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Italian chopped salad in large bowl with serving utensils

Italian Chopped Salad

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Toss
  • Cuisine: Italian


Italian Chopped Salad is a crisp, salty and cheesy salad with crunch in every bite. Tossed in a homemade red wine vinaigrette, make it to enjoy as a light lunch or side dish any night of the week or bring it to parties with friends.



For Italian Dressing:

¾ cup olive oil

¼ cup red wine vinegar

1 tbsp lemon juice

1 tsp honey

3 tbsp finely grated parmesan cheese

2 tsp dried oregano or Italian seasoning

1 tsp garlic powder

1 tsp onion powder

1 tsp kosher salt

Cracked black pepper, to taste

For Salad:

8 cups romaine lettuce, finely chopped

1 cucumber, finely diced

1 cup cherry tomatoes, halved

1 cup garbanzo beans, drained and rinsed

½ cup thinly sliced or diced red onion

⅓ cup grated parmesan cheese

10 basil leaves, thinly sliced + more for garnish, if desired

½ cup thinly sliced salami

¾ cup croutons, chopped

Cracked black pepper

Kosher salt


  1. Prepare dressing: In a mason jar or small bowl, add olive oil, red wine vinegar, lemon juice, honey,  grated parm, dried oregano, garlic powder, onion powder, kosher salt, and cracked black pepper to taste. Put the lid on the mason jar and shake for 30-40 seconds or whisk together with a fork until dressing is emulsified. Place the mason jar into the refrigerator (or transfer to an an airtight container) and chill until ready to serve.
  2. Prepare salad: In a large bowl, mix together romaine lettuce, cucumber, cherry tomatoes, garbanzo beans, diced red onion, parmesan cheese, basil leaves, salami, and croutons. Season to taste with cracked black pepper and kosher salt. Add in ⅓ cup of dressing and toss salad together. Serve remaining dressing for drizzling on the side.


Storage: Dressed salad will keep for up to 1 day, covered, in the fridge.

Keywords: cured meat, lettuce, Italian seasoning