Crisp Chopped Salad with Avocado, Feta and Lemon Vinaigrette

This chopped salad is for anyone who likes a substantial salad full of texture and flavor. It’s not a simple bed of greens — it’s a complete, satisfying meal featuring cheeses, cured meats, beans, olives, and crisp lettuce. If you enjoy robust Italian-inspired salads, this version builds on classic chopped-salad ideas and elevates them into a filling, flavorful dish.

Antipasto Chopped Salad

Big, bold Italian flavors. This salad draws from antipasto ingredients — think salami, provolone, fresh mozzarella, and tangy vinaigrette — so every forkful delivers savory, briny, and bright notes.

Filling and well balanced. With protein from the meats and beans, cheese for richness, and plenty of crunchy greens, this salad is designed to be a main course that leaves you satisfied without feeling overly heavy.

Easy to eat. Everything is chopped into bite-sized pieces so each mouthful is balanced and neat to eat. That makes it ideal for gatherings or for a weekday dinner when you want a composed plate without fuss.

Highly customizable. The recipe is a framework: use your favorite cheeses, swap in different olives, add roasted vegetables, or omit the meat to make it vegetarian. I’ve included ideas for variations further down.

Ingredient Notes

• Iceberg lettuce: I like iceberg for this salad because it stays crisp. Romaine is a good substitute if you prefer more leafy texture.
• Radicchio: Adds a slightly bitter contrast and a lovely purple color. It’s sturdy and holds up in the salad.
• Cherry tomatoes: Grape or cherry tomatoes are best because they hold their shape and won’t make the salad watery like a large diced tomato might.
• Garbanzo beans: Rinse and drain canned chickpeas before adding. Roasted chickpeas are a tasty alternative if you want extra crunch.
• Red onion: Slice very thinly so the onion adds flavor without overwhelming the other ingredients.
• Kalamata olives: Their briny flavor pairs beautifully with Italian meats and cheeses. Use pitted olives and substitute another variety if you prefer.
• Three kinds of cheese: Fresh mozzarella (pearls or small cubes), sharp provolone, and freshly shredded Parmesan create varied texture and flavor. Fontina can replace provolone if needed.
• Salami and pepperoni: Genoa salami and chopped pepperoni bring savory, cured-meat flavor. Omit for a vegetarian version.
• Italian dressing: A simple vinaigrette of olive oil, white wine vinegar, honey (or sugar), and Dijon mustard forms the dressing. The mustard helps emulsify the dressing so it coats the salad evenly.
• Seasonings: Garlic powder, dried basil, oregano, dried parsley, kosher salt, and a pinch of red pepper flakes round out the dressing.

How to Make Chopped Salad

Prep the produce and proteins. Rinse and dry the lettuce and radicchio, then chop into roughly 1-inch pieces. Halve or quarter cherry tomatoes, very thinly slice the red onion, and drain the chickpeas. Cube the provolone and mozzarella (or use pearls), chop the salami and pepperoni to bite-size pieces.

Combine the salad components. In a large bowl, add the lettuce, radicchio, tomatoes, chickpeas, red onion, olives, mozzarella, provolone, salami, and pepperoni. Toss gently to combine. If you’re not serving immediately, cover and refrigerate until ready to dress and serve.

Make the dressing. Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar (or red wine vinegar), 2 teaspoons honey or sugar, 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon kosher salt, and a pinch of red pepper flakes until the dressing is emulsified. Alternatively, combine the ingredients in a jar with a tight lid and shake until combined.

Dress and toss. When ready to serve, pour the vinaigrette over the salad and toss gently so the mozzarella and other tender ingredients hold their shape. Taste and adjust with more salt, pepper, or a splash of vinegar if desired.

Garnish and serve. Serve the salad topped with freshly shredded Parmesan cheese, if you like. A light sprinkle of extra red pepper flakes brings a touch of heat for those who enjoy it.

