Italian Chopped Salad with Easy Homemade Dressing

This Italian chopped salad is crisp, briny, cheesy, and completely satisfying. Cold, crunchy iceberg, salty provolone and parmesan, olives, pepperoncini, red onion, and hearty bites of salami, all tossed in a simple, clean dressing that pulls everything together. It’s bold, craveable, and proof that a salad can absolutely hold its own.

After a few weeks of indulgent, holiday-level eating, it felt right to start the new year with something fresh, but let’s be clear, this is not a sad reset salad. This Italian chopped salad is crunchy, briny, cheesy, and downright satisfying. The kind of salad you want to eat because it’s delicious, not because January told you to behave.

It’s loaded with all my Italian favorites, and every bite has something going for it, crunch, salt and tang. And yes, there’s salami, because we’re still living our lives over here.

And here’s how I know this one’s legit: every time I put a salad on the table, my boys usually treat it like background décor. But this Italian chopped salad? This one gets reached for. Sometimes first. Sometimes twice. It’s the salad that steals the spotlight before the main event.

Let’s chop our way into the new year.

Italian Chopped Salad Ingredients

• Iceberg lettuce – cold and crisp. That refreshing crunch is what makes this salad so satisfying, and there’s no substitute here, in my opinion.
• Genoa salami – thinly sliced is my go-to, so it threads through every bite, but if you’re in the mood for chunkier, meatier pieces, go for it.
• Provolone cheese – thin-sliced from the deli for a salty, creamy bite that blends right in without overpowering the salad.
• Castelvetrano olives – briny, buttery, and a must. Make sure they’re pitted so everyone keeps all their teeth.
• Pepperoncini peppers – chopped small to add that tangy, slightly spicy pop.
• Mozzarella – cut into chunks for extra texture and creamy bites throughout.
• Chickpeas – drained and rinsed, bringing a subtle nutty flavor and a little extra substance to the bowl.
• Red onion – thinly sliced for just the right amount of bite without taking over the whole salad.

Italian Chopped Salad Dressing Ingredients

• Olive oil – use a good-quality olive oil here. It’s the base of the dressing, so this is where flavor really matters.
• Red wine vinegar – bright and tangy, giving the dressing that classic Italian bite.
• Dijon mustard – helps emulsify the dressing and adds just a subtle layer of sharpness.
• Dried oregano – warm, earthy, and very on brand for an Italian chopped salad.
• Salt and pepper – season to taste.
• Parmesan cheese – freshly grated. Finish the salad with the cheese. Yum!

How to Make this Italian Chopped Salad

Chop the iceberg into bite-sized pieces. Thinly slice the salami and provolone, chop the olives, slice the red onion nice and thin, and chop the pepperoncini small. Drain and rinse the chickpeas.

Add everything to a large bowl. And listen—yes, I’ll give you measurements in the recipe card below, but this is a salad. Do more of what you love, less of what you don’t, skip something, or add something. I’ll share substitution ideas below.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and dried oregano. Season with salt and pepper to taste.

Slowly pour the dressing over the salad and toss until everything is evenly coated.

Finish with the freshly grated parmesan, give it one last toss, and enjoy. Add more grated pepper to taste.

Substitutions & Add-Ins

This Italian chopped salad is very forgiving and loves a little improvisation. Stick with Italian flavors and you really can’t go wrong.

• Swap the salami – Soppressata is a great alternative if you want a bolder, slightly spicier bite.
• Change the greens – Romaine works well if that’s what you have on hand, though iceberg brings the best crunch.
• Marinated artichokes – A classic Italian add-in that brings richness and a little tang to the salad.
• Roasted red peppers – Add sweetness, color, and a soft contrast to all that crunch.
• Mix up the olives – Use a blend of Italian olives for more depth and variety.
• Switch the peppers – Banana peppers are a great swap for pepperoncini if you want something a little sweeter with less heat.

What to serve with this Italian chopped Salad

• Marinated grilled steak – A juicy, well-seasoned steak is a natural pairing. The crisp iceberg and briny bites balance the richness and keep the meal feeling fresh, not heavy.
• Tuscan chicken pasta – This salad is right at home next to a creamy Tuscan-style pasta. The crunch cuts through the richness beautifully, like peas and carrots, they just work.
• Stuffed artichokes – A classic Italian favorite that feels special but comforting. The salad adds brightness and texture alongside all that cozy goodness.
• Limoncello spritz – Start things off with something fizzy and citrusy. It’s light, refreshing, and the perfect way to set an Italian night.

All Your FAQs About the Ingredients in This Italian chopped Salad

Let’s Chop It Up

If you chop this salad up, let me know. I’d love to hear what you think. Leave a comment, send a note, or tell me what swaps you made. And if you’re in a salad mood, be sure to check out my other salad recipes for more fresh, flavorful ideas.

Print Recipe

5 from 1 vote

Italian Chopped Salad with Easy Homemade Dressing

A bold Italian chopped salad with crunchy iceberg, salami, cheese, olives, and a clean, easy dressing that eats like a meal.

Prep 20 minutes mins

Homemade Dressing5 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Author: Lorraine Saeger

Ingredients

Italian Chopped Salad

• 1 large head of iceberg lettuce
• ¾ cup Genoa salami thinly sliced and chopped
• ¾ cup provolone cheese thinly sliced and chopped
• ¾ cup mozzarella cheese cut into chunks
• ¾ cup Chickpeas drained and rinsed
• ¾ cup Castelvetrano olives chopped
• ¼ cup pepperoncini peppers chopped small
• ¼ cup red onion thinly sliced

Dressing Ingredients

• ½ cup olive oil
• ⅓ cup red wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp dried oregano
• 1 cup parmesan cheese freshly grated (for finishing)
• salt and pepper to taste

Instructions

• Chop the iceberg lettuce into bite-sized pieces. Thinly slice and chop the salami and provolone, chop the olives, slice the red onion thin, chop the pepperoncini small, and drain and rinse the chickpeas.
• Add all salad ingredients to a large bowl. Remember, these measurements are a guide. Add more of what you love, less of what you don’t.
• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper until well combined.
• Slowly pour the dressing over the salad, a little at a time, tossing as you go until it’s dressed to your liking. You may not need all of the dressing.
• Finish by mixing in the freshly grated parmesan, give it one last toss, and serve immediately.

Notes

• When dressing the salad, add it slowly and toss as you go. You may not need all of the dressing, depending on how heavily dressed you like your salad.
• Any extra dressing can be stored in an airtight container in the refrigerator for up to one week. Give it a good shake before using.