This vibrant Italian chopped salad is a flavor-packed, satisfying meal that’s incredibly easy to customize. It’s the perfect way to enjoy fresh, crisp ingredients with a zesty Italian dressing, making it ideal for lunches, light dinners, or a healthy potluck contribution.
Key Ingredients for Italian Chopped Salad:
- 1 head crisp romaine lettuce, finely chopped
- 1 cup chopped salami (Genoa or hard salami recommended)
- 1 cup chopped provolone cheese (sharp or mild)
- 1 cup chopped pepperoni
- 1 cup chopped cherry tomatoes, halved
- 1/2 cup chopped Kalamata olives, pitted
- 1/2 cup chopped roasted red peppers (from a jar, drained)
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- For the Zesty Italian Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
How to Make Italian Chopped Salad:
This Italian chopped salad is a masterclass in simplicity and maximum flavor, coming together in under 20 minutes for a truly satisfying experience. Its beauty lies in its perfectly balanced combination of savory meats, salty cheeses, and bright vegetables, all brought together by a zesty homemade dressing. The preparation time for this delightful dish is approximately 15 minutes, making it an ideal option for busy weeknights or quick lunches.
Step-by-Step Instructions:
- Prepare the Salad Base: Thoroughly wash and dry the romaine lettuce. Finely chop the lettuce into bite-sized pieces and place it in a large salad bowl. This ensures every bite is a delightful mix of textures.
- Chop and Add the Proteins: Dice the salami and pepperoni into small, uniform pieces. Cube the provolone cheese into similar sizes. Add the chopped salami, pepperoni, and provolone cheese to the bowl with the lettuce.
- Incorporate the Vegetables and Olives: Halve the cherry tomatoes. If using larger Kalamata olives, give them a rough chop. Drain and chop the roasted red peppers. Finely dice the red onion and chop the fresh parsley. Add the cherry tomatoes, Kalamata olives, roasted red peppers, red onion, and parsley to the salad bowl.
- Make the Zesty Italian Dressing: In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Whisk vigorously or shake the jar until the dressing is well emulsified and thoroughly combined. Taste and adjust seasoning as needed.
- Dress and Toss: Pour the prepared Italian dressing over the salad ingredients. Gently toss everything together, ensuring all the components are evenly coated with the dressing. This is best done just before serving to maintain the crispness of the lettuce.
- Serve Immediately: Serve the Italian chopped salad immediately for the best texture and flavor.
Why You’ll Love This Italian Chopped Salad:
This Italian chopped salad is an absolute winner because of its incredibly satisfying combination of textures and savory flavors. From the crisp romaine and juicy tomatoes to the salty meats and creamy cheese, every bite is a delightful explosion of authentic Italian goodness. It’s a far more flavorful and cost-effective alternative to ordering similar salads from restaurants, allowing you to control the quality and quantity of ingredients while saving money.
The generous additions of high-quality salami, pepperoni, and provolone cheese provide a hearty and deeply satisfying meal that’s perfect for lunch or a light dinner. Unlike a simple green salad, this chopped creation offers substance without being heavy, making it feel like a truly complete dish. Don’t hesitate to add your own favorite Italian-inspired twists, like pepperoncini or artichoke hearts, to make it uniquely yours. Give this Italian chopped salad a try – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips:
For optimal freshness, store leftover Italian chopped salad in an airtight container in the refrigerator for up to 2-3 days. It’s best to store the dressing separately and toss the salad just before serving to prevent the lettuce from becoming soggy. If you’ve already dressed the salad, the components will likely soften over time, but it will still be edible, just with a different texture.
If you’d like to prepare individual portions for meal prep, store the chopped salad ingredients (excluding the dressing) in separate containers. When you’re ready to eat, combine the ingredients in a bowl, add fresh dressing, and toss. Freezing this salad is not recommended due to the fresh, crisp nature of the ingredients, as they will lose their desirable texture upon thawing.
Final Thoughts:
This Italian chopped salad is the perfect blend of fresh, vibrant ingredients and savory, classic Italian flavors that will become a fast favorite. It’s a simple yet incredibly satisfying meal that’s both impressive and budget-friendly, so don’t wait to bring a taste of Italy to your table!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Italian Chopped Salad
Ingredients
Equipment
Method
- Thoroughly wash and dry the romaine lettuce. Finely chop the lettuce into bite-sized pieces and place it in a large salad bowl. This ensures every bite is a delightful mix of textures.1 head crisp romaine lettuce
- Dice the salami and pepperoni into small, uniform pieces. Cube the provolone cheese into similar sizes. Add the chopped salami, pepperoni, and provolone cheese to the bowl with the lettuce.1 cup chopped salami, 1 cup chopped provolone cheese, 1 cup chopped pepperoni
- Halve the cherry tomatoes. If using larger Kalamata olives, give them a rough chop. Drain and chop the roasted red peppers. Finely dice the red onion and chop the fresh parsley. Add the cherry tomatoes, Kalamata olives, roasted red peppers, red onion, and parsley to the salad bowl.1 cup chopped cherry tomatoes, 1/2 cup chopped Kalamata olives, 1/2 cup chopped roasted red peppers, 1/4 cup chopped red onion, 1/4 cup chopped fresh parsley
- In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Whisk vigorously or shake the jar until the dressing is well emulsified and thoroughly combined. Taste and adjust seasoning as needed.1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, pinch red pepper flakes
- Pour the prepared Italian dressing over the salad ingredients. Gently toss everything together, ensuring all the components are evenly coated with the dressing. This is best done just before serving to maintain the crispness of the lettuce.
- Serve the Italian chopped salad immediately for the best texture and flavor.