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Italian Chopped Salad Recipe

Recipe by Pedro M. A. Neves

This Italian Chopped Salad is a vibrant, rustic dish that celebrates fresh vegetables with a simple vinaigrette. A traditional antipasto-inspired preparation, it combines crisp lettuce, tomatoes, cucumbers, and cured meats into a satisfying side or light main course. The finely chopped ingredients and bright dressing make it a versatile addition to any Italian meal.

Ingredients

• 1 head romaine lettuce (about 500g), roughly chopped
• 2 medium tomatoes (about 300g), diced
• 1 English cucumber (about 250g), diced
• 150g provolone cheese, cut into small cubes
• 100g cured salami, thinly sliced and chopped
• 100g mortadella, thinly sliced and chopped
• 1/2 small red onion (about 50g), finely minced
• 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons (30ml) red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1/4 cup (30g) grated Parmigiano-Reggiano

Instructions

1. Wash and thoroughly dry the romaine lettuce. Roughly chop into bite-sized pieces and place in a large salad bowl.

2. Cut the tomatoes in half and remove excess seeds, then dice into uniform 1cm cubes. Add to the bowl with lettuce.

3. Peel the English cucumber lengthwise in alternating strips to leave some skin for color and texture. Dice into uniform 1cm cubes and add to the bowl.

4. Cut the provolone cheese into small cubes approximately 1cm in size. Add to the salad.

5. Stack the salami slices and roll them tightly, then slice crosswise and chop into small pieces. Do the same with mortadella. Add both to the bowl.

6. Mince the red onion as finely as possible and add to the bowl along with the minced garlic.

7. In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper until fully emulsified.

8. Pour the dressing over the salad and toss all ingredients together until evenly coated and distributed.

9. Taste and adjust seasonings with additional salt and pepper as needed. Divide among serving bowls and top each portion with grated Parmigiano-Reggiano before serving.

Substitutions

• For a vegetarian version, replace salami and mortadella with roasted chickpeas or cannellini beans (100g total)
• Substitute provolone with fresh mozzarella or feta cheese for a lighter option
• Use balsamic vinegar instead of red wine vinegar for a deeper, sweeter flavor profile
• Replace Parmigiano-Reggiano with aged Pecorino Romano for a sharper, saltier finish

Tips

• Chop all vegetables into uniform, bite-sized pieces so they stay well-distributed when tossed and are easy to eat with a spoon
• Prepare the dressing separately and dress the salad just before serving to prevent the lettuce from wilting; the salad can sit dressed for up to 2 hours if needed
• Use high-quality extra virgin olive oil and authentic Italian meats for the most authentic and flavorful result

The Italian chopped salad draws inspiration from traditional antipasto platters and rustic Italian vegetable preparations. This style of finely chopped salad became especially popular in Italian-American restaurants and has become a beloved variation of classic Italian salads, combining the simplicity of cucina italiana with practical, crowd-pleasing presentation.

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