23 Italian Chopped Salad Recipes

You know those days when you want something fresh and satisfying, but the thought of another boring side salad feels depressing? Maybe you’re craving all the flavors of an Italian deli—the salty meats, the creamy cheeses, the briny olives—but you want it in a lighter, more shareable form.

I’ve been there plenty of times. That’s where Italian chopped salads come in. They take everything we love about antipasto platters and Italian subs and chop it all into perfect bite-sized pieces so every forkful gives you a little bit of everything. And honestly, once you start making chopped salads, you’ll never go back to regular tossed salads again.

The beauty of Italian chopped salads is how endlessly customizable they are. You can load them up with your favorite cured meats, swap in different cheeses, add beans for extra protein, or keep it vegetarian. Plus, they’re perfect for meal prep—just keep the dressing on the side and you’ve got lunches for days.

Here are 23 Italian chopped salad recipes that bring bold deli flavors to your table.

1. Classic Italian Chop-Chop Salad

This is the one that started it all—a perfect medley of crisp romaine, savory salami, creamy provolone, and tangy pepperoncini. Every bite delivers that classic Italian deli counter experience .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 head romaine lettuce, chopped
2. 1 cup cherry tomatoes, halved
3. ½ cup salami, chopped
4. ½ cup provolone cheese, cubed
5. ½ cup red onion, thinly sliced
6. ½ cup cucumber, diced
7. ½ cup chickpeas, drained
8. ½ cup black olives, sliced
9. ¼ cup pepperoncini, sliced
10. ¼ cup Parmesan cheese, grated
11. ⅓ cup Italian dressing

Recipe Steps:

1. Chop all vegetables and meats into uniform, bite-sized pieces.
2. Layer crisp lettuce as the base in a large bowl.
3. Arrange tomatoes, onions, cucumber, and chickpeas over the lettuce.
4. Scatter salami, provolone, olives, and pepperoncini throughout.
5. Whisk Italian dressing vigorously to emulsify, then drizzle evenly over salad.
6. Toss gently with two utensils to coat each ingredient without bruising.
7. Finish with freshly grated Parmesan cheese and serve immediately .

2. Italian-ish Chopped Salad with Fennel and Dates

This creative twist from a New York City-inspired recipe adds unexpected sweetness from dates and crunch from fennel. It’s a choose-your-own-adventure salad that’s anything but ordinary .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. Romaine lettuce, chopped
2. Radicchio, chopped
3. Baby cucumbers, chopped
4. Fennel, chopped
5. Rainbow carrots, chopped
6. Fresh parsley, chopped
7. Toasted almonds, chopped
8. Pepperoncini, chopped
9. Castelvetrano olives, pitted and chopped
10. Dates, pitted and chopped
11. Chickpeas, drained and rinsed
12. Pecorino Romano, cubed
13. Lemon for squeezing
14. For dressing: whole grain mustard, Dijon mustard, red wine vinegar, pepperoncini brine, oregano, olive oil, salt and pepper

Recipe Steps:

1. Chop all ingredients into small, uniform pieces.
2. Combine all chopped ingredients except romaine, raddichio, almonds, and pecorino in a large bowl.
3. Season with salt, pepper, and a squeeze of lemon. Let marinate while prepping remaining ingredients.
4. For dressing: combine shallots, mustards, vinegar, brine, oregano, salt, and pepper. Stream in olive oil while stirring to emulsify.
5. Add romaine and radicchio to bowl, toss with dressing.
6. Top with toasted almonds and pecorino before serving .

3. Italian Sub Chopped Salad

Everything you love about an Italian sub—in salad form. With salami, pepperoni, provolone, and a zesty dressing, this one tastes just like your favorite deli sandwich .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4-6

Ingredients:

1. 3 heads romaine lettuce, chopped
2. 8 ounces grape tomatoes, halved
3. ½ red onion, thinly sliced
4. 1 green bell pepper, chopped
5. 8-10 ounces salami, cut into small slices
6. 1 (15 oz) can garbanzo beans, drained and rinsed
7. ¾ cup shredded Parmesan cheese
8. For dressing: 3 tablespoons red wine vinegar, ⅓ cup extra virgin olive oil, 1 teaspoon Italian seasoning, 1 teaspoon Dijon mustard, 2 cloves garlic minced, ½ teaspoon salt

Recipe Steps:

1. Combine chopped lettuce, tomatoes, onion, bell pepper, salami, garbanzo beans, and cheese in a large bowl.
2. Make dressing by whisking ingredients together or shaking in a jar.
3. Pour over salad and toss to combine.
4. Serve immediately or store leftovers in an airtight container for up to 4 days .

