23 Italian Chopped Salad Recipes

You know those days when you’re craving something fresh and satisfying, but the thought of another sad desk salad makes you want to order pizza instead? The problem isn’t salad—it’s boring salad. Leaves thrown on a plate with a couple cherry tomatoes and bottled dressing just doesn’t cut it when you’re actually hungry.

I spent years thinking salads were just something you endured before the real food arrived. Then I discovered Italian chopped salad, and everything changed. Here’s the thing—when you chop everything into small, uniform pieces, every single forkful gives you a little bit of everything. The salty bite of salami, the creamy pop of mozzarella, the tangy kick of pepperoncini, all mixed together with crisp lettuce and a bright, herby dressing.

These aren’t side salads that leave you hungry twenty minutes later. They’re hearty, loaded with good stuff, and perfect for making ahead. Chop everything on Sunday, keep the dressing separate, and you’ve got amazing lunches all week. Let’s get into these 23 recipes that’ll actually make you look forward to salad.

1. Classic Italian Chopped Deli Salad

This is the one that started it all. A perfect balance of crisp greens, savory meats, creamy cheeses, and that tangy red wine vinaigrette. Every bite tastes like your favorite Italian sub in salad form .

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 6

Ingredients:

1. 4 cups romaine lettuce, chopped
2. 1 cup radicchio, chopped
3. 1 cup cherry tomatoes, halved
4. ½ cup red onion, diced
5. ½ cup English cucumber, diced
6. ½ cup bell pepper (orange or red), diced
7. ½ cup chickpeas, drained and rinsed
8. ¼ cup black olives (Kalamata or Gaeta), chopped
9. ¼ cup green olives (Castelvetrano), chopped
10. ¼ cup pepperoncini, diced
11. ½ cup provolone cheese, cubed
12. ½ cup Parmesan cheese, shaved
13. ½ cup Italian salami, cubed
14. ¼ cup fresh basil, chopped
15. ½ cup extra virgin olive oil
16. 3 tablespoons red wine vinegar
17. 1 clove garlic, minced
18. 1 teaspoon Dijon mustard
19. 1 teaspoon dried oregano
20. Salt and black pepper to taste

Recipe Steps:

1. Make the vinaigrette first: In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and pepper. Set aside to let flavors meld.
2. In a large salad bowl, combine the chopped romaine, radicchio, cherry tomatoes, red onion, cucumber, bell pepper, chickpeas, black olives, green olives, pepperoncini, provolone, Parmesan, salami, and fresh basil.
3. Drizzle about half the vinaigrette over the salad and toss everything together. Add more dressing as needed until everything is lightly coated.
4. Taste and adjust seasoning with additional salt and pepper if needed.
5. Serve immediately as a main course or hearty side dish.

2. Quick Chopped Salad with Simple Italian Dressing

This version keeps things straightforward with classic ingredients and a no-fuss dressing. It comes together in minutes and works with whatever you have on hand .

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

1. 4 cups romaine lettuce, chopped
2. 1 cup cucumber, diced
3. 1 cup cherry tomatoes, halved
4. 1 cup cooked chickpeas
5. ½ cup salami, chopped
6. ½ cup mozzarella cheese, diced
7. ½ cup provolone cheese, diced
8. ¼ cup Parmesan cheese, grated
9. ½ cup red onion, thinly sliced
10. ½ cup black olives, sliced
11. ½ cup pepperoncini, chopped
12. ¼ cup fresh basil, chopped
13. ⅓ cup extra virgin olive oil
14. 2 tablespoons red wine vinegar
15. 1 teaspoon Dijon mustard
16. 1 teaspoon honey
17. 1 clove garlic, minced
18. 1 teaspoon dried oregano
19. Salt and pepper to taste

Recipe Steps:

1. Place all chopped salad ingredients in a large mixing bowl.
2. In a separate small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper. Whisk or shake until well combined.
3. Pour the dressing over the salad and toss gently with circular motions until everything is evenly coated.
4. Garnish with fresh basil and serve immediately to preserve the crisp textures.

