This Italian Chopped Salad is a crisp, colorful mix of Italian favorites tossed with a simple, bright vinaigrette. It’s a pizza style salad and packed with big flavors!
Classic Italian chopped salad
I make this Italian Chopped Salad often, and I thought it was time to share it here. It’s my favorite salad when I don’t have a plan for lunch. This version is made with delicious Genoa salami, creamy mozzarella, roasted red peppers, tomatoes, cucumbers, and lettuce, then topped with a red wine vinaigrette. Like my arugula salad, this is one of those salads
Salad recipes that you can serve as a side dish in smaller portions or you can make a snack out of them!
Why is this Italian salad the perfect lunch?
This Italian chopped salad is my favorite lunch. I love making it with ingredients in my fridge! It’s very simple and can be easily modified to suit your taste.
- Big Italian Flavor: Each ingredient here brings flavor or texture to make this salad amazing.
- Almost effortlessly: Everything comes together in minutes, with no cooking required.
- Perfectly balanced: The salami and mozzarella are balanced with fresh vegetables, keeping the salad from being heavy.
- Healthy lunch option: It’s low carb, keto, and gluten free.
Components you will need
Here are the ingredients for this Italian chopped salad. See recipe card for exact measurements.
- Chopped romaine Provides a clear and strong base for this salad.
- English cucumber Here to bring texture and refreshing balance to some of our bolder flavours.
- Cherry tomatoes Or grape tomatoes.
- Red onion For a sharp and pungent flavour. Slice very thin.
- Olive oil and red grape vinegar For a classic restaurant-style Italian vinaigrette.
- Kosher salt and black pepper: Freshly ground black pepper is best.
- Roasted red pepper It adds sweetness and a little smoke too.
- Hello Genoa For delicious and rich meals.
- Partially grated mozzarella: I use shredded mozzarella, but if you prefer fresh, you can substitute that.
How to make chopped Italian salad
Here’s a quick look at the making process of this Italian chopped salad. See recipe card for printable directions.
- Base construction: Toss romaine, cucumber, tomatoes, and red onion with olive oil and vinegar.
- season: Add kosher salt and black pepper to taste.
- Ends: Add roasted red peppers, salami and mozzarella.
fruit: Shares
Serving Size: 1 /2
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Mix lettuce, cucumber, tomato, and red onion with oil and vinegar and season with salt and pepper to taste.
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Add roasted red peppers, salami and mozzarella.
Final step:
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Submission: 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 make this recipe with ingredients I have on hand, my salad looks different every time I make it. Here are some variations I’ve tried, or create your own.
- Add pepperoncini or banana peppers for extra pressure.
- Replace the salami with canned or roasted chickpeas in a vegetable salad.
- Try provolone instead of mozzarella.
- Use soppressata or prosciutto instead of salami.
- Replace some of the romaine lettuce with radicchio or butter lettuce.
- Chop up hard-boiled eggs and add them for extra protein.
- Add olives or sun-dried tomatoes.
Proper storage
This salad is best enjoyed fresh. If necessary, store the dressed vegetables separately in the refrigerator for up to two days. Add sauce and toppings just before serving. Once assembled, the salad will keep for about a day in the refrigerator, but the greens will wilt.