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If you asked me about the heartiest, dinner worthy salad that I make, my answer would be Italian Chopped Salad. It’s lighter than a sandwich, with beans for heft rather than bread, but is equally satisfying.

Italian Salad in a white bowl

It’s one of those recipes that has endless ingredient options. Once you work out the basics, you can always adjust it to the ingredients you have on hand.

Marinated Cannellini Beans

Recipe Options

My go-to combination for this salad uses kalamata olives (but Greek olives work beautifully too), cannellini beans instead of the more common chickpeas, and a dressing that’s slightly more astringent than some, because I love a vinegary bite. But know that this salad is amenable to most any variety of olive, bean, cured meat or cheese that you love, so make it your own!

  • Add a zesty edge with sliced pepperoncini, Giardiniera, or marinated artichoke hearts.
  • Toss in a handful of halved cherry tomatoes (or grape tomatoes), torn radicchio, or thinly sliced sweet red pepper or zucchini for added flavor depth.
  • Swap in coarsely grated parmesan cheese or chunks of fresh mozzarella for the provolone.
  • Add in buttery black olives or tangy green olives in place of or in addition to kalamata olives.
  • Replace salami with pepperoni or other thinly sliced, cured meat. (Or use a combination of two or three.)
Italian Salad Ingredients Prepped

Serve this as a meal on its own or as a hearty side salad. And definitely note the Italian Salad Dressing (Italian vinaigrette) recipe – it’s a go to for me for all kinds of green and pasta salads – especially my favorite Italian Pasta Salad. Just the right amount of smooth spice and vinegar kick!

More Must-Try Salad Recipes

How to Make Italian Chopped Salad

Step 1: Make Italian Salad Dressing: whisk vinegar, mustard, garlic, shallot and Italian seasoning together in a medium bowl. Add beans to and set aside to marinate for 10 minutes.

stirring Italian Salad dressing into cannellini beans

Step 2: To a large salad bowl add lettuce, provolone cheese, salami, sun dried tomatoes and beans with dressing; toss to combine and serve.

Italian Salad ingredients in a bowl
adding marinated beans to Italian salad
tossing italian salad before serving

Italian Chopped Salad Recipe Video

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Italian Chopped Salad

5 from 8 votes
Prep: 15 minutes
Total: 15 minutes
Course: Main Course, Salad
Cuisine: Italian
Calories: 472
Servings: 4 people
Feel free to play around with amounts and ingredients in this salad to make it your own! 


For the Dressing:

  • 3 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 small clove garlic minced
  • 1 teaspoon minced shallot or red onion
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 cup extra virgin olive oil
  • salt and freshly ground black pepper

For the Salad:

  • 15 1/2 ounce can cannellini beans drained (or 1 1/2 cups home cooked)
  • 1 head romaine lettuce chopped
  • 4 ounces provolone cheese diced small
  • 4 ounces salami sliced into thin ribbons
  • 6 oil packed sun dried tomatoes coarsely chopped
  • 12 kalamata olives pitted and coarsely chopped


To make the Italian dressing:

  • In a medium bowl, whisk together vinegar, mustard, garlic, shallot and Italian seasoning. Slowly drizzle in olive oil, whisking constantly. Season to taste with salt and freshly ground black pepper.

For the salad:

  • Add cannellini beans to dressing and gently stir to combine. Let stand 10 minutes.
  • Place chopped romaine in a large salad bowl. Top with cheese, salami, sun dried tomatoes, olives and beans with dressing. Gently toss to combine ingredients and coat with dressing; serve.


  1. Even though it adds 10 minutes, it worth it to give the beans time to marinate in dressing before tossing with the rest of the ingredients. Gives them so much flavor!
  2. Don’t hesitate to swap in some of your favorite meats, cheeses, and/or beans in this recipe. Or add homemade croutons to make it heartier and more like a sandwich! Feel free to make it your own! 


Calories: 472kcal | Carbohydrates: 25g | Protein: 22g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 1352mg | Potassium: 603mg | Fiber: 9g | Sugar: 2g | Vitamin A: 13985IU | Vitamin C: 11.1mg | Calcium: 346mg | Iron: 4.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Molly says:

    How long will the beans and dressing last in the fridge? Would like leftovers. Sounds delish!

    1. Marissa says:

      Hi Molly! Your marinated beans will last for up to a week in the fridge and get more flavorful each day. Enjoy!!

  2. Karen (Back Road Journal) says:

    An Italian or antipasto salad is a favorite and I love serving it when we have guests. Your version sounds delicious.

    1. Marissa says:

      Thanks so much, Karen!

  3. Leanne | Crumb Top Baking says:

    5 stars
    I can’t believe I’ve never made an Italian Salad! They always looks so flavourful, and since I have a bit of trouble finding salads my husband will enjoy, I have to make this one. I know he would love it!

    1. Marissa says:

      Yay! I hope he loves it, Leanne!