Chopped Italian Salad
Bold chopped Italian salad with romaine, salami, pepperoncini, provolone and a make-ahead classic Italian dressing.
A true Italian chopped salad is all about big, bold flavors in every bite—crisp romaine, tangy pepperoncini, savory salami, and creamy cheese, all tossed in a bright, herbaceous vinaigrette. Our Classic Italian Dressing Mix makes whipping up this favorite salad a breeze, infusing it with a perfect balance of garlic, oregano, and spices.
- Make the Classic Italian dressing ahead for brighter flavor and store it in the fridge up to one week.
- Keep dressing separate until serving to keep the lettuce crisp; toss generously right before eating.
- The salad is flexible: omit meats for a vegetarian version or swap cheeses and add beans or artichokes.
Spices
Featured in this Recipe
Preparation Instructions:
For the Classic Italian Dressing, add 2 tbsp Classic Italian Dressing Mix to a mason jar with 2/3 cup olive oil and 1/3 cup red wine vinegar, shake well. Make a day ahead for extra flavor, and store in the fridge for up to one week.
In a large bowl, combine the chopped romaine, cherry tomatoes, roasted red peppers, red onion, olives, and pepperoncini.
Toss in the provolone cheese, pancetta (if using), and salami.
Drizzle the salad generously with the Classic Italian Dressing and toss to coat evenly.
Sprinkle with fresh parsley and a pinch of black pepper. Enjoy!
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Frequently Asked Questions
How long can I make the dressing ahead?
Mix the dressing up to a day in advance for best flavor. Stored in a sealed jar in the fridge it will keep up to one week. Shake well before using and let it warm a few minutes if the olive oil firms in cold weather.
How do I keep the salad from getting soggy?
Keep the dressing separate until just before serving. Chop and dry the romaine well, then toss everything with dressing right before eating. If you must pre-mix, dress only what will be eaten within a few hours.
Can I make this salad vegetarian?
Yes. Skip the salami and pancetta and add protein like chickpeas, white beans, or marinated artichoke hearts. Use a vegetarian provolone or extra cheese if you want a richer mouthfeel.
What are good ingredient swaps?
Swap provolone for fresh mozzarella, Asiago, or shaved Parmesan. Substitute roasted red peppers with sun-dried tomatoes. If you do not have red wine vinegar, use sherry vinegar or a mild white vinegar.
How should I chop the ingredients for the best texture?
Aim for small, even pieces so every bite has a mix of flavors. Chop romaine into roughly 1/2 inch pieces, dice cheese, halve cherry tomatoes, and slice olives and pepperoncini thinly.
What should I serve with this salad?
Serve with crusty bread, grilled chicken or shrimp, or alongside pasta for a full meal. It also pairs well with Italian wines like Pinot Grigio or a light Chianti.
How long will leftover salad last?
Undressed components stored separately will stay fresh for 2 to 3 days in the fridge. Once tossed with dressing, eat within 24 hours for best texture and flavor.
How long can I make the dressing ahead?
Mix the dressing up to a day in advance for best flavor. Stored in a sealed jar in the fridge it will keep up to one week. Shake well before using and let it warm a few minutes if the olive oil firms in cold weather.
How do I keep the salad from getting soggy?
Keep the dressing separate until just before serving. Chop and dry the romaine well, then toss everything with dressing right before eating. If you must pre-mix, dress only what will be eaten within a few hours.
Can I make this salad vegetarian?
Yes. Skip the salami and pancetta and add protein like chickpeas, white beans, or marinated artichoke hearts. Use a vegetarian provolone or extra cheese if you want a richer mouthfeel.
What are good ingredient swaps?
Swap provolone for fresh mozzarella, Asiago, or shaved Parmesan. Substitute roasted red peppers with sun-dried tomatoes. If you do not have red wine vinegar, use sherry vinegar or a mild white vinegar.
How should I chop the ingredients for the best texture?
Aim for small, even pieces so every bite has a mix of flavors. Chop romaine into roughly 1/2 inch pieces, dice cheese, halve cherry tomatoes, and slice olives and pepperoncini thinly.
What should I serve with this salad?
Serve with crusty bread, grilled chicken or shrimp, or alongside pasta for a full meal. It also pairs well with Italian wines like Pinot Grigio or a light Chianti.
How long will leftover salad last?
Undressed components stored separately will stay fresh for 2 to 3 days in the fridge. Once tossed with dressing, eat within 24 hours for best texture and flavor.
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