3. Vegetarian Italian Chopped Salad with Chickpeas

All the flavor, none of the meat. The chickpeas add plenty of protein and heartiness, making this version just as satisfying as the original .

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 4-6

Ingredients:

1. 1 small head iceberg lettuce, chopped into ¼-inch strips
2. 1 head radicchio, chopped into ¼-inch strips
3. ½ small red onion, thinly sliced
4. 1 pint cherry tomatoes, halved or quartered
5. 1 can chickpeas, rinsed and drained
6. 4 ounces fresh pearl mozzarella, drained
7. 4 ounces provolone cheese, diced
8. 5 pepperoncini, stems removed and sliced
9. ¼ cup extra virgin olive oil
10. 1½ tablespoons lemon juice
11. 1 tablespoon red wine vinegar
12. ½ small shallot, finely chopped
13. 1 clove garlic, finely chopped
14. 1 tablespoon dried oregano
15. ½ teaspoon sea salt
16. Freshly ground black pepper to taste
17. Extra oregano for garnish

Recipe Steps:

1. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, shallot, garlic, oregano, salt, and pepper to make the dressing. Set aside.
2. Cut the iceberg lettuce in half through the core, then remove the core. Slice the lettuce lengthwise into thin strips. Repeat with the radicchio.
3. In a large bowl, combine the lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini.
4. Drizzle with the dressing and toss gently to coat. Season with a few generous pinches of salt and pepper and toss again.
5. Sprinkle with extra oregano and serve immediately.

4. Italian Grinder Salad (Chopped Sub Salad)

This one takes everything you love about an Italian grinder sandwich and turns it into a salad. The creamy, tangy dressing with banana pepper juice is absolutely addictive .

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

1. 1 head iceberg lettuce, finely chopped
2. ½ red onion, thinly sliced
3. ⅓ cup banana peppers, chopped
4. 1 cup grape tomatoes, chopped
5. ¼ pound salami, chopped
6. ¼ pound pepperoni, chopped
7. ¼ pound turkey, chopped
8. ¼ pound provolone cheese, chopped
9. ¼ cup Parmesan cheese, grated
10. ½ cup mayonnaise
11. 2 tablespoons red wine vinegar
12. 1 teaspoon banana pepper juice (from the jar)
13. 1 teaspoon garlic powder
14. 1 teaspoon dried oregano
15. ½ teaspoon salt
16. Black pepper to taste

Recipe Steps:

1. In a large mixing bowl, combine the finely chopped iceberg lettuce, sliced red onion, chopped banana peppers, chopped grape tomatoes, chopped salami, chopped pepperoni, chopped turkey, chopped provolone cheese, and grated Parmesan.
2. In a small bowl or jar, combine the mayonnaise, red wine vinegar, banana pepper juice, garlic powder, dried oregano, and salt. Mix or shake vigorously until smooth and creamy. Add black pepper to taste.
3. Pour the dressing over the salad mixture. Using salad tongs or two large spoons, toss everything thoroughly until all ingredients are evenly coated.
4. Transfer to serving bowls and serve immediately. This pairs beautifully with crusty bread.

5. Zesty Italian Chop-Chop Salad with Pepperoncini

The pepperoncini really shine in this version, adding just the right amount of tangy heat. It’s bright, fresh, and comes together in about 20 minutes .

