Bold, briny, crunchy, and satisfying — this loaded Italian chopped salad brings the deli counter to your dinner table in just 15 minutes.
🕒 Servings & Timing
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Dietary Tags: Low-Carb, Gluten-Free, Mediterranean-Inspired
✅ Ingredients Checklist
Salad Base
Chopped romaine or iceberg lettuce
Diced tomatoes
Canned artichoke hearts, coarsely chopped
Black or green olives (sliced or whole)
Red onion, thinly sliced
Pepperoncini, sliced
Fresh mozzarella balls, halved
Chopped provolone cheese
Meats
Chopped salami
Chopped pepperoni
Flavor Boosters
Fresh basil or parsley, chopped
Italian dressing (store-bought or homemade)
🔪 Instructions
Prep the ingredients:
Wash and chop the lettuce.
Dice tomatoes, artichokes, provolone, and meats.
Slice red onion and pepperoncini.
Halve mozzarella balls.
Assemble the salad:
In a large bowl, layer chopped lettuce as the base.
Add tomatoes, artichokes, olives, onions, pepperoncini, cheeses, salami, and pepperoni.
Add herbs & dressing:
Sprinkle fresh basil or parsley over the top.
Drizzle with Italian dressing.
Toss & serve:
Gently toss to coat everything evenly.
Serve immediately for peak texture and flavor.
💡 Notes
For a crisp texture, chill all salad ingredients before assembling.
Use a sharp knife or mandoline to get ultra-thin onion slices.
This salad is naturally gluten-free and customizable for keto or vegetarian diets.
🖼️ Hero Image & Intro
Craving a no-cook meal that still hits all the savory, salty, crunchy notes? This Italian Chopped Salad is your answer. Think of it as the best parts of an antipasto platter tossed into a fresh, satisfying bowl — with meats, cheeses, olives, veggies, and zesty dressing mingling in every bite. Perfect for a light dinner, side dish, or picnic favorite.
👩🍳 Step-by-Step Guide
1. Prep Like a Pro
Chop lettuce, dice tomatoes and artichokes, slice onions and pepperoncini, halve the mozzarella.
Tip: Use a salad spinner after washing the lettuce for max crunch.
2. Build the Bowl
Add lettuce first, then layer with tomatoes, artichokes, olives, red onions, pepperoncini, provolone, mozzarella, and cured meats.
Tip: For beautiful presentation, group ingredients before tossing.
3. Flavor It Up
Add fresh chopped herbs and pour over Italian dressing.
Tip: Use homemade dressing for the best flavor control.
4. Toss and Enjoy
Mix gently with salad tongs. Serve immediately.
Tip: Toss just before serving to avoid soggy lettuce.
🧂 Ingredient Insights & Substitutions
Lettuce: Romaine for crunch, iceberg for classic deli feel.
Tomatoes: Cherry tomatoes work too — just halve them.
Cheese: Sub provolone with asiago or fontina; use burrata instead of mozzarella for a luxe version.
Olives: Kalamata bring a deeper flavor than standard black olives.
Pepperoncini: Optional, but they add a tangy heat.
Italian Dressing: Use store-bought or whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, and salt.
Substitutions List:
Vegetarian? Skip the meats and add roasted red peppers or chickpeas.
Dairy-free? Use vegan cheese or simply omit.
No basil? Use parsley or arugula for a peppery punch.
🍽️ Variations & Serving Ideas
Flavor Variations
Add roasted red peppers or marinated mushrooms for antipasto flair.
Toss in cooked tortellini to turn this into a hearty pasta salad.
Add avocado for creaminess or pine nuts for crunch.
Dietary Adaptations
Make it keto-friendly by skipping tomatoes and onions and upping the olives and meats.
Vegetarian version: Load it up with beans, extra cheese, and crunchy veggies.
Serving Suggestions
Serve with crusty bread or alongside grilled chicken.
Great as a main lunch salad or as a BBQ side dish.
Pair with a chilled Pinot Grigio or sparkling lemonade.
🧊 Storage & Make-Ahead Tips
Storage: Store undressed salad and dressing separately in the fridge for up to 2 days.
Dressed leftovers: Best consumed within 12–18 hours to maintain crunch.
Make-Ahead Tip: Prep all ingredients a day in advance and assemble just before serving.
Picnic Pack: Store in layers in a mason jar for a mess-free, portable meal.
🔍 Nutrition (Per Serving, Estimated)
Calories: ~320 kcal
Protein: 15g
Carbs: 6g
Fat: 25g
Fiber: 3g
Sodium: Moderate–High (based on meats & dressing)
Allergens: Dairy, potentially sulfites (in olives and meats)
Diet Tags: Low-Carb, Gluten-Free, High-Protein
❓ FAQs
Q: Can I use a different dressing?
A: Absolutely — balsamic vinaigrette, creamy Caesar, or a lemon-herb dressing also work great.
Q: Can I make this salad ahead of time?
A: Yes, but keep the lettuce and dressing separate until just before serving.
Q: What’s the best lettuce for this salad?
A: Romaine and iceberg are best for crunch. You can mix in arugula or spinach for variety.
Q: How do I make this a full meal?
A: Add a side of garlic bread or serve with a grain like quinoa or couscous.
Q: Is this salad spicy?
A: Not unless you load it with pepperoncini! Keep them light or omit for milder taste.
📝 Personal Note
This salad reminds me of deli lunches growing up — salty meats, briny olives, tangy dressing, all piled high in a bowl. It’s my go-to for lazy summer nights or when I want something hearty without touching the stove. Bonus: it makes amazing leftovers (if there are any!).
💬 Join the Table
Made this Italian Chopped Salad? Drop your tweaks in the comments below — I’d love to hear how you made it your own!
Tag your creations @yourbloghandle so I can share your salads with the world! 🥗💬