The first time I made this Italian chopped salad it disappeared in under ten minutes at a backyard barbecue.
It’s one of those recipes that looks like work but comes together in a snap.
Bright, crunchy, and endlessly adaptable, it’s a weeknight hero and a potluck show-off.
Why You’ll Love This Recipe
- Ready in about 15 minutes.
- Crunchy and refreshing with savory, salty bites.
- No leafy mystery — every forkful has a little of everything.
- Easily scaled up for a crowd or pared down for two.
- Holds up well when dressed lightly, so it won’t get soggy fast.
This salad balances textures: crisp romaine gives structure, cucumbers and bell pepper add a cool snap, and juicy cherry tomatoes bring bursts of sweetness. Salami and black olives contribute savory, saline depth while grated Parmesan rounds everything with a nutty, umami finish. The simple olive oil and red wine vinegar dressing ties the salad together without overpowering the fresh ingredients.
“Fast, fresh, and exactly the kind of salad I crave — I made it for a family lunch and everyone went back for seconds!” — Emily R., 5 stars
Key Ingredients
Romaine lettuce
Romaine is the backbone here. Its thick ribs and crisp leaves hold up to tossing and dressing, giving every bite a firm crunch. Choose compact heads without brown edges; double-rinse and spin dry so the dressing sticks but the salad doesn’t water down.
Salami
Salami brings fat and savory spice, which keeps the salad feeling substantial. I prefer a mild Genoa salami for balance, but spicy soppressata works if you like more heat. Buy deli-sliced or a small log you can dice yourself for better texture.
Cherry tomatoes
They add pop and sweet acidity in one bite. Choose firm, glossy tomatoes — they’ll resist bursting in the bowl. If you can, buy grape or cherry tomatoes from a farmer’s market for the best flavor.
Olive oil
A good extra-virgin olive oil makes the simplest dressing sing. Use one with a fresh, peppery finish for brightness. Don’t overthink — it’s the fat that coats everything and delivers flavor.
Full ingredient list:
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup red onion, finely chopped
- 1 cup salami, diced
- 1/2 cup black olives, sliced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prep and assemble the vegetables and salami
Chop the romaine into bite-sized pieces and add it to a large mixing bowl.
Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.
Toss all the chopped vegetables into the bowl with the diced salami, sliced black olives, and grated Parmesan.
Pro Tip: Use a wide, shallow bowl so you can toss without crushing ingredients. You’ll know the prep is ready when the bowl shows a colorful, evenly distributed mix.
Step 2: Make the simple Italian dressing
Whisk together the olive oil, red wine vinegar, and Italian seasoning in a small bowl.
Season with salt and freshly ground black pepper, then taste and adjust the acidity or oil.
Pro Tip: If the dressing tastes flat, add a small pinch of sugar or a drop more vinegar. A quick taste after whisking helps you calibrate salt and tang.
Step 3: Dress and toss the salad
Drizzle the dressing over the assembled salad in a steady stream.
Gently toss with salad tongs or clean hands to coat everything evenly, taking care not to bruise the tomatoes.
Pro Tip: Add the dressing gradually — you can always add more, but you can’t take it away. The salad is ready when leaves glisten lightly, not drenched.
Step 4: Serve or let the flavors marry
Serve immediately for the crispiest texture, or refrigerate for up to an hour to let flavors meld.
If chilling, loosely cover the bowl so steam doesn’t collect and make the greens soggy.
Pro Tip: If you refrigerate, give the salad a quick toss and an extra pinch of salt before serving to freshen the flavors.
Expert Tips for Success
- Use a sharp chef’s knife. A blunt blade crushes vegetables and makes them limp. A clean, decisive cut preserves texture and presentation.
- Dry the greens thoroughly. Excess water dilutes dressing and leads to soggy leaves. A salad spinner or clean kitchen towel works well.
- Toast Parmesan lightly for a flavor lift. If you want a nuttier edge, warm a skillet and toast the grated cheese for a minute before adding. It melts into little crunchy bits that add great contrast.
- Dice uniformly. Similar-sized pieces ensure every bite balances lettuce, veg, and salami. This creates the classic “chopped salad” experience where no single ingredient dominates.
- Keep the dressing simple and proportionate. Two tablespoons of oil to one tablespoon vinegar is a bright, balanced starting point; increase oil for silkier mouthfeel.
- Make it ahead cautiously. If you must prepare components early, store the dressing separately and toss at the last minute. This preserves crispness and keeps flavors bright.
- Opt for quality salt and pepper. Freshly ground black pepper and flaky sea salt lift the whole salad much more than a generic table salt.
- When feeding a crowd, multiply ingredients but taste the dressing as you scale. Sometimes you need slightly more acid or seasoning than simple math suggests.
- If onions are too assertive, soak the chopped red onion in cold water for 5–10 minutes before draining; this softens the bite without losing crunch.
- Use a cold bowl when serving in warm weather. Chilling the bowl briefly keeps the salad cooler and crisper longer.
Storage & Freezing
Fridge:
Store leftover salad without dressing for up to 2 days in an airtight container.
