Italian Chopped Salad is a crisp, salty, and cheesy salad with crunch in every bite. Tossed in a homemade red wine vinaigrette, it’s perfect for a light lunch, a satisfying side dish, or a party-ready salad to share with friends.
Why you’ll love this chopped Italian salad recipe
A nostalgic Italian-American classic. This chopped salad delivers the crunchy, bold flavors you remember from old-school deli salads: crisp lettuce, salty cured meat, sharp Parmesan, crunchy croutons, and a bright red wine vinaigrette. It’s an easy recipe that becomes a go-to.
Hearty enough to be a meal. This salad is filling and balanced, so it works as a standalone light dinner or as a side. It pairs especially well with simply prepared proteins like grilled lemon chicken or grilled burgers, but also complements pasta and roasted vegetables.
Perfect for gatherings. Make a large bowl for summer BBQs, potlucks, or picnics. Keep it chilled until serving so the greens stay crisp and the flavors stay fresh.
Ingredients
The recipe divides into two parts: the homemade Italian dressing and the chopped salad. Adjust mix-ins to suit your taste.
Italian Dressing
- Olive oil
- Red wine vinegar
- Lemon juice
- Honey
- Parmesan cheese
- Dried oregano or Italian seasoning
- Garlic powder
- Onion powder
- Kosher salt
- Cracked black pepper
Salad
- Romaine lettuce
- Cucumber
- Cherry tomatoes
- Garbanzo beans
- Red onion
- Parmesan cheese
- Basil leaves
- Salami
- Croutons
- Black pepper and kosher salt
Ingredient substitutions and notes
- Use dried oregano or an Italian seasoning blend interchangeably.
- Swap romaine for iceberg, green leaf, radicchio, or treviso for different textures and flavors.
- Replace Parmesan with mozzarella or provolone, or use a mix of cheeses.
- Soak sliced red onions in cold water for 10 minutes to mellow their bite, if desired.
- Substitute salami with soppressata, pepperoni, or prosciutto, or omit for a vegetarian version.
- Add pepperoncini for a tangy, authentic Italian salad touch.
How to make
This salad comes together in just a few minutes in two simple steps: make the dressing and toss the salad.
Prepare the dressing: Combine olive oil, red wine vinegar, lemon juice, honey, finely grated Parmesan, dried oregano, garlic powder, onion powder, kosher salt, and cracked black pepper in a mason jar or small bowl. If using a jar, secure the lid and shake vigorously for 30–40 seconds. If using a bowl, whisk until emulsified. Chill the dressing until ready to use.
Prepare the salad: In a large bowl, combine finely chopped romaine, diced cucumber, halved cherry tomatoes, rinsed garbanzo beans, thinly sliced red onion, grated Parmesan, sliced basil, thinly sliced salami, and chopped croutons. Season with kosher salt and cracked black pepper. Add about 1/3 cup of the dressing and toss gently to coat. Serve additional dressing on the side.
Serving suggestions
This chopped Italian salad is versatile—try it as:
- Light lunch: Serve on its own with crusty bread, focaccia, or garlic bread.
- Side dish: Pair with grilled or roasted chicken, steak, or pasta dishes.
- Party salad: Double the recipe for BBQs, potlucks, and outdoor gatherings.
How to store
Leftovers: A dressed Italian chopped salad will keep for up to one day in the refrigerator; after that the greens will begin to wilt and croutons will soften.
Meal prep: Make the dressing ahead of time and store it separately. Assemble the salad without dressing and store components in airtight containers. Toss with dressing just before serving for the freshest texture.
Looking for more salad recipes? Check these out!
- Healthy Taco Salad
- Southwest Chopped Salad
- Caesar Pasta Salad
- Orzo Lemon Salad
- Vegan Pasta Salad
If you make this Italian Chopped Salad, tag the creator on social media and share your photos.
Enjoy sharing your version of this salad with friends and family—it’s a simple crowd-pleaser that celebrates bright flavors and satisfying crunch.
Italian Chopped Salad
ingredients
For Italian Dressing:
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp lemon juice
- 1 tsp honey
- 3 tbsp finely grated parmesan cheese
- 2 tsp dried oregano or Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- Cracked black pepper to taste
For Salad:
- 8 cups romaine lettuce finely chopped
- 1 cucumber finely diced
- 1 cup cherry tomatoes halved
- 1 cup garbanzo beans drained and rinsed
- ½ cup thinly sliced or diced red onion
- ⅓ cup grated parmesan cheese
- 10 basil leaves thinly sliced + more for garnish, if desired
- ½ cup thinly sliced salami
- ¾ cup croutons chopped
- Cracked black pepper
- Kosher salt
instructions
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Prepare dressing: Add olive oil, red wine vinegar, lemon juice, honey, grated Parmesan, dried oregano, garlic powder, onion powder, kosher salt, and cracked black pepper to a mason jar or small bowl. Shake or whisk until emulsified and refrigerate until ready to use.
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Prepare salad: Toss romaine, cucumber, cherry tomatoes, garbanzo beans, red onion, Parmesan, basil, salami, and croutons in a large bowl. Season with cracked black pepper and kosher salt. Add about ⅓ cup dressing and toss to coat. Serve extra dressing on the side.
notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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