4. Chopped Salad with Two Cheeses and Meats

This generous version piles on both mozzarella pearls and sharp provolone, plus salami and pepperoni for maximum deli flavor. It’s a meal in itself .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 8

Ingredients:

1. 1 head iceberg lettuce, chopped
2. 2 cups radicchio, chopped
3. 1 pint cherry tomatoes, halved
4. 1 can (15 oz) garbanzo beans, rinsed and drained
5. ½ red onion, thinly sliced and chopped
6. ½ cup kalamata olives, halved
7. 4 oz mozzarella pearls or fresh mozzarella, cubed
8. 4 oz sharp provolone cheese, cubed
9. 4 oz Genoa salami, chopped
10. ½ cup pepperoni, chopped
11. Freshly shredded Parmesan for topping
12. For dressing: ½ cup olive oil, ¼ cup white wine vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon kosher salt, pinch red pepper flakes

Recipe Steps:

1. In a large bowl, combine lettuce, radicchio, tomatoes, garbanzo beans, red onion, olives, mozzarella, provolone, salami, and pepperoni.
2. In a small bowl or jar, combine all dressing ingredients and whisk or shake well to emulsify.
3. When ready to serve, pour dressing over salad and toss until evenly coated.
4. Taste and adjust seasoning, then serve with freshly shredded Parmesan .

5. Classic Chopped Italian with Fresh Herbs

Sometimes the simplest salads hit just right. This version lets fresh basil and oregano shine alongside crisp vegetables and a light vinaigrette .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 head romaine lettuce, chopped
2. 1 cup cherry tomatoes, halved
3. ½ English cucumber, diced
4. ¼ red onion, thinly sliced
5. ½ cup pepperoncini peppers, sliced
6. ½ cup black olives, halved
7. ¼ cup fresh basil leaves, torn
8. 2 tablespoons fresh oregano leaves
9. ¼ cup extra virgin olive oil
10. 2 tablespoons red wine vinegar
11. 1 teaspoon dried Italian seasoning
12. ½ teaspoon garlic powder
13. Salt and pepper to taste

Recipe Steps:

1. Wash and dry romaine thoroughly, chop into bite-sized pieces, and place in a large bowl.
2. Add cherry tomatoes, cucumber, red onion, pepperoncini, and black olives.
3. Tear fresh basil leaves and add with fresh oregano.
4. In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, and garlic powder.
5. Pour dressing over salad and toss gently until evenly coated.
6. Season with salt and pepper to taste, toss once more, and serve immediately .

6. Mediterranean Chopped Italian with Crispy Prosciutto

This one takes things up a notch with crispy baked prosciutto crumbled over the top. The salty crunch against fresh veggies is absolutely irresistible .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 4-6 slices prosciutto
2. 1 head romaine lettuce, chopped
3. 1 cup cherry tomatoes, halved
4. ½ English cucumber, diced
5. ¼ red onion, thinly sliced
6. ¼ cup kalamata olives, pitted and halved
7. ¼ cup crumbled feta cheese
8. 2 tablespoons extra virgin olive oil
9. 1 tablespoon red wine vinegar
10. 1 teaspoon dried oregano
11. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Lay prosciutto slices in a single layer on baking sheet.
3. Bake for 8-10 minutes until crispy and golden brown. Let cool, then crumble into pieces.
4. In a large bowl, combine romaine, tomatoes, cucumber, red onion, olives, and feta.
5. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
6. Pour dressing over salad and toss gently to coat.
7. Sprinkle crispy prosciutto crumbles over the top and serve immediately .

7. Zesty Antipasto Chopped Salad with Mozzarella

Packed with bold Italian flavors, this salad brings together salami, mozzarella, and pepperoncini for a tangy, satisfying meal that comes together in no time .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 2 cups romaine lettuce, chopped
2. 1 cup cherry tomatoes, halved
3. ½ cup red onion, sliced
4. ¼ cup pepperoncini peppers, sliced
5. ¼ cup black olives
6. 1 cup mozzarella cheese, cubed
7. ¼ cup salami, cut into strips
8. 2 tablespoons extra virgin olive oil
9. 1 tablespoon red wine vinegar
10. 1 teaspoon dried oregano
11. Salt and pepper to taste

Recipe Steps:

1. Place chopped romaine in a large bowl.
2. Add cherry tomatoes, red onion, pepperoncini, black olives, mozzarella, and salami.
3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper. Let sit for 5 minutes to allow oregano to bloom.
4. Pour dressing over salad and toss gently to coat evenly.
5. Serve immediately or refrigerate for up to 10 minutes to let flavors meld .

