Italian Chop-chop Salad Recipe

There's something incredibly refreshing about a big, colorful bowl of Italian Chop-Chop Salad. Packed with crisp lettuce, tangy vinaigrette, and a mix of savory meats and cheeses, this salad is as satisfying as it is delicious. It’s the perfect balance of crunch, zest, and bold Italian flavors.

this Recipe

I first discovered this salad when looking for a way to jazz up my lunch routine. What started as a simple way to use up leftover deli meats has now become a staple in my kitchen. Whether you're meal-prepping for the week or serving a crowd, this salad is always a hit.

Why You'll Love This Italian Chop-Chop Salad

Get ready to meet your new favorite salad! This Italian Chop-Chop Salad is not only bursting with flavor, but it’s also easy to make, incredibly customizable, and perfect for any occasion.

First, it's a meal in itself. Thanks to a mix of proteins, fresh veggies, and a zippy dressing, you won’t walk away from this salad still feeling hungry. It’s hearty, satisfying, and full of texture in every bite.

It's also quick and easy to prepare. Everything gets chopped into bite-sized pieces, making it effortless to eat—no big leaves to wrestle with! Plus, it comes together in under 20 minutes, making it perfect for busy weeknights or last-minute gatherings.

The flavors are pure Italian comfort. With ingredients like salami, provolone, roasted red peppers, and pepperoncini, every forkful is packed with the bold, zesty flavors you'd expect from an authentic Italian dish.

And the best part? You can switch it up however you like. Whether you prefer turkey over salami, mozzarella instead of provolone, or want to add more veggies, this salad is endlessly customizable.

Ingredients Notes

The beauty of this salad lies in its simple yet flavorful ingredients. Each one plays an important role in bringing that signature Italian taste to every bite.

Romaine and Radicchio – A combination of crisp romaine and slightly bitter radicchio gives this salad the perfect balance of crunch and color. You can also use iceberg or mixed greens if preferred.

Salami and Turkey – The mix of salami and turkey adds both richness and protein. You can swap in ham, pepperoni, or even grilled chicken for a different twist.

Provolone Cheese – This semi-hard Italian cheese provides a mild, slightly sharp flavor. If you prefer something creamier, mozzarella or Parmesan work beautifully too.

Chickpeas – These add a hearty texture and a boost of fiber, making the salad even more satisfying. Rinsed and drained canned chickpeas work perfectly for convenience.

Pepperoncini and Roasted Red Peppers – These bring a tangy, slightly spicy kick that makes the flavors pop. Feel free to add kalamata olives or banana peppers if you love extra briny notes.

Italian Dressing – A simple mix of olive oil, red wine vinegar, Dijon mustard, garlic, and Italian herbs ties everything together. Store-bought dressing is a great shortcut, but homemade takes it to the next level.

A sharp chef’s knife and a big mixing bowl are all you really need for this recipe. A salad spinner can also help keep the greens crisp and fresh.

How To Make This Italian Chop-Chop Salad

Making this salad is as easy as chopping, tossing, and serving. Let’s break it down step by step.

Start by prepping the vegetables. Chop the romaine and radicchio into bite-sized pieces and place them in a large bowl. The smaller the pieces, the easier the salad is to eat.

Next, dice the salami, turkey, and provolone into small squares or strips. This ensures every bite has the perfect balance of meat, cheese, and greens. If you're using fresh mozzarella, tear it into smaller pieces instead of cutting.

Rinse and drain the chickpeas, then add them to the bowl along with the sliced pepperoncini and roasted red peppers. These ingredients bring the tangy, briny flavors that make the salad so addictive.

Now it’s time for the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until emulsified. Pour it over the salad and toss everything together until evenly coated.

Let the salad sit for about 5 minutes before serving. This allows the flavors to meld and soak into the greens, making each bite even more delicious.

Storage Options

If you have leftovers, this salad stores surprisingly well. Keep it in an airtight container in the fridge for up to 2 days. Since the dressing can make the greens wilt, store it separately if you’re meal-prepping.

For extra freshness, layer the heartier ingredients like chickpeas, meats, and cheese at the bottom of a jar, adding the lettuce last. When you're ready to eat, just shake everything together.

To keep the salad crisp, avoid adding the dressing until just before serving. This is especially useful if you're packing it for lunch or a picnic.

Variations and Substitutions

One of the best things about this Italian Chop-Chop Salad is how easy it is to customize. Here are a few ways to switch it up.

For a vegetarian version, skip the meat and add more chickpeas, artichoke hearts, or marinated mushrooms for a hearty, protein-rich alternative.

If you love seafood, try adding grilled shrimp or canned tuna for a Mediterranean twist.

Want to make it lower-carb? Swap the chickpeas for extra crunchy veggies like cucumbers, bell peppers, and celery to keep it fresh and light.

For a spicy kick, add some crushed red pepper flakes or swap the provolone for pepper jack cheese. You can also drizzle on some Calabrian chili oil for extra heat.

Feel free to experiment and make this salad your own! No matter how you tweak it, the combination of flavors and textures will always be a winner.

Enjoy this Italian Chop-Chop Salad as a light lunch, a side dish for pasta night, or even as a hearty main course. However you serve it, one thing’s for sure—it's a salad you’ll come back to again and again.

Print