There’s something so satisfying about a good Italian chopped salad, and I’ve gathered 14 recipes that are sure to excite your taste buds. Picture fresh romaine paired with juicy cherry tomatoes and a variety of savory meats. Each salad is tossed in a tangy dressing, making them perfect for any occasion. Whether you’re in the mood for a classic or something heartier with kale and beans, these recipes offer a delightful mix of textures and flavors. Let’s explore these culinary delights and elevate our greens to something extraordinary!
Classic Italian Chopped Salad
The Classic Italian Chopped Salad is a vibrant, invigorating dish that captures the authentic flavors of Italy in every bite. This salad is perfect for a light lunch, a side dish, or a starter for a more elaborate Italian meal. Loaded with fresh vegetables, savory meats, and a tangy vinaigrette, this salad is both colorful and delicious.
The combination of crunchy lettuce, creamy cheese, and succulent meats makes every mouthful a delight, while the dressing adds a zesty kick that brings all the elements together beautifully. This salad is versatile enough to be tailored to your personal taste preferences, allowing you to incorporate a variety of ingredients.
However, the classic recipe remains a favorite for its simple yet satisfying combination of flavors and textures. This recipe serves 4-6 people, making it perfect for family dinners or small gatherings. Enjoy the taste of Italy with this easy-to-make, delicious salad that’s as appealing to the eyes as it’s to the palate.
Ingredients:
- 1 head Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup pepperoncini, sliced
- 1/2 cup salami, sliced into strips
- 1/2 cup provolone cheese, cubed
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
For the dressing:
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
Instructions:
- Prepare the Ingredients: Begin by washing and drying all fresh produce. Chop the Romaine lettuce and place it in a large salad bowl. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion. Add all these vegetables to the bowl with the lettuce.
- Add the Savory Elements: Slice the Kalamata olives and pepperoncini, and add them to the salad. Cut the salami into strips and cube the provolone cheese, then toss them into the salad bowl. Finally, sprinkle the freshly grated Parmesan cheese and chopped basil leaves over the salad.
- Make the Dressing: In a small mixing bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Gradually add the olive oil while continuously whisking until the dressing is well-emulsified.
- Dress the Salad: Pour the dressing over the salad ingredients. Use salad tongs or clean hands to gently toss everything together until well-coated with the dressing.
- Serve: Once the salad is thoroughly mixed and dressed, serve immediately. This salad is best enjoyed fresh to maintain its crisp texture and vibrant taste.
Extra Tips:
For added flavor and texture, consider incorporating other Italian-inspired ingredients such as marinated artichoke hearts or roasted red peppers. If you prefer a vegetarian version, simply omit the salami and add more cheese or nuts for protein.
This salad can be prepared ahead of time by chopping all the ingredients and keeping them separate, then tossing them together with the dressing just before serving. Finally, for a more intense flavor, let the dressing sit for about 10 minutes before mixing it with the salad to allow the flavors to meld.
Antipasto Chopped Salad
Antipasto Chopped Salad is a vibrant and flavorful dish that combines the best elements of a classic Italian antipasto platter in a rejuvenating salad form. Bursting with a variety of textures and flavors, this salad is perfect for a light lunch or a colorful addition to any dinner table. The combination of cured meats, sharp cheeses, and fresh vegetables creates a harmonious blend that’s both satisfying and nutritious.
The salad can be easily customized to suit personal preferences, making it a versatile option for any meal. Whether you’re serving it as a starter or a main course, this Antipasto Chopped Salad is sure to impress your guests with its bold flavors and beautiful presentation. The following recipe serves 4-6 people.
Ingredients:
- 1 head of Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup marinated artichoke hearts, chopped
- 1/2 cup roasted red peppers, sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup sliced salami, chopped
- 1/2 cup sliced pepperoni, chopped
- 1/2 cup provolone cheese, cubed
- 1/2 cup mozzarella balls (bocconcini), halved
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions:
- Prepare the Greens: Begin by washing the Romaine lettuce thoroughly. Pat it dry with paper towels or use a salad spinner to remove excess water. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.
- Add the Vegetables and Meats: Add the halved cherry tomatoes, diced cucumber, and sliced red onion to the bowl with the lettuce. Follow with the chopped marinated artichoke hearts, sliced roasted red peppers, and halved Kalamata olives. Then, add the chopped salami and pepperoni to the mix.
