This Italian Chopped Salad has an appeal for me all year round. It is light, healthy and full of big, bold flavors that liven up any meal.
If you love a great salad many times a week, then try our other offerings. Our California Salad is bright and sunny for any day that you need a pick-me-up. Or try our Strawberry Chicken Salad, it is a meal onto itself.
Why I Love This Recipe
- Fast and easy to make
- Amazing flavors
- Goes great with almost any meal
- Great weekday go-to but also company worthy
- Healthy
Helpful Items for This Recipe
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Acacia Wood Salad Bowl Set with 2 Wooden Hands, Large Salad Bowl with Serving Utensils
An Italian Chopped Salad is one where all the ingredients are chopped, which can also include the lettuce. It is a flavor bomb of cured meats, cheese like Parmesan, tangy olives, fresh veggies and a flavorful, zesty Italian dressing.
Italian Chopped Salad Ingredients
Recipe Ingredients
Dressing
Olive oil – Use a good quality but not crazy expensive extra virgin olive oil.
Red or white wine vinegar – This adds the acidity that the dressing needs.
Dijon mustard – I love Dijon in a dressing as it adds a little spicy tang.
Oregano – This dried herb is found in most Italian dressing and adds the perfect boldness to the dressing.
Garlic powder – As always, it adds that mildly pungent flavor to the dressing as opposed to the sharpness of fresh garlic.
Salt – I use Kosher salt in this dressing.
Coarse ground pepper – Freshly ground is the best.
Basil – Use dried here for a less anise flavor than fresh.
Granulated sugar – Just a touch offsets some of the bitterness the other ingredients may have.
Salad
Mixed spring greens – These have so much freshness and flavor, I love using them for a salad base. If you use another lettuce, like romaine, make sure to chop it also.
Red onion, sliced thin – Use as little or as much as you like.
Cherry tomatoes, sliced in half – These are available now all year round and in various colors.
Croutons – Make your own fresh croutons or buy a good quality from the store.
Parmesan cheese, freshly grated, plus more for garnish – This cheese adds the perfect saltiness to the salad.
Pepperoncini peppers, chopped – These peppers aren’t too hot but add a nice spice to every mouthful you may get.
Pepperoni slices – These are optional if you would like to keep the salad vegetarian. I have also used turkey pepperoni sticks, and they were so good, too.
Black olives, sliced – I don’t like canned as much as the fresher olives that you get in the deli; they have so much more flavor.
How to Prepare Italian Chopped Salad
In a glass jar or small mixing bowl, whisk together all the dressing ingredients. Taste and add more salt or pepper to taste. If not using immediately, cover and refrigerate until using.
In a large serving bowl, toss together all the salad ingredients. Drizzle most of the dressing and toss to combine. If you want more dressing, drizzle more over the top and toss again. Top with a pinch more parmesan cheese and serve immediately.
Recipe Pro Tips!
FAQs
More add-in options: chopped cucumber, chopped red pepper, mozzarella, salami, kalamata olives, marinated artichoke hearts, chopped chicken, pine nuts.
The dressing may solidify in the fridge. Let sit at room temperature for 30 minutes and re-whisk.
Make it vegan by skipping the cheese and pepperoni.
Swap spring greens for chopped romaine.
Unused dressing can be kept in the fridge for up to a week.
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Italian Chopped Salad
Ingredients
Dressing
- ¼ cup olive oil
- 1 ½ tablespoons red or white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon coarse ground pepper
- ¼ teaspoon basil
- ¼ teaspoon granulated sugar
Salad
- 5 oz mixed spring greens
- 1/3 cup red onion sliced thin
- 1 ½ cups cherry tomatoes sliced in half
- 1 ½ cups croutons
- ¼ cup parmesan cheese freshly grated, plus more for garnish
- ¼ cup sliced pepperoncini peppers chopped
- 1/3 cup chopped pepperoni slices optional
- 1/3 cup black olives sliced
Instructions
- In a glass jar or small mixing bowl, whisk together all the dressing ingredients. Taste and add more salt or pepper to taste. If not using immediately, cover and refrigerate until using. In a large serving bowl, toss together all the salad ingredients. Drizzle most of the dressing and toss to combine. If you want more dressing, drizzle more over the top and toss again. Top with a pinch more parmesan cheese and serve immediately.
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