The Ultimate Italian Chopped Salad You Will Crave Every Day
This Italian Chopped Salad is crunchy, salty, and perfect for meal prep. No cooking required for this healthy reset meal!
Too hot to turn on the oven? This Italian Chopped Salad is for you.
It is crunchy, salty, and totally addictive. You get big flavors in every single bite. This is the ultimate meal for a healthy reset this summer.
Why You’ll Love This Italian Chopped Salad
This salad is a total game changer for your lunch routine. It is packed with protein from salami and chickpeas. The provolone adds a creamy, sharp kick you will crave.
It stays fresh and crisp for hours. This makes it perfect for your next meal prep session. You get restaurant-quality flavor right in your own kitchen.
Simple Method
Making this is as simple as it gets. You just chop, whisk, and toss. There is zero cooking involved here. Even a total beginner can master this assembly in minutes.
Ingredients You’ll Need
Grab these fresh staples to build your masterpiece. This recipe uses mostly pantry staples and crisp garden produce.
- 1 head romaine lettuce, finely chopped
- 1 head radicchio, finely chopped
- 4 ounces genoa salami, diced
- 4 ounces provolone cheese, diced
- 15 ounces chickpeas, drained and rinsed
- 1/2 cup red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 cup pepperoncini, sliced
- 1/2 cup cucumber, diced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step
- Wash and finely chop the romaine lettuce and radicchio into bite-sized pieces.
- Dice the salami and provolone cheese into uniform 1/4-inch cubes.
- Combine the lettuce, radicchio, salami, cheese, chickpeas, onion, tomatoes, pepperoncini, and cucumber in a large mixing bowl.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until emulsified.
- Drizzle the vinaigrette over the salad ingredients.
- Toss the salad thoroughly to ensure even distribution of ingredients and dressing.
- Serve immediately at room temperature or slightly chilled.
Best Ways to Enjoy It
Serve this salad in a massive chilled bowl. It looks stunning at any summer gathering. Pair it with some warm, crusty Italian bread. A glass of crisp white wine is also a must.
Keep It Fresh
Keep the dressing on the side for leftovers. This keeps the greens from getting soggy. Store everything in an airtight container. It stays perfect for three days in the fridge.
Tips for Best Results
- Chop everything into small, uniform pieces.
- Dry your greens thoroughly after washing.
- Use high-quality extra virgin olive oil.
- Wait to dress the salad until just before serving.
- Add a pinch of red pepper flakes for heat.
- Double the chickpeas for extra protein.
- Chill your serving bowl before adding the salad.
Ways to Switch It Up
- Swap salami for turkey for a lighter bite.
- Use feta cheese instead of provolone.
- Add black olives for a salty punch.
- Try balsamic vinegar for a sweeter finish.
Common Questions
Is this salad good for meal prep?
Yes, it is excellent if you store dressing separately.
Can I make this vegetarian?
Absolutely, just omit the salami and add more chickpeas.
What if I hate radicchio?
You can replace it with more romaine or kale.
Stop settling for boring salads and make this instead!
— Jasmine
Ingredients
Method
- Wash and finely chop the romaine lettuce and radicchio into bite-sized pieces.
- Dice the salami and provolone cheese into uniform 1/4-inch cubes.
- Combine the lettuce, radicchio, salami, cheese, chickpeas, onion, tomatoes, pepperoncini, and cucumber in a large mixing bowl.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until emulsified.
- Drizzle the vinaigrette over the salad ingredients.
- Toss the salad thoroughly to ensure even distribution of ingredients and dressing.
- Serve immediately at room temperature or slightly chilled.
