Italian Chopped Salad Burst Flavor

This Italian Chopped Salad is my answer to a meal that feels both satisfying and bright all summer long The crisp lettuces meet creamy cheeses like mozzarella and provolone plus robust salami and all the best crunchy vegetables Dress it up with a zippy homemade Italian vinaigrette and every bite packs enormous taste with layers of texture I love serving this as a main course on warm evenings or as a showstopper side for friends and family

When I first made this salad on a busy weeknight I was amazed how quickly it became a family favorite The homemade Italian dressing ties everything together making even leftovers something to look forward to

Ingredients

• Iceberg Lettuce: for a refreshing and crunchy base Look for pale green crisp heads without any browning
• Romaine Lettuce: adds leafy texture and more color Choose firm outer leaves for extra crunch
• Cherry Tomatoes: deliver sweetness and juicy bursts Opt for deep red tomatoes that feel heavy for their size
• English Cucumber: slices give a clean mellow crunch Pick the slender cucumbers with tight skin and no soft spots
• Fresh Mozzarella: makes the salad creamy and mild The best flavor comes from mozzarella stored in brine
• Salami: gives the salad richness and a savory punch High quality salami from the deli makes a difference in taste
• Provolone Cheese: offers a smooth nutty contrast Choose aged provolone for a sharper flavor if you like more bite
• Chickpeas: bring a hearty protein element and extra fiber Once drained rinse well for the best texture
• Pepperoncinis: lend a zingy tang without too much heat Use bright yellow-green ones and dice finely for even distribution
• Red Onion: optional but adds sharpness and color Thin sliced onions keep the flavor balanced without overpowering
• Shaved Parmesan Cheese: for a nutty salty finish Use a vegetable peeler for lovely ribbons from a block of parmesan
• Homemade Italian Dressing: with olive oil red wine vinegar garlic oregano dijon mustard salt and pepper Taste as you mix and always adjust seasonings to your preference

Step-by-Step Instructions

Prep the Vegetables:

Chop iceberg and romaine lettuces into small bite-size pieces Work with a sharp knife for even cuts and best texture Then chop tomatoes cucumbers mozzarella provolone and salami into uniform pieces so they toss together easily Dice pepperoncinis very finely Add sliced red onions if you want extra zing

Flavor the Chickpeas:

Open and drain the chickpeas thoroughly Rinse under cool water If you love seasoned beans toss them in a bowl with a splash of olive oil basil oregano and maybe a sprinkle of chili flakes Stir to coat evenly Let them rest while you prep other ingredients

Make the Dressing:

In a medium bowl whisk extra-virgin olive oil with red wine vinegar minced garlic dried oregano dijon mustard and salt and pepper Blend well and taste Adjust salt and pepper as needed For a smoother consistency use an immersion blender or regular blender to emulsify completely

Combine and Toss the Salad:

Place all chopped ingredients and chickpeas in a large salad bowl Drizzle over with your fresh dressing Toss gently but thoroughly to make sure everything is coated without bruising the lettuce Finish by garnishing with shaved parmesan a pinch of red pepper flakes if you like spice and a few cracks of ground black pepper

Save

Bright pepperoncini peppers are my personal favorite ingredient and remind me of my Nonna who always kept a jar in the fridge This salad always brings back memories of Sunday lunches in her garden full of chatter and laughter

Storage Tips

Store leftovers in an airtight container in the refrigerator The leafy greens and veggies will stay crisp for up to two days If you know you will have leftovers keep the dressing separate and add just before eating to preserve freshness

Ingredient Substitutions

Swap in turkey or ham if you want a lighter salad Kalamata olives or artichoke hearts add more Mediterranean flair If you skip mozzarella try cubed feta for a salty bite and if you do not have provolone a crumbly hard cheese like asiago works well

Serving Suggestions

This salad pairs beautifully with rustic Italian bread or alongside grilled chicken as a summer entrée It also shines as the centerpiece for a potluck or picnic I sometimes pack individual jars of salad and dressing for easy grab and go lunches

Italian Roots

Chopped salads have a long tradition in Italian American kitchens combining the bounty of the season with staple meats and cheeses Recipes change from region to region but the spirit of sharing and abundance runs deep To me this dish always feels like a celebration in every bowl

Recipe FAQs

→ Can I use other types of lettuce?

Yes, you can substitute iceberg or romaine with other greens like butter lettuce or even a spring mix for a softer texture.

→ What type of salami works best?

Opt for high-quality salami, either thinly sliced or diced into bite-size pieces. Deli-sliced or traditional Italian salami both add great flavor.

→ How do I keep the salad crisp?

Chop and prepare vegetables right before assembling, and toss with dressing just before serving to maintain maximum crunch.

→ Are there vegetarian alternatives?

You can omit salami and add more chickpeas or marinated artichokes for a hearty, vegetarian version.

→ Can the salad be made in advance?

Prep ingredients ahead and keep them separate. Mix with dressing just before serving for best freshness and texture.

→ What goes well as a side?

Pair with crusty Italian bread, grilled chicken, or your favorite pasta for a satisfying meal.