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Italian Chopped Salad

Writer: Joe Reider, Austin Realtor
Joe Reider, Austin Realtor
Aug 12
2 min read

Our Italian Chopped Salad Recipe

Love In Every Bite Difficulty: ★★★★★ Required Patience: ★★★★★

Chopped salads are a favorite because each bite delivers a marvelous mix of flavors and textures, due to the uniform size of their ingredients. The end result? An endlessly satisfying meal! Italian chopped salad is a remarkably flexible dish, so you can include your favorite ingredients and have fun adjusting the quantity of each. Below are my suggestions to get you started on your chopped salad adventure.

Time To Prepare:

15-20 minutes plus 30 minutes if refrigerating. Recipe Tips:

  • You can omit the salami and mozzarella pearls to make this a vegan-friendly salad.

  • Why hand-tear your basil? Cutting basil with a knife can turn the basil brown more quickly. Hand-tearing will promote better color and aroma release.

  • Italian chopped salad stands on its own as a main course, or it pairs remarkably well with our rosemary olive bread or lasagna soup.

Italian Chopped Salad Ingredients: 4 Cups  |  Iceberg Lettuce, Thinly Sliced

2 Cups  |  Radicchio (or Red Cabbage), Thinly Sliced

12 Ounces  |  Deli Meat (Salami, Pepperoni, Capicola, or Prosciutto), Sliced or Cubed 1 Cup  |  Grape Tomatoes, Halved ¼ Cup  |  Red Onion, Thinly Sliced ½ Cup  |  Kalamata Olives, Halved

½ Cup  |  English Cucumber, Sliced and Halved (Optional)

⅓ Cup  |  Pepperoncini, Sliced (Mezzetta makes a good one)

8 Ounces  |  Mozzarella Pearls, Drained and Dried 15 Ounce Can  |  Chickpeas, Drained

To Taste  |  Black Pepper, Freshly Ground (Optional)


To Serve:

Italian Dressing (or fresh-squeezed lemon juice and olive oil)

Parmigiano-Reggiano, Freshly Grated (Optional) Fresh Basil, Hand-Torn

How To Make Italian Chopped Salad: 1. Prepare your ingredients ahead of time for a fast salad prep (the lettuce, radicchio, deli meats, tomatoes, onion, olives, and cucumber). Save the basil for garnishing last (see recipe tip above). 2. In a large bowl, add your ingredients and gently stir to combine. Optional: You can store your salad in the refrigerator for about 30 minutes or until you're ready to serve. 3. When you are ready to serve, add your dressing and toss. Top with the Parmigiano-Reggiano and the basil. Yield: 4-8 servings

Joe Paul Reider, Home Style Austin Founder

Joe Paul Reider


Home Style Austin Founder

Austin Realtor® Central Metro Realty

Email: HomeStyleAustin@gmail.com Mobile: 512-222-3302




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