10 Minute Italian Chopped Salad Recipe

You’re going to love this rainbow-colored Italian Chopped Salad that’s crunchy, zippy and spicy!

I love skipping the romaine lettuce and diving right into a chopped salad stacked with chunks of the good stuff… we’re talking all the crunchy veggies, spicy salami and marinated mozzarella balls 😍 toss it all together with a creamy vegan Italian dressing for a dinner that won’t disappoint!

Related: Fresh Summer Chopped Salad Recipe

Why I’m obsessed with chopped salads (especially this one)

I don’t know when it happened, but one day I just stopped buying romaine lettuce and never looked back. Don’t get me wrong—I still love a crisp romaine heart or a wedge of iceberg lettuce now and then, but my favorite thing? Skipping the leafy base altogether and going all-in on a chopped salad that’s loaded with everything else.

This 10 minute Italian chopped salad has become a regular in my weekly meal prep—partly because it’s super fast, but mostly because it’s straight-up delicious. Think salty salami, juicy cherry tomatoes, tangy artichokes, marinated mozzarella, and the perfect amount of heat from those hot pepper rings. It’s the kind of hearty salad that doesn’t leave you hungry an hour later.

If this is your first time trying a chopped salad like this, you’re in for a treat. It’s crunchy, zippy, a little bit spicy, and honestly feels like something you’d find on the appetizer menu at your favorite Italian spot.

Ingredients you’ll need for my Italian Chopped Salad

• 12 slices calabrese salami
• 1 can quartered artichoke hearts chopped
• ½ pint cherry tomatoes sliced
• ½ hothouse cucumber peeled and diced
• 1 shallot minced
• 6 baby bell peppers sliced
• ¼ cup hot pepper rings sliced
• 3 hearts of palm chopped
• ½ can garbanzo beans rinsed
• 1 package marinated mozzarella bite-sized balls
• chopped basil leaves

vegan italian dressing ingredients

• 3 tbs. hummus
• ½ lemon juiced
• 2 tbs. red wine vinegar
• 3 tbs. olive oil
• salt + pepper to taste

Instructions

• Chop all ingredients into bite sized pieces and then top with dressing! Mix the salad ingredients together carefully into a large bowl and serve cold or room temperature – salad will keep in refrigerator for 2 days!

Storage tips + meal prep notes

This salad keeps really well in the fridge, especially if you’re using sturdy veggies and skipping the romaine lettuce (it tends to wilt faster). I like to store it in airtight containers and eat it over 1-2 days.

If you’re making it ahead, you can wait to add the mozzarella balls and dressing until just before serving to keep everything super fresh. Or, mix it all together—no judgment here. I’ve eaten it both ways, and it’s always good.

Add-ons + variations

Want to switch it up? Here are some ideas:

• Add chopped red onion for extra bite
• Throw in sliced black olives if you love that briny flavor
• Add roasted chickpeas or crispy prosciutto for crunch
• Swap in romaine hearts or iceberg lettuce if you’re not ready to skip the greens entirely
• Top with a little grated parmesan or vegan parm 

More salads from The Savvy Spoon!

• Chopped Greek Salad with Orzo Recipe
• Chopped Pesto Salad with Cannellini Beans
• Best Cornbread Panzanella Salad Recipe with Peaches
• Easy Burrata Summer Salad Recipe
• The Famous La Scala Chopped Kale Salad

FAQs

There’s something so satisfying about sitting down with a big bowl of something crunchy, salty, tangy, and fresh. This hearty chopped salad is one of those no-cook dinners I turn to when I want something nourishing but don’t feel like turning on the stove. If it’s your first time making a chopped salad like this, I hope you love it as much as I do. It’s got all the charm of a classic Italian antipasto with none of the formality—and with just a little bit of chopping, you’ll have a fresh, colorful, and satisfying dinner on the table in no time.

Let me know if you make it—and what your favorite add-ins are. I’m always up for experimenting with a good salad!

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