Chopped Italian Deli Salad

Ready in 10 minutes and filled with salami, mozzarella, veggies, and a homemade Italian dressing, this chopped Italian deli salad is everything you love about a deli sandwich turned inside out!

I don’t know about you but I love a chopped salad! While romaine lettuce has a bit of an underwhelming nutrition profile, I think it’s the best lettuce for a chopped salad as it’s crunchy, refreshing, and filling, and you can top it with just about anything you like.

This chopped Italian deli salad is inspired by a salad I was served at a restaurant a couple of weeks ago and I think it’s the perfect addition to your summer meal repertoire. It’s fresh, flavorful, and easy to make and – the best part is – it works equally well as a main course or a side dish.

Why You’ll Love This Italian Deli Salad

Easy – If you can use a knife, you can make this salad in under 10 minutes!

Delicious – The combination of savory, salty, and hints of sweetness ensures this salad is full of flavor.

Light – This veggie-filled salad is a filling yet light meal.

Versatile – There are so many ways to make this salad, the combinations are endless!

Italian Deli Salad Ingredients & Substitutions

Here’s what you’ll need to make my Italian chopped salad:

• Romaine Lettuce – To provide a crunchy base to the salad. You could also use iceberg lettuce, bib lettuce, or spring mix.
• Salami – To add a bit of protein. Feel free to use any style of salami you like or use another cured meat such as prosciutto or soppressata instead.
• Mozzarella – The recipe calls for low-moisture mozzarella because it’s easier to slice, but you could also use fresh mozzarella, such as bocconcini, if you prefer, just cut it into cubes. Provolone cheese would also work well.
• Roasted Red Peppers – To add some veggies and a hint of sweetness. If you can’t find roasted red peppers, you can use sun-dried tomatoes or cherry tomatoes instead.
• Artichoke Hearts – Use canned or jarred artichokes.
• Red Onion – To add a bit of color and crunch.
• Olives – The recipe calls for black olives, but you can use any type you like.
• Parsley – To add some more greens and a bit of freshness. Fresh basil would also work well.
• Parmesan Cheese – To finish the salad and give it a salty bite.
• Pepperoncini Peppers – To serve, although optional.
• Dressing – A combination of extra virgin olive oil, red wine vinegar, Dijon mustard, garlic, dried oregano, salt, and pepper to dress the salad.

How to Make a Chopped Italian Salad

This Italian chopped salad is super easy to make, here’s what you’ll do:

1. Make the dressing. Add the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper to a jar or bowl and whisk until well combined.
2. Chop the veggies. Chop the romaine lettuce, roasted red peppers, artichoke hearts, olives, red onion, and parsley into bite-sized pieces.
3. Slice the meat and cheese. Slice the salami and mozzarella into thin strips.
4. Combine and toss with dressing. Add the veggies, meat, and cheese to a large bowl, drizzle with dressing, and toss until well combined.
5. Finish with parmesan cheese. Taste and adjust the seasoning with salt and pepper and finish the salad with freshly grated parmesan cheese.
6. Serve and enjoy!

You can find the detailed instructions in the recipe card below.

Best Dressing for Chopped Italian Salad

I think the best dressing for an Italian salad is a homemade dressing of olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper. However, if you’d prefer to use a store-bought dressing, you can use a classic Italian dressing or a simple oil and vinegar dressing.

What to Serve with Chopped Italian Salad

If you’re serving this salad as a main course, I suggest pairing it with some slices of crusty Italian bread such as ciabatta or focaccia. If you’re serving it as a side dish, I would pair it with some grilled steak, chicken, or seafood.

More Delicious Recipes:

• Bow Tie Pasta Salad
• Mediterranean Orzo Pasta Salad
• Tomato Burrata Salad

Chopped Italian Deli Salad

Author: Stephanie Kay

Ready in 10 minutes, this Italian deli salad makes a great lunch, dinner, or side dish. This recipe will serve 2 people as a main course or 4-6 people as a side.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Salad
• Method: No Cook
• Cuisine: Italian

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Ingredients

Salad:

• 1 head romaine lettuce, finely chopped
• 4 ounces salami, thinly sliced
• 4 ounces low-moisture mozzarella, thinly sliced or cubed
• 1/2 cup artichoke hearts, thinly sliced
• 1/2 cup roasted red pepper, thinly sliced
• 1/4 cup black olives, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup parsley, finely chopped
• 1/4 cup parmesan cheese, freshly grated
• 4 pepperoncini peppers, to serve (optional)

Dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon dried oregano
• 1 clove garlic, grated or minced
• Salt
• Black pepper

Instructions

1. In a small bowl or jar, add the olive oil, red wine vinegar, Dijon mustard, garlic, dried oregano, a pinch of salt and pepper, and whisk or shake until well combined. Set aside.
2. In a large bowl, add the chopped lettuce, salami, mozzarella, artichoke hearts, roasted red pepper, olives, red onion, and parsley. Drizzle with the dressing and toss until well combined.
3. Taste the salad and adjust the seasoning with salt and pepper to taste, then sprinkle with freshly grated parmesan and serve immediately.

Nutrition

• Serving Size: 1/4 of the salad
• Calories: 346 calories
• Sugar: 5 grams
• Fat: 27 grams
• Carbohydrates: 15 grams
• Fiber: 4 grams
• Protein: 14 grams