- Incorporate the Cheeses: Add the cubed provolone cheese and halved mozzarella balls to the salad. Sprinkle the freshly grated Parmesan cheese and torn basil leaves on top.
- Prepare the Dressing: In a small bowl or a jar with a lid, combine the extra-virgin olive oil, red wine vinegar, and Dijon mustard. Season with salt and black pepper to taste. Whisk or shake until the ingredients are well combined.
- Toss the Salad: Pour the dressing over the salad ingredients in the large bowl. Gently toss the salad using salad tongs or two large spoons until all the ingredients are evenly coated with the dressing.
- Serve: Divide the salad into individual plates or serve directly from the bowl. Enjoy immediately to maintain the freshness of the ingredients.
Extra Tips:
For a more robust flavor, let the salad sit for about 10 minutes after tossing it with the dressing to allow the ingredients to marinate slightly.
If you prefer a spicier kick, consider adding some sliced pepperoncinis or a sprinkle of crushed red pepper flakes.
For those looking to make the salad a bit heartier, consider adding a drained and rinsed can of chickpeas.
Remember to taste and adjust the seasoning as needed before serving.
Tuscan Kale and White Bean Chopped Salad
Tuscan Kale and White Bean Chopped Salad is a delightful and nutritious dish that combines the robust flavors of kale with the creamy texture of white beans. This salad is a fantastic choice for those looking to enjoy a hearty yet healthy meal. The combination of fresh vegetables, savory beans, and a zesty dressing makes it a perfect dish for any occasion, whether you’re hosting a dinner party or preparing a family meal.
It’s not only delicious but also packed with vitamins and minerals, making it an excellent choice for health-conscious individuals. This salad is inspired by the rustic flavors of Tuscany, where simple ingredients are transformed into a feast for the senses.
The key to this salad is the balance of flavors and textures: the slight bitterness of the kale, the creaminess of the beans, and the tanginess of the dressing all come together to create a harmonious dish. Whether served as a main course or as a side dish, Tuscan Kale and White Bean Chopped Salad is sure to impress.
Ready to try your hand at making this Italian classic? Let’s plunge into the recipe!
Ingredients for 4-6 people:
- 1 bunch of Tuscan kale, stems removed and leaves chopped
- 1 can (15 oz) of white beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup black olives, pitted and sliced
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
- Optional: 1/4 cup toasted pine nuts
Cooking Instructions:
- Prepare the Kale: Start by thoroughly washing the kale leaves under cold water. Remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large salad bowl.
- Prepare the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, and minced garlic. Season the dressing with salt and pepper to taste. Set aside to allow the flavors to meld.
- Mix the Salad Ingredients: Add the drained and rinsed white beans, halved cherry tomatoes, finely chopped red onion, and sliced black olives to the bowl with the kale. Toss the ingredients together to combine.
- Dress the Salad: Pour the prepared dressing over the salad ingredients. Use salad tongs or clean hands to gently massage the dressing into the kale leaves. This will help to soften the kale and infuse it with flavor.
- Add Cheese and Nuts: Sprinkle the grated Parmesan cheese over the salad. If using, add the toasted pine nuts for an extra crunch. Toss the salad gently to confirm the cheese and nuts are evenly distributed.
- Serve: Transfer the salad to a serving platter or individual plates. Serve immediately as a revitalizing appetizer or a nutritious main course.
Extra Tips:
When preparing the Tuscan Kale and White Bean Chopped Salad, make sure to massage the kale leaves well with the dressing. This step is essential as it helps to tenderize the kale, making it more palatable and enhancing its flavor absorption.
If you prefer a creamier dressing, consider adding a spoonful of Dijon mustard to the mix. Additionally, feel free to experiment with other ingredients such as roasted red peppers or artichoke hearts for added variety.
This salad can be made a day in advance; just keep the dressing separate until you’re ready to serve to prevent the kale from becoming soggy. Enjoy your culinary creation!
Caprese Chopped Salad
Caprese Chopped Salad is a revitalizing and colorful dish that embodies the essence of Italian cuisine. This salad combines the classic flavors of a Caprese salad with a modern twist by incorporating a variety of fresh ingredients that are chopped and mixed together. Bursting with vibrant tomatoes, creamy mozzarella, fresh basil, and a drizzle of balsamic glaze, this salad makes for a perfect appetizer or light main course.
Whether you’re serving it at a dinner party or enjoying it on a warm summer day, Caprese Chopped Salad is bound to impress with its simplicity and taste.