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 4

Ingredients:

1. 4 cups romaine lettuce, chopped into bite-sized pieces
2. 1 cup cherry tomatoes, halved
3. ½ cup cucumber, diced
4. ½ cup red onion, thinly sliced
5. ½ cup pepperoncini, sliced
6. ½ cup black olives, sliced
7. ½ cup mozzarella cheese, cubed
8. ½ cup provolone cheese, cubed
9. ½ cup salami, chopped
10. ½ cup ham, chopped
11. ¼ cup Parmesan cheese, grated
12. ⅓ cup Italian dressing (store-bought or homemade)
13. 1 teaspoon dried oregano
14. ½ teaspoon black pepper

Recipe Steps:

1. Place chopped romaine in a large mixing bowl.
2. Add the diced tomatoes, cucumber, red onion, pepperoncini, black olives, mozzarella, provolone, salami, and ham, distributing them evenly over the lettuce.
3. Drizzle the Italian dressing over the assembled ingredients, ensuring complete coverage.
4. Dust with dried oregano and freshly cracked black pepper.
5. Gently toss all components using salad servers, ensuring each ingredient is evenly coated and integrated.
6. Plate immediately to maintain crisp vegetable texture and serve at cool room temperature.

6. Antipasto Chopped Salad

This one brings together all the classic antipasto ingredients in one bowl. It’s briny, savory, and completely satisfying without needing anything else.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 6

Ingredients:

1. 4 cups romaine lettuce, chopped
2. 2 cups mixed greens
3. 1 cup cherry tomatoes, halved
4. 1 cup marinated artichoke hearts, quartered
5. ½ cup roasted red peppers, chopped
6. ½ cup black olives, sliced
7. ½ cup green olives, sliced
8. ½ cup pepperoncini, sliced
9. 4 ounces fresh mozzarella balls, halved
10. 4 ounces provolone, cubed
11. 4 ounces salami, cubed
12. 4 ounces soppressata, cubed
13. ¼ cup fresh basil, chopped
14. ⅓ cup extra virgin olive oil
15. 3 tablespoons red wine vinegar
16. 1 clove garlic, minced
17. 1 teaspoon dried oregano
18. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine romaine, mixed greens, tomatoes, artichoke hearts, roasted red peppers, both olives, pepperoncini, mozzarella, provolone, salami, soppressata, and basil.
2. In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
3. Pour dressing over salad and toss until everything is well combined.
4. Serve immediately with crusty bread on the side.

7. Chopped Caprese Salad with Balsamic Glaze

All the best parts of a Caprese salad, but chopped so you get tomato, basil, and mozzarella in every single bite.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

1. 4 cups romaine lettuce, finely chopped
2. 1 pint cherry tomatoes, quartered
3. 8 ounces fresh mozzarella, diced into small cubes
4. ½ cup fresh basil leaves, chopped
5. ¼ cup red onion, finely diced
6. ¼ cup balsamic glaze
7. 3 tablespoons extra virgin olive oil
8. 1 clove garlic, minced
9. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine chopped romaine, cherry tomatoes, mozzarella cubes, fresh basil, and red onion.
2. In a small bowl, whisk together olive oil, minced garlic, salt, and pepper.
3. Drizzle the olive oil mixture over the salad and toss gently.
4. Just before serving, drizzle with balsamic glaze and toss lightly.
5. Serve immediately while the basil is fresh and bright.

8. Chopped Italian Salad with Grilled Chicken

Adding grilled chicken turns this into a hearty main-dish salad that will keep you full for hours. Perfect for lunch or a light dinner.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 4

Ingredients:

1. 2 boneless skinless chicken breasts
2. 1 teaspoon Italian seasoning
3. Salt and pepper to taste
4. 1 tablespoon olive oil for chicken
5. 4 cups romaine lettuce, chopped
6. 1 cup radicchio, chopped
7. 1 cup cherry tomatoes, halved
8. ½ cup cucumber, diced
9. ½ cup red onion, diced
10. ½ cup pepperoncini, sliced
11. ½ cup black olives, sliced
12. ½ cup shredded Parmesan cheese
13. ⅓ cup extra virgin olive oil
14. 3 tablespoons red wine vinegar
15. 1 clove garlic, minced
16. 1 teaspoon Dijon mustard
17. 1 teaspoon dried oregano

Recipe Steps:

1. Season chicken breasts with Italian seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 6-8 minutes per side until cooked through. Let rest, then chop into bite-sized pieces.
2. In a large bowl, combine romaine, radicchio, tomatoes, cucumber, red onion, pepperoncini, olives, and Parmesan.
3. In a small bowl, whisk together olive oil, red wine vinegar, garlic, Dijon, oregano, salt, and pepper.
4. Add chopped chicken to the salad, pour dressing over, and toss well.
5. Serve immediately or refrigerate for up to 2 days (keep dressing separate if meal prepping).

