Italian Chopped Salad

5 from 1 vote

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The Italian chopped salad with salami is one my weekly go-to’s. This salad is filled with lettuce, chickpeas, cured meats, tomatoes, and more! It’s paired with the most dreamy, easy, no blend dijon oregano dressing that is just beautiful and gorgeous. The salad tastes like an Italian sub sandwich but in a salad form. This is a great prep-ahead salad for either meal prep or entertaining. Just toss in the dressing when it’s time to serve! If you’re looking for another hearty salad, be sure to check out our Crispy Chicken with Fennel Arugula Salad.

Italian Chopped Salad

What ingredients do you need for this Italian chopped salad?

Lettuce: The base of the salad starts with lettuce. You can use any you have on hand! Some thought starters are thinly sliced green cabbage, little gem lettuce, iceberg lettuce, romaine lettuce and radicchio. In a traditional chopped salad, you would chop all your ingredients really small, into bite-size pieces. 

Cheese: For this recipe, we are using buffalo mozzarella, and some parmesan cheese as well. You can use anything you have on hand, like provolone, or omit all together as well! 

Vegetables In This Italian Salad with Salami

Pepperoncini: These hot chili peppers add the perfect tang to the salad, and the juice of the jar are also repurposed for the dressing!

Chickpeas: Love the flavor and texture these chickpeas add.

Salami: We are using cut up salami, but you can also use any cured meat you have available, or even omit all together.

Tomatoes: For this recipe, we’re using cherry tomatoes, but you can opt to use any tomatoes on hand. If there are not small cherrie’s, just section them off into quarters and add them in.

Persian cucumbers: These add the most wonderful crunch to the salad, and are a staple for me! You can alternatively use any other cucumber as well. 

Alliums: shallots or red onions! When I’m making this salad, I will most likely switch off between thinly sliced red onion of thinly sliced shallots. To make it less pungent raw, you can soak your slices in water to get rid of some of that strong onion flavor. 

Some other optional ingredients you can add could be: fresh basil, olives or even sliced garlic cloves.

Just a DREAM when all of this is combined together.

For the homemade inspired Italian vinaigrette/Dijon oregano dressing: You’ll need extra-virgin olive oil, sherry vinegar (or any vinegar of your choosing like red wine vinegar or white wine vinegar, even subbing with lemon juice here will work), dijon mustard, dried oregano, juice, chili flakes, kosher salt and black pepper. 

Italian Chopped Salad

Instructions to Make this Italian Salad with Salami

There’s not much to it, really. Prep your veggies, cut them nicely, toss in a big bowl, and serve over your with your dressing. No fuss, no cook. It’s perfect!

Prep all your ingredients

To begin, chop your pepperoncini, romaine, salami, tomatoes, cucumber and shallot. Place in a large bowl and toss your chickpeas and mozzarella in as well. Season with salt and pepper. Set aside.

Make your dressing

In a small bowl or blender, mix and whisk your olive oil, vinegar, dijon mustard, oregano, juice, chili flakes, salt and pepper. Mix in a blender or with a whisk in a bowl to make sure it gets emulsified.


Dress your salad with your vinaigrette, toss and serve!

Italian Chopped Salad

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Italian Chopped Salad

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Italian Chopped Salad
5 from 1 vote

Italian Chopped Salad

The Italian chopped salad is one my weekly go-to's. This salad is filled with lettuce, chickpeas, salami, tomatoes, and more!
Prep: 20 minutes
Cook: 0 minutes
Total: 20 minutes
Servings: 4


For The Salad

  • 3 heads of little gem lettuce/1 large romaine/cabbage/radicchio, washed and chopped
  • 1/3 cup finely chopped pepperoncini
  • 4 ounce buffalo mozzarella
  • ½ cup chickpeas, drained and rinsed, adjust with more if you prefer
  • 2 ounce salami, sliced in half or thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 Persian cucumber, thinly sliced
  • 1 shallot or 1/2 red onion, thinly sliced

Dijon Oregano Dressing

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon pepperoncini juice
  • 1/4 teaspoon chili flakes
  • Kosher salt and freshly ground black pepper


  • To begin, chop your peppers, romaine, salami, tomatoes, cucumber and shallot. Place in a bowl and toss your chickpeas and mozzarella in as well. Season with salt and pepper. Set aside.
  • In a bowl, mix all your dressing ingredients. Mix in a blender or with a whisk in a bowl to make sure it gets emulsified.
  • Dress your salad with your dressing, toss and serve!


Calories: 300kcal, Carbohydrates: 9g, Protein: 11g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Cholesterol: 33mg, Sodium: 484mg, Potassium: 241mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1041IU, Vitamin C: 9mg, Calcium: 653mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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