This salad isn’t only delicious but also incredibly easy to prepare. The key to a great Caprese Chopped Salad is using the freshest ingredients you can find. Ripe, juicy tomatoes and high-quality mozzarella are essential for achieving the best flavor. The addition of extra virgin olive oil and balsamic glaze enhances the salad, bringing out the natural sweetness and richness of the ingredients.
With minimal effort and maximum flavor, this dish is an affirmation of the beauty of Italian cuisine.
Ingredients (serves 4-6):
- 4 cups cherry tomatoes, halved
- 1 pound fresh mozzarella balls (bocconcini), drained and halved
- 1 cup fresh basil leaves, roughly chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup extra virgin olive oil
- 3 tablespoons balsamic glaze
- Salt and freshly ground black pepper to taste
Instructions:
- Prepare the Ingredients: Begin by washing the cherry tomatoes and basil leaves thoroughly. Once cleaned, slice the cherry tomatoes in half and drain the mozzarella balls, cutting them into halves if they’re large.
- Chop and Combine: In a large salad bowl, add the halved cherry tomatoes, mozzarella balls, and chopped basil leaves. Next, finely chop the red onion and add it to the bowl.
- Dress the Salad: Drizzle the extra virgin olive oil over the salad ingredients, guaranteeing an even coating. Season with salt and freshly ground black pepper to taste. Gently toss the ingredients together to combine the flavors.
- Finish with Balsamic: Once the salad is well mixed, drizzle balsamic glaze over the top. This will add a sweet and tangy flavor that complements the freshness of the tomatoes and mozzarella.
- Serve: Transfer the salad to a serving platter or individual plates. For an added touch, garnish with a few whole basil leaves on top.
Extra Tips:
For the best results, use tomatoes that are at their peak ripeness; this will assure they’re sweet and flavorful. If you prefer a more intense basil flavor, you can add additional chopped basil to the salad.
The quality of the mozzarella and olive oil can greatly influence the overall taste of the salad, so choose high-quality products when possible. If balsamic glaze is unavailable, you can make a quick reduction by simmering balsamic vinegar until it thickens.
Finally, this salad is best served immediately to maintain its freshness and vibrant colors.
Italian Chopped Salad With Salami and Turkey
Italian Chopped Salad With Salami and Turkey is a vibrant and hearty salad that perfectly combines the flavors of Italy with a protein-packed twist. This dish is an excellent choice for those seeking a meal that’s both invigorating and satisfying. The mix of crisp vegetables, savory salami, tender turkey, and a zesty dressing makes it a delightful option for any lunch or dinner.
This salad not only offers a variety of textures and flavors but also provides a nutritious balance, making it a perfect addition to your regular meal rotation. This salad is easy to prepare, making it ideal for a quick weeknight dinner or a weekend lunch with friends.
The key to this dish is using fresh, quality ingredients and preparing them with care to guarantee a delicious result. The combination of cured meats with crunchy vegetables and a tangy dressing creates a mouthwatering symphony of tastes that will transport you to Italy with each bite. Suitable for a serving size of 4-6 people, this recipe is perfect for sharing with loved ones or for meal prepping.
Ingredients:
- 2 cups romaine lettuce, chopped
- 1 cup radicchio, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup salami, chopped
- 1/2 cup turkey breast, chopped
- 1/4 cup pepperoncini, sliced
- 1/2 cup mozzarella cheese, cubed
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Prepare the Vegetables: Start by washing and drying all the vegetables. Chop the romaine lettuce and radicchio into bite-sized pieces and place them in a large salad bowl. Add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and sliced black olives to the bowl.
- Add the Meats and Cheese: Chop the salami and turkey breast into small, uniform pieces. Add these to the salad bowl along with the sliced pepperoncini, cubed mozzarella cheese, and grated Parmesan cheese. Toss gently to combine all the ingredients.
- Make the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined. Taste and adjust the seasoning as needed.
- Dress the Salad: Pour the dressing over the salad and toss gently to guarantee all the ingredients are evenly coated. Be careful not to over-toss to maintain the integrity of the ingredients.
- Serve and Enjoy: Divide the salad into individual serving bowls or plates and serve immediately. This salad is best enjoyed fresh to maintain the crispness of the vegetables and the flavor of the dressing.
Extra Tips:
For the best flavor, use high-quality deli meats and fresh produce. Feel free to customize the salad by adding or substituting ingredients like roasted red peppers, artichoke hearts, or different types of cheese.