9. Italian Chopped Salad with Orzo

Adding orzo pasta makes this salad extra hearty and satisfying. It’s a great way to stretch the salad into a full meal that feeds a crowd.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 6

Ingredients:

1. 1 cup uncooked orzo pasta
2. 4 cups romaine lettuce, chopped
3. 1 cup cherry tomatoes, halved
4. ½ cup cucumber, diced
5. ½ cup red onion, diced
6. ½ cup pepperoncini, sliced
7. ½ cup black olives, sliced
8. ½ cup salami, chopped
9. ½ cup provolone cheese, cubed
10. ¼ cup fresh parsley, chopped
11. ¼ cup fresh basil, chopped
12. ½ cup extra virgin olive oil
13. ¼ cup red wine vinegar
14. 2 cloves garlic, minced
15. 1 tablespoon lemon juice
16. 1 teaspoon dried oregano
17. Salt and pepper to taste

Recipe Steps:

1. Cook orzo according to package directions. Drain, rinse with cold water, and set aside to cool completely.
2. In a large bowl, combine cooled orzo, romaine, tomatoes, cucumber, red onion, pepperoncini, olives, salami, provolone, parsley, and basil.
3. In a small bowl, whisk together olive oil, red wine vinegar, garlic, lemon juice, oregano, salt, and pepper.
4. Pour dressing over salad and toss until everything is well combined.
5. Serve at room temperature or chilled.

10. Kale and Italian Chopped Salad

Kale holds up beautifully in this salad, making it perfect for meal prep. The hearty greens won’t get wilted and sad by day three.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 6

Ingredients:

1. 1 bunch kale, stems removed and finely chopped
2. 4 cups romaine lettuce, chopped
3. 1 cup cherry tomatoes, halved
4. ½ cup cucumber, diced
5. ½ cup red onion, finely diced
6. ½ cup pepperoncini, sliced
7. ½ cup sliced black olives
8. ½ cup chickpeas, drained and rinsed
9. ½ cup salami, chopped
10. ½ cup provolone cheese, cubed
11. ¼ cup Parmesan cheese, grated
12. ⅓ cup extra virgin olive oil
13. 3 tablespoons red wine vinegar
14. 2 cloves garlic, minced
15. 1 teaspoon Dijon mustard
16. 1 teaspoon dried oregano
17. Salt and pepper to taste

Recipe Steps:

1. Place chopped kale in a large bowl. Drizzle with a tiny bit of olive oil and a pinch of salt, then massage with your hands for 2-3 minutes until kale softens and darkens.
2. Add romaine, tomatoes, cucumber, red onion, pepperoncini, olives, chickpeas, salami, provolone, and Parmesan to the bowl with the kale.
3. In a small bowl, whisk together olive oil, red wine vinegar, garlic, Dijon, oregano, salt, and pepper.
4. Pour dressing over the salad and toss until everything is well combined.
5. Let sit for 10-15 minutes before serving to allow kale to soften slightly in the dressing.

