This vibrant Italian Chopped Salad is the medley your salad bowl has been waiting for—crisp greens, creamy mozzarella, sharp provolone, tangy chickpeas, and a lively lemon vinaigrette come together in a symphony of textures and bold Italian flavors. When you want a quick, satisfying side or a fresh, colorful main, this salad never disappoints!
Why You’ll Love This Recipe
- Colorful, Crunchy, and Satisfying: Every bite brings the perfect mix of crisp lettuce, zippy radicchio, and creamy cheese—it’s a feast for your eyes and your tastebuds.
- Easy to Prep & Ready in Minutes: No fancy techniques required—just chop, toss, and enjoy a restaurant-worthy Italian Chopped Salad in about 20 minutes.
- Versatile Crowd-Pleaser: Serve it as a meal, a potluck showpiece, or a vibrant side—the flavors are universally loved and easy to tailor to everyone’s taste.
- Zesty Homemade Vinaigrette: The lemony dressing ties everything together and takes this salad over the top—no boring bottled dressings here!
Ingredients You’ll Need
The real magic of this Italian Chopped Salad is in its vibrant, everyday ingredients. Every single component—crisp lettuce, creamy cheese, tangy dressing—plays a starring role, so seek out the freshest you can find and let each shine!
- Extra-virgin olive oil: Provides a fruity, full-bodied base for the lemony vinaigrette—use your best olive oil for maximum flavor.
- Lemon juice: Freshly squeezed is a must for that bright, perky note you want in every Italian-inspired salad.
- Red wine vinegar: Adds a light, tangy complexity that wakes up all the other ingredients.
- Shallot & garlic: Finely chopped, they infuse the dressing with deep, savory flavor—no need to overpower, just a little goes a long way.
- Dried oregano: This classic Italian herb delivers that irresistible aroma and herby punch.
- Sea salt & freshly ground black pepper: Simple, but crucial for pulling all the flavors into balance.
- Iceberg lettuce: Unbeatable crunch and freshness—slice thinly for the optimum chopped salad bite.
- Radicchio: Brings gorgeous magenta color and a gentle, pleasantly bitter edge that livens up the bowl.
- Red onion: Sliced paper thin for just the right amount of sharp, peppery spike.
- Cherry tomatoes: Sweet, juicy, and bursting with summer flavor—halve or quarter for perfect forkfuls.
- Chickpeas: These little bursts of protein add a cozy, unexpected creaminess and make this salad truly filling.
- Pearl mozzarella: Soft and milky, these bite-sized gems melt in your mouth—drain well for best texture.
- Provolone cheese: Diced for bold, nutty flavor in every bite—balances beautifully with the mozzarella.
- Pepperoncini: The ultimate piquant pop! Sliced and scattered through the salad for a gentle, tangy heat.
- Extra oregano (for garnish): A last sprinkle adds a pinch of that classic pizza-parlor flavor on top.
- Sea salt and freshly ground black pepper: For the final seasoning—adjust to taste at the end.
Variations
The beauty of an Italian Chopped Salad is how easy it is to riff on—swap ingredients for what you have on hand, or make it your own for dietary needs. Let your tastebuds (and fridge) inspire endless salad creations!
- Add Cured Meats: Stir in chopped salami or prosciutto for a heartier, antipasto-style twist.
- Make it Vegan: Skip the mozzarella and provolone, and add more chickpeas or white beans for creaminess and plant-based protein.
- Switch Up the Greens: Use romaine, arugula, or baby kale for a different mix of crunch and color.
- Spice It Up: Add sliced Calabrian chiles or a few dashes of crushed red pepper for extra zip.
- Try Different Cheese: Substitute with feta or shaved Parmesan for a new flavor profile.
How to Make Italian Chopped Salad
Step 1: Whisk the Lemon Vinaigrette
In a small bowl, combine your olive oil, freshly squeezed lemon juice, red wine vinegar, chopped shallot and garlic, a tablespoon of dried oregano, salt, and plenty of black pepper. Whisk until the mixture turns cloudy and connected—the shallots and garlic should be finely diced so they meld gently into the dressing. Set aside and let those flavors mingle while you prep the salad.
Step 2: Prep the Greens
Grab your crisp head of iceberg lettuce and halve it through the core. Cut out the core (no one wants a crunchy surprise!) and slice the leaves into long, thin strips about 1/4-inch thick. Repeat with the radicchio, aiming for a vibrant confetti of magenta and green in every bite.
Step 3: Chop & Combine the Salad Base
Thinly slice the red onion—if you have a mandoline, this is its time to shine! Halve or quarter the cherry tomatoes to release their juices without watering down the salad. Add the lettuce, radicchio, onion, tomatoes, rinsed chickpeas, pearl mozzarella, diced provolone, and sliced pepperoncini into your largest mixing bowl. It’s all about generous, consistent chopping for the ultimate chopped salad experience.
