This Italian chopped salad is a crisp, colorful mix of Italian deli favorites tossed in a simple, bright vinaigrette. It’s a pizzeria-style salad packed with big flavors!
Serve this Italian chopped salad with my Macaroni Casserole and garlic bread for a full Italian-style dinner.
Classic Italian Chopped Salad
I make this Italian chopped salad so often, I thought it was about time that I share it here. It’s my go-to throw-together salad when I don’t have a plan for lunch. This version is made with savory Genoa salami, creamy mozzarella, roasted red peppers, tomatoes, cucumbers, and lettuce, then topped with a zippy red wine vinaigrette. Like my Arugula Salad, this is one of those
Why This Italian Salad Makes the Perfect Lunch
This Italian Chopped Salad is my favorite quick lunch. I love to whip it up with ingredients I have on hand in my refrigerator! It’s so simple and it can easily be modified to suit your tastes.
- Big Italian flavor: Each ingredient here brings flavor or texture to make this salad outstanding.
- Almost effortless: Everything comes together in minutes, no cooking required.
- Perfectly balanced: The salami and mozzarella are balanced with fresh vegetables, keeping the salad from being heavy.
- A healthy lunch option: It’s low-carb, keto, and gluten-free.
Ingredients You’ll Need
Below are the ingredients for this Italian chopped salad. See the recipe card for the exact measurements.
- Chopped romaine provides a crisp and sturdy base for this salad.
- English cucumber is here for texture and a fresh balance for some of the bolder flavors.
- Cherry tomatoes or grape tomatoes.
- Red onion for a sharp, pungent flavor. Slice it very thinly.
- Olive oil and red vine vinegar for a classic Italian restaurant-style vinaigrette.
- Kosher salt and black pepper: Freshly ground black pepper is best.
- Roasted red pepper adds sweetness and a little smokiness too.
- Genoa salami for savory, rich bites.
- Shredded part-skim mozzarella: I use shredded mozzarella, but if you prefer fresh, you can swap that in.
How to Make Italian Chopped Salad
Here’s a quick look at the process of making this Italian chopped salad. See the recipe card for printable directions.
- Build the base: Toss the romaine, cucumber, tomatoes, and red onion with olive oil and vinegar.
- Season: Add kosher salt and black pepper to taste.
- Finish: Top with roasted red pepper, salami, and mozzarella.
Italian Chopped Salad
Ingredients
- 4 cups chopped romaine
- 1/2 cup peeled English cucumber, cubed
- 1/2 cup halved cherry tomato
- sliced red onion
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- kosher salt and black pepper
- 1/2 roasted red pepper, in water, chopped
- 1 ounce genoa salami, sliced
- 6 tablespoons shredded part-skim mozzarella
Instructions
- Toss the lettuce, cucumbers, tomatoes, red onion with oil and vinegar, season with salt and pepper to taste.
- Top with roasted red pepper, salami and mozzarella.
Last Step:
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Recipe Variations
Since I usually whip this up with the ingredients I have on hand, my salad looks different each time I make it. Here are some variations I’ve tried, or come up with your own.
- Add pepperoncini or banana peppers for extra zip.
- Swap the salami for canned or roasted chickpeas for a vegetarian salad.
- Try provolone instead of mozzarella.
- Use sopressata or prosciutto instead of salami.
- Swap some of the Romaine lettuce with radicchio or butter lettuce.
- Chop hard-boiled eggs and toss those in for more protein.
- Add olives or sun-dried tomatoes.
Serving Suggestions
Serve this Italian chopped salad alongside pasta dishes, proteins, or sandwiches. It also makes a great lunch with a slice of crusty bread. Here’s some light protein options that will go great with this salad:
Proper Storage
This salad is best enjoyed fresh. If needed, store the undressed vegetables separately in the refrigerator for up to 2 days. Add the dressing and toppings just before serving. Once assembled, the salad will last about a day in the fridge, but the greens will be wilted.
I make this every week, it’s perfect!
I love it
Love it
Be good without onions? Deathly allergic to onions and citrus and bananas
Really enjoyed this today for lunch! Refreshing in the cold weather and the flavors were great together. I added some chopped kale, cabbage and a little chicken that I wanted to use up. On the menu for tomorrow too. Yum 😋
Our favorite go-to salad! We use uncured turkey pepperoni slices and we added sliced pepperocini and chopped walnuts. 😋
I love this salad, but I’m so sad that I can’t save it in Safari where I have all my recipes indexed. The only option that works for me is saving it in notes, but that’s difficult to categorize and make it useful.
Love this recipe. It has become a regular Rotation for me and holds up well for extra day lunchs
Great salad
This salad was perfect! The crunch from the romaine and the sweet tomato with the salty salami! I could eat this everyday. I used mini mozzarella balls instead of shredded mozzarella just because that’s what I had. So good thank you!
I leave out the salami because too much fat for me and I also add garbanzo and kidney beans with chopped red onion and chopped red bell pepper that have been marinating in some of the salad dressing and I add some hard boiled egg slices and it makes a great and filling salad. For those of you who live in Northern Ca, it is a great clone for the Italian salad at Mary’s Pizza Shack. Mary’s also puts in salami but just my personal preference to omit it. I would also omit the roasted red pepper in water when I mix the beans with chopped onion and chopped fresh red bell peppers but you could leave them in for added taste.
I had this for lunch today it was really good. I didn’t expect to like it so much. Thanks again, Gina!
Great recipe, I halved the onion per the suggestion. But will definitely make this again.
This salad is amazing! Love it! I decided to add some cubes cut from a block of feta cheese as well. Turned out great! Will definitely make this one again! Thanks!
I love the recipe but I would half the onion next time. I like onion and there was like a pile in the bottom of my bowl. Maybe I just get big onions?
I was thinking to myself that there wasn’t going to be nearly enough dressing, but WOW! What a great addition to my lunch rotation. Each ingredient adds such flavor that the meager 3 tablespoons split between 2 salads is perfect. Thanks for another hit in my house, Gina! Oh and for introducing me to roasted red peppers in water. Yum!
You ever try subbing ricotta for the mozzarella?
Delicious!! Thank you!
Great Salad! I didn’t have roasted red peppers so I added garbanzo beans and it turned out great.
Nice to have a new salad this summer the entire family is enjoying, even requesting! Thank you Gina!
Simple and delicious!!
SOOOOO good!
I do a variation of this salad with turkey pepperoni and Trader Joe’s lighter Italian cheese and your vinaigrette. Just as tasty and lower in points. You have given me more food for thought. Thanks again Gina!
About how many slices is an ounce of salami?
depends on how big, but large salami would be about 2
This was delicious!