Italian Chopped Salad Bowl

This vibrant Italian chopped salad bowl brings together all my favorite flavors of a classic Italian deli counter into one fresh bite. Packed with crisp lettuce, savory meats, crunchy veggies, briny olives, and a zesty homemade vinaigrette, it is the perfect fast lunch or crowd-pleasing side that disappears every time I set it out.

This salad first made its appearance at my cousin’s birthday potluck and since then it has never left my summer rotation. My whole family asks for it every barbecue.

Ingredients

• Romaine lettuce: gives that essential crunch look for tight crisp heads with deep green color
• Radicchio lettuce: adds a pop of color and slight bitterness choose heads with firm leaves and deep purple hue
• Fresh mozzarella: delivers creaminess select mozzarella that is packed in water for the most tender bite
• Dry Italian salami: brings salty savory flavor ask for quality salami at the deli counter so it is easy to slice into thin matchsticks
• Chickpeas: supply plant-based protein rinse thoroughly to remove the canning liquid
• Sliced black olives: add briny umami flavor opt for olives packed in water instead of cans if possible
• Yellow bell pepper: gives sweetness and color pick peppers with taut shiny skin and a firm feel
• English cucumber: offers crunch and freshness look for seedless firm cucumbers
• Pepperoncini: provide a mild kick and tangy layer choose peppers packed in brine for the best flavor
• Grape tomatoes: burst with juicy flavor pick the brightest red or yellow you can find
• Red onion: adds sharpness choose small to medium onions with tight skins for the mildest taste
• Shaved Parmesan cheese: ties it all together quality Parmigiano Reggiano shaved fresh will make a difference

Dressing

• Extra virgin olive oil: is the backbone select olive oil with a fruity aroma and peppery finish
• Red wine vinegar: gives the vinaigrette brightness go for a well-balanced bottle not overly acidic
• Dijon mustard: emulsifies and brings a little heat use smooth stone-ground if you want more texture
• Garlic: adds sharpness always use fresh cloves for the most robust flavor
• Dried oregano: provides Italian herb depth rub between your fingers to release its oils before adding
• Crushed red pepper flakes: add a gentle heat adjust to your own preference
• Kosher salt and freshly ground black pepper: round out the flavors use flaky kosher salt and freshly cracked black pepper for maximum flavor

Step-by-Step Instructions

Make the Vinaigrette:

In a medium bowl combine extra virgin olive oil red wine vinegar Dijon mustard freshly grated garlic dried oregano and crushed red pepper flakes. Whisk until the dressing is completely blended and smooth. Add kosher salt and freshly cracked black pepper to taste then set aside.

Prepare the Lettuce Base:

Roughly chop the romaine lettuce and tear up the radicchio. Place both in a large salad bowl and mix well so every scoop gets a bit of each.

Assemble the Salad Layers:

Arrange mozzarella cubes salami matchsticks chickpeas black olives diced yellow bell pepper diced English cucumber sliced pepperoncini halved grape tomatoes and chopped red onion evenly over the lettuce blend. I like to layer by color so it looks gorgeous when serving.

Dress and Toss:

Pour all of the vinaigrette over the assembled salad. Using clean hands or salad tongs gently toss everything together until every ingredient is glossy and fully coated. Taste and adjust seasoning if needed.

Finish with Parmesan:

Right before serving shower the salad with shaved Parmesan cheese. This adds irresistible nutty richness and makes it feel restaurant worthy.

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I am always amazed at how pepperoncini brighten each forkful with tangy punch. One summer everyone in my family argued over who would get the last slice. Now I always double the recipe for gatherings.

Storage Tips

This Italian chopped salad tastes best fresh but if you need to make ahead store the undressed salad ingredients and vinaigrette separately in airtight containers for up to three days. Toss right before serving to keep everything crisp. If leftovers are dressed serve within twenty four hours as the greens will soften.

Ingredient Substitutions

No radicchio on hand use extra romaine or toss in baby kale. Swap mozzarella for provolone or cubes of a semi hard cheese for more bite. Roasted chickpeas work in a pinch for extra crunch. You can also use turkey or chicken instead of salami for a lighter version.

Serving Suggestions

Serve as a main for lunch with warm focaccia or alongside grilled chicken and seafood at your next cookout. MINI naan rounds make a fun edible base for individual salad bites. It also works beautifully as a party platter for sharing.

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Classic Italian Roots

This style of salad draws inspiration from the vibrant chopped salads of Italian American restaurants and delis. Each biteful combines several textures with a bracing vinaigrette a nod to Mediterranean approaches to simple ingredient driven food.

Recipe FAQs

→ Which lettuces work best for the base?

Romaine and radicchio provide crisp texture and slight bitterness, balancing the richness of the toppings.

→ Can the meats be substituted?

Feel free to replace dry Italian salami with turkey, prosciutto, or omit for a vegetarian option.

→ What gives the dressing its signature tang?

Red wine vinegar paired with Dijon mustard delivers bright acidity and a zesty kick, enhanced by oregano.

→ How should leftovers be stored?

Keep salad and dressing separate in airtight containers; toss just before serving to maintain crispness.

→ Are there other cheese options?

Try provolone or feta if mozzarella or Parmesan aren’t available, adjusting quantities to taste preference.

→ Is this dish gluten-free?

All base ingredients are gluten-free; always check processed meats and dressings for hidden gluten sources.