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
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Toss the lettuce, cucumbers, tomatoes, red onion with oil and vinegar, season with salt and pepper to taste.
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Top with roasted red pepper, salami and mozzarella.
Last Step:
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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.