Italian Chopped Salad

5 from 5 votes

This Italian chopped salad is packed with crisp romaine lettuce, savory salami, creamy provolone cheese, briny olives, and tangy pepperoncini for the perfect balance of fresh and bold flavor. Loaded with colorful fresh ingredients and plenty of crunch, this easy salad is perfect as a side dish, light lunch, or complete meal.

Prep Time15

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: American, Italian

Servings:

Calories: 203kcal

Author: Ebony Robinson

Ingredients

1 head Romaine Lettuce finely chopped
1 cup Iceberg Lettuce shredded
½ cup Cherry Tomatoes
½ cup Cucumber peeled and diced
⅓ cup Pepperoncinis diced
⅓ cup Black Olives diced and drained
½ cup Roasted Red Bell Peppers diced
⅓ cup Pickled Red Onions
½ cup Dried Italian Salami chopped
⅓ cup Provolone Cheese chopped

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Instructions

Start by washing your romaine and other veggies thoroughly. For best results, soak it briefly in cold salted water, then rinse and dry completely. Finely chop the romaine into bite-sized pieces and add it to a large bowl along with the shredded iceberg lettuce.
Using a sharp knife, chop all veggies and add the cherry tomatoes, cucumber, pepperoncini, black olives, roasted red peppers, and pickled red onions to the bowl. Gently toss the remaining salad ingredients together.
Fold in the chopped salami and provolone cheese, distributing evenly throughout the salad.
Drizzle with your favorite salad dressing just before serving. I love pairing this salad with a homemade oregano vinaigrette. Toss thoroughly so every ingredient is coated. Serve and enjoy!

Notes

Finely chopping the ingredients helps create the perfect restaurant-style chopped italian salad texture where every bite is full of flavor.
For extra crunch, keep the lettuce cold until ready to serve. Crisp romaine and iceberg lettuce make a big difference in this salad.
A salad spinner is the best way to thoroughly dry the lettuce and prevent a watery salad.
This salad pairs well with oregano vinaigrette, Italian dressing, or a simple olive oil and red wine vinegar dressing.
For added protein and texture, try adding garbanzo beans or grilled chicken.
Kalamata olives can be substituted for black olives for a more briny flavor.
Fresh mozzarella or parmesan cheese can be used in place of provolone cheese if preferred.
Store leftovers in an airtight container in the refrigerator for up to 1 day. For best texture, wait to add dressing until just before serving.
This recipe is great for meal prep. Chop all ingredients ahead of time and assemble right before serving.

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