8. Vegan Chopped Italian with Sun-Dried Tomatoes

Hearty and satisfying without any meat or dairy. Sun-dried tomatoes add chewy richness while the tangy dressing ties everything together .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 head romaine lettuce, chopped
2. 1 cup cherry tomatoes, halved
3. ½ cup sun-dried tomatoes in oil, drained and chopped
4. ½ English cucumber, diced
5. ¼ red onion, thinly sliced
6. ¼ cup kalamata olives, pitted and sliced
7. 2 tablespoons red wine vinegar
8. ¼ cup extra virgin olive oil
9. Salt and pepper to taste
10. Handful fresh basil leaves, torn

Recipe Steps:

1. Place chopped romaine in a large salad bowl.
2. Add cherry tomatoes, sun-dried tomatoes, cucumber, red onion, and kalamata olives.
3. In a small bowl, whisk together red wine vinegar and olive oil until emulsified.
4. Pour dressing over salad and toss gently to coat evenly.
5. Season with salt and pepper.
6. Tear fresh basil leaves and sprinkle on top just before serving .

9. Chopped Caprese Salad with Balsamic Glaze

A deconstructed take on the classic Caprese, chopped small so every bite has tomato, mozzarella, and basil. The balsamic glaze makes it feel fancy .

Recipe Metadata:

Time to Make: 10 minutes

Servings: 4

Ingredients:

1. 2 large ripe tomatoes, chopped into ½-inch cubes
2. 8 ounces fresh mozzarella cheese, cubed ½-inch
3. Handful fresh basil leaves
4. 2 tablespoons extra virgin olive oil
5. Balsamic glaze for drizzling
6. Salt and pepper to taste

Recipe Steps:

1. Wash and dry tomatoes, then chop into ½-inch cubes.
2. Cut fresh mozzarella into similar ½-inch cubes.
3. Stack basil leaves, roll tightly, and thinly slice into ribbons (chiffonade).
4. In a medium bowl, combine tomatoes, mozzarella, and basil ribbons.
5. Drizzle with olive oil, add salt and pepper, and gently toss.
6. Transfer to serving dish and drizzle balsamic glaze in a zigzag pattern.
7. Let sit at room temperature for 5 minutes before serving .

10. Hearty Italian Chopped Salad with Roasted Peppers

This version piles on the ingredients with roasted red peppers, both salami and pepperoni, and a generous amount of Parmesan .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 12

Ingredients:

1. 1 head romaine, chopped finely
2. 1 can chickpeas, drained
3. ⅓ lb sliced salami, cut into thin strips
4. ⅓ lb sliced pepperoni
5. ⅓ lb sliced provolone, cut into chunks
6. 1 small red onion, sliced thin
7. 1 small cucumber, diced
8. 1 cup roasted red peppers, chopped
9. 1 cup pepperoncini, chopped
10. ¾ cup grated Parmesan cheese
11. For dressing: ½ cup olive oil, ⅓ cup red wine vinegar, ½ small shallot diced, 2 tablespoons Dijon mustard, 2 tablespoons honey, 2 cloves garlic minced, 1 teaspoon oregano, 1 teaspoon salt, 1 teaspoon pepper

Recipe Steps:

1. Prepare all salad ingredients by chopping and dicing as directed.
2. For the meat, slice into thin strips. For cheese, cut into chunks.
3. Prepare dressing by whisking all ingredients together.
4. In a large bowl, add chopped romaine, chickpeas, salami, pepperoni, provolone, red onion, cucumber, roasted red peppers, pepperoncini, and Parmesan.
5. Pour dressing over top and toss to combine until evenly coated .

11. Simple Italian Chop-Chop Salad

A streamlined version that hits all the classic notes without overwhelming. Perfect for when you want something fresh and fast .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 4 cups romaine lettuce, chopped
2. 1 cup cherry tomatoes, halved
3. 1 cup cucumber, diced
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

Recipe Steps:

1. Slice and dice all ingredients into a spacious mixing bowl.
2. Craft vinaigrette by blending olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper.
3. Pour dressing over chopped ingredients and gently toss to coat evenly.
4. Scatter freshly torn basil leaves across the top and serve immediately .

