There’s something so comforting about a chopped salad that brings everything to the table—flavor, texture, freshness, and heart. And when it comes to Italian-style chopped salads, there’s a kind of rustic charm that makes it feel like you’ve just been invited to someone’s homey little trattoria tucked away on a cobblestone street.

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Growing up, this salad always made an appearance at Sunday dinners. While the pasta bubbled on the stove and a loaf of crusty bread warmed in the oven, this vibrant, hearty salad would be tossed together in a giant bowl passed from hand to hand, each family member sneaking a bite before it even made it to the table. The mix of crisp romaine, bold pepperoncini, and creamy mozzarella pearls—all chopped so every bite gets a little of everything—was always the perfect way to start the meal.

What I love most is how it balances freshness with richness. It’s not just a side salad—it can be the meal. Perfect for potlucks, meal prep, or a light lunch, this salad is flexible, fuss-free, and bursting with personality, just like the best Italian recipes. You can make it your own while keeping that core mix of bright, tangy, savory, and crisp.

Why You’ll Love This Recipe:

It’s fast, fresh, and full of bold Italian flavors
Everything is chopped small so you get the perfect bite every time
Super easy to customize for picky eaters or dietary needs
It’s filling enough to be a meal, but light enough for a side
Perfect for making ahead—no soggy lettuce here!

INGREDIENTS YOU’LL NEED:

1 heart romaine, chopped
1/2 head radicchio, chopped
1 (15-ounce) can chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/2 cup sliced cucumber
1/3 cup sliced pepperoncini
1/3 cup sliced black olives
1/4 cup diced red onion
1/2 cup cubed turkey ham
1/2 cup cubed beef sausage, cooked
1/2 cup mozzarella pearls
1/4 cup freshly grated Parmesan
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar (can sub with apple cider vinegar if needed)
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste

HOW TO MAKE ITALIAN CHOPPED SALAD:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep all the goodies
Start by chopping your romaine and radicchio into bite-sized pieces. Think small enough to scoop up with a fork in one go—you want a bit of everything in every bite. This is what makes a chopped salad so satisfying. Rinse and drain your chickpeas, halve the tomatoes, slice the cucumber, olives, and pepperoncini, and dice that red onion. Toss it all into your biggest salad bowl.

Step 2: Bring in the protein and cheese
Cube up your turkey ham and beef sausage. I like giving the sausage a quick sear in a skillet for a bit of caramelized flavor, but you can skip it if you’re short on time. Add them to the salad bowl along with the mozzarella pearls and a generous grating of Parmesan.

Step 3: Whip up the dressing
In a small bowl or mason jar, combine olive oil, red wine vinegar, lemon juice, oregano, garlic powder, and a pinch of salt and pepper. Shake or whisk until it’s all nicely blended and fragrant. The lemon gives it a fresh brightness that really pulls everything together.

Step 4: Toss and serve
Pour the dressing over the salad and give everything a big, hearty toss. I like to use my hands (clean, of course) to really mix it all evenly. Serve immediately, or chill for 30 minutes to let the flavors mingle a bit more.

HELPFUL TIPS:

Chop evenly: This is what makes a chopped salad shine. Make sure your veggies and proteins are cut to similar sizes so the texture is consistent and every forkful is flavorful.
Dressing on the side: If you’re prepping ahead for the week or packing for lunch, keep the dressing separate and toss just before eating.
Add-ins: Feel free to throw in artichoke hearts, roasted red peppers, or sun-dried tomatoes for even more Italian flair.
Cheese swap: No mozzarella pearls? Cubed fresh mozzarella or even shredded provolone works beautifully.

DETAILS:

Prep Time: 20 minutes
Cook Time: 5 minutes (if searing sausage)
Total Time: 25 minutes
Yield: Serves 4
Category: Salad
Method: No-cook (except optional sausage browning)
Cuisine: Italian-American
Diet: High-Protein, Gluten-Free (if sausage is GF)

NOTES:

This salad is super adaptable. Whether you’re avoiding certain ingredients or just want to use up what’s in the fridge, it’s easy to make it your own. Try arugula instead of radicchio for a peppery bite, or swap chickpeas for white beans.

NUTRITIONAL INFORMATION:

(Per serving — approximate)
Calories: 370
Protein: 20g
Fat: 25g
Carbohydrates: 18g
Fiber: 5g
Sugar: 3g

FREQUENTLY ASKED QUESTIONS:

Can I make this vegetarian?
Absolutely! Just skip the turkey ham and sausage or replace them with roasted chickpeas or marinated tofu.

How do I keep it from getting soggy?
Store the dressing separately and only toss right before serving. If making ahead, layer the sturdier ingredients on the bottom of your container and lettuce on top.

What’s the best vinegar substitute?
Apple cider vinegar or even balsamic vinegar works well if you don’t have red wine vinegar on hand.

STORAGE INSTRUCTIONS:

Store the chopped salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate for best texture. If you’ve already dressed the salad, it’s best enjoyed within 24 hours.

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CONCLUSION

Italian Chopped Salad is more than just a pretty bowl of veggies—it’s a celebration of texture, color, and big, bold flavors. Whether you’re serving it as a side at your next get-together or making it your go-to lunch for the week, this salad brings the best of Italian-inspired comfort with none of the fuss. Chop it up, toss it well, and enjoy every last bite—you might just find it becomes a staple at your table too.

Italian Chopped Salad