The Best Italian Chopped Salad Recipe

As much as I love a warm meal, sometimes in the dead of summer I can’t bring myself to crank up the oven! When it’s too darn hot to cook and you find yourself staring into the depths of the refrigerator, that’s where this Italian Chopped Salad recipe comes in!

Bursting with color, packed with protein, and ready in under five minutes, this salad is about to become your new favorite.

Did I mention it’s totally customizable? You can add lettuce or not, skip the couscous or swap it for quinoa, add whatever deli cheese your heart desires and spice it up or keep it mild.

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!

Wait, a Salad Without Lettuce? 

Let’s be honest, for some people, “salad” automatically translates to “boring bowl of lettuce.” But it doesn’t have to be that way! This Italian Chopped Salad takes all the delicious elements of a classic Italian salad – think salami, tomatoes, pepperoncini – and transforms them into a vibrant, chopped masterpiece.

The base of this salad is a combination of chopped cherry tomatoes, garbanzo beans (also known as chickpeas!), and sliced pepperocinis. These ingredients add pops of color, texture, and a touch of sweetness from the tomatoes. The salami brings in a salty element that pairs beautifully with the creamy richness of the shredded mozzarella cheese.

But wait, there’s more! To round out the flavor profile, we’ve added a touch of Dijon mustard for a little kick, and a drizzle of our homemade apple cider vinaigrette. This easy vinaigrette uses pantry staples like apple cider vinegar and olive oil, and comes together in minutes.

The Best Part: Easy and Customizable

The best thing about this Italian Chopped Salad is its versatility. Don’t have cherry tomatoes? Use grape tomatoes instead! No garbanzo beans? Chopped artichoke hearts or diced zucchini would be fantastic substitutions. Feel free to get creative and add your favorite Italian ingredients! Here are some ideas:

• Romaine or butter lettuce for extra crunch
• Chopped red onion for a bit of bite
• Diced provolone cheese for a sharper flavor
• Roasted red peppers for a touch of sweetness
• Kalamata olives for a briny punch
• Fresh basil leaves for a bright, herbal finish

This salad is perfect as a light lunch, a side dish for pasta salad night, or even a hearty main course. Plus, it stores beautifully in the fridge for meal prep throughout the week. It actually tastes even better the next day!

Tips for the Perfect Italian Chopped Salad

• Use a sharp knife to ensure all your ingredients are chopped into bite-sized pieces. This will create a more uniform eating experience and allow all the flavors to meld together in every bite.
• If you prefer a creamier dressing, add a tablespoon of mayonnaise or sour cream to the vinaigrette.
• Want to add a bit of extra crunch? Top your salad with toasted pine nuts, chopped walnuts, or even a sprinkle of sunflower seeds.
• This salad is delicious served cold, but it’s also great at room temperature.
• Leftovers? No problem! Store your chopped salad in an airtight container in the fridge for up to 3 days.

The Final Bite: More Than Just an Italian Chopped Salad

This Italian Chopped Salad is more than just a collection of delicious ingredients; it’s a celebration of flavor and texture. It’s perfect for those nights when you want something satisfying but don’t feel like cooking. It’s a great way to use up pantry staples and fridge staples.

So next time you’re craving a taste of Italy, ditch the traditional salad and give this chopped salad recipe a try. You might just find yourself surprised at how delicious a lettuce-free salad can be!

Ingredients:

Salad Ingredients

• 1/2 pint cherry tomatoes, halved or quartered
• 1/2 can garbanzo beans, drained and rinsed
• 1/2 shallot, thinly sliced (you can substitute red onion for a stronger bite)
• 2 tbsp sliced pepperoncini peppers (optional, for a spicy kick)
• 1/4 cup jarred roasted red peppers, chopped (can be omitted if you don’t have them on hand)
• 10 slices Genoa salami, chopped (you can substitute any deli meat you like)
• 2 tbsp shredded mozzarella cheese
• 1 tbsp Dijon mustard
• Drizzle of olive oil
• Vinaigrette (see recipe below)

Apple Cider Vinaigrette

• 1/2 cup apple cider vinegar
• 1/4 cup olive oil
• 1 garlic clove, smashed
• Kosher salt and black pepper

Instructions

For the salad

1. In a large mixing bowl (or a large serving bowl if you’re feeling fancy), toss together the cherry tomatoes, garbanzo beans, shallot, pepperoncini peppers (if using), roasted red peppers (if using), salami, and mozzarella cheese.
2. Drizzle with olive oil and Dijon mustard, and toss to coat.
3. Season with salt and pepper to taste.

For the apple cider vinaigrette

1. In a small bowl, whisk together the apple cider vinegar, olive oil, smashed garlic clove, salt, and pepper.

To assemble the salad:

1. Drizzle the desired amount of vinaigrette over the salad and toss to coat.
2. Serve immediately or refrigerate until chilled.

Tips:

• Feel free to customize this salad with your favorite Italian ingredients! Chopped artichoke hearts, black olives, fresh basil leaves, or even a sprinkle of parmesan cheese would all be delicious additions.
• This salad is perfect for meal prep! Store leftover salad in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions (FAQs)

This Italian chopped salad recipe seems amazing, but I have a few questions!

Q: Can I use iceberg or romaine lettuce in this salad? 

Absolutely! While this original recipe was designed to be lettuce-free, I love adding some chopped romaine hearts or iceberg lettuce for a bit of crunch. If you go this route, I would recommend using about 2-3 cups of chopped lettuce.

Q: I don’t have cherry tomatoes. What can I use instead? 

No problem! There are many great substitutions for cherry tomatoes. Grape tomatoes, diced roma tomatoes, or even a handful of chopped sun-dried tomatoes (yum!) would all work well.

Q: I’m not a fan of garbanzo beans. Are there any other options for adding protein? 

This recipe is all about customization! Cannellini beans would be a fantastic substitute for the garbanzo beans. You could also add chopped cooked chicken breast, shredded rotisserie chicken, or even some diced tofu for a vegetarian option.

Q: Can I use a store-bought salad dressing instead of making the vinaigrette? 

Of course! A store-bought Italian dressing or red wine vinaigrette would be perfectly fine. But, if you have a few minutes, I highly recommend trying the homemade apple cider vinaigrette. It’s so easy to make and adds a delicious flavor to the salad.

Q: How long will this salad stay fresh in the fridge?

This chopped salad is great for meal prep! Stored in an airtight container in the fridge, it will stay fresh for up to 3 days.

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