When you are looking for a fun way to liven up your salad game, this Italian Chopped Salad makes a welcome change! It is the perfect no-fuss summer dinner that comes together in less time than it would take you to run out for carryout.
Salads make up a big part of my diet, but if I am not careful, I find myself making the same salad over and over again.
When I want to mix, dishes like this Italian Chopped Salad Recipe are such a fun way to do it.
It is perfect for lunch or a light dinner and also works well for a side dish. It is great for outdoor summer entertaining!
Chopped Italian Salad Ingredients
Red Wine Vinegar: If you prefer, balsamic vinegar is also lovely here.
Olive Oil: Use the best quality extra virgin olive oil that you can
Garlic: I prefer the pungency of fresh raw garlic. If you would like, you can use ¼ teaspoon of garlic powder.
Italian Seasoning: Rosemary, thyme, basil, and/or oregano may be substituted if you don’t have Italian seasoning on hand.
Dry Mustard: If you don’t have dry mustard on hand, a tablespoon of Dijon mustard is a good alternative.
Salt and Pepper: Adjust the amount to your liking.
Sweetener: I use Swerve to keep it sugar-free; use whatever sweetener you like.
Lettuce: Use romaine lettuce, iceberg lettuce, or a blend of the two.
Cabbage: I like the color pop from red cabbage, but green cabbage works too.
Salami: Pick up a good quality salami from the deli. Pepperoni also works in a pinch.
Tomato: I used a seeded and diced whole tomato, but you could use grape or cherry tomatoes if you like.
Basil: Fresh basil adds a unique pop of flavor! If you can’t find it, you could use parsley. (But it’s not quite the same!)
Scallions: Scallions are mild. For a more robust onion flavor, can substitute red onions
Chickpeas (Also Called Garbanzo Beans: This is optional - I like that they add additional protein and a pop of texture
- I kept this recipe dairy-free, but cheese is a great addition. Some to consider are provolone cheese, fresh mozzarella, or goat cheese. If you choose to go with mozzarella, Baby bocconcini (small mozzarella balls) are nice.
- Other great additions include roasted red peppers, Pepperoccini, giardiniera (Italian pickled vegetables), and green olives.
Frequently Asked Questions
A chopped salad is where all of the ingredients are chopped into small pieces and tossed with the dressing.
Store any leftover dressing in a sealed container in the refrigerator for up to 10 days.
Tools Needed to Make The Best Italian Chopped Salad Recipe
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Once this recipe has been tossed, I recommend serving it immediately.
If you want to make this Italian Chopped Salad ahead of time, you can keep the salad and dressing in separate containers for up to three days.
More Salad Recipes to Try
- This Citrus Quinoa Salad with Rice is so full of flavor! It makes a great summer side that is perfect for grilled meats.
- If you love sweet heat, you are going to love this Grilled Chicken Mango Salad.
- This Strawberry Pecan Salad has an extra pop of protein from hemp seeds and a dressing that will surprise you.
Italian Chopped Salad
- 4 cups chopped lettuce
- 1 cup chopped red cabbage
- 3 oz Salami chopped
- 1 to mato chopped
- ½ cup pitted kalamata olives chopped
- ⅓ cup fresh basil chopped
- 2 scallions sliced thin
- 1 ½ cups chickpeas drained and rinsed one can
- Make the dressing by combining vinegar, oil, garlic, Italian seasoning, mustard, sea salt, pepper, and sweetener in a blender and processing until smooth.
- To make the salad, thinly slice all of the vegetables.
- Combine the lettuce, cabbage, salami, basil, tomato, olives, and scallions in a large bowl. Sprinkle with the chickpeas and toss to combine.
- Add the desired amount of dressing and toss.