Name: Italian Chopped Salad
Prep time: 25 min
Cook time: PT-497989H15M54S
Cuisine: Italian
Ingredients: 1/2 cup (113ml) italian olive oil; 1/3 cup (76ml) red wine vinegar; 1 and 1/2 tablespoons (38ml) honey; 2 teaspoons dijon mustard; 2 cloves garlic minced; 1 teaspoon fresh oregano minced; 1 teaspoon fine sea salt more to taste; 1/2 teaspoon freshly cracked black pepper; 1/4 teaspoon crushed red pepper flakes optional; 1 cup ditalini pasta cooked to al dente and cooled; 2 hearts romaine lettuce chopped; 1 small radicchio chopped; 2 celery ribs thinly sliced; 1 pint cherry tomatoes cut in half; 1 small red onion diced; 1 15 ounce can cannellini beans drained, rinsed, and patted dry; 1 cup oil-packed sun-dried tomato halves drained and chopped; 1 6.5 ounce jar marinated artichoke hearts drained and chopped; 1/2 cup black olives cut in half; 1/2 cup pepperoncini sliced into rings; 8 ounces pepperoni cut into rounds; 8 ounces sharp provolone cheese cut into bite-sized cubes; 1 cup chopped cucumber

Jump to Recipe·Leave a Review

Big Italian Chopped Salad is one of those delightful dishes that just beckons for a fresh, crunchy bite. Picture vibrant greens mingling with juicy tomatoes, zesty pepperoni, and creamy provolone cheese, all coming together in a flavorful symphony dressed in a tangy vinaigrette. This salad is more than just a side dish; it’s a satisfying main course that’s filling enough to crave, making it a favorite in our household for its ideal blend of textures and flavors.

Pin this for later!

I remember the first time I stumbled upon the idea of a chopped salad. At a friend’s gathering, I was captivated by the vibrant colors and punched flavor in every bite. Soon after, I found myself whipped up my own version, but it wasn’t until I crafted this Italian Chopped Salad that I truly understood how such simple ingredients could transform into something spectacular. You’d be hard-pressed to find a dish that pleases a crowd as reliably as this salad. It’s easy to make, budget-friendly, and can be modified to fit practically any dietary preference. I can’t wait for you to try it!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Italian Chopped Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Italian Chopped Salad

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in just 25 minutes, perfect for a weeknight meal or weekend gathering.
Irresistible Flavor: Fresh ingredients mingle together, creating a savory, tangy, and slightly sweet delight that dances on your taste buds.
Eye-Catching Appeal: The colorful array of greens, reds, and golds makes for an impressive dish that’s sure to turn heads at any table.
Flexible Serving: It’s an ideal lunch option and a fantastic choice for potlucks or picnics.
Diet-Friendly Options: Though loaded with flavor, this salad is naturally vegetarian and can be adapted to be gluten-free by skipping the pasta.

Ingredients You’ll Need

½ cup Italian olive oil: This adds richness and depth. A high-quality extra virgin olive oil will enhance the flavor.
⅓ cup red wine vinegar: Tangy and sharp, it complements the salad and balances the dressing. A white wine vinegar can be used as a substitute.
1 ½ tablespoons honey: A touch of sweetness to round out the acidity; maple syrup can be an alternative for vegan options.
2 teaspoons Dijon mustard: Adds a slight zing. You can use yellow mustard for a milder flavor.
2 cloves garlic, minced: Fresh garlic provides an aromatic punch; garlic powder could be used if needed.
1 teaspoon fresh oregano, minced: Offers a refreshing herbal note. Dried oregano is fine in a pinch.
1 teaspoon fine sea salt: Enhances all the flavors, adjusting based on preference.
½ teaspoon freshly cracked black pepper: A dash for heat and complexity; you can add more if desired.
¼ teaspoon crushed red pepper flakes (optional): For those who enjoy a kick, this optional touch can elevate the flavors.
1 cup ditalini pasta, cooked to al dente and cooled: This small pasta adds heartiness. Substitute with gluten-free pasta if needed.
2 hearts romaine lettuce, chopped: A crisp base for the salad. Leafy greens like mixed greens or spinach can also work.
1 small radicchio, chopped: Adds vibrant color and bitterness for balance, but can be swapped with a bit of red cabbage if unavailable.
2 celery ribs, thinly sliced: Offers a satisfying crunch while complementing the salad’s freshness.
1 pint cherry tomatoes, cut in half: Their sweetness and juiciness are perfect for this dish.
1 small red onion, diced: Sharp yet sweet, adds great flavor. Soaking it in water for a few minutes can mellow the bite.
1 (15-ounce) can cannellini beans, drained, rinsed, and patted dry: These creamy beans provide protein. You can substitute with chickpeas for a different texture.
1 cup oil-packed sun-dried tomato halves, drained and chopped: Their concentrated flavor adds a lovely depth.
1 (6.5-ounce) jar marinated artichoke hearts, drained and chopped: For an extra zing, these are perfect; fresh artichokes can be used too, just adjust to taste.
½ cup black olives, cut in half: Their briny punch enhances the overall flavor; consider green olives for a different touch.
½ cup pepperoncini, sliced into rings: For a piquant twist, they uplift the salad. Skip them if you prefer a milder dish.
8 ounces pepperoni, cut into rounds: A meaty addition that packs flavor; turkey or plant-based pepperoni can be alternatives.
8 ounces sharp provolone cheese, cut into bite-sized cubes: This cheese lends creaminess. Substitute with mozzarella for a milder taste.
1 cup chopped cucumber: It adds a fresh crunch.

