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A large white bowl with with Italian chopped salad in it with herbs decorated over top. The salad is on a tan colored background that has a dark gray napkin, parmesan cheese rind, salad dressing jar, and fresh herbs decorated around the bowl of salad.
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Italian Chopped Salad

You'll love every bite of this Italian chopped salad! It's abundant with crunchy vegetables, spicy pepperoncini peppers, chickpeas, and bites of salami. For drizzling over the top, I use homemade Italian vinaigrette made with fresh basil and Parmigiano Reggiano, which makes all the ingredients sing with flavor!
Course Salad, Side Dish
Cuisine American, Italian
Keyword Italian chopped salad, Italian salad
Freezer Friendly No
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings 8
Calories

Ingredients

  • 1 large (or two small) heads of romaine lettuce, finely chopped
  • 1 1/2 cups English cucumber, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 1 large red bell pepper, cored and diced
  • 1/2 red onion, diced
  • 1 1/2 cups cooked chickpeas, rinsed and drained
  • 1 cup marinated artichoke hearts, halved
  • 7 pepperoncini peppers, sliced
  • 1/2 cup salami, cubed, cut into thin sticks, or slices of salami cut into pieces
  • 1 cup black olives, halved
  • 1 healthy pinch of dried oregano
  • 1 Italian Vinaigrette
  • *optional freshly grated Parmigiano Reggiano, see notes for other cheese options

Instructions

  • Prepare the salad: After making the dressing, prepare a large shallow bowl with a bed of finely chopped romaine lettuce. Top with all the salad toppings. When ready to serve, drizzle a generous amount of the Italian vinaigrette over top and a pinch of dried oregano over the salad. Top with freshly shredded Parmigiano Reggiano and serve!