If already dressed, keep it for a few hours in the fridge; beyond that the leaves will soften and the tomatoes will leak.
Re-toss just before serving and add a splash of extra vinegar or oil if it tastes muted.
Freezer:
This salad does not freeze well as a whole. The fresh vegetables and lettuce will turn mushy on thawing.
However, you can freeze components: freeze diced salami or an extra batch of dressing in ice cube trays for future use.
Label frozen dressing cubes with the date and use within 2-3 months.
Reheating:
There’s no need to reheat this salad. If you want a warm element, briefly pan-sear the salami or toast the bell pepper and fold it into the cold salad.
For a warm-meets-cold bowl, top the cold salad with freshly grilled chicken or warm croutons.
Variations & Substitutions
Meat-free:
Swap salami for roasted chickpeas or marinated artichoke hearts for protein and texture without meat.
Mediterranean twist:
Add feta instead of Parmesan, and substitute lemon juice for red wine vinegar. Finish with fresh oregano and a drizzle of extra-virgin olive oil.
Grain bowl upgrade:
Stir in cooked farro or quinoa to make the salad heartier. Use cooled grains and increase dressing slightly to coat everything.
Low-carb / Keto-friendly:
Omit the bell pepper or cucumber if you’re tracking carbs, and add more olives, pepperoni, or a spoonful of capers for briny flavor.
Frequently Asked Questions
Q: Can I make this salad ahead of time for a party?
A: Yes, but prep strategically. Chop and store vegetables separately in airtight containers and keep dressing in a jar. Combine and toss no more than 30–60 minutes before serving for best texture. If you must dress earlier, use less dressing and add more at serving time.
Q: What can I substitute for salami?
A: If you want a different cured meat, prosciutto, pepperoni, or cotto ham work well. For a non-meat option, try diced smoked tofu, roasted chickpeas, or marinated artichokes. Choose a substitute that adds fat and savory flavor to replace the salami’s role.
Q: How long will a dressed salad last in the fridge?
A: Dressed, this salad will best be eaten within a few hours. After a day the romaine and other veggies lose crispness and tomatoes release water. Eat the dressed salad same day for peak quality.
Q: Can I use bottled Italian dressing instead?
A: Absolutely. Pick a high-quality vinaigrette if you prefer convenience. Taste and adjust salt and pepper, and consider thinning a thicker bottled dressing with a bit of water or extra vinegar to achieve a light coating.
Q: Is this salad gluten-free and nut-free?
A: As written, yes — the ingredients list contains no gluten or nuts. Always check labels on processed items like salami and seasoning blends to confirm they meet your dietary needs.
Final Thoughts
This Italian chopped salad is one of my go-to quick recipes when I want something bright, satisfying, and shareable.
It’s forgiving, speed-friendly, and endlessly customizable.
Please leave a star rating in the recipe card below if you made it, and pin this to Pinterest to save it for later.
Conclusion
If you’d like to compare interpretations and plating ideas, this version is similar in spirit to the Italian Chopped Salad Recipe – Love and Lemons that focuses on fresh produce and big flavor.
For a homestyle presentation and serving tips, take inspiration from Italian Chopped Salad | A Farmgirl’s Dabbles, which shows crowd-friendly scaling.
And if you want a slightly different ingredient mix and photographer-friendly styling ideas, see Italian Chopped Salad | The Modern Proper for more variations and plating cues.
Italian Chopped Salad
Ingredients
Salad Ingredients
- 1 head romaine lettuce, chopped Choose compact heads without brown edges; double-rinse and dry.
- 1 cup cherry tomatoes, halved Choose firm, glossy tomatoes for best flavor.
- 1 each cucumber, diced
- 1 each bell pepper, diced
- 1 cup red onion, finely chopped Soak in cold water for 5–10 minutes to soften the bite.
- 1 cup salami, diced Mild Genoa or spicy soppressata work well.
- 1/2 cup black olives, sliced
- 1/4 cup grated Parmesan cheese Toast lightly for extra flavor, if desired.
Dressing Ingredients
- 2 tablespoons olive oil Use good extra-virgin olive oil for best flavor.
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- to taste salt and pepper Use quality salt and freshly ground black pepper.
Instructions
Preparation
- Chop the romaine into bite-sized pieces and add it to a large mixing bowl.
- Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.
- Toss all the chopped vegetables into the bowl with the diced salami, sliced black olives, and grated Parmesan.
- Pro Tip: Use a wide, shallow bowl to toss without crushing ingredients.
Make the Dressing
- Whisk together the olive oil, red wine vinegar, and Italian seasoning in a small bowl.
- Season with salt and pepper to taste, adjusting acidity or oil as needed.
- Pro Tip: A pinch of sugar can enhance the dressing's flavor if needed.
Dress the Salad
- Drizzle the dressing over the assembled salad in a steady stream.
- Gently toss to coat everything evenly without bruising the tomatoes.
- Pro Tip: Add dressing gradually to prevent over-saturation.
Serve
- Serve immediately for the crispiest texture or refrigerate for up to an hour.
- Pro Tip: If chilling, loosely cover to avoid sogginess.
