Name: Italian Chopped Salad Recipe
Prep time: 20 min
Total time: 45 min
Cuisine: Italian
Ingredients: ½ medium red onion (very thinly sliced); 1 small bunch kale (about 8 ounces, curly or Lacinato kale); 1 large head romaine (chopped, about 4 cups); 1 pint cherry tomatoes (halved); ½ cup stemmed and thinly sliced pepperoncini peppers; ½ cup thinly sliced kalamata olives; ½ cup chopped dry-packed sun-dried tomatoes; 1 15-ounce can chickpeas (rinsed and drained); 4 ounces Provolone cheese (cut into ¼-inch cubes, about 1 cup); 4 ounces salami (cut into bite-size pieces); ⅓ cup red wine vinegar; ¼ cup extra virgin olive oil; 1 tablespoon Dijon mustard; 2 cloves garlic (minced, about 1 teaspoon); ½ teaspoon honey; 2 ½ teaspoons dried oregano; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; Pinch kosher salt (for massaging kale)

Jump to Recipe· 4.2 from 21 reviews

Nothing beats a vibrant, flavor-packed salad that’s as fun to eat as it is colorful on your plate. This Italian Chopped Salad Recipe is a personal favorite that combines crisp romaine, tender kale, sun-dried tomatoes, pepperoncini, and savory salami for a wonderful balance of textures and tastes. Every bite explodes with bold, Mediterranean-inspired flavors, perfectly tied together by a tangy, garlicky dressing that’s just irresistible. It’s a crowd-pleaser that’s easy enough for a quick weeknight meal but show-stopping enough for entertaining guests.

Ingredients You’ll Need

The image shows two gray bowls on a white marbled surface. The bowl on the left holds small pieces of bright red, dried tomatoes with a slightly wrinkled texture. The bowl on the right contains thinly sliced red onions, pale purple and white with a shiny, moist appearance. There is a glass with white liquid and a copper lid nearby but no plate. Photo taken with an iphone --ar 4:5 --v 7

Here’s the beauty of this Italian Chopped Salad Recipe: it uses straightforward ingredients that each bring their own special something to the table. From the peppery kale to the briny olives and creamy Provolone, every element plays a role in turning simple produce and pantry staples into a dish bursting with personality.

½ medium red onion (very thinly sliced): Soaked in cold water to soften its sharpness and add subtle sweetness.
½ cup chopped dry-packed sun-dried tomatoes: Rehydrated to bring a chewy texture and concentrated tomato flavor.
1 small bunch kale (about 8 ounces): Thinly sliced and massaged for tender, vibrant greens packed with nutrients.
Pinch kosher salt: Helps soften and season the kale and balance flavors throughout.
1 large head romaine (chopped, about 4 cups): Adds crispness and freshness to the salad’s base.
1 pint cherry tomatoes (halved): Bursting with juicy sweetness that contrasts perfectly with the salty elements.
1 15-ounce can chickpeas (rinsed and drained): Adds creamy texture and a protein boost to make the salad more filling.
4 ounces Provolone cheese (cut into ¼-inch cubes, about 1 cup): Melty, tangy, and mild—brings a lovely richness.
4 ounces salami (cut into bite-size pieces): Introduces smoky, savory depth typical of Italian antipasti.
½ cup stemmed and thinly sliced pepperoncini peppers: Provides a zesty, lightly spicy kick.
½ cup thinly sliced kalamata olives: Briny and robust, perfect for brightening flavors.
⅓ cup red wine vinegar: Bold acidity that wakes up the entire salad.
¼ cup extra virgin olive oil: Silky and fruity, essential for emulsifying the dressing.
1 tablespoon Dijon mustard: Adds a gentle punch and helps bind the dressing ingredients.
2 cloves garlic (minced, about 1 teaspoon): Gives the dressing an aromatic backbone.
½ teaspoon honey: Balances the tanginess with a touch of sweetness.
2 ½ teaspoons dried oregano: Classic Italian herb infusing the salad with warm, earthy notes.
½ teaspoon kosher salt: For seasoning the dressing perfectly.
¼ teaspoon ground black pepper: Adds just enough subtle heat and complexity.