If you’re preparing the salad in advance, keep the dressing separate until just before serving to prevent the salad from becoming soggy. This salad can also be turned into a complete meal by adding a side of crusty Italian bread or a soup.
Mediterranean Orzo Chopped Salad
Mediterranean Orzo Chopped Salad is a delightful fusion of classic Italian flavors with a revitalizing twist of Mediterranean ingredients. This salad is perfect for a light lunch or as a side dish for a larger meal.
Featuring a vibrant array of vegetables, tangy feta cheese, and the unique texture of orzo pasta, this dish is both satisfying and easy to prepare. The mix of fresh herbs and a zesty dressing brings out the best of each ingredient, making every bite a burst of flavor.
Ideal for serving a group of 4-6 people, this salad can be an impressive addition to any gathering. It’s not only visually appealing with its array of colors but also packed with nutrients, making it a healthy choice.
Whether you’re a seasoned cook or a beginner, this Mediterranean Orzo Chopped Salad is straightforward to prepare, allowing you to enjoy a taste of the Mediterranean from your own kitchen.
Ingredients:
- 1 cup of orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Cook the Orzo: Begin by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
- Prepare the Vegetables: While the orzo is cooking, wash and prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion. Slice the kalamata olives and set all the vegetables aside in a large mixing bowl.
- Mix the Salad: Once the orzo is cooled and drained, add it to the bowl with the vegetables. Add the crumbled feta cheese, chopped fresh parsley, and basil to the mixture. Gently toss all the ingredients together.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper. Make sure the dressing is well combined and taste to adjust seasoning as desired.
- Combine and Serve: Pour the dressing over the orzo and vegetable mixture. Toss the salad gently until everything is evenly coated with the dressing. Allow the salad to sit for at least 10 minutes before serving, to let the flavors meld together.
Extra Tips:
For an extra burst of flavor, consider adding a pinch of oregano or dill to the salad. If you prefer a more protein-rich version, grilled chicken or chickpeas can be great additions.
Keep in mind that this salad can be made a few hours in advance and stored in the refrigerator; just be sure to toss it again before serving to redistribute the dressing. As a time-saving tip, you can also pre-chop the vegetables the night before to make assembly quicker.
Sicilian Chopped Salad
Sicilian Chopped Salad is a delightful and invigorating dish that combines vibrant flavors and textures, making it a perfect option for a light lunch or a side dish. Known for its fresh ingredients and satisfying crunch, this salad brings together a variety of vegetables, herbs, and a tangy dressing that captures the essence of Sicilian cuisine.
It’s a versatile dish that can be customized to suit your taste, whether you prefer a more traditional approach or like to experiment with different ingredients. This salad isn’t only healthy but also incredibly easy to prepare, making it a great choice for those busy weeknights or when you’re entertaining guests and want to impress them with minimal effort.
The key to a successful Sicilian Chopped Salad is using the freshest ingredients you can find, as this will enhance the flavors and provide the perfect balance between the crisp veggies and the rich flavors of the dressing.
Ingredients (Serves 4-6):
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 cucumber, diced
- 1 cup chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1/2 cup black olives, pitted and sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup Pecorino Romano cheese, grated
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions:
- Prepare the Vegetables: Begin by washing all the vegetables thoroughly. Chop the romaine lettuce, halve the cherry tomatoes, finely chop the red onion, dice the cucumber and red bell pepper, and slice the black olives.
- Mix the Salad Ingredients: In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, red onion, cucumber, chickpeas, red bell pepper, and black olives. Toss in the fresh basil and parsley for added aroma and flavor.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, salt, and black pepper until well combined. Adjust the seasoning according to taste.
- Combine and Serve: Pour the dressing over the salad ingredients in the large bowl. Gently toss everything together to make sure the vegetables are evenly coated with the dressing. Sprinkle the grated Pecorino Romano cheese on top for a savory finish.
- Chill and Serve: Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve chilled or at room temperature as an invigorating appetizer or side dish.
Extra Tips:
For an even more authentic Sicilian touch, consider adding some anchovies or capers to the salad for an extra burst of flavor. If you prefer a more substantial salad, grilled chicken or tuna can be added for protein.
Always taste and adjust the seasoning according to your preference, as this will guarantee the salad suits your palate. Finally, the salad can be made a few hours in advance, but it’s best to add the dressing just before serving to maintain the crispness of the vegetables.