11. Mediterranean Tuna and Italian Chopped Salad

Tuna adds protein and makes this salad incredibly satisfying. The briny flavors pair perfectly with the simple lemon-oregano dressing.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

1. 2 cans (5 ounces each) tuna packed in olive oil, drained and flaked
2. 4 cups romaine lettuce, chopped
3. 1 cup cherry tomatoes, halved
4. ½ cup cucumber, diced
5. ½ cup red onion, thinly sliced
6. ½ cup pepperoncini, sliced
7. ½ cup kalamata olives, pitted and halved
8. ¼ cup fresh parsley, chopped
9. ¼ cup fresh basil, chopped
10. ½ cup crumbled feta cheese
11. ⅓ cup extra virgin olive oil
12. 3 tablespoons lemon juice
13. 1 clove garlic, minced
14. 1 teaspoon dried oregano
15. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine romaine, tomatoes, cucumber, red onion, pepperoncini, olives, parsley, basil, and feta.
2. Add the flaked tuna on top of the salad.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
4. Pour dressing over the salad and toss gently to combine without breaking up the tuna too much.
5. Serve immediately with crusty bread.

12. Chopped Italian Salad with Crispy Prosciutto

The crispy prosciutto adds a salty, crunchy element that takes this salad to another level. It’s a little fancy but still easy to throw together.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 4

Ingredients:

1. 4 ounces prosciutto, thinly sliced
2. 4 cups romaine lettuce, chopped
3. 1 cup arugula
4. 1 cup cherry tomatoes, halved
5. ½ cup fresh mozzarella balls, halved
6. ½ cup roasted red peppers, chopped
7. ¼ cup red onion, thinly sliced
8. ¼ cup fresh basil, chopped
9. ¼ cup pine nuts, toasted
10. ⅓ cup extra virgin olive oil
11. 2 tablespoons balsamic vinegar
12. 1 tablespoon lemon juice
13. 1 clove garlic, minced
14. Salt and pepper to taste

Recipe Steps:

1. Heat a dry skillet over medium heat. Add prosciutto slices in a single layer and cook until crispy, about 2-3 minutes per side. Transfer to paper towels to drain, then crumble into pieces.
2. In a large bowl, combine romaine, arugula, tomatoes, mozzarella, roasted red peppers, red onion, basil, and toasted pine nuts.
3. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper.
4. Pour dressing over salad and toss gently.
5. Top with crispy prosciutto pieces just before serving so they stay crunchy.

13. Chopped Italian Salad with Cannelini Beans

White beans add creaminess and protein without needing meat. This vegetarian version is hearty enough to be a main course.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

1. 4 cups romaine lettuce, chopped
2. 1 can (15 ounces) cannelini beans, drained and rinsed
3. 1 cup cherry tomatoes, halved
4. ½ cup cucumber, diced
5. ½ cup red onion, diced
6. ½ cup pepperoncini, sliced
7. ½ cup sliced black olives
8. ½ cup shredded Parmesan cheese
9. ¼ cup fresh parsley, chopped
10. ¼ cup fresh basil, chopped
11. ⅓ cup extra virgin olive oil
12. 3 tablespoons red wine vinegar
13. 1 clove garlic, minced
14. 1 teaspoon dried oregano
15. ½ teaspoon red pepper flakes (optional)
16. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine romaine, cannelini beans, tomatoes, cucumber, red onion, pepperoncini, olives, Parmesan, parsley, and basil.
2. In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, red pepper flakes if using, salt, and pepper.
3. Pour dressing over the salad and toss until everything is well combined.
4. Let sit for 5-10 minutes before serving to allow flavors to meld.

14. Chopped Salad with Grilled Sausage and Peppers

Grilled Italian sausage and peppers bring smoky, savory flavor to this hearty salad. It’s like a cookout in a bowl.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4

Ingredients:

1. 4 Italian sausage links (sweet or hot)
2. 2 bell peppers (any color), quartered
3. 1 red onion, cut into thick slices
4. 2 tablespoons olive oil for grilling
5. 4 cups romaine lettuce, chopped
6. 1 cup cherry tomatoes, halved
7. ½ cup pepperoncini, sliced
8. ½ cup provolone cheese, cubed
9. ¼ cup fresh basil, chopped
10. ⅓ cup extra virgin olive oil
11. 3 tablespoons red wine vinegar
12. 1 clove garlic, minced
13. 1 teaspoon dried oregano
14. Salt and pepper to taste

