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
One of my favorite salads! The only thing I changed was using half the amount of salt in the dressing.
I made this this week for my lunch meal prep and looked forward to it every day! Delicious. Will definitely be adding this in to my prep rotation.
I made this this week for my lunch meal prep and looked forward to it every day! Delicious. Will definitely be adding this in to my prep rotation.
Just made this and it’s SO good! I opted to make everything separate so I can have it for lunch this week. The dressing is delicious! Looking forward to eating it all week, thank you!
One of the best salads I’ve made! Our guests loved it as well. I cut the red wine vinegar to 2 rather than 3 TBS, and cut the salt in half. It was so delicious!!
I love making this one. I use bacon instead of salami, and add cottage cheese to the plate to mix in as well!
I absolutely LOVE this salad… it is my fave now! I’m going to add pepperoncini peppers next time.. for a little kick. My question is about the servings vs the nutritional info…. Is the nutritional info per serving or for the whole salad?
I have made this recipe for two potluck dinners recently and have received rave reviews both times. My Italian friend really loved it! I served it as a side dish and there was enough for at least 12 people. But I must be very slow in the kitchen as there was no way I was able to make it in just 10 minutes!
Wow, I am so happy to hear that, Lauren! Thank you so much for making this recipe and for leaving such a kind review!