Okay, I have to tell you about the first time I tasted a true Italian chopped salad—it was a crunchy, colorful explosion on my tongue that made me instantly obsessed. There’s just something magical about those tiny, perfectly diced veggies mingling with salty olives and tangy cheese. Every bite is a little party! This salad has become my go-to when I want a fresh, vibrant dish that’s packed with texture and flavor but still feels light enough for any meal. Plus, it’s super fast to throw together, which is a lifesaver on busy nights. I can’t wait to show you how to make it just right, with crisp cucumbers, juicy tomatoes, and a zesty dressing that ties it all together.
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Ingredients
For the Main Dish:
2 cups chopped romaine lettuce
1 cup chopped red bell pepper
1 cup chopped cucumber (peeled if waxy)
1 cup cherry tomatoes, quartered
½ cup diced red onion
½ cup sliced black olives
½ cup diced mozzarella cheese (or cubed if you prefer)
¼ cup chopped pepperoncini peppers (optional, for some heat)
2 tbsp chopped fresh parsley
For the Dressing:
¼ cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
How I Make It
Step 1:
Start by chopping all your veggies into small, even pieces. The key to a perfect chopped salad is uniformity—this means every bite gets a little bit of everything! Use a sharp knife for clean cuts and a few quick pulses in a food processor if you’re in a rush, but remember: chopping by hand keeps the veggies beautifully textured.
Step 2:
Next, toss the romaine, bell pepper, cucumber, tomatoes, onion, olives, mozzarella, pepperoncini, and parsley into a large bowl. You want all those vibrant colors mingling—trust me, it’s almost as pretty as it tastes.
Step 3:
In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified. Give it a taste and adjust seasoning—sometimes I add a little more vinegar if I want a tangier punch.
Step 4:
Pour the dressing over the salad and toss everything gently but thoroughly so each piece gets dressed without wilting the lettuce. The aroma of garlic and oregano will instantly make you hungry!
Step 5:
Let the salad rest for about 10 minutes before serving to allow the flavors to meld. This also softens the onions slightly, balancing their bite with the sweetness of the tomatoes.
Step 6:
Give the salad a final quick toss and serve chilled or at room temperature. It’s perfect with some crusty bread or as a side for grilled chicken or fish.
Variations & Tips
Swap mozzarella for feta or provolone for a flavor twist.
Add some toasted pine nuts or walnuts for extra crunch.
For a heartier salad, throw in some cooked chickpeas or cannellini beans.
Use Kalamata olives instead of black for a deeper, saltier bite.
If you like it spicy, add a pinch of red pepper flakes to the dressing.
Make it vegan by skipping the cheese and using a flavorful plant-based alternative.
How I Like to Serve It
This salad shines bright as a side to grilled meats during summer cookouts, or piled high in a bowl for a light lunch with a crusty baguette on a cool fall afternoon. I also love it chilled alongside a pasta dish for an easy weeknight dinner that feels both fresh and satisfying.
Notes
Store leftovers in an airtight container for up to 2 days; the salad will soften, so it’s best fresh but still good refrigerated.
Because of the fresh veggies, I don’t recommend freezing this salad—it loses its crispness fast.
Closing: This Italian chopped salad is a trusty, colorful crowd-pleaser that brings a burst of flavor to the table every single time—simple, fresh, and utterly delicious!