12. The Ultimate Italian Chopped Salad

This comprehensive version from The Homemade Table includes both romaine and iceberg for extra crunch, plus a perfect red wine vinaigrette .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 1 head romaine lettuce, chopped
2. 1 cup iceberg lettuce, chopped
3. ½ cup salami, diced
4. ½ cup ham or prosciutto, diced
5. ½ cup pepperoni, diced (optional)
6. ½ cup cherry tomatoes, halved
7. ½ cup cucumber, diced
8. ½ cup red onion, thinly sliced
9. ½ cup banana peppers or pepperoncini, sliced
10. ½ cup black or kalamata olives, sliced
11. ½ cup chickpeas (optional)
12. ½ cup mozzarella balls or provolone, cubed
13. ¼ cup Parmesan cheese, shaved
14. For dressing: ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic minced, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon honey (optional)

Recipe Steps:

1. Wash and dry all greens thoroughly.
2. Chop romaine and iceberg into small, even pieces.
3. Dice salami, ham, and pepperoni into small cubes.
4. Slice tomatoes, cucumbers, red onions, and peppers.
5. In a large bowl, combine all chopped ingredients and toss gently.
6. In a small jar, whisk together dressing ingredients until emulsified.
7. Drizzle dressing over salad just before serving and toss lightly to coat.
8. Top with shaved Parmesan and extra pepperoncini if desired .

13. Antipasto-Inspired Chopped Salad

This version leans hard into antipasto territory with marinated mushrooms, roasted red peppers, and plenty of provolone .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 1 head romaine lettuce, chopped
2. ½ cup marinated mushrooms
3. ½ cup roasted red peppers, chopped
4. ½ cup provolone cheese, cubed
5. ½ cup salami, diced
6. ½ cup pepperoncini, sliced
7. ½ cup cherry tomatoes, halved
8. ¼ cup red onion, thinly sliced
9. ¼ cup black olives, sliced
10. ¼ cup Parmesan, shaved
11. Italian dressing (homemade or store-bought)

Recipe Steps:

1. Chop all ingredients into uniform bite-sized pieces.
2. Combine romaine, mushrooms, roasted red peppers, provolone, salami, pepperoncini, tomatoes, onion, and olives in a large bowl.
3. Toss gently to distribute ingredients evenly.
4. Drizzle with Italian dressing just before serving.
5. Top with shaved Parmesan .

14. Chopped Italian Salad with Artichoke Hearts

Artichoke hearts add a tangy, tender element that pairs beautifully with the other bold flavors .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 1 head romaine lettuce, cut into 1-inch squares
2. 4 oz salami or prosciutto, chopped
3. 1 (4 oz) jar sliced pimientos, drained
4. ¼ cup chopped red onion
5. 1 (15 oz) can artichoke hearts, drained, rinsed, and chopped
6. 3 tablespoons red wine vinegar
7. ¼ cup olive oil
8. ¼ teaspoon salt
9. ⅛ teaspoon black pepper
10. ½ cup grated Parmesan cheese
11. Chopped pepperoncini (optional)
12. Provolone cheese, cubed (optional)
13. ⅓ cup thin-sliced basil leaves (optional)

Recipe Steps:

1. In a large salad bowl, combine first 5 ingredients along with any optional ingredients. Toss to combine.
2. Add vinegar, oil, salt, pepper, and Parmesan to the bowl.
3. Toss thoroughly to combine all ingredients .

15. Grinder Salad (Chopped Sub Salad)

This creamy version uses a mayo-based dressing inspired by Italian grinder sandwiches. The banana pepper juice in the dressing is the secret weapon .

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 chopped banana peppers
4. 1 cup chopped grape tomatoes
5. ¼ lb salami, chopped
6. ¼ lb pepperoni, chopped
7. ¼ lb turkey, chopped
8. ¼ lb provolone cheese, chopped
9. ¼ cup grated Parmesan cheese
10. For dressing: ½ cup mayonnaise, 2 tablespoons red wine vinegar, 1 teaspoon banana pepper juice, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ½ teaspoon salt, pepper to taste

Recipe Steps:

1. Add finely chopped iceberg lettuce to a large mixing bowl.
2. Add sliced red onion, chopped banana peppers, chopped grape tomatoes, chopped salami, chopped pepperoni, chopped turkey, chopped provolone, and grated Parmesan.
3. In a small bowl, combine mayonnaise, red wine vinegar, banana pepper juice, garlic powder, dried oregano, and salt. Mix until smooth. Add pepper to taste.
4. Pour dressing over salad and toss thoroughly until all ingredients are evenly coated.
5. Serve immediately .

