Okay, let’s get real for a minute. You’ve had a long day. The last thing you want to do is spend an hour in the kitchen making a complicated dinner. I get it. I’ve been there more times than I can count.
Sometimes you just want something fast, fresh, and actually good. Not another boring salad that leaves you hungry in 30 minutes. That’s where this Italian Chopped Salad comes in. It’s the hero of weeknight dinners.
Seriously, it takes about 10 minutes to throw together, and it’s packed with so much flavor you’ll forget it’s a salad. This isn’t just lettuce in a bowl. It’s a full-on meal that’s crunchy, savory, and super satisfying. Let’s make something you’ll actually be excited to eat.
What You’ll Need
This list looks long, but it’s mostly just chopping and dumping stuff in a bowl. SUPER easy.
For the Salad:
- 1 large head of romaine lettuce
- 1 cup cherry tomatoes
- 1 cup cucumber
- 1/2 red onion
- 1 can (15 ounces) chickpeas
- 1 cup salami or pepperoni
- 1 cup provolone cheese
- 1/2 cup pepperoncini peppers
- 1/4 cup black olives
For the Italian Vinaigrette:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Tools of the Trade
You don’t need any fancy gadgets for this. Just the basics.
- A big ol’ salad bowl
- A sharp knife
- Cutting board
- A small jar or bowl for the dressing
- Measuring cups and spoons
How to Make This Awesome Salad
This is the easy part. Just follow along, and you’ll have a killer salad in no time.
Step 1: First things first, wash and chop your romaine lettuce. Get it as big or small as you like. I like a good, hearty chop. Throw it in your big salad bowl.
Step 2: Chop up the rest of your veggies. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Add them all to the bowl with the lettuce.
Step 3: Drain and rinse your chickpeas. This gets rid of that weird can liquid taste. Pat them dry and toss them into the bowl.
Step 4: Now for the good stuff. Chop your salami and provolone cheese into bite-sized pieces. Slice your pepperoncini peppers and olives. Add everything to the salad mix.
Step 5: Let’s make the dressing. In a small jar, combine the olive oil, red wine vinegar, Dijon mustard, oregano, and garlic powder. Screw the lid on tight and shake it like you mean it.
Step 6: Pour about half of the dressing over the salad and toss everything together. Add more dressing until it’s coated just how you like it. Give it a final taste and add salt and pepper if you think it needs it.
Pro Tips from My Kitchen
I’ve made this salad a million times. Here are a few tricks I’ve picked up along the way.
-
Don’t Dress It All at Once. Only dress the amount of salad you plan on eating right away. Dressed lettuce gets soggy and sad in the fridge. Keep the salad and dressing separate for leftovers.
-
The Chop Size Matters. The key to a great chopped salad is making sure everything is about the same size. It makes it way easier to get a perfect bite with a little bit of everything in it.
-
Let the Onions Chill. If you find red onions a bit too strong, slice them up and soak them in a bowl of cold water for about 10 minutes. This takes away some of the harsh bite but keeps all the flavor.
-
Get Creative with Greens. Don’t have romaine? No biggie. A mix of iceberg for crunch and some spinach for nutrients works great too. Use what you’ve got!
Easy Swaps and Fun Twists
One of the best things about this salad is that you can totally make it your own. Don’t like something? Swap it out!
| Original Ingredient | Fun Substitutions |
|---|---|
| Romaine Lettuce | Iceberg, spinach, or a spring mix |
| Salami/Pepperoni | Grilled chicken, prosciutto, or leave it out for a veggie version |
| Provolone Cheese | Mozzarella pearls, feta, or a sharp cheddar |
| Chickpeas | White beans (cannellini) or even some leftover pasta |
Want to add even more goodness? Toss in some roasted red peppers, artichoke hearts, or a handful of croutons for extra crunch. You really can’t mess this up.
Make-Ahead Tips for a Busy Life
If you know you’re going to have a crazy week, you can prep this salad ahead of time. It’s a lifesaver.
Chop all your veggies, cheese, and meat. Store them in separate containers in the fridge. You can even mix the dressing and keep it in a jar.
When you’re ready to eat, just dump everything in a bowl, shake your dressing, and toss it all together. Dinner is served in like, two minutes. It doesn’t get easier than that.
Let’s Talk Nutrition and Pairings
This salad is a pretty solid meal on its own. It’s got protein, veggies, and healthy fats. Here’s a quick look at what you’re getting.
| What’s Inside? | Why It’s Good for You |
|---|---|
| Protein (Meat, Cheese, Chickpeas) | Keeps you full and satisfied for longer. |
| Veggies (Lettuce, Tomato, etc.) | Packed with vitamins and fiber. Good stuff. |
| Healthy Fats (Olive Oil) | Great for heart health and helps you feel full. |
This salad is awesome by itself, but if you want to make it a bigger meal, it pairs really well with a slice of crusty garlic bread or a simple soup.
Leftovers and Storage
Got leftovers? Awesome. Lunch for tomorrow is sorted.
Store the undressed salad mix in an airtight container in the fridge. It should stay fresh for 2-3 days. The dressing will keep in a jar in the fridge for up to a week. Just give it a good shake before you use it again.
Your Questions, Answered
Here are some questions I get asked a lot about this recipe.
Q1. Can I make this salad vegetarian?
Ans: For sure! Just leave out the salami. To keep the protein up, you can add an extra can of chickpeas, some white beans, or even some cubes of firm tofu.
Q2. My dressing separated. Is it ruined?
Ans: Nope, not at all. That’s totally normal for a simple oil and vinegar dressing. Just give it a really good shake right before you pour it on the salad, and it will come back together.
Q3. Is this salad gluten-free?
Ans: Yep! As long as you double-check your salami and pepperoncini labels to make sure they’re gluten-free, the rest of the ingredients are naturally gluten-free.
Wrapping Up
So there you have it. A super fast, super delicious salad that’s perfect for any night of the week. It’s proof that you don’t need a lot of time to make something healthy that you actually want to eat.
Now it’s your turn. Give this recipe a try and see how easy it is.
I’d love to hear how it goes! Did you try any fun substitutions? Did you love it? Drop a comment below and let me know. Your feedback helps everyone