This Italian Chopped Salad is a flavorful mix of crisp romaine, radicchio, salami, smoked mozzarella, tomatoes, chickpeas, and zesty pepperoncini, all tossed in a tangy Italian vinaigrette and topped with Parmesan and pine nuts. Irresistible flavor and texture in every bite!
More salads with great Italian flavor include my Simple Italian Salad, Lemon Parmesan Salad, and Italian Tortellini Salad.
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When developing this recipe, I was 100% inspired by a salad we order frequently at our favorite little pizza place. Their pizza is top notch, but what puts them head and shoulders above other pizza joints is their salads.
They call this one their “antipasto salad” because the ingredients are pretty much everything you would find layered on an antipasto tray. Instead, everything is chopped or thinly sliced and tossed together with a bright and tangy vinaigrette.
This Chopped Italian Salad is packed full of colorful ingredients that are loaded with flavor and texture. You get a little of everything in each bite which makes you want to keep going back in for more. It’s a recipe you can make anytime of year and an excellent choice for entertaining.
Ingredient Notes
- Lettuce: A combination of chopped Romaine heart and crunchy iceberg lettuce. Raddichio adds color contrast and a slight bitterness that is balanced well by the vinaigrette.
- Salami and cheese: They slice stick salami and smoked mozzarella into matchstick strips for the restaurant version of this recipe. I love this and do it the same way for my make at home version.
- Tomatoes: Assorted colors of cherry or grape tomatoes, halved.
- Chickpeas: Also known as garbanzo beans. This powerhouse of a bean adds fiber and a boost of protein.
- Pepperoncini: Slices of jarred pepperoncini add tangy flavor.
- Italian vinaigrette: A combination of extra virgin olive oil, red wine vinegar, a touch of Dijon mustard, sugar, garlic, and Italian seasoning.
- Toppings: A little shredded Parmesan cheese and toasted pine nuts.
How to Make Italian Chopped Salad
- Add all the salad ingredients, except the pine nuts and Parmesan, to a salad bowl.
- Combine the vinaigrette ingredients in a mason jar or other airtight container with a tight fitting lid. Then, secure the lid and shake it well until the dressing is emulsified (slightly thickened).
- Toss the salad with as much salad dressing as you’d like and top it with the Parmesan and toasted pine nuts.
Pro Tip
To quickly toast the pine nuts, place them in a skillet over low heat. Cook, tossing frequently, for a few minutes, or until lightly toasted.
Variations
Lettuce: Any combination of lettuces you love will work for this recipe. Mixed greens, baby spinach, arugula and chopped endive would all be delicious in this salad.
Beans: Swap the chickpeas for creamy cannellini beans or kidney beans.
Cheese: Great subs for the smoked mozzarella include marinated mozzarella balls, provolone cheese, or smoked gouda cheese.
Flavor Boosts: Substitute spicy pepperoni or soppressata in place of the salami. Marinated artichoke hearts, roasted red peppers, or green olives are other ingredients that add big flavor.
Vegetarian: Omit the salami and replace it with an second variety of beans, like those listed above.
Dressing: Try this vinaigrette with balsamic vinegar in place of the red wine vinegar for a less acidic and slightly sweeter flavor.
Nuts: You can substitute the pine nuts with more affordable sliced almonds, walnuts, or pecans.
Make-Ahead Tips
Get the prep out of the way, refrigerate the fresh ingredients, and toss the salad with the vinaigrette just before serving. These tasks can be done up to a day in advance.
- Chop the lettuce and refrigerate it in a zippered plastic storage bag.
- Slice the salami and smoked mozzarella and shred the Parmesan cheese. Store separately in small plastic storage bags or other airtight containers in the fridge.
- Toast the pine nuts and store them in an airtight container at room temperature until you’re ready to toss the salad.
- Make the Italian vinaigrette and keep it chilled.
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Italian Chopped Salad
Ingredients
- 2 cups romaine heart, well chopped
- 1 ½ cups iceberg lettuce, well chopped
- 1 ½ cups radicchio, well chopped
- 15 ounce can chickpeas, rinsed and drained
- 1 cup halved grape tomatoes, assorted colors
- ¾ cup Italian dry salami, cut into thin matchsticks
- ¾ cup smoked mozzarella, cut into thin matchsticks
- ½ cup pepperoncini, thinly sliced
- 2 tablespoons shredded Parmesan
- 2 tablespoons pine nuts, toasted (see below)
Italian Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon
- 1 garlic clove, finely minced or pressed
- ¼ teaspoon Italian seasoning
- ¼ teaspoon granulated sugar
Instructions
For the Dressing
- Add all the ingredients to a mason jar or other airtight container with a tight fitting lid, secure the lid, and shake well until slightly emulsified (thickened).
For the Salad
- Add all the ingredients, except the pine nuts and Parmesan, to a salad bowl. Toss with as much dressing as you’d like and top with Parmesan and pine nuts.
To Toast the Pine Nuts
- Place them in a skillet over LOW heat. Cook, tossing frequently, for a few minutes until lightly toasted.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Followed recipe as written. Warm day here in the PNW and this salad hit the spot. Thank you!
So glad you enjoyed it! Thanks, Mike. 🙂