16. Grilled Chicken Italian Chopped Salad

A lighter version that’s still hearty enough for a meal. Grilled chicken adds protein while keeping things fresh .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 2 boneless skinless chicken breasts, grilled and chopped
2. 1 head romaine lettuce, chopped
3. 1 cup cherry tomatoes, halved
4. ½ cucumber, diced
5. ¼ red onion, thinly sliced
6. ½ cup pepperoncini, sliced
7. ½ cup black olives, sliced
8. ½ cup mozzarella balls, halved
9. ¼ cup Parmesan, shaved
10. For dressing: ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic minced, 1 teaspoon dried oregano, salt and pepper to taste

Recipe Steps:

1. Season chicken with salt, pepper, and oregano. Grill until cooked through, about 6-8 minutes per side. Let rest, then chop into bite-sized pieces.
2. In a large bowl, combine lettuce, tomatoes, cucumber, onion, pepperoncini, olives, and mozzarella.
3. Add chopped grilled chicken.
4. Whisk together dressing ingredients and pour over salad.
5. Toss gently to combine, top with shaved Parmesan, and serve .

17. Vegetarian Italian Chopped Salad with White Beans

Skip the meat and load up on cannellini beans for protein. Artichoke hearts and roasted red peppers add plenty of flavor .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 head romaine lettuce, chopped
2. 1 cup cherry tomatoes, halved
3. ½ cucumber, diced
4. ¼ red onion, thinly sliced
5. ½ cup pepperoncini, sliced
6. ½ cup kalamata olives, sliced
7. 1 (15 oz) can cannellini beans, drained and rinsed
8. ½ cup artichoke hearts, chopped
9. ½ cup roasted red peppers, chopped
10. ½ cup provolone cheese, cubed (optional, omit for vegan)
11. ¼ cup Parmesan, shaved (optional)
12. Italian dressing to taste

Recipe Steps:

1. Combine all vegetables, beans, artichoke hearts, and roasted red peppers in a large bowl.
2. Add cheese if using.
3. Drizzle with Italian dressing and toss to coat.
4. Serve at room temperature or chilled .

18. Chopped Salad with Mortadella and Pistachios

This Bologna-inspired version features mortadella and pistachios for a distinctly different flavor profile that’s absolutely delicious.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 1 head romaine lettuce, chopped
2. 4 oz mortadella, cut into thin strips
3. ¼ cup shelled pistachios, toasted
4. ½ cup cherry tomatoes, halved
5. ½ cup fresh mozzarella, cubed
6. ¼ cup red onion, thinly sliced
7. ¼ cup pepperoncini, sliced
8. 2 tablespoons fresh parsley, chopped
9. For dressing: 3 tablespoons olive oil, 1½ tablespoons red wine vinegar, 1 teaspoon honey, ½ teaspoon Dijon mustard, salt and pepper to taste

Recipe Steps:

• In a large bowl, combine chopped romaine, mortadella, pistachios, tomatoes, mozzarella, red onion, pepperoncini, and parsley.
• In a small jar, combine dressing ingredients and shake well.
• Pour dressing over salad and toss to coat.
• Serve immediately.

19. Soppressata and Sharp Provolone Chopped Salad

Spicy soppressata pairs beautifully with sharp provolone in this bold, flavor-packed version.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 head romaine lettuce, chopped
2. 4 oz hot soppressata, chopped
3. 4 oz sharp provolone, cubed
4. 1 cup cherry tomatoes, halved
5. ½ cup chickpeas, drained
6. ¼ cup red onion, thinly sliced
7. ¼ cup pepperoncini, sliced
8. ¼ cup kalamata olives, halved
9. 2 tablespoons fresh oregano, chopped
10. ¼ cup extra virgin olive oil
11. 2 tablespoons red wine vinegar
12. 1 clove garlic, minced
13. Salt and pepper to taste

Recipe Steps:

1. Combine lettuce, soppressata, provolone, tomatoes, chickpeas, onion, pepperoncini, olives, and oregano in a large bowl.
2. Whisk together olive oil, red wine vinegar, garlic, salt, and pepper.
3. Pour dressing over salad and toss to combine.
4. Serve at room temperature.

