Classic Italian Chopped Salad Recipe with Zesty Dressing

The Italian chopped salad with salami is one of my weekly go-tos. Crisp lettuce, chickpeas, cured meats, cherry tomatoes, mozzarella, and crunchy cucumbers come together with a bright Dijon‑oregano vinaigrette. The flavor is reminiscent of an Italian sub, but in a fresh, make‑ahead salad. It holds up well for meal prep or entertaining—toss the dressing in when you serve.

What ingredients do you need for this Italian chopped salad?

Lettuce: The salad base is lettuce. Use whatever you have: little gem, romaine, iceberg, thinly sliced green cabbage, or radicchio. For a traditional chopped salad, cut everything into bite-size pieces.

Cheese: Buffalo mozzarella and a little Parmesan work beautifully here. Provolone or no cheese are fine alternatives.

Vegetables in this Italian salad with salami

Pepperoncini: These add tang and a gentle heat. A splash of the pickling juice also brightens the dressing.

Chickpeas: They add texture and a bit of heartiness.

Salami: Use sliced salami or any cured meat you prefer; it can be omitted for a vegetarian version.

Tomatoes: Cherry tomatoes are ideal—halved—but any ripe tomato chopped into bite-size pieces will do.

Persian cucumbers: They bring crisp crunch. Regular cucumbers are a fine substitute.

Alliums: Thinly sliced shallot or red onion. If raw onion is too sharp, soak the slices briefly in cold water to mellow them.

Optional add‑ins: Fresh basil, olives, or thinly sliced garlic can be added for extra flavor.

This combination is delicious when tossed together.

For the Dijon‑oregano vinaigrette: You’ll need extra‑virgin olive oil, sherry vinegar (or red/white wine vinegar or lemon juice), Dijon mustard, dried oregano, a little pepperoncini juice, red pepper flakes, kosher salt, and freshly ground black pepper. Whisk or briefly blend to emulsify.

Instructions to make this Italian salad with salami

This salad is no‑cook and straightforward: chop, toss, and serve.

1. Prep the ingredients

Chop the pepperoncini, romaine (or your chosen greens), salami, cherry tomatoes, cucumber, and shallot. Combine them in a large bowl with drained chickpeas and torn or sliced mozzarella. Season lightly with salt and pepper.

2. Make the dressing

In a small bowl, whisk together extra‑virgin olive oil, sherry vinegar (or substitute), Dijon mustard, dried oregano, a splash of pepperoncini juice, red pepper flakes, salt, and black pepper until emulsified. You can use a small blender or a vigorous whisk.

3. Assemble

Just before serving, pour the vinaigrette over the salad, toss to combine, and plate.

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