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Close-up of a colorful salad featuring lettuce, cherry tomatoes, red onion, chickpeas, cheese cubes, sliced pepperoni, and shredded cheese in a speckled bowl.
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Chopped Salad

With Italian cheese, flavorful meats, briny olives, and more, this chopped salad recipe is sure to satisfy!
Prep Time30 minutes
Total Time30 minutes
Course: Salad
Cuisine: Italian
Servings: 8
Author: Rachel Gurk

Ingredients

For the Salad

  • 1 head iceberg lettuce, chopped into bite-sized pieces
  • 2 cups chopped radicchio (about ½ small head)
  • 1 pint cherry tomatoes, halved or quartered
  • 1 can (15 oz.) garbanzo beans, rinsed and drained
  • ½ red onion, thinly sliced and chopped into ½ inch pieces
  • ½ cup kalamata olives, halved or sliced
  • 4 oz. mozzarella pearls or fresh mozzarella, cubed
  • 4 oz. sharp provolone cheese, cubed
  • 4 oz. Genoa salami, chopped
  • ½ cup pepperoni, chopped (about 2 oz.)
  • freshly shredded Parmesan cheese for topping (optional but highly recommended)

For the Dressing (see note)

Instructions

  • In a large bowl, combine lettuce, radicchio, tomatoes, garbanzo beans, red onion, olives, mozzarella, provolone, salami, and pepperoni.
    1 head iceberg lettuce, chopped into bite-sized pieces, 2 cups chopped radicchio, 1 pint cherry tomatoes, halved or quartered, 1 can (15 oz.) garbanzo beans, rinsed and drained, ½ red onion, thinly sliced and chopped into ½ inch pieces, ½ cup kalamata olives, halved or sliced, 4 oz. mozzarella pearls or fresh mozzarella, cubed, 4 oz. sharp provolone cheese, cubed, 4 oz. Genoa salami, chopped, ½ cup pepperoni, chopped
  • In a small bowl or jar, combine olive oil, vinegar, honey (or sugar), Dijon mustard, garlic powder, basil, oregano, parsley, salt, red pepper flakes. Whisk (or shake) well to emulsify.
    ½ cup olive oil, ¼ cup white wine vinegar, 2 teaspoons honey or granulated sugar, 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon kosher salt, pinch red pepper flakes, or more to taste
  • When ready to serve, pour the dressing over the salad and toss everything together until evenly coated.
  • Taste and adjust seasoning if needed, adding more salt, pepper, or a splash of vinegar if desired.
  • Serve with a generous amount of freshly shredded parmesan cheese if desired.

Video

Notes

  • Salad variations: Feel free to adjust salad toppings and ingredients to your liking, keeping the general ratios the same so that you have enough dressing to coat all the ingredients. Try adding or substituting: pepperoncini, roasted red peppers, artichoke hearts, sun-dried tomatoes, chopped cucumber, chopped bell pepper, and so on. Different types of cheese or olives can be used. If you're not a fan of olives, leave them out. The salad can be made without meat, if you prefer. 
  • Shortcut: Use your favorite bottled Italian dressing instead of making the homemade dressing.
  • Makes about 18 cups of salad.

Nutrition

Serving: 2generous cups | Calories: 401kcal | Carbohydrates: 16g | Protein: 16g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 1228mg | Potassium: 469mg | Fiber: 4g | Sugar: 5g | Vitamin A: 898IU | Vitamin C: 17mg | Calcium: 237mg | Iron: 2mg

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