Recipe Steps:

1. Preheat grill to medium-high heat. Toss bell peppers and red onion slices with 2 tablespoons olive oil, salt, and pepper. Grill sausage, peppers, and onion until sausage is cooked through (about 12-15 minutes, turning occasionally) and vegetables are charred and tender. Remove from grill.
2. Slice sausage into rounds. Chop grilled peppers and onion into bite-sized pieces.
3. In a large bowl, combine romaine, tomatoes, pepperoncini, provolone, basil, and the grilled sausage, peppers, and onion.
4. In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
5. Pour dressing over the salad and toss well. Serve warm or at room temperature.

15. Chopped Salad with Sun-Dried Tomatoes and Artichokes

Sun-dried tomatoes add intense, concentrated flavor to this salad. Paired with artichokes, it’s a tangy, savory combination that’s hard to beat.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

1. 4 cups romaine lettuce, chopped
2. 1 cup arugula or baby spinach
3. ½ cup oil-packed sun-dried tomatoes, drained and chopped
4. 1 cup marinated artichoke hearts, quartered
5. ½ cup cucumber, diced
6. ¼ cup red onion, thinly sliced
7. ½ cup fresh mozzarella balls, halved
8. ¼ cup pine nuts or walnuts, toasted
9. ¼ cup fresh basil, chopped
10. ¼ cup fresh parsley, chopped
11. ⅓ cup extra virgin olive oil
12. 2 tablespoons balsamic vinegar
13. 1 tablespoon lemon juice
14. 1 clove garlic, minced
15. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine romaine, arugula, sun-dried tomatoes, artichoke hearts, cucumber, red onion, mozzarella, toasted nuts, basil, and parsley.
2. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper.
3. Pour dressing over the salad and toss until everything is well combined.
4. Serve immediately or let sit for 10-15 minutes to allow flavors to meld.

16. Chopped Salad with Pancetta and Gorgonzola

Pancetta brings salty, crispy goodness, and Gorgonzola adds creamy, tangy punch. This one feels a little more sophisticated but is still easy to make.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 4

Ingredients:

1. 4 ounces pancetta, diced
2. 4 cups romaine lettuce, chopped
3. 1 cup radicchio, chopped
4. 1 cup cherry tomatoes, halved
5. ½ cup English cucumber, diced
6. ¼ cup red onion, thinly sliced
7. ½ cup Gorgonzola cheese, crumbled
8. ¼ cup walnuts, toasted and chopped
9. 2 tablespoons fresh chives, chopped
10. ⅓ cup extra virgin olive oil
11. 2 tablespoons red wine vinegar
12. 1 tablespoon lemon juice
13. 1 teaspoon Dijon mustard
14. 1 clove garlic, minced
15. Salt and pepper to taste

Recipe Steps:

1. Cook pancetta in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to paper towels to drain.
2. In a large bowl, combine romaine, radicchio, tomatoes, cucumber, red onion, Gorgonzola, walnuts, and chives.
3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon, garlic, salt, and pepper.
4. Pour dressing over the salad and toss gently.
5. Top with crispy pancetta just before serving.

17. Chopped Salad with Grilled Shrimp and Lemon Oregano Dressing

Grilled shrimp make this salad feel special, but it’s still quick enough for a weeknight dinner. The bright lemon dressing is perfect with the shrimp.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 4

Ingredients:

1. 1 pound large shrimp, peeled and deveined
2. 2 tablespoons olive oil for shrimp
3. 1 teaspoon garlic powder
4. Salt and pepper to taste
5. 4 cups romaine lettuce, chopped
6. 1 cup arugula
7. 1 cup cherry tomatoes, halved
8. ½ cup cucumber, diced
9. ½ cup red onion, thinly sliced
10. ½ cup avocado, diced
11. ¼ cup fresh basil, chopped
12. ⅓ cup extra virgin olive oil
13. 3 tablespoons lemon juice
14. 1 teaspoon lemon zest
15. 1 clove garlic, minced
16. 1 teaspoon dried oregano
17. Salt and pepper to taste

