers!
Pecorino Romano: finely grated Pecorino Romano is added directly to the vinaigrette for salty, savory flavor. It also thickens the dressing so it clings evenly to the romaine. For the best flavor and texture, use freshly grated DOP Pecorino Romano, the same cheese traditionally used in cacio e pepe.

See recipe card for quantities.

Substitutions and Variations

Add a crispy topping: sprinkle pangrattato on top of the salad for a pop of texture and flavor.
Switch up the dressing: try my white balsamic vinaigrette or basil balsamic vinaigrette for a sweeter flavor profile.
Swap the hard cheeses: the Parmigiano Reggiano and Pecorino Romano can both be substituted with Grana Padano for a milder flavor.
Use a different cured meat: instead of Genoa salami, try hot soppressata for spiciness or mortadella for richer flavor.
Make it vegetarian: skip the salami and add extra chickpeas or cannellini beans for a vegetarian version.

Instructions

The Italian red wine vinaigrette is whisked until combined.

Step 1: in a medium bowl, whisk together the red wine vinegar, garlic, honey, Dijon mustard, oregano, salt, and black pepper. While whisking continuously, slowly drizzle in the olive oil until emulsified. Stir in the Pecorino Romano until evenly combined (image 1).

The lettuce is tossed in half of the vinaigrette.

Step 2: add the chopped romaine to a large serving bowl. Pour in half of the vinaigrette and toss well to evenly coat the lettuce (image 2).

The remaining ingredients are added on top of the lettuce.

Step 3: add the cherry tomatoes, red onion, chickpeas, Genoa salami, mozzarella pearls, Parmigiano Reggiano, olives, and pepperoncini (image 3).

The salad ingredients are tossed together.

Step 4: drizzle the remaining vinaigrette over the salad and gently toss until combined (image 4). Serve immediately and enjoy!

Storage & Make Ahead

Storage: chopped Italian salad is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 1 day. The romaine will lose some crispness as it sits, but the flavors continue to develop. My husband loves the leftover salad, and even piles it onto sandwiches the next day!
Make ahead: this salad is great for meal prep. Chop the romaine and toppings up to 1 day ahead and refrigerate separately. The vinaigrette can also be made 1 day in advance and refrigerated. For the freshest texture, wait to dress and toss the salad until ready to serve.

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Expert Tips

Dress the romaine first: lightly dressing the romaine before adding the toppings helps season the lettuce evenly so every bite stays flavorful.
Add Pecorino Romano to the vinaigrette: finely grated Pecorino Romano adds savory depth and thickens the dressing so it clings better to the romaine and toppings.
Cut the salami into matchsticks: thin strips of Genoa salami distribute evenly throughout the salad and have more surface area for the vinaigrette to cling to, packing flavor into every bite.
Use a large mixing bowl: chopped salads toss more evenly in an oversized bowl, helping coat the ingredients without crushing the romaine.

FAQ

What is Italian chopped salad?

Italian chopped salad is an Italian-American dish inspired by antipasto platters. It's typically made with chopped romaine, cured meat, cheese, olives, and a tangy Italian vinaigrette. The salad is popular in Italian-American communities as a resourceful way to use leftover antipasto ingredients after family gatherings and celebrations.

What is the best lettuce for Italian chopped salad?

The best lettuce for Italian chopped salad is chopped romaine hearts. They stay crisp and sturdy after tossing with the toppings and vinaigrette.

Why did my Italian chopped salad turn out soggy?

Italian chopped salad can become soggy if there's too much dressing or excess moisture from the ingredients. Since romaine hearts vary in size, I recommend weighing the lettuce for the best lettuce-to-dressing ratio. If you don't have a food scale, measuring cups work well too. Larger fresh mozzarella varieties can also release extra liquid, which is why drained and patted dry mozzarella pearls work best.

Serving Suggestions

Here are my favorite ways to serve chopped Italian salad:

With an Italian dinner: serve alongside traditional Italian dishes like chicken limone, pesto and ricotta pasta, or tagliatelle alla Bolognese.
With Italian soup and bread: pair it with minestrone soup with chicken or vegetable orzo soup, along with a crusty slice of stirato or savory Ligurian focaccia.
As a hearty, refreshing main: serve this salad on its own for an al fresco lunch or dinner followed by coffee panna cotta for dessert.
On a party platter: this salad is perfect for potlucks, holidays, and family gatherings served with Italian appetizers like whipped ricotta dip and bruschetta with burrata.

Looking for more Italian salads? Try these favorites:

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