This Italian chopped salad makes the perfect hearty side or light summer dinner.
Salami, peppers, onions, cherry tomatoes, mozzarella cheese, black olives, and banana peppers are tossed in a zesty dressing with fresh romaine lettuce and herbs.
Zesty Italian Chopped Salad
- Crispy and juicy Italian salad is the perfect way to use a colorful rainbow of spring and summer veggies at their peak of nutrition and freshness.
- If you don’t live near a McAlister’s or want to avoid the carb-laden mystery bread of Subway’s chopped Italian BMT sub, whip up this simple recipe in your own kitchen using pantry basics and your choice of meats, cheeses, and veggies.
- This salad holds up extra well on a picnic or potluck table because the dressing is dairy-free.
What’s in Italian Salad?
Meat: Classic Italian meats like salami, pepperoni, chopped prosciutto, or pancetta will add salty flavor and meaty texture to a chopped Italian salad. Homemade Italian meatballs can be rolled into smaller balls.
Cheese: Fresh mozzarella is a rich and creamy addition to chopped Italian salad. Bocconcini mozzarella comes in bite-sized balls and doesn’t need to be cut, just drained. Provolone, shaved parmesan, and crumbled gorgonzola also work.
Veggies: Must-haves include crispy romaine lettuce, tomatoes, peppers, cucumbers, olives, and banana peppers. Other veggies to try are snap peas, shredded carrots, zucchini, green beans, or asparagus add to the healthy blend.
Dressing: A simple oil and vinegar dressing with a dash of Dijon and a handful of herbs complements all the ingredients in this salad. Feel free to use a jar of Italian dressing if it’s in the fridge already, or if time is short.
Variations
- Add extra bulk to chopped Italian salad with a can of drained and rinsed cannellini or garbanzo beans, or some chopped roasted red bell peppers, pickled jalapenos, or a few Mama Lil’s spicy marinated red peppers for a kick of heat.
- Sub out the lettuce and use cooked and chilled pasta shapes like rotini, penne, bowtie, or orzo to add new flavors and textures.
- No fresh mozzarella? Diced avocados make a creamy and delicious replacement, just be sure to add just before serving.
How to Make Italian Chopped Salad
- Blend dressing ingredients in a blender.
- Chop all ingredients and layer them in a large bowl (full recipe below).
- Pour the desired amount of dressing over the salad and garnish.
Serving and Storing Salad
Delicious served with a slice of Margherita pizza for the perfect al fresco dining experience on a warm summer night. And serve in a large, clear glass bowl if you have one, so all the colorful layers are showcased.
Italian salad is best made ahead of time and tossed with the dressing just before serving, so the ingredients are extra cold.
Refrigerate leftover chopped Italian salad for up to 4 days with the dressing and salad in separate containers. This prevents the ingredients from becoming soggy.
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Italian Chopped Salad
Equipment
Ingredients
For the Salad:
- 4 cups Romaine lettuce chopped
- 1 cup cherry tomatoes halved
- ½ cup green bell peppers diced
- 1 cup cucumber diced
- ½ cup fresh mozzarella cheese cubed
- ¼ cup salami sausage sliced
- ½ cup red onion thinly sliced
- ½ cup black olives pitted and sliced
- ¼ cup banana peppers sliced
- 2 Tablespoons chopped fresh basil
- 2 Tablespoons chopped fresh parsley
Zesty Dressing:
- ½ cup extra-virgin olive oil “extra-light tasting” preferred
- ¼ cup red wine vinegar
- 2 Tablespoons fresh lemon juice from 1 or 2 lemons
- 1 Tablespoon sugar
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt or sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- To a measuring cup or medium bowl, add olive oil, red wine vinegar, lemon juice, sugar, garlic, Dijon mustard, oregano, kosher salt, and pepper. Use an immersion blender and mix thoroughly.
- To a large salad bowl, layer the ingredients in the order listed: chopped lettuce, halved cherry tomatoes, diced green bell peppers, diced cucumbers, cubed mozzarella, sliced salami, sliced onions, sliced olives, sliced banana peppers, chopped basil, and chopped parsley.
- Topping the salad with the zesty dressing and serve.
Notes
- Keep leftover salad in an airtight container in the refrigerator for 4 days.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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