Italian Chopped Salad with Zesty Dressing
If you’re short on time, this Italian Chopped Salad is a quick and easy favorite at our house. It’s an easy meal recipe with crunchy veggies, hearty toppings, and a simple homemade zesty dressing. No matter if you’re making a light lunch, a quick dinner, or just need a fresh side, it’s ready in no time!
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This isn’t just a plain side salad. You get crisp lettuce, juicy tomatoes, soft mozzarella, salty salami, and a little zing from the banana peppers.
Serve this recipe with my Cheesy Pepperoni Pizza Biscuits or Creamy Garlic Marry Me Chicken in Pasta for a delicious and satisfying meal.
How to Make Italian Chopped Salad with Zesty Dressing
Ingredients you’ll need for the salad
Ingredients you’ll need for the zesty dressing
Step by Step Guide
1. Start by chopping and slicing all your salad ingredients.
2. In a small glass or jar, blend all the dressing ingredients until smooth. I use an immersion blender, but a whisk works too.
3. Layer your salad ingredients in a bowl or serving dish. Layer the chopped lettuce first.
4. Then add the cherry tomatoes, green bell peppers, cucumbers, mozzarella cubes, salami slices, red onion, black olives, banana peppers, and finish with the chopped basil and parsley.
5. Pour the dressing over the top when you’re ready to serve, and that’s it!
Serve and Enjoy!
Important Recipe Notes
- You can prep the salad ingredients ahead of time and store them separately in the fridge.
- Wait to add the dressing until just before serving to keep the lettuce crisp.
- You can change the veggies to proteins based on what you have on hand.
- For extra flavor, let the dressing sit for 10–15 minutes before using.
- This salad works great as a main dish or a side—just adjust portion sizes!
Italian Chopped Salad with Zesty Dressing
Ingredients
For the Salad
- 4 cups of Romaine lettuce chopped
- 1 cup of cherry tomatoes halved
- 1 cup of cucumber diced
- 1/2 cup of red onion thinly sliced
- 1/2 cup of black olives pitted and sliced
- 1/2 cup of fresh mozzarella cheese cubed
- 1/2 cup of green bell peppers diced
- 1/4 cup of banana peppers sliced
- 1/4 cup of salami sliced
- 2 tbsp of chopped fresh basil
- 2 tbsp of chopped fresh parsley
For the Dressing
- 1/2 cup extra-virgin olive oil preferably labeled “extra-light tasting”
- 1/4 cup red wine vinegar
- 1 garlic clove minced
- 1 tsp Dijon mustard
- 2 tsp fresh lemon juice from 1 or 2 lemons
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp sugar
Instructions
- Start by chopping and slicing all your salad ingredients.
- In a small glass or jar, blend all the dressing ingredients together until smooth. I use an immersion blender, but a whisk works too.
- Layer your salad ingredients in a bowl or serving dish. Layer the chopped lettuce first.
- Then add the cherry tomatoes, green bell peppers, cucumbers, mozzarella cubes, salami slices, red onion, black olives, banana peppers, and finish with the chopped basil and parsley.
- Pour the dressing over the top when you’re ready to serve, and that’s it!