Step 4: Dress & Toss!
Drizzle the lemon vinaigrette evenly over your mountain of chopped goodness. Gently toss everything to coat—don’t crush those cherry tomatoes!—and season to taste with salt, pepper, and a last flurry of dried oregano. Serve right away for maximum crunch and freshness.
Pro Tips for Making Italian Chopped Salad
- Chop Everything Evenly: For the ultimate Italian Chopped Salad experience, keep your ingredients bite-size and uniform—each forkful should have a little of everything.
- Let the Dressing Sit: Whisk your vinaigrette first and let it stand for a few minutes. This helps mellow the shallots and garlic and brings out the full flavor of the oregano.
- Dry Those Greens: After slicing the lettuce and radicchio, use a salad spinner or pat dry with towels—excess water will dilute your vibrant flavors and crisp textures.
- Serve Immediately: This salad is all about crunch! Toss with dressing just before serving so everything stays fresh and lively.
How to Serve Italian Chopped Salad
Garnishes
Bring out the best in your Italian Chopped Salad with a generous sprinkle of dried oregano, a few turns of freshly cracked black pepper, and (if you have them), some extra slices of pepperoncini for visual pop. For a luxe touch, a drizzle of high-quality olive oil or a little grated Parmesan over the top is utterly irresistible.
Side Dishes
This salad is endlessly versatile—pair it with a steamy bowl of minestrone soup, a slice of garlic bread, or your favorite baked pasta. It’s also the perfect companion to grilled chicken, fish, or a classic pizza night spread.
Creative Ways to Present
Turn your Italian Chopped Salad into a stunning starter board by serving it in endive leaves or radicchio cups. Layer it in mason jars for picnic-perfect single servings, or pile it high on a big white platter for a family-style centerpiece that looks (almost) too good to eat!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and vinaigrette separately in airtight containers in the fridge. The undressed salad will stay crisp for up to 2 days, while the dressing keeps its flavor for a week—just give it a good shake before using again.
Freezing
The textures of iceberg, radicchio, cheese, and fresh tomatoes just don’t freeze well, so freezing isn’t recommended for this Italian Chopped Salad. Enjoy it as fresh as possible for that craveable crunch!
Reheating
No reheating needed—Italian Chopped Salad is all about those fresh, raw flavors and vibrant cold crunch. If your salad’s been in the fridge, let it sit at room temperature for a few minutes before serving to bring back some of the flavors.
FAQs
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Can I make Italian Chopped Salad ahead of time?
Absolutely! Prep and chop all the ingredients and store them separately (lettuce and radicchio in one container, cheese and chickpeas in another). Make the vinaigrette and keep it in a jar—toss everything together with dressing right before serving for best freshness.
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What can I use instead of radicchio?
Feel free to substitute radicchio with chopped romaine, baby kale, or even shredded red cabbage for color and crunch—the salad is super flexible and still delicious!
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Is this salad gluten-free?
All the ingredients in this Italian Chopped Salad are naturally gluten-free. Just make sure any extras or pairings (like bread) match your dietary needs.
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Can I use a store-bought dressing?
You certainly can, but the homemade lemon vinaigrette is what takes this salad from good to unforgettable. If you’re short on time, choose a high-quality Italian dressing to complement the bright, fresh flavors.
Final Thoughts
If you’ve been dreaming of a salad that’s loaded with flavor, texture, and a little Italian sunshine, this Italian Chopped Salad is about to become your new go-to. Gather your favorite people and a mountain of fresh ingredients—trust me, one taste and you’ll be making this on repeat!
Print
Italian Chopped Salad Recipe
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Description
A refreshing and flavorful Italian Chopped Salad featuring a mix of crisp lettuce, radicchio, cherry tomatoes, chickpeas, mozzarella, provolone, and pepperoncini dressed in a zesty lemon vinaigrette.
Ingredients
Lemon Vinaigrette
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/2 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon dried oregano
- 1/2 teaspoon sea salt
- Freshly ground black pepper
For the Salad
- 1 small head iceberg lettuce
- 1 head radicchio
- 1/2 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved or quartered
- 1 can chickpeas, rinsed and drained
- 4 ounces fresh pearl mozzarella, drained
- 4 ounces provolone cheese, diced
- 5 pepperoncini, stemmed and sliced
- 1 teaspoon oregano, for garnish
- Sea salt and freshly ground black pepper
Instructions
- Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper, and set aside.
- Cut the lettuce. Cut the iceberg lettuce and radicchio into strips.
- Assemble the salad. Combine lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with dressing, toss gently, season with salt and pepper, sprinkle with oregano, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