Panzanella Chopped Salad
Panzanella Chopped Salad is a vibrant and invigorating Italian dish that captures the essence of summer in every bite. This classic Tuscan salad traditionally features ripe tomatoes, crusty bread, and a medley of fresh vegetables, all tossed together with a simple vinaigrette. Perfect as a light main course or a complementary side dish, Panzanella Chopped Salad is a celebration of fresh, seasonal ingredients.
The bread soaks up the flavorful juices from the tomatoes and vinaigrette, transforming each bite into a delightful taste of Italy. This version of Panzanella Chopped Salad includes a variety of colorful vegetables and fresh herbs, enhancing the flavors and textures. It’s a perfect dish to prepare when you have an abundance of summer produce.
Serve it at room temperature to allow the flavors to meld beautifully, making it an ideal dish for picnics, barbecues, or casual gatherings. The salad can be made a few hours ahead of time, allowing the flavors to deepen and the bread to absorb the delicious dressing.
Ingredients for 4-6 servings:
- 4 cups of day-old crusty Italian bread, cubed
- 4 large ripe tomatoes, diced
- 1 cucumber, peeled, seeded, and chopped
- 1 red onion, thinly sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup of Kalamata olives, pitted and halved
- 1/2 cup of fresh basil leaves, torn
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of extra-virgin olive oil
- 3 tablespoons of red wine vinegar
- 1 clove of garlic, minced
- Salt and freshly ground black pepper to taste
Cooking Instructions:
- Prepare the Bread: Start by preheating your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast in the oven for about 10 minutes, or until they’re golden brown and crisp. Allow the bread cubes to cool.
- Mix the Vegetables: In a large salad bowl, combine the diced tomatoes, chopped cucumber, sliced red onion, diced red and yellow bell peppers, and Kalamata olives. Toss the vegetables gently to combine.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper. Adjust the seasoning to taste, guaranteeing a balanced flavor.
- Assemble the Salad: Add the toasted bread cubes to the vegetable mixture in the salad bowl. Pour the dressing over the salad and toss gently to ensure all ingredients are well-coated.
- Incorporate the Herbs: Add the torn basil leaves and chopped parsley to the salad. Toss again to distribute the herbs evenly throughout the salad.
- Let It Rest: Allow the salad to sit at room temperature for at least 20 minutes before serving. This will give the bread time to absorb the dressing and the flavors to meld together beautifully.
Extra Tips:
For the best results, use high-quality, ripe tomatoes as they’re the star of the dish. If you have access to heirloom tomatoes, they add a lovely depth of flavor and color.
Feel free to customize the salad by adding ingredients like mozzarella cheese or capers for additional taste and texture. If you prefer a softer bread texture, you can skip the toasting step, but note that the bread might become soggier.
Finally, Panzanella is a versatile dish that can be adjusted according to your preferences, so don’t hesitate to experiment with different vegetables and herbs.
Italian Chopped Salad With Artichokes and Olives
Italian Chopped Salad with Artichokes and Olives is a delightful fusion of flavors and textures, perfect for those who appreciate the fresh and vibrant tastes of Italian cuisine. This salad combines crisp vegetables, tangy artichokes, and briny olives with a medley of herbs and a simple, yet flavorful dressing. It’s an ideal dish for a light lunch or as a revitalizing side to complement any main course.
The combination of ingredients offers a balanced taste that’s both satisfying and stimulating, making it a favorite for gatherings or family dinners. Designed to serve 4-6 people, this Italian Chopped Salad isn’t only easy to assemble but also a feast for the eyes with its colorful presentation.
Every bite delivers a burst of flavors, from the peppery arugula to the creamy mozzarella, and the zesty dressing ties everything together. This recipe guarantees that you can create a salad that’s both nourishing and appealing, perfect for any occasion. Whether you’re a seasoned cook or a kitchen novice, this recipe provides a straightforward approach to crafting a delicious Italian Chopped Salad with Artichokes and Olives.
Ingredients for 4-6 servings:
- 1 head of romaine lettuce, chopped
- 1 cup arugula, chopped
- 1 cup cherry tomatoes, halved
- 1 cup canned artichoke hearts, drained and quartered
- 1/2 cup black olives, pitted and sliced
- 1/2 cup green olives, pitted and sliced
- 1 small red onion, thinly sliced
- 1 cup mozzarella balls, halved
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Vegetables: Begin by washing and drying the romaine lettuce and arugula thoroughly. Chop the romaine lettuce into bite-sized pieces and combine it with the arugula in a large salad bowl.
