When the spring and summer months roll around, there’s nothing that I want to eat more than a crunchy and refreshing salad. After all, a salad that is loaded with crunchy lettuce, tangy parmesan cheese, salty salami, and a creamy dressing… what could be better than that?! I’ve rolled all of those delicious ingredients, and more, into my 10 Minute Crazy-Good Italian Chopped Salad, which, as the name suggests, is actually crazy good. I can’t get enough of this salad, these days, and I know you won’t be able to either!
Friends, can you believe that it’s been over six months since my very first cookbook, LOVE TO EAT, came into the world?! I truly cannot believe it. It seems like just yesterday I was busy developing all of the recipes that would come to be in this book. And now, you all tag me DAILY sending me recipes from the book that you’ve made. It blows my mind every time you make one of my recipes, so I just have to say… THANK YOU!
In celebration of making it past six months of my book being out in the world, I am so excited to share one of my favorite recipes from the book: my Crazy-Good Italian Chopped Salad. This delicious salad recipe comes together in less than 10 minutes, and is my healthier take on the traditional chopped salad recipe. It’s perfect for the summertime, or anytime that you are craving a crunchy, delicious, flavorful salad.
Plus… we have to talk about this dressing. This homemade dressing is so creamy and delicious, you’ll want to eat it with a spoon! It comes together with just a few simple ingredients, and is also perfect for dipping veggies into as a light snack.
What You Need to Make This Better-Than-Takeout Chopped Salad
- Extra-Virgin Olive Oil: Olive oil is one of my favorite ingredients to use in dressings, because it’s full of heart-healthy fats and a distinct, delicious flavor.
- Red Wine Vinegar: A splash of red wine vinegar helps to form the perfect dressing!
- Dijon Mustard: Dijon mustard not only makes this salad dressing nice and creamy, but it adds the perfect, tangy flavor!
- Seasonings: We’ll be using a combination of dried oregano, garlic powder, sea salt, and ground black pepper to season the dressing.
- Lettuce: This salad calls for a combination of chopped iceberg and romaine lettuces, which truly give this salad the perfect texture and flavor.
- Persian Cucumbers: This is optional, but I love adding in some chopped Persian cucumbers to add extra crunch to this salad recipe.
- Salami: Salami is KEY to achieving the perfect Italian chopped salad. I love using lots of salami, because it’s my favorite part!
- Garbanzo Beans: Make sure to wash and dry your garbanzo beans (aka chickpeas) before adding them to the salad! And here’s a little tip… you can save the water from the can of chickpeas and use it to make homemade mayonnaise!
- Kalamta Olives: No Italian chopped salad is complete without the olives! Pitted kalamata olives add a salty, briny taste that is absolutely delicious in this salad.
- Diced Tomatoes: Diced tomatoes add the perfect amount of acidity to this salad and bring a bright element to it.
- Parmesan Cheese: Of course, no salad is complete without a healthy dose of parmesan cheese! I like to mix mine into the salad as well as sprinkle some on top, before serving.
How to Make This Classic Salad & Delicious Dressing
To make this salad, start by preparing the dressing. Whisk the dressing ingredients together, in a small bowl, until they’re fully combined. Taste and add additional seasonings, if desired.
Next, chop your iceberg lettuce, romaine lettuce, Persian cucumbers, and salami, and add them to a large bowl alongside the garbanzo beans, olives, diced tomatoes, and grated parmesan cheese. Toss to combine, then pour the dressing on top and toss once more until the salad ingredients are fully coated in the dressing.
