Italian Chopped Salad

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.

Want to save this recipe?

Enter your email for this recipe and weekly cooking inspiration!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Subscribe

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!

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.

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

5 from 8 votes

By: Marissa Stevens

Prep: 15 minutes mins

Total: 15 minutes mins

Course: Main Course, Salad

Cuisine: Italian

Calories: 472

Servings: 4 people

SaveSaved Pin Print

Feel free to play around with amounts and ingredients in this salad to make it your own! 

Video

Ingredients  

1x2x3x

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

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! 

Nutrition

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.

Leave a comment & rate the recipe below!