Name: Italian Chopped Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 head romaine lettuce, chopped; 1 head radicchio, chopped; 1 cucumber, diced; 1 bell pepper, diced; 1 cup cherry tomatoes, quartered; 1/2 small red onion, thinly sliced; 1/2 cup salami or olives, chopped (optional); 1/2 cup mozzarella cheese, shredded or cubed; 1/4 cup grated Parmesan cheese; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 small garlic clove, minced; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Fresh basil leaves for garnish

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I love a salad that feels like a full meal and still comes together in 15 minutes — this Italian Chopped Salad does exactly that. Bright, crunchy vegetables, salty cheeses and olives, and a zesty red-wine vinaigrette make every bite interesting. Over years of testing, I’ve refined the chopping sizes and dressing ratio so textures stay lively and flavors stay balanced.

Why Make This Recipe

Big, bold flavor: the vinaigrette (1/4 cup extra-virgin olive oil to 2 tbsp red wine vinegar) wakes up sweet tomatoes and bitter greens.
Nutritious and colorful: packed with vegetables, healthy fats from olive oil, and optional lean protein.
Fast and convenient: prep in about 15–20 minutes for weeknight dinners or potlucks.
Great make-ahead option: keep the dressing separate to preserve crunch for 24–48 hours.
Personal note: I love this salad because the consistent chop size gives every forkful the same satisfying crunch — I first perfected the technique while adapting ideas from Irresistibly Fresh Italian Chopped Salad for quicker weeknights.

Recipe Overview

Prep time: 15 minutes.
Cook time: 0 minutes (dressing takes 2–3 minutes).
Total time: 15 minutes.
Servings: 4 as a side, 2–3 as a main with protein.
Difficulty: Easy.
Method: Cold assembly — precise chopping, whisking a simple vinaigrette, and tossing just before serving for best texture.

My Experience Making This Recipe

I tested this salad multiple times to settle on a standard 1/2-inch chop for most veggies so nothing overpowering dominates. Early trials had tomatoes that bled juice into the salad; the fix was to seed and drain larger tomatoes before chopping.

How to Make Italian Chopped Salad

Start by washing and drying all produce — a salad spinner helps remove surface water so dressing clings evenly. Chop romaine and radicchio into roughly 1/2-inch pieces, dice cucumber and bell pepper into small cubes, quarter cherry tomatoes (or seed and cube large tomatoes), thinly slice red onion, and roughly chop salami or olives if using. For the dressing: whisk 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 small minced garlic clove, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 cup extra-virgin olive oil until emulsified. Toss the greens and vegetables lightly with 2–3 tablespoons dressing, sprinkle with 1/2 cup shredded or cubed mozzarella and 1/4 cup grated Parmesan, and finish with fresh basil. Expect bright acidity first, salt from cheese and olives next, and a lingering peppery olive oil finish.

Expert Tips for Success

Knife skills matter: use a sharp chef’s knife and cut with a rocking motion to keep edges clean and prevent bruising. A 1/2-inch dice creates a balanced mouthfeel.
Dry thoroughly: moisture is the enemy of crispness — spin or pat ingredients completely dry before dressing.
Emulsify the dressing: whisk the mustard into the vinegar first to help the oil and vinegar combine into a stable vinaigrette.
Salt at the right time: salt the dressing, not the greens separately, to avoid drawing too much water out of vegetables.
Equipment tip: use a large mixing bowl and tongs to toss gently; a bench scraper helps move chopped veggies from board to bowl without losing pieces.

How to Serve Italian Chopped Salad

Serve as a main with grilled chicken, shrimp, or cannellini beans for a vegetarian protein boost.
Offer as a side to Italian sandwiches, roasted meats, or pasta — it cuts through rich mains.
For a buffet or potluck, keep the dressing in a squeeze bottle and toss at the last minute to keep colors vivid.
Presentation tip: mound the salad in the center of a large platter and sprinkle finishing cheese and torn basil leaves on top for an appealing rustic look.

Storage and Reheating Guide

Store leftover salad components separately where possible: dressed salad in an airtight container in the refrigerator for up to 24 hours to maintain crispness; undressed chopped vegetables keep up to 3 days. Use a glass or BPA-free plastic container with a tight lid. Freezing is not recommended — lettuce and fresh veggies become watery. Reheating isn’t needed; if you add warm protein, reheat that separately to 165°F (74°C) and serve atop chilled salad.

Recipe Variations

Gluten-free: naturally gluten-free; avoid add-ins like croutons or store-bought dressings with malt vinegar.
Dairy-free: omit mozzarella and Parmesan, and add toasted pine nuts or avocado for creaminess.
Protein-packed: add diced grilled chicken, canned tuna (drained), or rinsed chickpeas for a hearty main.
Mediterranean twist: swap salami for pepperoncini and add artichoke hearts; inspired by similar flavor pairings in this Zesty Italian Pasta Salad I adapted for gatherings.

Nutritional Highlights

High in vegetables: provides fiber, vitamins A and C, and phytonutrients.
Healthy fats: olive oil contributes monounsaturated fats which are heart-healthy.
Allergens: contains dairy if cheese is used, and may include cured meats (nitrate-sensitive). Adjust portions — a main serving with protein is about 400–600 kcal depending on additions.

Troubleshooting Common Issues

Soggy salad: most often from overdressing or wet greens — use less dressing (start with 2 tbsp) and add more after tasting.
Bitter or overpowering onions: soak sliced red onion in cold water for 5–10 minutes to mellow sharpness, then drain and dry.
Bland dressing: balance acidity and fat — add 1 tsp more vinegar or a pinch of sugar and re-whisk.

Frequently Asked Questions

Q: Can I make this salad ahead for a party?
A: Yes — prep all vegetables and cheese, store them in separate airtight containers in the refrigerator up to 24–48 hours. Keep dressing in a jar and toss everything 15 minutes before serving for best texture.

Q: What greens work best?
A: Romaine provides crunch and structure, radicchio adds color and bitter contrast, and baby greens can be mixed if you prefer a softer bite. Stick to hearty greens if you plan to dress ahead.

Q: How do I keep the salad from becoming greasy?
A: Emulsify the vinaigrette well and start with a small amount (2 tablespoons for 4 servings). Toss gently — you can always add more but you can’t take it away.

Q: Can I use store-bought dressing?
A: You can, but homemade (2:1 oil to vinegar with mustard and garlic) is fresher and easier to adjust. If using store-bought, choose a high-quality vinaigrette and taste before adding extra salt or cheese.

Conclusion

If you want another tested inspiration for an Italian-style chopped salad, I recommend comparing this method with the detailed Love and Lemons Italian Chopped Salad for extra variations and plating ideas.

Italian Chopped Salad