Italian Chop-chop Salad Recipe

There’s something so satisfying about a crisp, colorful salad loaded with fresh flavors and hearty textures. This Italian Chop-Chop Salad brings together crunchy romaine, savory salami, creamy mozzarella, and a zesty homemade dressing for the ultimate bite.

this Recipe

I first made this salad on a whim when I had leftover deli meats and veggies from a charcuterie board. The result? A flavor-packed, no-fuss dish that quickly became a family favorite. It’s now my go-to for potlucks, quick lunches, and effortless weeknight dinners.

Why You'll Love This Italian Chop-Chop Salad

Get ready to add this salad to your regular meal rotation. It’s fresh, bold, and packed with flavors that make every bite irresistible.

This recipe is quick and easy, perfect for busy days when you want something delicious without spending hours in the kitchen. Just chop, toss, and enjoy.

It’s incredibly versatile, allowing you to swap ingredients based on what you have. Whether you prefer turkey over salami or need a dairy-free option, it’s easy to customize.

Packed with protein, fiber, and healthy fats, this salad is nutritious and satisfying. It’s filling enough to be a main meal but also works beautifully as a side.

Hosting a gathering? This dish is crowd-friendly and can be prepped in advance. Just wait to add the dressing until right before serving to keep everything crisp.

Ingredients Notes

The secret to this salad’s bold flavor and perfect texture is using fresh, high-quality ingredients. Here’s what makes it special.

Romaine lettuce is the base, providing a crisp and refreshing bite. If you prefer a heartier green, try using a mix of romaine and radicchio for a touch of bitterness.

Salami adds a savory, slightly spicy kick. I love using Genoa or soppressata, but feel free to substitute with turkey, ham, or even grilled chicken for a lighter option.

Mozzarella pearls bring a creamy contrast to the crunch. If you prefer stronger flavors, diced provolone or fresh Parmesan shavings make great alternatives.

Cherry tomatoes add a juicy sweetness that balances the saltiness of the meats and cheese. Grape tomatoes work just as well, but make sure they’re ripe for the best flavor.

Homemade Italian dressing ties it all together with a blend of olive oil, red wine vinegar, Dijon mustard, garlic, and Italian seasoning. Making it from scratch takes just minutes and enhances the salad’s bold, zesty taste.

A large salad bowl and a sharp knife are all you need for prep. If you want extra efficiency, a mezzaluna knife makes chopping even quicker.

How To Make This Italian Chop-Chop Salad

Making this salad is as simple as chopping everything into bite-sized pieces and tossing them together. Here’s how to do it perfectly every time.

Start by washing and drying your romaine lettuce thoroughly. Excess moisture can dilute the dressing, so pat it dry with paper towels or use a salad spinner for best results. Then, chop the lettuce into small, even pieces and add them to a large bowl.

Next, slice the salami into thin strips and halve the cherry tomatoes. The key to a true chop-chop salad is uniformity—aim for evenly sized pieces so each bite gets a perfect mix of flavors.

Add the mozzarella pearls, or if using block mozzarella, dice it into small cubes. For extra flavor, toss the cheese with a pinch of Italian seasoning before adding it to the bowl.

In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper. This dressing is tangy, herby, and slightly creamy thanks to the mustard.

Drizzle the dressing over the salad and toss everything together until evenly coated. If making ahead, store the dressing separately and mix it in just before serving to keep the lettuce crisp.

This salad comes together in about 15 minutes, making it one of the easiest ways to enjoy bold Italian flavors in a fresh, healthy dish.

Storage Options

If you have leftovers, storing them properly will help maintain freshness. Keep the salad undressed in an airtight container in the fridge for up to two days. Once dressed, it’s best eaten immediately to prevent the lettuce from wilting.

The homemade dressing can be stored separately in a sealed jar for up to a week. Just give it a good shake before using.

If you’re meal prepping, layer heartier ingredients like salami, tomatoes, and cheese at the bottom of a container and place the lettuce on top. This keeps everything crisp until you’re ready to mix.

Variations and Substitutions

This salad is incredibly flexible, making it easy to switch things up based on what you have or prefer.

For a vegetarian version, swap the salami for chickpeas or marinated artichoke hearts. They add protein and a hearty texture while keeping the Mediterranean flavors intact.

Want to make it low-carb? Reduce the tomatoes and replace them with diced cucumbers or roasted red peppers for extra crunch.

Swap mozzarella for feta if you want a saltier, tangier cheese. Feta pairs especially well with sun-dried tomatoes and kalamata olives for a Greek-inspired twist.

If you prefer a lighter dressing, try using balsamic vinegar instead of red wine vinegar and cutting the olive oil with a splash of lemon juice.

Craving more crunch? Add toasted pine nuts or croutons for a little extra texture. Just be sure to add them right before serving to keep them crisp.

This Italian Chop-Chop Salad is proof that simple ingredients can create something truly delicious. Whether you stick to the classic version or put your own spin on it, you’re in for a satisfying, flavor-packed meal. Enjoy!

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