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This easy Italian Chopped Salad is crisp, colorful, and packed with romaine, juicy tomatoes, crunchy cucumber, briny olives, and creamy feta. Finished with a zesty homemade Italian dressing, it goes from simple to absolutely crave-worthy in minutes. Perfect as a fresh side or a light main.
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Italian Chopped Salad with Homemade Dressing
This is one of those salads I make all the time without really thinking about it. It’s easy, it always turns out well, and everyone seems to love it. I’ll throw it together to serve alongside sandwiches for lunch, or make a big bowl when friends come over for dinner because it goes with just about everything. It’s fresh and crunchy, has just enough briny, cheesy bite to keep it interesting, and the homemade dressing ties it all together without feeling heavy. It’s the kind of salad you don’t get tired of making or eating.
I like to rotate this with other favorites from my easy salad recipes, like a classic Greek salad with feta and olives or a protein-packed chickpea salad with fresh vegetables, serving them as a simple side in smaller portions or making a bigger bowl for casual entertaining.
Key Ingredients
These are the little things I keep in mind when making this restaurant-style chopped salad so it stays crisp, balanced, and full of Classic Italian flavor:
For a full ingredients list with measurements, check the recipe card below.
- Lettuce: I always use romaine lettuce hearts because they’re extra crisp and sturdy enough to hold the dressing without wilting. Be sure to dry them well.
- Vegetables: Cucumber, cherry tomatoes, red bell pepper. I like English cucumber for its crunch and fewer seeds, and smaller tomatoes since they’re sweeter and less watery. Even chopping makes a big difference here.
- Add-ins: Red onion, Kalamata olives, pepperoncini, and feta. These bring the bold flavor. I usually go light on the onion and pepperoncini at first, you can always add more. Feta adds creaminess, but salty olives do a lot of the heavy lifting. Optionally, you could also add chopped Salami or pepperoni.
- Homemade Italian dressing: Olive oil, white wine vinegar, Dijon mustard as emulsifier, honey, garlic, and the classic Italian herb trio (oregano, thyme, and basil). This Italian vinaigrette is what ties everything together. I always give it a good whisk or shake and taste before pouring – it should be bright, slightly tangy, and well balanced.
How to Make Chopped Salad
- Make the dressing. In a small bowl or jar, whisk the olive oil, vinegar, Dijon, honey, garlic, dried herbs, salt, and pepper until combined and smooth.
- Prep the salad. Add the chopped romaine, cucumber, cherry tomatoes, bell pepper, red onion, olives, feta, and pepperoncini to a large salad bowl.
- Dress just before serving. Drizzle the dressing over the salad right before serving and toss gently until everything is evenly coated.
- Taste and adjust. Add more salt, pepper, or a splash of Italian vinaigrette if needed, then serve immediately while everything is crisp and fresh.
TIPS FROM NELI’S KITCHEN
Top Tips for the Best Chopped Salad
If you want this Italian salad to truly shine, these tips make all the difference:
- Chop evenly. I’ve found that uniform pieces make every bite taste better and more balanced.
- Dry the lettuce well. Excess water dilutes the dressing, use a salad spinner if you have one.
- Let the dressing rest. Even 10 minutes helps the dried herbs taste more flavorful.
- Dress lightly at first. I always add less than I think I need, then build from there.
- Season last. With salty feta and olives, I always taste before adding extra salt.
Ways to Serve Italian Chopped Salad
This Italian-style chopped salad is incredibly versatile and pairs well with almost anything.
- I serve it alongside classic Italian meatballs with pasta, crispy Chicken Milanese, hearty Chicken Cacciatore, or Lemon Chicken Piccata for an easy Italian-inspired meal.
- Serve alongside grilled chicken, steak, or shrimp
- Add chickpeas or white beans to turn it into a hearty vegetarian meal
- I love serving this alongside pasta dishes, pizza, or sandwiches like my classic club sandwich, veggie hummus sandwich, or an easy egg salad sandwich.
- I sometimes turn it into a main-dish salad by adding baked chicken breasts for extra protein, hard-boiled eggs, or canned tuna for a pantry-friendly option.
For entertaining, it’s excellent served slightly chilled with crusty bread and olive oil on the side.
Storing & Make-Ahead Tips
- Undressed salad: Store chopped vegetables in an airtight container in the fridge for up to two days.
- Dressing: Keeps well refrigerated for several days; shake or whisk before using.
- Already dressed salad: Best eaten immediately, as romaine will soften over time.
If you’re meal prepping, keep the dressing separate until just before serving for maximum crunch.
Crowd-Friendly Tips
- Make ahead: Chop all veggies (except romaine) up to 24 hours ahead and store separately in airtight containers.
- Keep it crisp: Add romaine, feta, and dressing right before serving.
- Stretch the salad: Add chickpeas, white beans, or grilled chicken to make it more filling.
- Serving buffet-style: Keep dressing on the side so guests can add their own.
Variations You’ll Love
If you want to change things up, try one of these easy twists:
- Mediterranean-style: Swap feta for shaved Parmesan and add artichoke hearts
- Low-carb: Skip the honey in the dressing or replace with a keto-friendly sweetener
- Extra crunchy: Add croutons, toasted pine nuts, or sliced almonds
More Easy Side Salad You’ll Love
If you love having a few reliable side salads in your back pocket, here are some more easy favorites to try.
If you enjoyed this simple Chopped Salad recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below.
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Italian Chopped Salad
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Ingredients
For the Salad
- 2 romaine lettuce hearts, chopped
- 1 English cucumber, chopped
- 1 cup cherry tomatoes, halved
- ½ red bell pepper, chopped
- ½ cup Kalamata olives, pitted and halved
- ¼ red onion, thinly sliced
- ¼ cup sliced pepperoncini
- ½ cup crumbled feta cheese
For the Homemade Italian Dressing
- ⅓ cup olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, grated or minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Prep the salad. Add the chopped romaine, red onion, cucumber, cherry tomatoes, bell pepper, olives, feta, and pepperoncini to a large mixing bowl. Toss gently to combine.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, garlic, dried oregano, thyme, basil, salt, and pepper until smooth.
- Dress the salad. Pour the dressing over the salad just before serving and toss until everything is evenly coated.
- Serve. Taste and adjust seasoning if needed. Serve immediately for the freshest crunch.
Notes
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- This dressing can be made up to 3 days ahead and stored in the fridge—just shake well before using.
- If you like a milder onion flavor, soak the sliced red onion in cold water for 5 minutes, then drain.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