- Add the Main Ingredients: Halve the cherry tomatoes and add them to the bowl. Drain the canned artichoke hearts and quarter them before adding to the mix. Slice both the black and green olives and scatter them throughout the salad.
- Incorporate Additional Flavors: Thinly slice the red onion and add it to the salad. Halve the mozzarella balls and distribute them evenly. Sprinkle the grated Parmesan and torn basil leaves over the top.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and Dijon mustard until emulsified. Season with salt and pepper to taste.
- Toss the Salad: Pour the dressing over the salad just before serving. Gently toss the salad to guarantee all ingredients are evenly coated with the dressing.
- Serve and Enjoy: Transfer the salad to a serving dish, or serve directly from the bowl. Confirm each serving includes a bit of everything to savor the full range of flavors.
Extra Tips:
To make the most of your Italian Chopped Salad with Artichokes and Olives, consider using fresh, high-quality ingredients, especially the mozzarella and olive oil, as they greatly impact the flavor.
If you prefer a bit of crunch, consider adding croutons or toasted pine nuts. For an added depth of flavor, allow the salad to sit for a few minutes after tossing with the dressing, so the flavors meld together beautifully.
Additionally, you can customize the salad by adding your favorite Italian meats, such as salami or prosciutto, for a heartier version.
Prosciutto and Melon Chopped Salad
The Prosciutto and Melon Chopped Salad is a delightful blend of sweet and savory flavors, perfect for a light yet satisfying meal. This salad combines the rich, salty taste of prosciutto with the invigorating sweetness of melon, creating a harmonious balance that’s both revitalizing and indulgent.
Ideal for a summer lunch or as a starter for a dinner party, this salad is sure to impress your guests with its vibrant colors and elegant presentation. This recipe serves 4-6 people and is quick to prepare, making it a convenient option for those who want a delicious dish without spending too much time in the kitchen.
The ingredients are simple and fresh, guaranteeing that each bite is bursting with flavor. With a few easy steps, you can create a Prosciutto and Melon Chopped Salad that looks as good as it tastes.
Ingredients (serves 4-6):
- 1 medium cantaloupe or honeydew melon
- 6 ounces of thinly sliced prosciutto
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 5 ounces of mixed greens or arugula
- 1/2 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Melon: Start by cutting the melon in half and removing the seeds. Use a melon baller or a small spoon to scoop out bite-sized balls of melon flesh. If you don’t have a melon baller, simply slice the melon into small cubes.
- Assemble the Salad Base: In a large salad bowl, combine the mixed greens or arugula with the cherry tomatoes, red onion, and fresh mozzarella balls. Gently toss to mix the ingredients evenly.
- Add the Prosciutto and Melon: Arrange the prosciutto slices and melon balls on top of the salad base. For an attractive presentation, you can roll the prosciutto slices before placing them on the salad.
- Dress the Salad: In a small bowl, whisk together the olive oil and balsamic vinegar. Drizzle the dressing over the salad, providing an even coating. Season with salt and pepper to taste.
- Garnish and Serve: Finish by sprinkling the torn basil leaves over the top. Give the salad a gentle toss to distribute the dressing and basil. Serve immediately for the best flavor and texture.
Extra Tips:
For the best results, choose a ripe melon that’s fragrant and slightly soft to the touch. This will guarantee the melon is sweet and juicy, enhancing the overall flavor of the salad.
You can also experiment with different varieties of melon, such as cantaloupe or honeydew, to find your preferred taste. If you’re serving this salad for a party, consider preparing the ingredients ahead of time and assembling the salad just before serving to keep it fresh and vibrant.
Finally, if you prefer a richer flavor, try drizzling a bit of reduced balsamic glaze over the top for an added touch of sweetness.
Italian Chopped Salad With Grilled Chicken
Italian Chopped Salad With Grilled Chicken is a delightful and hearty meal that combines the freshness of a classic Italian salad with the rich, savory flavors of grilled chicken. This salad is perfect for a summer lunch or a light dinner, offering a balanced mix of vegetables, protein, and zesty Italian dressing. The grilled chicken adds a smoky element that complements the crisp vegetables and tangy vinaigrette, creating a dish that’s both satisfying and nutritious.