How to Make Italian Chopped Salad Recipe

A white mixing bowl sits on a white marbled surface, filled with a dark brown, slightly thick liquid speckled with herbs. Inside the bowl, a silver whisk is partially immersed in the mixture, with some of the liquid clinging to its wires. Around the bowl are various small containers and bottles: a dark green bottle with a white label to the upper left, a small glass cup filled with white granules near the top right, a short glass container with a beige lid next to it, and a dark bottle with a stopper to the right side. The scene has soft natural lighting highlighting the textures of the bowl and the liquid inside. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Prep the Onions and Tomatoes

Start by placing the thinly sliced red onions in cold water to mellow their bite while you prepare everything else. Meanwhile, rehydrate the chopped sun-dried tomatoes in hot water to plump them up, making their rich flavor shine through without being tough.

Step 2: Massage the Kale

Strip the kale leaves off the stems and slice them into thin ribbons. Toss the kale in a large bowl with a pinch of kosher salt, then take handfuls and massage the leaves firmly. This step softens the kale, brightens its green color, and makes it more fragrant—totally worth the effort!

Step 3: Combine Salad Ingredients

Add the chopped romaine, halved cherry tomatoes, rinsed chickpeas, cubed Provolone, bite-sized salami, sliced pepperoncini peppers, and kalamata olives to the kale. Drain the soaked onions and sun-dried tomatoes, then add those in as well. Now your bowl is a vibrant mix that’s ready to be dressed.

Step 4: Whisk the Dressing

In a small bowl or a mason jar, whisk together red wine vinegar, olive oil, Dijon mustard, minced garlic, honey, dried oregano, kosher salt, and black pepper. This zesty dressing perfectly balances tangy, sweet, and savory notes, bringing all the ingredients to life with each toss.

Step 5: Dress and Toss

If you’re serving immediately, drizzle the salad with enough dressing to coat everything lightly, then toss gently to combine. If you’re planning to eat the salad over a few days, mix the veggies and proteins without the dressing and add it only to the portions you serve. This keeps everything crisp and fresh.

How to Serve Italian Chopped Salad Recipe

Garnishes

For an extra touch of elegance and flavor, try garnishing your salad with fresh basil leaves or shaved Parmesan cheese. Toasted pine nuts or crushed red pepper flakes also add delightful texture and a bit of heat, making each bite even more exciting.

Side Dishes

This salad is fantastic alongside crusty Italian bread or garlic breadsticks that help soak up the leftover dressing. It also pairs wonderfully with grilled chicken or seafood for a hearty lunch or dinner that feels light but satisfying.

Creative Ways to Present

Serve this salad family-style in a large rustic wooden bowl to showcase its colors and textures, or layer the ingredients in a clear glass bowl for a beautiful layered effect. For parties, individual mason jars or small bowls make for fun, grab-and-go servings that look as inviting as they taste.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Italian Chopped Salad Recipe in an airtight container in the refrigerator, uncovered or lightly covered with a paper towel to maintain crispness. Store the dressing separately and add only when ready to eat to prevent sogginess.

Freezing

This salad is best enjoyed fresh and doesn’t freeze well due to the fresh vegetables and dressing. Instead, make smaller portions fresh as needed for best texture and flavor.

Reheating

Since this is a fresh salad, reheating is not recommended. However, you can enjoy any leftover components like salami or chickpeas warmed up alongside another meal if you like, just keep the salad ingredients cold and crisp.

FAQs

Can I make this salad vegan?

Absolutely! Simply omit the Provolone cheese and salami, and consider adding extra chickpeas or roasted vegetables for more protein and heartiness.

How long does the salad stay fresh?

If stored properly with the dressing separate, the salad can stay fresh for up to 3 days in the refrigerator, though it’s always tastiest the first day.

What if I don’t have pepperoncini peppers?

You can substitute with mild banana peppers or pepperoncini from a jar, or even pickled jalapeños for a bit more heat depending on your preference.

Can I use other types of cheese?

Yes, mozzarella or Asiago cheese make excellent alternatives if you want a slightly different flavor or texture.

Is it okay to prepare the salad without massaging kale?

While you can skip massaging the kale, it tends to be tougher and less pleasant to eat raw without this step. Massaging really helps unlock its flavor and creates a tender bite.

Final Thoughts

There’s just something so satisfying about an Italian Chopped Salad Recipe that brings together a colorful variety of textures and bold flavors in one bowl. Whether you’re feeding a crowd or treating yourself to a vibrant lunch, this salad never disappoints. Give it a try and watch it become one of your go-to dishes for any occasion.