ITALIAN CHOPPED SALAD

5 from 1 vote

This Italian chopped salad is loaded with crisp romaine, juicy tomatoes, olives, pepperoncini, salami, and mozzarella, all tossed in a creamy Italian dressing.

Prep Time20

Cook Time0

Total Time20

Course: Salads

Cuisine: Italian

Keyword: Italian chopped salad, Italian chopped salad recipe, Italian salad

Servings: servings

Ingredients

6-8 cups chopped romaine lettuce about 1 large head
15 ounce can of chickpeas rinsed and drained
1 pint cherry tomatoes halved
1 medium diced cucumber
1/2 cup sliced pepperoncini chopped
1/2 of a small red onion thinly sliced or diced
1/2 cup shredded light mozzarella cheese or provolone
1/3 cup Kalamata olives chopped
2 ounces salami diced or sliced into thin strips
1/3 cup homemade creamy Italian dressing or use your favorite Italian dressing

Instructions

Wash and dry the romaine. Then, chop it and add it to a large bowl.
Chop the pepperoncini and pitted olives to evenly distribute the flavor.
Top with rinsed and drained chickpeas, halved cherry tomatoes, diced cucumber, chopped pepperoncini, thinly sliced red onion, shredded light mozzarella cheese, chopped olives, and sliced salami.
Toss everything in the bowl until evenly distributed.
Drizzle with your favorite Italian dressing or our homemade creamy Italian dressing. After that, toss again to coat, serve, and enjoy!

Video

Notes

Dressing: Use our healthy homemade creamy Italian dressing or your favorite Italian dressing.
Serving: This recipe makes about 14-15 cups of salad.
Chickpeas Substitution: You can swap the chickpeas for white beans like cannellini or Great Northern beans.
Add Protein: For more protein, add 8 to 10 ounces of fully cooked sliced turkey, chicken, or any leftover cooked meats.
Storage: This salad is best enjoyed fresh, right after it’s tossed with dressing. If you're meal prepping, keep the dressing separate and add it right before serving. You can store the salad and dressing in separate airtight containers in the fridge for up to 2 days.
Lettuce: If you're using hearts of romaine (the smaller trimmed inner parts), you'll need about 2-3 hearts to equal 6-8 cups chopped.
Chop the Ingredients: Chop the olives and pepperoncini into small pieces so the flavor is evenly distributed throughout the salad. This way, every bite has a little of everything!

WW Points: 2 points per serving

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Nutrition