Recipe Steps:

1. Toss shrimp with 2 tablespoons olive oil, garlic powder, salt, and pepper. Grill or pan-sear over medium-high heat for 2-3 minutes per side until pink and cooked through. Set aside.
2. In a large bowl, combine romaine, arugula, tomatoes, cucumber, red onion, avocado, and basil.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
4. Add grilled shrimp to the salad, pour dressing over, and toss gently.
5. Serve immediately while shrimp is still warm.

18. Chopped Salad with Fennel and Orange

The combination of fennel and orange is classic Italian. It adds brightness and freshness that’s perfect for spring or summer.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 4

Ingredients:

1. 4 cups romaine lettuce, chopped
2. 1 fennel bulb, thinly sliced (fronds reserved for garnish)
3. 2 oranges, peeled and segmented
4. ½ cup radishes, thinly sliced
5. ¼ cup red onion, thinly sliced
6. ¼ cup fresh mint, chopped
7. ¼ cup fresh parsley, chopped
8. ½ cup shaved Parmesan cheese
9. ⅓ cup extra virgin olive oil
10. 3 tablespoons white wine vinegar
11. 1 tablespoon orange juice
12. 1 teaspoon honey
13. 1 clove garlic, minced
14. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine romaine, sliced fennel, orange segments, radishes, red onion, mint, parsley, and shaved Parmesan.
2. In a small bowl, whisk together olive oil, white wine vinegar, orange juice, honey, garlic, salt, and pepper.
3. Pour dressing over the salad and toss gently.
4. Garnish with reserved fennel fronds and serve immediately.

19. Chopped Salad with Mortadella and Pistachios

Mortadella is an underrated Italian cold cut—it’s creamy, delicate, and pairs beautifully with crunchy pistachios in this salad.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

1. 4 cups romaine lettuce, chopped
2. 4 ounces mortadella, chopped into small cubes
3. ½ cup shelled pistachios, toasted
4. ½ cup fresh mozzarella pearls
5. ½ cup cherry tomatoes, halved
6. ¼ cup red onion, finely diced
7. ¼ cup fresh basil, chopped
8. ¼ cup fresh parsley, chopped
9. ⅓ cup extra virgin olive oil
10. 2 tablespoons white wine vinegar
11. 1 tablespoon lemon juice
12. 1 clove garlic, minced
13. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine romaine, mortadella, pistachios, mozzarella, tomatoes, red onion, basil, and parsley.
2. In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, garlic, salt, and pepper.
3. Pour dressing over the salad and toss until everything is well combined.
4. Serve immediately so the pistachios stay crunchy.

20. Chopped Salad with Roasted Vegetables

Roasting brings out the natural sweetness in vegetables, and they add wonderful depth of flavor to this hearty salad.

Recipe Metadata:

• Time to Make: 40 minutes
• Servings: 6

Ingredients:

1. 1 zucchini, diced
2. 1 yellow squash, diced
3. 1 red bell pepper, diced
4. 1 eggplant, diced
5. 1 red onion, diced
6. 3 tablespoons olive oil for roasting
7. 1 teaspoon dried Italian seasoning
8. Salt and pepper to taste
9. 4 cups mixed greens, chopped
10. ½ cup fresh mozzarella, cubed
11. ¼ cup fresh basil, chopped
12. ¼ cup pine nuts, toasted
13. ⅓ cup extra virgin olive oil
14. 3 tablespoons balsamic vinegar
15. 1 clove garlic, minced
16. 1 teaspoon Dijon mustard

Recipe Steps:

1. Preheat oven to 425°F. Toss zucchini, squash, bell pepper, eggplant, and red onion with 3 tablespoons olive oil, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned. Let cool slightly.
2. In a large bowl, combine mixed greens, roasted vegetables, mozzarella, basil, and pine nuts.
3. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, Dijon, salt, and pepper.
4. Pour dressing over the salad and toss gently. Serve warm or at room temperature.

