Name: Italian Chopped Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Italian
Ingredients: 2 small heads romaine lettuce, finely chopped (or 1 iceberg lettuce); ½ small head of radicchio, finely chopped (about 1 heaping cup); 1 15-oz can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas); ¼ cup red onion, thinly sliced; ¼ cup chopped black olives (I use kalamata olives); ¼ cup chopped oil-packed sun-dried tomatoes (drained); 2 Roma tomatoes, chopped; 5-6 pepperoncini, sliced; ¼ cup fresh basil, chopped; ½ cup shaved Parmigiano-Reggiano; Red wine vinaigrette (recipe below); ¼ cup extra virgin olive oil; 2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; ½ teaspoon dried oregano; 2 teaspoons honey (or maple syrup); 1 small garlic clove, finely minced; Fine sea salt and black pepper, to taste

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This vegetarian Italian chopped salad is loaded with crisp romaine lettuce, colorful radicchio, chickpeas, red onion, black olives, savory sun-dried tomatoes, juicy Roma tomatoes, tangy pepperoncini, fresh basil, shaved Parmigiano-Reggiano, and tossed in a homemade red wine vinaigrette. It’s so fresh and full of flavor!

I love chopped salads because everything is finely chopped so you’ll get a little bit of everything in each bite. You can eat it with a fork, but my favorite way to eat a chopped salad is with a spoon.

This Italian chopped salad is satisfying and filling. You can serve it as a main dish or as a side salad with your favorite pasta, soup or protein. There’s no cooking involved, so it’s perfect for those hot summer days when you don’t want to turn your oven on.

Table of Contents

Italian chopped salad ingredients

Romaine lettuce: This crisp and juicy lettuce provides the base of this salad. You can substitute with iceberg lettuce if desired.

Radicchio: This has a bitter and slight spicy flavor. It pairs nicely with milder greens like romaine or iceberg lettuce.

Chickpeas: This provides a great source of plant-based protein and fiber. You can try roasting them if you want some extra crunch.

Red onion: This adds a sharp and slightly sweet taste to the salad.

Black olives: I like using kalamata olives for this salad because they are softer than regular black olives and have a bold, fruity taste.

Sun-dried tomatoes: This adds a salty and tangy flavor to the salad.

Roma tomatoes: This adds a fresh element to this salad. You can use halved cherry tomatoes if desired.

Pepperoncini: These have a mildly spicy and tangy flavor. You can substitute with sliced banana peppers if desired.

Fresh basil: This offers a sweet and savory flavor to this salad. You can substitute with fresh chopped parsley if desired.

Parmigiano-Reggiano: This has a slightly sweet and salty flavor. I like using shaved parmesan for this salad, but you can use freshly grated cheese if desired.

If you don’t like parmesan cheese, you can use mini bocconcini (fresh mozzarella) instead.

Red wine vinaigrette: My homemade red wine vinaigrette is creamy, zesty, and complements the bold flavors in this salad.

It’s made with red wine vinegar, extra virgin olive oil, Dijon mustard, honey, dried oregano, and fresh minced garlic.

How to make Italian chopped salad

Make the dressing. In a jar with a fitted lid, add the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, garlic, and salt and freshly ground black pepper to taste. Seal the jar and give it a good shake until the dressing ingredients are well combined.

Prep the ingredients. The key to a chopped salad is to chop all the ingredients into small pieces. This allows you to get a little of everything in every bite.

You want to make sure everything is chopped similar in size so it’s easy to eat.

Assemble the salad. In a large bowl, add the romaine lettuce, radicchio, chickpeas, red onion, black olives, sun-dried tomatoes, Roma tomatoes, pepperoncini, and fresh basil.

Drizzle the prepared dressing on top of the salad and toss gently to combine. Sprinkle the shaved Parmigiano-Reggiano on top and serve immediately.

Italian chopped salad variation suggestions

This salad recipe is easy to customize based on what you have in your fridge or pantry. Below are some suggestions on how to make this Italian chopped salad your own.

Romaine substitute: Use iceberg lettuce, mixed greens, butter lettuce, green leaf lettuce, or red leaf lettuce.

Radicchio substitute: Use arugula, Belgian endive, or red cabbage instead.

Chickpea substitute: Use cannellini beans, navy beans, butter beans, rotisserie chicken, salami strips, or deli turkey cubes.

Red onion substitute: Use sliced green onions (scallions), shallots, or sweet onions instead.

Black olive substitute: Use kalamata olives, green olives, or leave them out.

Sun-dried tomato substitute: Use marinated artichoke hearts or roasted red peppers.

Roma tomato substitute: Use cherry tomatoes, grape tomatoes, tomatoes-on-the-vine, diced cucumber, chopped celery, or chopped bell pepper.

Pepperoncini substitute: Use pickled banana peppers or leave it out.

Basil substitute: Use fresh parsley or leave it out.

Parmigiano-Reggiano substitute: Use mini bocconcini (fresh mozzarella pearls), cubed provolone cheese, crumbled feta cheese, or diced avocado.

Want some extra crunch? Add croutons or try roasting the chickpeas to make them crispy.

What to serve with Italian chopped salad

Bread: Crusty bread, focaccia, garlic bread, or dinner rolls.

Soup: Ribollita, vegetable soup, minestrone, or tomato soup.

Pasta: Cherry tomato pasta, spaghetti and meatballs, or lasagna.

Pizza: Pepperoni, vegetarian, Greek-style, or margherita pizza.

Protein: Grilled chicken, fish, shrimp, tofu, or tempeh.

Please let me know how you like this Italian chopped salad recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this salad as much as I do.