Taste your tossed salad, and top with more cheese, if desired. Serve immediately, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Gayle McLeod
Ingredients
For the Dressing:
- ⅓ Cup Extra-Virgin Olive Oil
- 3 Tablespoons Red Wine Vinegar
- 1 Teaspoon Dijon Mustard, plus additional, if desired
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Sea Salt, plus additional, if desired
- ¾ Teaspoon Ground Black Pepper, plus additional, if desired
For the Salad:
- 4 Cups Iceberg Lettuce, finely chopped; this is about one head
- 3 Cups Romaine Lettuce, finely chopped; this is about one head
- 4 Persian Cucumbers, chopped; this is optional, but highly recommended
- ½ Cup Salami, finely chopped
- 1 15 Ounce Can Garbanzo Beans, drained and rinsed
- ½ Cup Kalamata Olives, chopped
- ¾ Cup Diced Tomatoes
- ½ Cup Grated Parmesan Cheese, plus more for topping, if desired.
Instructions
- To make this salad, start by preparing the dressing. Whisk the dressing ingredients together, in a small bowl, until they're fully combined. Taste and add additional seasonings, if desired.
- Next, chop your iceberg lettuce, romaine lettuce, Persian cucumbers, and salami, and add them to a large bowl alongside the garbanzo beans, olives, diced tomatoes, and grated parmesan cheese.
- Toss to combine, then pour the dressing on top and toss once more until the salad ingredients are fully coated in the dressing.
- Taste your tossed salad, and top with more cheese, if desired. Serve immediately, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
I love this salad! I made it for the first time a while back and it has got me on a salad kick. It was one of the first things I made of Nicole’s and have been obsessed with anything she posts or puts in her cookbook ever since. I have yet to be disappointed. I would never think to put chickpeas in a salad but so good.
I love your cookbook. I made this recipe many times and everyone loved it 🥰
Agnes, I am so happy you loved this recipe! Thank you for all of your love for the cookbook, it truly means so much to me!
When you say salami what exactly do u buy at the deli? I only buy boars head Genoa salami or hard salami, not sure what most people use exactly in recipes like this
Hi DeeDee, any salami will work well in this recipe.
I made your Hearty Tuscan White Bean Soup.
It is amazing❣️ Thank you so much.
Sorry, I haven’t made this salad, yet. I will.
I am so happy you enjoyed it, Judy! Thank you so much for your review!
This salad is so good! I’ve made it 3 times now because I have so much lettuce to use up from the garden. My husband who always wants Greek salad started asking for this. We have been enjoying it as an entree. I sometimes add red onion and pickled peppers.
I’m so happy that you and your husband enjoyed it, Terri! Thank you so much for your review!
This was a wonderfully delicious salad. I used freshly microplaned parmigiano reggiano and added some red pepper flakes to the dressing and also included some banana peppers for the salad (to me the salad was begging for banana peppers). I will definitely make this again.
I’m so happy you enjoyed it, Eric! Thank you so much for your review!
I made this salad for the second time tonight and it was so delicious! I love how light it is, but still so filling. And the dressing is perfect! Thank you for your recipes 🙂
Woohoo! I am so thrilled to hear that, Julia! Thank you so much for all of your support!
This salad was FABULOUS! I just loved the dressing (it will be great on subs as well!). We did add canned artichoke hearts, fresh mozzarella pearls, and pepperoncini. I will make this again and again…thank you!
I am so happy that you enjoyed it, Christina! Thank you so much for making it, and for leaving such a kind review!
Forgot to mention…I added prosciutto as well. Sorry about that!
Yum! That sounds delicious, Christina!
My new favorite salad!!! Literally eating last nights leftovers for breakfast right now. Still yummy
I am so happy to hear that, Rebecca! Thank you so much for making it and for all of your support!
This salad is my new favorite and hits the spot on all of the flavor profiles. Funny story…I was unable to find the dijon mustard in my fridge and had to text 2 neighbors. I was only able to borrow whole grain dijon mustard, so I used my immersion blender to create the dressing. It was perfect!
Wow, I’m so happy to hear that, Jen! Thank you for making it!
Was craving Italian Chopped Salad but wanted to try a new recipe. This dressing is EXCELLENT. Best I have made. Tweaked the salad ingredients a bit, but that’s the beauty of this type of salad. So flexible.
Wow! I am so thrilled to hear that, Robyn! Thank you so much for making this recipe and for all of your support!!