The key to this salad is the perfect balance of ingredients, guaranteeing that each bite is packed with flavor and texture. Fresh romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and tangy red onions form the base, while the grilled chicken brings warmth and depth. The dish is finished with a sprinkle of Parmesan cheese and a generous drizzle of homemade Italian dressing, making it a true crowd-pleaser.
Ingredients (Serves 4-6):
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup Italian dressing (store-bought or homemade)
Instructions:
- Prepare the Chicken:
- Preheat your grill to medium-high heat.
- Rub the chicken breasts with olive oil, Italian seasoning, salt, and pepper.
- Place the chicken on the grill and cook for 6-7 minutes on each side or until fully cooked and no longer pink in the center. Use a meat thermometer to guarantee the internal temperature reaches 165°F (74°C).
- Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
- Prepare the Vegetables:
- While the chicken is grilling, wash and chop the romaine lettuce into bite-sized pieces.
- Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
- In a large salad bowl, combine the chopped lettuce, cherry tomatoes, cucumber, red onion, and black olives.
- Assemble the Salad:
- Arrange the grilled chicken strips on top of the mixed vegetables in the salad bowl.
- Sprinkle the freshly grated Parmesan cheese over the salad.
- Drizzle the Italian dressing evenly over the salad.
- Serve:
- Toss the salad gently to guarantee all ingredients are well coated with the dressing.
- Serve immediately for the best taste and texture.
Extra Tips:
For an extra burst of flavor, consider marinating the chicken in the Italian dressing for at least an hour before grilling. This not only enhances the taste but also helps to tenderize the meat.
If you’re short on time, you can use pre-cooked rotisserie chicken as a convenient alternative. Additionally, feel free to customize the salad with your favorite Italian ingredients, such as bell peppers, artichoke hearts, or croutons, to make it your own.
Seafood Italian Chopped Salad
Indulge your taste buds with a delightful Seafood Italian Chopped Salad that combines the fresh flavors of the sea with classic Italian ingredients. This vibrant and invigorating salad is perfect for a light lunch or a starter at dinner parties. It brings together succulent shrimp, tender calamari, and juicy scallops mixed with crisp vegetables and zesty Italian dressing.
The combination of seafood and fresh produce creates a dish that’s both nutritious and packed with flavor, making it an ideal choice for seafood lovers. The salad isn’t only delicious but also visually appealing, with a medley of colors from the vegetables and seafood. It’s easy to prepare and can be made ahead of time, allowing the flavors to meld together beautifully.
With the addition of fresh herbs and a squeeze of lemon, this Seafood Italian Chopped Salad is sure to become a favorite in your recipe collection.
Ingredients (serves 4-6 people):
- 1 pound large shrimp, peeled and deveined
- 1/2 pound calamari rings
- 1/2 pound sea scallops
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
1. Prepare the Seafood: Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove with a slotted spoon and set aside.
In the same pot, add the calamari rings and cook for 1-2 minutes until they turn opaque. Remove and set aside. Finally, add the scallops and cook for 2-3 minutes until they’re opaque and firm to the touch. Remove and set aside to cool.
2. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust the seasoning as needed.
3. Assemble the Salad: In a large salad bowl, combine the cooked seafood, cherry tomatoes, cucumber, red onion, and black olives. Pour the dressing over the salad and toss gently to combine.
4. Add Fresh Herbs: Sprinkle the chopped basil and parsley over the salad. Toss again to confirm the herbs are evenly distributed throughout the salad.
5. Serve: Transfer the salad to a serving platter or individual plates. Serve immediately with lemon wedges on the side for an extra burst of freshness.
Extra Tips:
When cooking the seafood, be careful not to overcook, as this can result in a rubbery texture. The key is to cook them just until they’re opaque and firm.
You can also prepare the seafood a day in advance and store it in the refrigerator, allowing you to quickly assemble the salad before serving. For a spicier kick, consider adding a pinch of red pepper flakes to the dressing. This salad can be enjoyed on its own or paired with a crusty Italian bread for a more filling meal.
Roasted Vegetable Italian Chopped Salad
This Roasted Vegetable Italian Chopped Salad is a delightful twist on the classic Italian chopped salad, perfect for those who love a hearty, flavorful dish. The combination of roasted vegetables adds a rich depth of flavor, while the traditional Italian ingredients bring a fresh and vibrant contrast. The salad isn’t just a side dish; it’s substantial enough to serve as a main course, making it perfect for a family dinner or a casual get-together with friends.
