Italian Chopped Salad
This Italian Chopped Salad is the PERFECT dinner or lunch for hot summer days when you want something fresh, easy and no-cook! It’s crunchy, flavorful and super satisfying. All the fresh and yummy ingredients are tossed in a delicious italian vinaigrette to seal the deal!
I love a good salad. With a fun + varied combination of ingredients and textures annnd a delicious dressing, its hard to go wrong. This salad can easily be a meal on its own or a side dish to accompany something more substantial. And it’s super easy to prep all the ingredients ahead of time so you can throw a salad together come mealtime. Let’s make it!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
Italian Chopped Salad
You will see Italian chopped salad recipes and on restuarant menus that have varied combinations of ingredients. Some have just chickpeas for the protein, some have salami. I like both! Feel free to use one or the other if you prefer. The other ingredients vary a bit too but all of these are in an Italian chopped salad somewhere. 🙂
Here’s your shopping list!:
- Romaine lettuce
- Cherry tomatoes
- Cucumber
- Red onion
- Black olives
- Pepperoncini
- Chickpeas (Garbanzo beans)
- Dry salami
- Fresh parsley for topping is optional
- Dressing: avocado oil, red wine vinegar, honey, salt, pepper, garlic powder, dried basil and oregano
How to make this Italian Chopped Salad Recipe
I love making salads all year, but during the summer, they are a necessity. This salad is full of fresh, cool and crunchy veggies that are so refreshing on a hot day. I know it sounds a little strange to call a salad refreshing but it really is!
This salad is also great to prep ahead of time so it can be thrown together at lunch (or dinner) super fast. Just wash and chop all your veggies and store in an airtight container (affiliate link) in the fridge.
The vinaigrette for this salad is my go-to. It’s got a great balance and it’s easy to customize. You can totally swap out the dried herbs for fresh, use agave instead of honey and even do a combo of vinegar and lemon instead of straight vinegar. If you stick to the same ratio of oil:acid, it will still taste great! Make it in a mason jar so you can shake it up and store easily.
Just assemble all ingredients in a bowl when ready to serve and toss with desired amount of dressing.
Tried this recipe?
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More satisfying salad recipes
Italian Chopped Salad
This salad is so satisfying and quick to make. You literally just need to chop some yummy salad ingredients and toss with an easy vinaigrette.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings (as a meal) 1x
- Category: Main Course, Salad
- Cuisine: Italian
Ingredients
- 2 Romaine hearts (washed, dried and chopped)
- 1 1/3 cups cherry tomatoes (chopped)
- 1/2 one english cucumber (washed, peeled and chopped)
- 1/4 red onion (thinly sliced)
- 1/2 cup black olives (sliced)
- 1/3 cup pepperoncini (sliced)
- 1 cup shredded or grated parmesan
- 1 cup chickpeas (rinsed and drained)
- 4 oz sliced salami (cut into quarters)
- 1/3 cup fresh parsley (chopped)
Dressing
- 1/3 cup red wine vinegar
- 2/3 cup avocado oil
- 1 1/2 tbsp honey
- 2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried basil
- 1/2 tsp dried oregano
Instructions
- Make the dressing first. Combine oil, red wine vinegar, honey, garlic powder, dried basil, dried oregano, salt and pepper in a jar and shake to combine.
- Wash and chop all veggies.
- If serving right away to 4 people, you can combine everything in a large bowl and toss with *most* of the dressing. (Make sure to shake dressing again before adding it to the salad.) All of it might be a little more than necessary so add to your liking. Then top with parsley if using. You can also allow everyone to assemble their own salad or save and prepare a salad as needed.
