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Italian Chopped Salad is an easy, flavor-packed salad that’s perfect for weeknight dinners, parties, or a light lunch. With its crisp textures, savory bites of salami, creamy mozzarella, juicy cherry tomatoes and fresh basil, every bite is loaded with fresh, zesty flavor.
An Easy Salad That’s Big on Flavor
An Italian Chopped Salad is more than just a side dish, it’s a flavorful, satisfying salad that can easily be a main course.
Whether you’re serving it at a summer BBQ, packing it for lunch, or making a quick dinner, this salad brings the bold flavors of an Italian deli right to your bowl.
Why We Love This Chopped Salad
• Lots of Stuff: There are several ingredients, but not too many, that add flavor and texture.
• Perfect Salad Dressing: It has a simple tangy homemade Italian vinaigrette.
• Simple & Quick: Prep in about 15 minutes.
• Make-Ahead Friendly: Assemble ingredients ahead and toss together before serving.
• Customizable: Add olives, pepperoncini, avocado, or leftover chicken.
This is loosely based on the La Scala Chopped Salad, but I have made it my own way, and I think it’s even better!
I have listed lots of ingredient options and variations & substitutions so you can also make it your own.
Ingredients in Chopped Salad
- Extra Virgin Olive Oil – Or use any oil you like, such as Avocado Oil (neutral flavor), Grapeseed Oil (light and clean), Walnut Oil (for a nutty accent), Canola or Sunflower Oil (neutral).
- Red Wine Vinegar – Or use a vinegar that you enjoy, such as white wine vinegar, apple cider vinegar, or just use fresh lemon juice (the flavor profile will change, so taste before dressing your salad).
- Dijon Mustard – You could also try honey mustard or creamed horseradish.
- Fresh Garlic – Garlic powder can be used if you don’t have fresh garlic.
- Seasonings: Kosher Salt, Black Pepper, Italian Seasoning (optional)
- Optional: For a creamy dressing add mayonnaise or Greek yogurt
- Iceberg Lettuce – Or use Romaine Lettuce, Butter or Bibb Lettuce (softer leaf), or any greens you prefer.
- Cherry Tomatoes – Or Grape Tomatoes, or Roma Tomatoes, diced.
- Red Bell Pepper – Any color bell pepper you enjoy will work.
- Garbanzo Beans – Or try Cannellini (white kidney) beans, Black beans, Edamame (soybeans) for extra protein.
- Genoa Salami – You can also use Pepperoni or Soppressata, Prosciutto or Coppa (thin-sliced), Ham, Turkey, Chicken-Apple Sausage, Vegetarian “deli” Meats or Smoked Tofu.
- Mozzarella Cheese – Other options are Burrata, fresh Mozzarella Pearls, Feta (tangy, crumbly), Goat Cheese (creamy, bright), Provolone, Swiss, or Cheddar.
- Fresh Basil Leaves – Fresh Parsley or Cilantro (different herb flavor), Mint or Tarragon (brighter flavor).
FOR THE DRESSING:
FOR THE SALAD:
How to Make A Chopped Salad
Step-by-Step Instructions:
1. Whisk Up the Homemade Italian Vinaigrette
• In a small jar (or bowl), combine olive oil, red wine vinegar, Dijon mustard, pressed garlic, salt, black pepper, and Italian seasoning (if using).
• Seal the jar and shake vigorously, or whisk in a bowl until the dressing is well emulsified.
• Taste and adjust salt or vinegar to your preference.
Pro Tip: For a creamier dressing, whisk in a tablespoon of mayonnaise or Greek yogurt.
2. Build the Chopped Salad
• In a large bowl, toss together chopped iceberg lettuce, halved cherry tomatoes, chopped red bell pepper, and garbanzo beans.
• Add diced Genoa salami, mozzarella, and chopped basil.
3. Dress and Serve
• Drizzle the vinaigrette over the salad.
• Toss gently to coat every ingredient in flavor.
• Serve immediately for the crispiest texture.
How Long Will Leftover Salad Last?
Assembled (dressed), is best enjoyed immediately. Undressed salad will keep up to 2 days in the refrigerator.
Mix and match ingredients to suit your taste, or by what’s in your pantry, dietary preferences, or whatever’s in season. This salad is endlessly customizable!
If you make this flavorful salad, please let me know! I’d like to know how you made it your own.
If you would leave a comment with a star rating below, I will see it, and others will, too!
More Great Side Salad Recipes:
Italian Pasta Salad
Dill Pickle Pasta Salad
Beet Salad with Goat Cheese and Orange Vinaigrette
Classic Macaroni Salad
Italian Chopped Salad
Equipment
- Salad Bowl
- Sharp Knife
- Small Jar with Lid (or a bowl & whisk)
Ingredients
For the Dressing
- ¼ cup Extra Virgin Olive Oil
- 2 Tablespoons Red wine vinegar
- 1 ½ teaspoons Dijon mustard
- 1-2 cloves Garlic, pressed
- ½ teaspoon Kosher Salt (or to taste)
- ¼ teaspoon Black Pepper
- ½ teaspoon Italian Seasoning (optional)
For the Salad
- 1 head Iceberg Lettuce, chopped
- 1 cup Cherry Tomatoes, halved
- ½ Red Bell Pepper, chopped
- 1 cup Garbanzo Beans, drained and rinsed
- ½ cup Genoa Salami, diced
- ½ cup Mozzarella Cheese, shredded or diced
- ¼ cup Fresh Basil Leaves, chopped
Instructions
Make the Dressing
- In a small jar with a lid (or use a bowl and a whisk), add the olive oil, red wine vinegar, Dijon mustard, garlic, salt, black pepper, and Italian seasoning, if using.
- With the lid on the jar, shake vigorously (or whisk in a bowl) until well emulsified. Taste and adjust seasoning as desired.
Assemble the Salad
- To a large bowl, add the iceberg lettuce, cherry tomatoes, red bell pepper, garbanzo beans, salami, mozzarella cheese, and basil leaves.
Toss and Serve
- Pour the dressing over the salad and toss to coat everything evenly. Serve immediately for the freshest flavor.
Notes
Optional Add-Ins
Some tasty additions to this salad are sliced pepperoncini, olives, avocado chunks, other meats like leftover rotisserie chicken, ham, other types of cheeses.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for my lunch for a couple days and it was so good! I added crisp bacon