Tips and Variations

• Serve dressing on the side for parties: Toss the salad with a small amount of dressing and offer the rest separately so guests can choose how much to add and the greens stay crisper longer.
• Make it vegetarian: Replace the salami and pepperoni with sun-dried tomatoes, extra chickpeas, toasted nuts, or marinated mushrooms for a satisfying meat-free version.
• Swap add-ins: Artichoke hearts, pepperoncini, roasted red peppers, cucumbers, or bell peppers all work well. Keep proportions similar so the dressing can coat everything.
• Shortcut: Use a good-quality bottled Italian dressing if you prefer — you’ll need about 3/4 to 1 cup.

Serving Ideas

Bread: Serve warm crusty bread, garlic toast, or cheesy bread alongside the salad for a classic Italian-style meal. A simple dip of olive oil and herbs is an easy accompaniment.

Pasta: Pair the chopped salad with a saucy pasta dish for a complete dinner — the salad’s bright acidity balances rich pasta sauces nicely.

Soup: In colder months, serve the salad with a hearty Italian soup such as minestrone or pasta e fagioli to create a comforting meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible; when dressed, the greens will soften more quickly. If the salad becomes limp, refresh it by adding a handful of fresh greens before serving.

More Salad Recipes

Grilled Vegetable Salad with Goat Cheese

Kale Salad with Apples and Golden Raisins

Healthy Broccoli Salad

Panzanella Salad – perfect summer salad

Recipe

Chopped Salad

Prep Time: 30 mins

Total Time: 30 mins

Servings: 8

With Italian cheese, flavorful meats, briny olives, and more, this chopped salad recipe is sure to satisfy!

Ingredients

For Salad

• 1 head iceberg lettuce, chopped into bite-sized pieces
• 2 cups chopped radicchio (about ½ small head)
• 1 pint cherry tomatoes, halved or quartered
• 1 can (15 oz.) garbanzo beans, rinsed and drained
• ½ red onion, thinly sliced and chopped into ½-inch pieces
• ½ cup Kalamata olives, halved or sliced
• 4 oz. mozzarella pearls or fresh mozzarella, cubed
• 4 oz. sharp provolone cheese, cubed
• 4 oz. Genoa salami, chopped
• ½ cup pepperoni, chopped (about 2 oz.)
• Freshly shredded Parmesan cheese for topping (optional)

For Dressing (see note for shortcut)

• ½ cup olive oil (canola or grapeseed oil will also work)
• ¼ cup white wine vinegar (or red wine vinegar)
• 2 teaspoons honey or granulated sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon kosher salt
• Pinch red pepper flakes, or more to taste

Instructions

1. In a large bowl, combine the lettuce, radicchio, tomatoes, garbanzo beans, red onion, olives, mozzarella, provolone, salami, and pepperoni.
2. In a small bowl or jar, whisk or shake together the olive oil, vinegar, honey (or sugar), Dijon mustard, garlic powder, basil, oregano, parsley, salt, and red pepper flakes until emulsified.
3. When ready to serve, pour the dressing over the salad and toss gently to coat everything evenly.
4. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed.
5. Serve with a generous amount of freshly shredded Parmesan cheese, if desired.

Notes

• Salad variations: Adjust toppings and ingredients to taste. Try adding pepperoncini, roasted red peppers, artichoke hearts, sun-dried tomatoes, cucumber, or bell pepper. Swap cheeses or olives as you like, or omit meats for a vegetarian version.
• Shortcut: Use a bottled Italian dressing if you prefer; you’ll need about ¾ to 1 cup.
• Storage: Recipe yields about 18 cups of salad. Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate when possible to keep greens crisper; if already dressed, the salad will still keep for about 2 days but may soften.

Nutrition

Serving: 2 generous cups • Calories: 401 kcal • Carbohydrates: 16 g • Protein: 16 g • Fat: 31 g • Saturated Fat: 9 g • Sodium: 1228 mg • Fiber: 4 g • Sugar: 5 g • Vitamin A: 898 IU • Vitamin C: 17 mg • Calcium: 237 mg • Iron: 2 mg

Nutrition information is automatically calculated and should be used as an approximation.

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