Name: Italian Chopped Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: ½ cup extra-virgin olive oil preferably labeled “extra-light tasting”; ¼ cup red wine vinegar; 1 garlic clove minced; 1 teaspoon Dijon mustard; 2 tablespoons fresh lemon juice from 1 or 2 lemons; ½ teaspoon dried oregano; ½ teaspoon sea salt; ½ teaspoon freshly cracked black pepper; 1 tablespoon sugar; 4 cups Romaine lettuce chopped; 1 cup cherry tomatoes halved; 1 cup cucumber diced; ½ cup red onion thinly sliced; ½ cup black olives pitted and sliced; ½ cup fresh mozzarella cheese cubed; ½ cup green bell peppers diced; ¼ cup banana peppers sliced; ¼ cup salami sliced; 2 tablespoons fresh basil chopped; 2 tablespoons fresh parsley chopped

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If you’re looking for a fresh and flavorful dish that’s perfect for any occasion, this Italian Chopped Salad with Zesty Dressing is a fantastic choice. Packed with crisp Romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and savory ingredients like salami and mozzarella, this salad bursts with vibrant colors and delicious flavors. The zesty dressing, made from extra-virgin olive oil, red wine vinegar, and a hint of Dijon mustard, ties everything together beautifully, making each bite a delightful experience.

A serving of Italian Chopped Salad and a glass jar filed with dressing.

This salad is not only incredibly easy to prepare but also wonderfully versatile. In just 15 minutes, you can chop, dice, and slice your way to a delicious meal that’s perfect for a light lunch or as a side dish for dinner.

Combining fresh ingredients and homemade dressing ensures a fresh, authentic taste that can be easily customized to suit your preferences. Whether you’re serving it at a family gathering or enjoying it as a quick weekday meal, this Italian Chopped Salad will surely become a favorite in your recipe collection.

Ingredients

For the Zesty Dressing

1/2 cup extra-virgin olive oil, preferably labeled “extra-light tasting”
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice (from 1 or 2 lemons)
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon sugar

Bowl of lettuce, mozzarella pearls, cherry tomatoes, cucumbers, banana peppers, herbs, olives, bell peppers, and chopped meat.

For the Salad

Romaine lettuce
Cherry tomatoes
Cucumber, diced
Red onion
Black olives
Mozzarella cheese,
Green bell peppers
Banana peppers
Salami
Basil
Parsley

Substitutions

Lettuce: Romaine works best, but you can use any type of lettuce or even cabbage if you like extra crunch. To make things easy on yourself, you can buy pre-packaged salad blends. Remove the dressing and topping packets to use another day, and use the chopped lettuce to make this recipe.
Cucumbers: You can use Persian, English, or garden cucumbers.
Olives: I prefer black olives, but feel free to use Kalamata if you prefer them.
Cheese: Provolone cheese is a great substitute for mozzarella.
Peppers: Pepperoncini peppers are a great addition to this salad in place of banana peppers.

Instructions

Make the Dressing: Combine all the dressing ingredients in a deep glass and mix thoroughly with an immersion blender.
Assemble the Salad: In a large bowl, layer the salad, starting with the chopped lettuce, followed by the cherry tomatoes, cucumbers, mozzarella cheese, salami, red onions, black olives, banana peppers, basil, and parsley.
Dress the Salad: Pour the zesty dressing over the assembled salad and toss gently to combine.