Bursting with the flavors of antipasto, our Italian Chopped Salad is filled with salami, provolone, tomatoes, olives, artichoke hearts, pepperoncini and red onion and drizzled with a homemade lemon oregano vinaigrette.
A classic chopped salad will be a welcome addition to your dinner menu on warm summer evenings.
Jump to:
Antipasto Salad
I can’t think of a better way to have an al fresco dinner than with a chopped salad filled with the flavors of antipasto.
Add to that a homemade lemon oregano vinaigrette and my taste buds are getting excited.
Salami, provolone, tomatoes, red onion, olives, pepperoncini and artichoke hearts rest on a bed of chopped lettuce.
Whisk up olive oil, vinegar, fresh oregano leaves, lemon juice and lemon zest for a drizzle of fresh flavors.
Serve as a hearty side salad or follow the instructions for increasing ingredient amounts and it becomes a main meal salad.
No cooking necessary, just assemble the ingredients including a refreshing homemade citrus herb vinaigrette, and dinner will be on the table.
Our chopped salad combines all the elements and flavors of an Italian antipasto salad. What could be better than that?
Hot summer evenings are complemented with refreshing summer salads and make al fresco dining oh so delicious.
This is how you do dinner on warm summer evenings.
With salad dressing so easy to make you’ll want to check out my Ultimate Guide To Making Homemade Salad Dressings! Making a Homemade Salad Dressing is so easy and takes just minutes. Made with simple real food ingredients, your salad dressing from scratch is not just better than store bought, it’s better for you and oh so delicious too!
As an Amazon Associate I earn from qualifying purchases.
Be sure to visit the Swirls of Flavor Amazon Storefront for GG's personal kitchen recommendations!
Hungry for more? Follow along on Facebook, Instagram, Pinterest and Twitter for my latest recipes.
How to make a chopped Italian sub salad
This is a quick overview of how to make this recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
Vinaigrette:
- Combine olive oil, lemon juice, lemon zest, garlic, oregano, sugar, kosher salt and pepper until blended.
Salad:
- Place lettuce in serving bowl. Arrange salami, provolone, tomatoes, olives, artichoke hearts, pepperoncini and red onion on top of lettuce.
- Drizzle with half of the vinaigrette, about 6 Tablespoons, and toss until evenly coated. Serve remaining vinaigrette on the side.
Swirls of Flavor Recipe Tips
- You can prep and chop all of the ingredients ahead and arrange them on your serving platter. Top the salad with a slightly wet paper towel and then plastic wrap and refrigerate until you are ready to serve.
- Make the vinaigrette ahead too and store it separately in the refrigerator.
Substitutions
Personalize your salad by adding or substituting any of the following ingredients:
- Arugula
- Black olives
- Chickpeas
- Creamy Italian dressing
- Ham
- Mozzarella cheese
- Pepperoni
- Roasted red peppers
- Your favorite store-bought vinaigrette
How to make a larger salad
Make this salad a large salad to feed a crowd!
Just use these measurements to turn this salad into a meal and serve with our citrus herb vinaigrette:
- 10 cups chopped romaine lettuce
- 1/2 pound (8 ounces) sliced salami, cut in strips
- 1/2 pound (8 ounces) provolone, diced
- 2 cups (1 pint) grape tomatoes, halved lengthwise
- 2/3 cup large pimento stuffed olives, halved crosswise
- 2 cups marinated artichoke hearts, chopped
- 8 pepperoncini, stems removed, chopped
- 1/2 cup thinly sliced red onion
Ingredients
Chopped Italian sub salad ingredients
- Olive oil
- Lemon juice
- Lemon
- Fresh oregano
- Sugar
- Kosher salt
- Pepper
- Lettuce
- Salami
- Provolone
- Tomatoes
- Pimento stuffed olives
- Artichoke hearts
- Red onion
Easy Salad Recipes
Pesto Tomato Salad is an easy 4 ingredient recipe that will be the star on your table. Garden fresh tomatoes and red onion are tossed in a homemade pesto transforming juicy tomatoes into a recipe that’s bursting with fresh flavor and summertime goodness.
The flavors of our Baby Kale Salad With Honey Lime Vinaigrette will brighten your summer dinner menu tonight! A baby kale lettuce mix combines with fresh radishes and heirloom tomatoes for a refreshing summer salad tossed in a sweet and tangy homemade vinaigrette.
Our Cucumber Salad recipe combines the crunch of fresh cucumbers with a light and tangy homemade vinaigrette and a hint of red onion. Our easy cucumber salad is the perfect side dish recipe on a warm summer evening.
Take a step back in time with an Iceberg Lettuce Wedge With Creamy Dressing that's been updated with heirloom tomatoes! With just a few basic ingredients you'll be enjoying this classic salad in no time.
Italian Chopped Salad Recipe
As an Amazon Associate I earn from qualifying purchases.
Ingredients
Vinaigrette:
- 1/2 cup olive oil
- ¼ cup lemon juice
- 1 Tablespoon lemon zest
- 1 clove garlic , finely minced
- 1 teaspoon dried oregano
- ½ teaspoon sugar
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Salad:
- 6 cups chopped romaine lettuce
- 1/4 pound (4 ounces) sliced salami , cut in strips
- 1/4 pound (4 ounces) provolone , diced
- 1 cup grape tomatoes ,halved lengthwise
- 1/3 cup large pimento stuffed olives ,halved crosswise
- 1 cup marinated artichoke hearts ,chopped
- 4 pepperoncini ,stems removed, chopped
- 1/4 cup thinly sliced red onion
I earn a commission from Instacart from qualifying purchases.
Instructions
Vinaigrette:
- Combine olive oil, lemon juice, lemon zest, garlic, oregano, sugar, kosher salt and pepper until blended.
Salad:
- Place lettuce in serving bowl. Arrange salami, provolone, tomatoes, olives, artichoke hearts, pepperoncini and red onion on top of lettuce.
- Drizzle with half of the vinaigrette, about 6 Tablespoons, and toss until evenly coated. Serve remaining vinaigrette on the side.
Notes
- 10 cups chopped romaine lettuce
- 1/2 pound (8 ounces) sliced salami, cut in strips
- 1/2 pound (8 ounces) provolone, diced
- 2 cups (1 pint) grape tomatoes, halved lengthwise
- 2/3 cup large pimento stuffed olives, halved crosswise
- 2 cups marinated artichoke hearts, chopped
- 8 pepperoncini, stems removed, chopped
- 1/2 cup thinly sliced red onion
This salad looks amazing! Salads are so refreshing to eat in the summer months. Thanks for sharing at Love Your Creativity. I am happy to feature it today.
Thank you for your kind words Linda and thank you for featuring my recipe too!