20. Chopped Salad with Tuna and White Beans

A protein powerhouse inspired by classic Italian tuna and bean salads. Great for meal prep and actually gets better as it sits.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 head romaine lettuce, chopped
2. 2 (5 oz) cans good-quality tuna in olive oil, drained and flaked
3. 1 (15 oz) can cannellini beans, drained and rinsed
4. 1 cup cherry tomatoes, halved
5. ½ cucumber, diced
6. ¼ red onion, thinly sliced
7. ¼ cup pepperoncini, sliced
8. 2 tablespoons capers, rinsed
9. ¼ cup fresh parsley, chopped
10. For dressing: ¼ cup olive oil, 3 tablespoons lemon juice, 1 clove garlic minced, 1 teaspoon Dijon mustard, salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine lettuce, tuna, beans, tomatoes, cucumber, onion, pepperoncini, capers, and parsley.
2. In a small jar, shake together dressing ingredients.
3. Pour dressing over salad and toss gently to combine.
4. Let sit for 5-10 minutes before serving to allow flavors to meld.

21. Italian Chopped Salad with Cacio e Pepe Dressing

A creative twist that uses a cacio e pepe-inspired dressing—cheesy, peppery, and absolutely addictive.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 head romaine lettuce, chopped
2. 4 oz prosciutto, torn into pieces
3. 1 cup cherry tomatoes, halved
4. ½ cup fresh mozzarella, cubed
5. ¼ cup red onion, thinly sliced
6. ¼ cup pepperoncini, sliced
7. For dressing: ⅓ cup olive oil, 3 tablespoons lemon juice, ½ cup finely grated Pecorino Romano, 1 teaspoon coarsely ground black pepper, 1 clove garlic minced, salt to taste

Recipe Steps:

1. Combine lettuce, prosciutto, tomatoes, mozzarella, onion, and pepperoncini in a large bowl.
2. In a small bowl, whisk together olive oil, lemon juice, Pecorino, black pepper, garlic, and salt until well combined.
3. Pour dressing over salad and toss vigorously to coat (the cheese will help it cling).
4. Serve immediately with extra black pepper on top.

22. Roasted Vegetable Italian Chopped Salad

Warm roasted vegetables meet crisp lettuce in this hearty salad that works year-round. Great for using up summer produce or adding warmth in winter.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 1 head romaine lettuce, chopped
2. 1 zucchini, diced
3. 1 yellow squash, diced
4. 1 red bell pepper, diced
5. 1 red onion, sliced
6. 1 cup cherry tomatoes
7. 2 tablespoons olive oil for roasting
8. ½ cup chickpeas, drained
9. ¼ cup pine nuts, toasted
10. ¼ cup fresh basil, chopped
11. ¼ cup grated Parmesan
12. Balsamic vinaigrette to taste

Recipe Steps:

1. Preheat oven to 425°F. Toss zucchini, squash, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper.
2. Spread on baking sheet and roast for 15-20 minutes until tender and lightly charred.
3. Let vegetables cool slightly.
4. In a large bowl, combine romaine, roasted vegetables, chickpeas, pine nuts, and basil.
5. Drizzle with balsamic vinaigrette and toss gently.
6. Top with grated Parmesan and serve warm or at room temperature.

23. Chopped Salad with Burrata and Heirloom Tomatoes

When tomatoes are at their peak, this simple salad lets them shine. Creamy burrata takes it over the top.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 head romaine lettuce, chopped
2. 2 cups mixed heirloom tomatoes, chopped
3. 8 oz burrata cheese, torn into pieces
4. ¼ cup red onion, thinly sliced
5. ¼ cup fresh basil leaves, torn
6. 2 tablespoons extra virgin olive oil
7. 1 tablespoon balsamic vinegar
8. Flaky sea salt and cracked black pepper to taste

Recipe Steps:

1. Arrange chopped romaine on a large platter or in a shallow bowl.
2. Scatter chopped tomatoes and red onion over the lettuce.
3. Tear burrata into pieces and arrange over the top.
4. Drizzle with olive oil and balsamic vinegar.
5. Sprinkle with torn basil, flaky sea salt, and cracked black pepper.
6. Serve immediately, allowing guests to toss at the table.

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These 23 Italian chopped salad recipes prove that salads don’t have to be boring. From classic deli-style versions to creative twists with burrata and crispy prosciutto, there’s something here for every craving. Which one will you try first?