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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. I developed this recipe when I was craving something that could serve as a complete meal but still feel fresh and vibrant and was looking for a way to use up some leftover deli meats and cheese. What started as a fridge-clearing exercise has become a staple meal for busy weeknights or lazy weekends.
This salad is 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. The key is balancing textures and flavors: crisp romaine, creamy beans, salty cured meats, tangy cheese, and a zesty homemade dressing. I love how it comes together in minutes but tastes like something you’d get at a good Italian deli. And it’s just as delicious for lunch the next day, assuming there are any leftovers!
Table of Contents
Ingredients for Italian Chopped Salad
- Romaine Lettuce: I love romaine for its crisp texture and mild flavor. It’s sturdy enough to hold up to all the other ingredients and the vinegar-forward dressing without wilting. Little gem lettuce is a great alternative if you can find it, offering similar crunch in a more compact form.
- Cannellini Beans: Home-cooked beans are economical and often have a better texture, but canned work well in a pinch. They add creaminess and protein to the salad.
- Provolone Cheese: Choose a good quality provolone for its tangy, slightly sharp flavor. It adds a nice contrast to the other ingredients.
- Salami: Any type of salami works here. It brings a salty, savory element to the salad.
- Sun-dried Tomatoes: I use oil-packed for their intense, sweet-tart flavor. They add a chewy texture and bright color.
- Kalamata Olives: These briny olives add depth and a Mediterranean flair. If you’re not an olive fan, capers make a good substitute.
- Red Wine Vinegar: The acidity balances the rich ingredients. Choose a vinegar you enjoy the taste of on its own.
- Dijon Mustard: This adds tang and helps emulsify the dressing. Whole grain mustard is a nice alternative if you prefer more texture.
- Garlic and Shallot: Fresh garlic and shallot give the dressing a punch of flavor. If you’re sensitive to raw garlic, roasted garlic is a milder option.
- Dried Italian Seasoning: A convenient blend of Mediterranean herbs. If you have fresh herbs on hand, they’re even better.
- Extra Virgin Olive Oil: Use a good quality oil as it’s a key flavor in the dressing. A fruity, mild olive oil works best here.
4 Recipe Tips
Get a head start: Chop everything up earlier in the day and keep it separate. Toss it all together right before you eat to keep things crisp.
Uniform pieces: Try to cut everything about the same size. It makes each bite just right.
Don’t overdress: Not sure how much dressing to use? Start with less. You can always add more, but you can’t take it out once it’s in there.
Bulk it up: Want to make it even more filling? Throw in some cooled farro or quinoa.
Recipe Options
This salad is incredibly versatile. Here’s how I like to make it, along with some ideas for variations. (This salad is all about making it your own with the flavors you love!):
- Olive options: I prefer kalamata olives for their rich, briny flavor, but Greek olives work beautifully too. For a milder taste, try buttery black olives or tangy green olives.
- Bean choices: Cannellini beans are my go-to, adding a creamy texture that’s different from the more common chickpeas. Feel free to experiment with other white beans or even kidney beans.
- Dressing style: I love a vinegary bite, so my dressing is slightly more astringent than some. Adjust the vinegar-to-oil ratio to suit your taste.
- Add some zing: Try sliced pepperoncini, Giardiniera, or marinated artichoke hearts for extra zest.
- Fresh additions: A handful of halved cherry tomatoes, torn radicchio, or thinly sliced sweet red pepper or zucchini can add depth and freshness.
- Cheese variations: Swap the provolone for coarsely grated parmesan or chunks of fresh mozzarella.
- Meat options: Replace salami with pepperoni or other thinly sliced, cured meats. A combination of two or three works well too.
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
- Strawberry Spinach Salad (So easy to make and unbelievably good!)
- Spinach Salad (This recipe is a family heirloom that’s better than jewelry!)
- Nicoise Salad (A simple and delicious French bistro classic!)
- Greek Salad (We eat this on repeat!)
- Greek Farro Salad (A hearty version of the classic that’s great for picnics.)
- Caesar Salad (I worked for years to perfect this one. Please try it!)
How to Make Italian Chopped Salad
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.
To a large salad bowl add lettuce, provolone cheese, salami, sun dried tomatoes and beans with dressing; toss to combine and serve.
Italian Chopped Salad
Video
Ingredients
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
Instructions
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.
Notes
- 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!
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this salad! It’s typical of one that I’d make for my lunch, but definitely not as pretty!
Thanks so much, Mimi!
How long will the beans and dressing last in the fridge? Would like leftovers. Sounds delish!
Hi Molly! Your marinated beans will last for up to a week in the fridge and get more flavorful each day. Enjoy!!
An Italian or antipasto salad is a favorite and I love serving it when we have guests. Your version sounds delicious.
Thanks so much, Karen!
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!
Yay! I hope he loves it, Leanne!
There is something about salami and provolone in a salad! FAbulousness.
So true! Thank you, Mimi!
One of my hubby’s fav salads – I do it with pasta but I think I prefer it this way. A lot lighter and fresh!! Fabulous!!
Thank you, Joanne!
I don’t have one ounce of Italian in me unfortunately, but boy to I love anything Italian! This salad is right up my alley Marissa! Love the light dressing and the entire list of ingredients! On my list! Happy weekend!
Love to hear that, Mary Ann! I’m the same way about Italian food…so good!
Marissa, this salad looks delicious and so full of wonderful flavors! I love a good, hearty salad!
Thank you, Kelly!
We’ve been eating a lot of salad since our kitchen reno began and this will most definitely make it into the rotation! You know these are some of my favorite flavors!! Gorgeous meal, my friend!
aww, thanks so much, Annie!
I think you are a salad queen! Really, your salads are always beautiful and hold their own as a main course. This one is calling my name. I would love a bottle of the dressing at the ready at all times. 🙂
So kind, Valentina! Thank you!
I have a thing for salads too, especially when it’s as flavour and texture packed as this one! I would LOVE to have this for lunch today!! There’s always tmw though 😉 Hope you have a lovely weekend ahead, my friend.
Thank you, Dawn!
I have a thing for salads too–and this one looks fabulous! You’re packing a lot of my favorite ingredients into one delicious dish!
More goodies the better, right? 😉 Thank you, Kelsie!
This salad sounds delicious, Marissa! My mother-in-law makes a pasta salad that incorporates a lot of these same ingredients, and it’s definitely a summer favorite. However, I’m loving the switch to lettuce here. This would be a great salad for summer lunch on the back porch!
Love how you think, David! Thank you.
This actually sounds like a perfect summer salad to me: relatively light yet satisfying and delicious. The combo of salami, sun-dried tomatoes, and cheese is beautiful!
Thanks, Ben!