An Italian chopped salad is the antipasto board turned into a fork salad: cured meat, firm cheese, beans, pickled peppers, tomato, and crisp lettuce, everything cut to the same small size and tossed in a sharp Italian dressing. It shows up at pizzerias and Italian American delis across the country, and it is one of the best make ahead salads there is.
The reason it works as leftovers when most salads do not: there is almost no tender lettuce in the classic version. Romaine hearts and radicchio hold up for a day even when dressed, and the salami and provolone actually taste better after they sit.
Why It Works: One Size, Sturdy Ingredients
Chopping everything to a rough half inch is what makes this a chopped salad and not a plate of separate things. At that size, one scoop of the spoon gets you meat, cheese, bean, pepper, and leaf together, which is the whole idea. It also means you eat it with a fork, no knife.
Every ingredient here is built to survive dressing. Chickpeas, salami, provolone, and pepperoncini do not wilt or weep. That is why you can dress the whole bowl an hour ahead and it only improves.
Italian Chopped Salad
Serves 4 as a main, 6 as a side. Prep 25 minutes, no cooking, total about 25 minutes.
Ingredients
- 2 romaine hearts, chopped into 1/2 inch pieces
- 1/2 small head radicchio, chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 ounces sliced Genoa salami, cut into strips
- 4 ounces provolone, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced pepperoncini
- 1/4 small red onion, diced small
- 1/4 cup chopped fresh parsley
- 1/2 cup Italian dressing, plus more to taste
- Black pepper
Method
- Chop the romaine and radicchio to a rough half inch. Wash and spin dry if needed.
- Cut the salami into thin strips and the provolone into small dice, close to the size of the chickpeas.
- Put the lettuce, radicchio, chickpeas, salami, provolone, tomatoes, pepperoncini, red onion, and parsley in a large bowl.
- Pour over the 1/2 cup Italian dressing and toss well with tongs or clean hands. Every piece should be lightly coated.
- Taste. Add more dressing, a grind of black pepper, or a splash of the pepperoncini brine until it tastes sharp and balanced.
- Serve right away, or cover and refrigerate up to an hour for the flavors to come together.
Nutrition (per serving, estimated)
- Calories 440
- Fat 30 g
- Carbohydrates 24 g
- Protein 21 g
- Sodium 1180 mg
Tips and Variations
Add a handful of torn fresh mozzarella or a scoop of cooked ditalini pasta to stretch it further for a crowd.
Swap the salami for sliced soppressata, capicola, or leave the meat out entirely and double the chickpeas for a vegetarian bowl.
Marinated artichoke hearts, roasted red peppers, or olives all belong here if you have them.
This is genuinely better the next day. Make a big bowl, dress half, and keep the rest undressed to freshen up leftovers.
The Dressing
A chopped salad needs a dressing that hits hard, since it is competing with salami and pepperoncini. The homemade Italian dressing recipe, heavy on the red wine vinegar, garlic, and dried oregano, is on the Italian dressing recipe. Shake it well before it goes on.
Frequently Asked Questions
What makes a salad a chopped salad?
Every ingredient is cut small and roughly the same size, so each forkful carries a bit of everything and no knife is needed at the table. It is a technique, not a specific recipe.
Can I make Italian chopped salad ahead?
Yes, and it is one of the few salads that improves. The sturdy ingredients hold up to dressing, so you can toss the whole bowl up to a day ahead. If you want it crisper, keep the lettuce separate and combine an hour before serving.
What cheese is best?
Provolone is the classic, diced small. Firm mozzarella, fontina, or asiago all work. Avoid anything soft that will smear when you toss it.
How do I keep it from getting soggy?
Use romaine hearts and radicchio, not soft leaf lettuce, and drain the chickpeas and pepperoncini well. Dress it to coat, not to drench.
Is this a main course or a side?
Either. With the salami, cheese, and chickpeas it has enough protein to be lunch. Cut the portions smaller and it is the side salad next to pizza or a pasta.
Tools for the Job
- A sharp chef knife for chopping everything to one even size fast
- A large cutting board with room to work through the whole ingredient list
- A big mixing bowl so you can toss without it spilling over the sides
- A serving bowl that does the salad justice on the table
More Salads
Caesar Salad, Cobb Salad, Wedge Salad, and the full salad recipe collection.
Who Is Writing This
Chef Alan Guerin spent 35 years in professional kitchens, from fine dining rooms to hotels and catering, and earned the Four Diamond distinction six times. He built Wine Drop Cookery to put that experience into plain guides anyone can cook from. More about Chef Alan.