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    Home » Meal Planning » Italian Chopped Salad

    Italian Chopped Salad

    Published: Jul 7, 2020 Modified: Jul 10, 2020 by GG

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    An Italian Chopped Salad will be a welcome addition to your dinner menu on warm summer evenings. Bursting with the flavors of antipasto, our classic chopped salad is filled with salami, provolone, tomatoes, olives, artichoke hearts, pepperoncini and red onion and drizzled with a homemade lemon oregano vinaigrette.

    Chopped Antipasto salad on a white platter

    Antipasto Salad Recipe

    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.

    Tossed Chopped italian Salad in bowl with fork

    Our chopped salad combines all the elements and flavors of an Italian antipasto salad. What could be better than that?

    Hot summer evenings are complimented with refreshing summer salads and make al fresco dining oh so delicious. That’s 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!

    I make commissions for purchases made through links in this post.

    Overhead photo of Chopped Italian Salad on a white platter with fresh oregano and vinaigrette in cruet

    Swirls of Flavor Recipe Tips

    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

    Make this salad an entrée salad! 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 lb. (8 ounces) sliced salami, cut in strips
    • 1/2 lb. (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

    close up of chopped salad ingredients

    Ingredients you will need to make this recipe

    • 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

    Left to right: Pesto Tomato Salad; Baby Kale Salad; cucumber Salad; Wedge Salad

    Left to right: Pesto Tomato Salad; Baby Kale Salad; cucumber Salad; Wedge Salad

    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.

    Chopped Italian salad on a white platter
    Print Pin
    5 from 2 votes

    Italian Chopped Salad

    An Italian Chopped Salad will be a welcome addition to your dinner menu on warm summer evenings. Bursting with the flavors of antipasto, our salad is filled with salami, provolone, tomatoes, olives, artichoke hearts, pepperoncini and red onion and drizzled with a homemade lemon oregano vinaigrette.
    Course Main Course, Salad
    Cuisine Italian
    Keyword Antipasto Salad, Italian chopped salad
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 4
    Calories 562kcal
    Author Gwynn Galvin

    Ingredients

    Vinaigrette:

    • 1/2 cup olive oil
    • ¼ cup lemon juice
    • 1 Tbs. lemon zest
    • 1 clove garlic , finely minced
    • 1 tsp. dried oregano
    • ½ tsp. sugar
    • ½ tsp. kosher salt
    • ¼ tsp. pepper

    Salad:

    • 6 cups chopped romaine lettuce
    • 1/4 lb. (4 ounces) sliced salami , cut in strips
    • 1/4 lb. (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

    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

    Make this salad your main dish!
    Use these measurements to turn this salad into a meal:
    • 10 cups chopped romaine lettuce
    • 1/2 lb. (8 ounces) sliced salami, cut in strips
    • 1/2 lb. (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

    Nutrition

    Calories: 562kcal | Carbohydrates: 12g | Protein: 16g | Fat: 51g | Saturated Fat: 13g | Cholesterol: 42mg | Sodium: 1503mg | Potassium: 480mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7299IU | Vitamin C: 36mg | Calcium: 281mg | Iron: 2mg

    This recipe is part of Meal Plan Monday and Weekend Potluck

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    About GG

    Gwynn Galvin, known to many as GG, is the creative and talented chef and nutritionist behind Swirls of Flavor. Gwynn is an award-winning culinary professional with over twenty five years of recipe development, food styling, test kitchen management and culinary innovation experience. Gwynn's passion is gathering people around the table with her simple real food recipes to savor the moments together.

    Reader Interactions

    Comments

    1. Linda Primmer

      August 09, 2020 at 11:24 am

      5 stars
      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.

    2. GG

      August 10, 2020 at 3:46 pm

      Thank you for your kind words Linda and thank you for featuring my recipe too!

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    Hi there, I'm Gwynn, the creator of Swirls of Flavor. Welcome to my kitchen where delicious memories are made. My passion is bringing people together through food. I create easy, family friendly recipes made with fresh, simple ingredients. So come on in and gather round the table. Let's Cook, Share and Savor the Moments together.

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