21. Chopped Salad with Soppressata and Hot Honey

The hot honey adds a sweet and spicy kick that pairs perfectly with the salty soppressata. This one’s a little unexpected and totally delicious.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

1. 4 cups romaine lettuce, chopped
2. 4 ounces soppressata, chopped
3. ½ cup provolone cheese, cubed
4. ½ cup cherry tomatoes, halved
5. ½ cup pepperoncini, sliced
6. ¼ cup red onion, thinly sliced
7. ¼ cup fresh basil, chopped
8. ¼ cup hot honey (or regular honey with red pepper flakes)
9. ¼ cup extra virgin olive oil
10. 2 tablespoons red wine vinegar
11. 1 clove garlic, minced
12. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine romaine, soppressata, provolone, tomatoes, pepperoncini, red onion, and basil.
2. In a small bowl, whisk together hot honey, olive oil, red wine vinegar, garlic, salt, and pepper.
3. Pour dressing over the salad and toss until everything is well combined.
4. Serve immediately, drizzling with a little extra hot honey if desired.

22. Chopped Salad with Burrata and Heirloom Tomatoes

Burrata takes this salad over the top. The creamy center mixes with the dressing and creates a luxurious, rich coating for all the vegetables.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

1. 4 cups arugula or mixed greens, chopped
2. 2 cups heirloom cherry tomatoes, assorted colors, halved
3. 1 ball burrata cheese (about 8 ounces)
4. ½ cup cucumber, diced
5. ¼ cup red onion, thinly sliced
6. ¼ cup fresh basil leaves, torn
7. 2 tablespoons pine nuts, toasted
8. 3 tablespoons extra virgin olive oil
9. 1 tablespoon balsamic vinegar
10. 1 tablespoon balsamic glaze
11. Flaky sea salt and black pepper to taste

Recipe Steps:

1. In a large bowl, combine arugula, tomatoes, cucumber, red onion, and basil. Toss gently.
2. Transfer the salad to a serving platter or divide among plates.
3. Place the burrata in the center of the salad. Gently tear it open to reveal the creamy center.
4. Drizzle with olive oil, balsamic vinegar, and balsamic glaze.
5. Sprinkle with toasted pine nuts, flaky sea salt, and black pepper.
6. Serve immediately, allowing everyone to mix the creamy burrata into their salad.

23. Chopped Salad with Lemon Garlic Shrimp and Avocado

This one’s a complete meal with protein, healthy fats, and plenty of vegetables. The lemon garlic shrimp are simple but so flavorful.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 4

Ingredients:

1. 1 pound shrimp, peeled and deveined
2. 3 cloves garlic, minced
3. 1 teaspoon lemon zest
4. 2 tablespoons olive oil for shrimp
5. Salt and pepper to taste
6. 4 cups romaine lettuce, chopped
7. 1 cup cherry tomatoes, halved
8. 1 avocado, diced
9. ½ cup cucumber, diced
10. ¼ cup red onion, thinly sliced
11. ¼ cup fresh parsley, chopped
12. ⅓ cup extra virgin olive oil
13. 3 tablespoons lemon juice
14. 1 clove garlic, minced
15. 1 teaspoon Dijon mustard
16. Salt and pepper to taste

Recipe Steps:

1. Serve immediately while shrimp is still warm.
2. Toss shrimp with minced garlic, lemon zest, 2 tablespoons olive oil, salt, and pepper. Let marinate for 10 minutes.
3. Cook shrimp in a hot skillet over medium-high heat for 2-3 minutes per side until pink and cooked through. Set aside.
4. In a large bowl, combine romaine, tomatoes, avocado, cucumber, red onion, and parsley.
5. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon, salt, and pepper.
6. Add cooked shrimp to the salad, pour dressing over, and toss gently.