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Italian chopped salad in a wooden bowl with eggs, salami beans and Italian dressing.

Italian Chopped Salad

I call this my Next-Level Italian Chopped Salad for good reason. It’s packed with vibrant vegetables. What’s even better? It’s quick, easy to make, and totally customizable.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine Italian
Servings 6 as a side dish
Calories 183 kcal

Ingredients
  

For the salad:

  • 4 cups Little Gem lettuce or romaine. About 2 heads, washed, chopped and dried
  • 2 cups Arugula or radicchio
  • 2 large Hard-boiled eggs peeled and sliced into quarters, optional
  • ½ cup Carrots shredded
  • ½ cup Cucumber diced
  • ½ cup Garbanzo beans
  • ⅓ cup Olives black or green
  • 1 cup Tomatoes cherry, grape or diced
  • ¼ cup Pickled red onions recipe below
  • ½ cup Mozzarella fresh. Diced or small balls
  • ½ cup Provolone cheese diced
  • ½ cup Salami sliced into strips or cubes
  • ¼ cup Italian parsley or basil or both! roughly chopped
  • 1 teaspoon Dried oregano or basil
  • Salt to taste
  • Pepper to taste
  • Italian dressing blue cheese dressing, Caesar or ranch dressing, for serving
  • Warmed crusty bread for serving, optional

For the Italian dressing:

  • ⅛ cup White wine vinegar
  • ⅛ cup Red wine vinegar
  • ½ tablespoon Dijon mustard
  • 1 clove Garlic minced or grated
  • 1-2 tablespoons Honey
  • 1 teaspoon Lemon juice
  • ¼ teaspoon Crushed Red Pepper Flakes
  • 1 teaspoon Italian Seasoning
  • ¼ cup Parmesan Cheese freshly grated
  • ¼ cup Olive Oil
  • ¼ cup Neutral Oil sunflower, avocado, canola
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

For the Pickled Red Onions:

  • ½ cup Red Wine Vinegar
  • ¼ cup Sugar
  • ½ teaspoon Salt
  • ½ small red onion sliced

Instructions
 

For the Pickled Red Onions

  • In a small saucepan, combine ½ cup red wine vinegar,  ¼ cup sugar, and ½ teaspoon salt. Bring to a simmer. Add the onions, turn off the heat, and let cool. Transfer the onions to a mason jar and refrigerate. These will keep for 2–3 months.

For the Italian Dressing

  • In a mason jar or personal blender, combine all ingredients and blend or shake well until thoroughly mixed. Taste and adjust seasonings as needed.

For the Salad

  • Chop the Romaine or Little Gem lettuce into bite-sized pieces, then wash and rinse thoroughly using a salad spinner. Ensure the greens are completely dry before assembling the salad for the best texture and flavor.
  • In a large bowl layer the romaine and arugula, shredded carrots, cucumber, garbanzo beans, tomatoes, olives, pickled red onions, mozzarella, provolone, and hard-boiled eggs. Top with thinly sliced salami and a sprinkle of parsley, dried oregano, salt, and pepper for added flavor.
  • Serve with this homemade Italian dressing or dressing of choice and some warm crusty bread on the side.

Notes

  1. Store pickled red onions in an airtight container in the refrigerator for up to 3 months.
  2. Store dressing in refrigerator for up to 7 days.

Nutrition

Calories: 183kcalCarbohydrates: 9gProtein: 12gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 83mgSodium: 512mgPotassium: 354mgFiber: 3gSugar: 3gVitamin A: 5374IUVitamin C: 10mgCalcium: 206mgIron: 2mg
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