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Italian Chopped Salad

Italian chopped salad with finely chopped romaine and iceberg, salami, provolone, chickpeas, and a tangy Italian dressing. This hearty salad-style antipasto salad stays crisp thanks to chopping and dressing right before serving.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Italian Chopped Salad
  • 1 count romaine lettuce, chopped
  • 1 count iceberg lettuce, chopped
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cup salami, diced
  • 1 cup provolone cheese, diced
  • 1 cup cherry tomatoes, quartered
  • 0.5 count red onion, finely diced
  • 0.25 cup pepperoncini, sliced
  • 0.5 cup Italian dressing
  • 0.25 cup Parmesan cheese, grated

Method
 

Chop and combine
  1. Chop the romaine and iceberg lettuces into bite-size pieces and combine them in a large bowl.
  2. Add the chickpeas, diced salami, diced provolone, quartered cherry tomatoes, finely diced red onion, and sliced pepperoncini to the bowl.
Dress and finish
  1. Pour in the Italian dressing and toss until every piece looks evenly coated and glossy, with no dry lettuce visible.
  2. Sprinkle the grated Parmesan cheese over the top and toss lightly once more to distribute.
  3. Serve immediately while the lettuce is crisp.

Notes

For the crispiest texture, keep the dressing separate until right before serving, then toss for about 30–60 seconds. Store leftovers covered in the refrigerator up to 2 days; the salad will soften as it chills. Freezing isn’t recommended. If you want a lighter option, use reduced-sodium Italian dressing and swap in turkey or chicken salami while keeping the same chopped salad mix.