Name: Italian Chop-chop Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 4 cups chopped romaine lettuce; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; ½ cup red onion, thinly sliced; ½ cup black olives, sliced; ½ cup pepperoncini, chopped; 1 cup cooked chickpeas; ½ cup mozzarella cheese, diced; ½ cup provolone cheese, diced; ½ cup salami, chopped; ¼ cup parmesan cheese, grated; ¼ cup fresh basil, chopped; ¼ cup olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; 1 garlic clove, minced; ½ tsp dried oregano; ½ tsp salt; ¼ tsp black pepper

There's something incredibly satisfying about a hearty Italian Chop-Chop Salad. Crisp, colorful vegetables, savory meats, and tangy dressing come together in every bite, creating a dish that's as vibrant as it is delicious.

I first fell in love with this salad at a small family-run trattoria in Rome. Their version was fresh, zesty, and packed with bold flavors. After recreating it at home, it quickly became a household favorite, perfect for busy weeknights or a refreshing summer meal.

Why You'll Love This Italian Chop-Chop Salad

Get ready to enjoy a salad that’s as effortless as it is flavorful. This Italian Chop-Chop Salad is about to become a staple in your kitchen.

First, it's incredibly quick and easy to make. With just 15 minutes of prep time, you can have a restaurant-quality salad on the table without breaking a sweat.

This salad is also amazingly versatile. Whether you’re looking for a light meal, a side dish for pasta night, or even a make-ahead lunch, it fits the bill beautifully.

The bold Italian flavors make every bite a delight. With tangy vinaigrette, sharp Parmesan, and briny olives, it’s a flavor explosion that’s anything but boring.

Best of all, it’s a crowd-pleaser. Serve this at a potluck, BBQ, or dinner party, and watch it disappear before your eyes.

Ingredients Notes

The beauty of this Italian Chop-Chop Salad lies in the quality of its ingredients. Each component brings its own unique texture and taste to the dish.

Romaine and radicchio form the crunchy, slightly bitter base. This mix adds both structure and a vibrant color contrast to the salad.

Salami and provolone cheese add a punch of savory richness. The cured meat gives it that classic Italian deli feel, while the cheese provides a smooth, creamy balance.

Chickpeas offer a hearty, protein-packed addition. They soak up the dressing beautifully, giving the salad a slightly nutty flavor and added substance.

Pepperoncini and Kalamata olives bring the perfect touch of briny tang. These ingredients give the salad its signature zing and pair wonderfully with the creamy cheese and rich meats.

To tie everything together, the homemade Italian vinaigrette is essential. A mix of olive oil, red wine vinegar, Dijon mustard, and Italian seasoning makes for a zesty, bright dressing that elevates every ingredient.

How To Make This Italian Chop-Chop Salad

Making this salad is as simple as chopping and tossing. Here’s how to bring it all together effortlessly.

Start by chopping your greens into bite-sized pieces. Romaine and radicchio should be cut into thin strips to ensure they mix evenly with the other ingredients.

Next, dice the salami and provolone cheese into small cubes. Keeping them uniform in size ensures you get a little of everything in each bite.

Drain and rinse the chickpeas, then slice the pepperoncini and olives. These small but mighty ingredients add incredible bursts of flavor throughout the salad.

In a large bowl, combine all the ingredients and give them a good toss. This helps distribute the flavors evenly, ensuring every forkful is packed with deliciousness.

Finally, whisk together the vinaigrette and drizzle it over the salad. Toss one last time to coat everything, then serve immediately or let it sit for 10 minutes to let the flavors meld.

Storage Options

While best enjoyed fresh, this Italian Chop-Chop Salad can be stored for later. Simply transfer leftovers to an airtight container and refrigerate for up to 2 days.

If you’re meal-prepping, store the salad and dressing separately. This prevents the greens from wilting and keeps everything crisp until you're ready to eat.

To refresh leftovers, simply toss the salad with a little extra vinaigrette and give it a quick mix before serving.

Variations and Substitutions

One of the best things about this salad is how adaptable it is. Here are a few ways to make it your own:

Swap the salami for grilled chicken if you prefer a lighter, leaner protein.

Use mozzarella instead of provolone for a milder, creamier texture.

If you love a little heat, add crushed red pepper flakes or spicy giardiniera for an extra kick.

For a vegetarian version, simply leave out the meat and add extra chickpeas or white beans.

However you customize it, this Italian Chop-Chop Salad is guaranteed to be a hit every time!