The roasted vegetables are paired with fresh greens, creamy cheese, and a zesty Italian dressing, creating a satisfying and well-rounded dish. Roasting the vegetables enhances their natural sweetness and adds a slightly smoky, caramelized flavor to the salad. The warmth of the roasted vegetables gently wilts the greens, blending the ingredients beautifully.
Tossed with a homemade Italian dressing made from olive oil, red wine vinegar, and a mix of herbs, this salad is sure to become a favorite. This recipe serves 4-6 people, making it ideal for a family meal or a small gathering.
Ingredients:
- 2 cups cherry tomatoes, halved
- 1 large zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 head of romaine lettuce, chopped
- 1 cup arugula
- 1/2 cup black olives, sliced
- 1/2 cup salami, diced
- 1/2 cup mozzarella balls, halved
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
For the Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). Place the cherry tomatoes, zucchini, red and yellow bell peppers, and red onion on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast the Vegetables: Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through the cooking time to guarantee even roasting.
- Make the Dressing: While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and pepper. Set aside.
- Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, arugula, black olives, salami, mozzarella balls, and toasted pine nuts. Once the vegetables are done roasting, let them cool slightly before adding them to the salad.
- Dress the Salad: Drizzle the prepared dressing over the salad and toss gently to combine all ingredients. Sprinkle with grated Parmesan cheese.
- Serve: Serve immediately, enjoying the contrast between the warm roasted vegetables and the fresh greens.
Extra Tips:
For a more robust flavor, you can marinate the vegetables in the dressing for about 15 minutes before roasting. This will infuse the vegetables with even more flavor. Additionally, feel free to customize the salad by adding your favorite ingredients such as artichoke hearts or sun-dried tomatoes.
If you prefer a vegetarian version, simply omit the salami. Remember, the key to a great chopped salad is confirming that all ingredients are evenly distributed, so give it a good toss before serving.
Italian Chopped Salad With Balsamic Vinaigrette
The Italian Chopped Salad With Balsamic Vinaigrette is a vibrant, invigorating dish that embodies the flavors of the Mediterranean. Perfect for a light lunch or a side for your favorite Italian meal, this salad is a delightful medley of fresh, crisp vegetables, savory meats, and a tangy balsamic vinaigrette. The combination of textures and flavors in every bite makes it a satisfying option that’s both healthy and delicious.
Ideal for serving to 4-6 people, this salad isn’t only quick to prepare but also visually appealing with its array of colorful ingredients. The balsamic vinaigrette ties all the components together, offering a sweet and tangy finish that enhances the salad’s overall flavor profile. Whether you’re hosting a dinner party or simply looking for a nutritious meal to enjoy with family, this Italian Chopped Salad is sure to impress.
Ingredients:
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and halved
- 1/4 cup pepperoncini, sliced
- 1/2 cup mozzarella balls (ciliegine), halved
- 1/3 cup salami, sliced into strips
- 1/4 cup parmesan cheese, grated
- Salt and pepper, to taste
Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions:
1. Prepare the Vegetables and Ingredients:
Begin by washing and thoroughly drying the romaine lettuce. Chop it into bite-sized pieces and set aside. Dice the cucumber, red bell pepper, and slice the cherry tomatoes in half. Thinly slice the red onion and slice the pepperoncini. Arrange all the vegetables in a large salad bowl.
2. Add the Protein and Cheese:
Add the halved mozzarella balls and the sliced salami strips to the bowl. Sprinkle the grated parmesan cheese over the top. To add a briny flavor, include the Kalamata olives.
3. Mix the Dressing:
In a separate small bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, and dried oregano. Slowly drizzle in the olive oil while whisking continuously to emulsify the vinaigrette. Season the dressing with salt and pepper to taste.
4. Dress and Toss the Salad:
Pour the balsamic vinaigrette over the salad. Using salad tongs or clean hands, gently toss the salad until all the ingredients are evenly coated with the dressing.
5. Serve:
Transfer the salad to a serving platter or individual plates. Make sure to pick up a little of each ingredient for a complete taste in every bite. Serve immediately for the freshest flavor.
Extra Tips:
For a more robust flavor, consider making the balsamic vinaigrette in advance and allowing it to sit for several hours or overnight in the refrigerator. This will enable the flavors to meld perfectly.
If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing. Additionally, feel free to customize the salad with seasonal vegetables or switch out the salami for prosciutto or another cured meat of your choice.
Remember to taste and adjust the seasoning of the dressing before pouring it over the salad to guarantee a balanced flavor.
