This Italian chopped salad is a fresh, flavorful meal prep salad loaded with crisp veggies, salami, mozzarella, and a simple homemade dressing.
It's quick to make, easy to customize, and perfect for healthy lunches, light dinners, or weekly meal prep. This kind of chopped salad is exactly what people search for when they want something high-protein, satisfying, and ready in minutes. I make this on busy days when I want something filling but still fresh and simple.
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Julia's Why-You'll-Love-It List
♥ This salad hits the perfect balance of fresh, salty, and tangy.
♥ You've got crisp lettuce, juicy tomatoes, creamy mozzarella, and savory salami all in one bite. The simple olive oil and red wine vinegar dressing ties everything together without overpowering the ingredients.
♥ What makes it better than most versions? The chopped texture. Every bite has a little bit of everything, just like those expensive deli salads.
Ingredients
- Lettuce - I like a mix of romaine and butter lettuce for crunch + softness.
- Salami - Adds that bold, salty flavor. I usually go for Genoa salami (softer, slightly garlicky) or hard salami (firmer and more classic deli-style). You can also use soppressata for a spicier kick or even turkey salami for a lighter option.
- Mozzarella - Use cubed for better texture. Fresh mozzarella makes it even better.
- Artichokes (or olives) - This adds that classic Italian tang. If you can find good marinated artichokes, it's worth it.
- Red onion - Thin slices add sharpness. Soak in water if you want it milder.
- Olive oil + red wine vinegar - Simple, but perfect. This is where flavor comes alive. You can also swap the vinegar for white wine vinegar (milder), apple cider vinegar (slightly sweet), or balsamic vinegar (richer, a bit sweeter). Fresh lemon juice works too if you want a brighter, fresher taste.
📋 You can find the full ingredient list in the Recipe Card below the article.
How I Make This Italian Chopped Salad
- Add the chopped lettuce, cucumbers, tomatoes, red onion, and artichokes into a large bowl. Season lightly with salt and black pepper.
- Drizzle with olive oil and red wine vinegar. Toss well until everything is lightly coated. Top with mozzarella cubes and sliced salami. This keeps them from getting soggy. Toss gently again and serve immediately. The lettuce should stay crisp, not wilted.
Tools I Used
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Electric Salt and Pepper Grinder Set
Buy Now →My Best Tips for Success
• Chop everything evenly so each bite has balanced flavor.
• Don't overdress - start light, you can always add more.
• Add dressing right before serving to keep it crisp.
• Use cold ingredients for the best texture.
• Let the onion sit in vinegar for 5 minutes for extra flavor.
• Shortcut: use pre-chopped salad mix.
• Restaurant-style tip: add a pinch of oregano or Italian seasoning.
• Prep ingredients ahead, but toss right before serving.
What I'd Serve It With
- Mediterranean Chicken
- Lemon Chicken
- Air Fryer Steak (super quick dinner!)
- Cacio e Pepe Pasta
- Sandwiches or wraps
Don't Make These Mistakes
- Adding dressing too early - it makes the salad soggy.
- Cutting veggies too large - it ruins the chopped texture.
Storing Leftovers
- To Store. Keep in an airtight container in the fridge for up to 2 days (without dressing is best).
- To Freeze. Not recommended - lettuce will not hold up.
- To Make Ahead. Chop everything and store separately. Add dressing right before serving.
- To Reheat. No reheating needed. Serve cold.
Bonus: Upgrade Variations
- Bold flavor twist: Add pepperoncini or a little banana pepper juice.
- Lighter option: Skip salami and add chickpeas.
- Restaurant-inspired version: Add shaved parmesan and a pinch of oregano.
- Family-friendly adjustment: Use mild cheese and skip onions.
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Recipe Card
Italian Chopped Salad
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INGREDIENTS
- 4 cups mixed lettuce, chopped, I used romaine/butter lettuce mix
- ½ cup cucumbers, peeled and sliced
- ½ cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup jarred artichoke hearts, diced, or olives/pepperoncinis
- 6 tablespoons mozzarella cheese, cubed
- ½ cup salami, sliced
- salt + black pepper, to taste
Dressing
- 2 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
INSTRUCTIONS
- Mix all the ingredients in a large mixing bowl.
- Toss with olive oil and vinegar.
- Top with salami and mozzarella. Enjoy right away!
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
NOTES
- Chop everything small and evenly - this is what gives you that true chopped salad texture where every bite has balanced flavor.
- Add dressing right before serving - this keeps the lettuce crisp and prevents a soggy salad.
- Use good-quality salami and olive oil - simple ingredients matter here and make a big difference in flavor
ADD YOUR OWN PRIVATE NOTES
NUTRITION
If Italian-style dinners are on repeat at your house, this quick Salami Pasta Salad is a must-try.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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