How to Make Italian Chopped Salad

Prepare the Dressing: In a medium bowl, combine ½ cup Italian olive oil, ⅓ cup red wine vinegar, 1 ½ tablespoons honey, 2 teaspoons Dijon mustard, 2 cloves garlic (minced), 1 teaspoon fresh oregano (minced), 1 teaspoon fine sea salt, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon crushed red pepper flakes. Vigorously whisk until well combined and set aside.
Combine the Salad Ingredients: In a large salad bowl, add 1 cup cooked ditalini pasta, 2 hearts of romaine lettuce (chopped), 1 small radicchio (chopped), 2 celery ribs (thinly sliced), 1 pint cherry tomatoes (cut in half), and 1 small red onion (diced). Toss lightly to combine.
Incorporate the Rest of the Ingredients: To the salad, add 1 (15-ounce) can cannellini beans (drained, rinsed, and patted dry), 1 cup oil-packed sun-dried tomato halves (drained and chopped), 1 (6.5-ounce) jar marinated artichoke hearts (drained and chopped), ½ cup black olives (cut in half), ½ cup pepperoncini (sliced into rings), 8 ounces pepperoni (cut into rounds), 8 ounces sharp provolone cheese (cut into cubes), and 1 cup chopped cucumber.
Dress and Serve: Pour about ¾ of the dressing over the salad mixture and gently toss until well coated. Taste and add more dressing if desired. Serve immediately to ensure freshness and crunch!

Storing & Reheating

To store the salad, place any leftovers in an airtight container, and refrigerate for up to 3 days. The vibrant colors and textures will remain, though the dressing may soften the vegetables slightly over time. If you’d like to enjoy it later, you can freeze the salad (without dressing) for up to 3 months. When ready to eat, thaw it in the fridge overnight and add fresh dressing just before serving.

Chef’s Helpful Tips

Ensure your ingredients are cold for a refreshing salad. You can chill your utensils and bowls too!
Cut ingredients uniformly for even texture and easier serving.
If preparing in advance, store the dressing separately to maintain that refreshing crunch.
To make this salad vegetarian, simply exclude the pepperoni or substitute it with additional vegetables or plant-based deli slices.
Experiment with other vegetables like bell peppers or avocado for added flavor and nutrition.

There’s something inherently rewarding about creating a dish that embodies flavors from both American and Italian cuisines. The vibrant mix of ingredients in this Italian Chopped Salad invites you to explore and make it your own. Tuning into the dynamics here — the balance of tangy, sweet, and salty — ensures your creation is not only delicious but also visually stunning.

So, gather all your ingredients and dive into making this sensational salad. From family dinners to backyard barbecues, it’s a dish that encourages sharing and togetherness. I hope this recipe fills your kitchen with warmth and a delightful aroma and sparks conversations around the table.

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! You can prepare the ingredients a day ahead and store them separately. Just add the dressing right before serving to preserve the crunchiness of the veggies.

What other ingredients can I add to this salad?

Feel free to get creative! Other great additions include bell peppers, carrots, chickpeas, or even avocado for creaminess.

Is this salad suitable for meal prep?

Indeed! This salad holds up nicely in the fridge for a few days, making it great for meal prep. Just keep the dressing separate until you’re ready to enjoy it.

How can I make this salad gluten-free?

To make it gluten-free, simply substitute ditalini pasta with your favorite gluten-free pasta or omit it altogether and add more vegetables for texture.

⭐ If you make my Italian Chopped Salad recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Italian Chopped Salad

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Italian Chopped Salad

Storing & Reheating

Chef’s Helpful Tips