Bright, crunchy, and bursting with classic flavors, this Vegetarian Italian Chopped Salad Recipe is the kind of dish you'll find yourself making again and again. It’s fresh, colorful, and just the right balance of tangy and savory — truly a salad that makes a meal feel like a celebration.
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Why You'll Love This Recipe
I’m genuinely excited every time I toss together this Vegetarian Italian Chopped Salad. It’s easy, satisfying, and packed with fresh veggies plus that signature Italian zing in the dressing that keeps you coming back for more.
- Flavor-packed but light: The combination of crisp romaine, slightly bitter radicchio, and tangy pepperoncini keeps this salad vibrant.
- Simple pantry ingredients: Chickpeas and sun-dried tomatoes add heartiness without complicated prep.
- Highly customizable: Whether you want to skip the cheese or amp up the heat, this salad welcomes your creative tweaks.
- Quick assembly: You can have a gorgeous, nutrient-rich salad on the table in about 20 minutes—perfect for busy weeknights.
Ingredients & Why They Work
Each ingredient in this Vegetarian Italian Chopped Salad Recipe brings something special to the party. The crunchy romaine and bitter radicchio create a texture and flavor contrast, while the chickpeas add protein and substance. The dressing pulls it all together with bold Italian herbs, tangy vinegar, and a touch of sweetness.
- Romaine lettuce: Provides the crisp, clean crunch that’s the backbone of this chopped salad.
- Radicchio: Adds a slightly bitter note and beautiful purple color; if you can’t find it, feel free to skip or substitute with more romaine.
- Red onion: Gives a sharp, savory bite that balances the other ingredients.
- Celery: Adds fresh crunch and subtle earthiness.
- Cherry tomatoes: Their natural sweetness and juiciness brighten every bite.
- Pickled pepperoncini peppers: Bring just enough tang and a bit of heat to awaken your taste buds.
- Sun-dried tomatoes: Rinsed and chopped for a chewy, concentrated burst of tomato flavor.
- Chickpeas: The protein powerhouse that makes this salad filling and satisfying.
- Provolone cheese (optional): Adds creamy, mild tang; you can omit for a vegan version without losing much flavor.
- Extra-virgin olive oil: A smooth, fruity base for the dressing.
- Red wine vinegar: Gives the vinaigrette its signature sharpness.
- Dijon mustard: Acts as an emulsifier and adds a nice peppery punch.
- Dried oregano: That unmistakable Italian herb flavor that ties the dressing together.
- Honey: Balances the acidity with a hint of sweetness; swap for maple syrup for a vegan option.
- Garlic: Fresh and pungent, it invigorates the dressing.
- Black pepper & salt: Essential seasoning to enhance every ingredient.
- Red pepper flakes (optional): Add a light kick if you like a little heat.
Make It Your Way
I love experimenting by swapping certain ingredients depending on what’s in my fridge or the season. This salad is forgiving and flexible, so don’t hesitate to adapt it to your tastes.
- Variation: I sometimes add fresh basil or parsley for an herbal twist, especially when tomatoes are in peak season — it brightens the whole salad.
- Dairy-free/vegan: Skip the provolone cheese and switch the honey in the dressing with maple syrup, and you’ve got a vegan-friendly delight.
- Extra crunch: Toasted pine nuts or sliced almonds make a delightful, nutty topping.
- More protein: Toss in cooked farro or quinoa for a grain boost that turns this into a full meal.
Step-by-Step: How I Make Vegetarian Italian Chopped Salad Recipe
Step 1: Prep Your Veggies
Start by chopping the romaine and radicchio into bite-sized pieces — about ½ inch cubes work best for this salad’s signature "chopped" style. Then finely dice the red onion and celery so every bite has that perfect balance of crunch and bite. Slice your cherry tomatoes thinly, and chop the sun-dried tomatoes after rinsing off excess oil or brine.
Step 2: Mix the Dressing
Whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, honey (or maple syrup), garlic, salt, pepper, and red pepper flakes if you like a kick. I find using freshly pressed garlic really makes a difference here—it wakes up the dressing!
Step 3: Combine Everything
In a large bowl, toss the chopped greens, celery, tomatoes, onions, pepperoncini, sun-dried tomatoes, and chickpeas. Pour the dressing over and mix well to coat everything evenly. If you're using provolone, gently fold it in last so the cheese stays in perfect little cubes rather than getting smashed.
Step 4: Taste and Adjust
Always give it a quick taste before serving — sometimes it needs a pinch more salt, a splash more vinegar, or a little extra pepper. Salad dressings can be finicky, so trust your palate here!
Top Tip
One thing I've learned from making this Vegetarian Italian Chopped Salad Recipe numerous times is that the key to success is chopping everything into similar-sized pieces. This makes every forkful balanced and ensures the dressing clings evenly.
- Consistent chopping: Use your knife skills to make bites all roughly the same size — this isn't just for aesthetics but improves the eating experience.
- Dressing Emulsion: Whisk the mustard and honey first with the vinegar before slowly adding oil to help the vinaigrette emulsify beautifully.
- Prep ahead: I sometimes chop everything and keep it refrigerated separately from the dressing. Just toss it all together when ready, and the salad tastes fresh and crisp.
- Don’t overdress: Adding too much dressing at once can make the salad soggy; start with less and add more as you go.
How to Serve Vegetarian Italian Chopped Salad Recipe
Garnishes
I usually sprinkle a few fresh basil leaves or torn parsley over the top when serving. It adds an herbal freshness and a pop of green that feels just right. Sometimes a few extra pepperoncini slices on top or a handful of toasted pine nuts elevates the texture beautifully.
Side Dishes
This salad pairs perfectly with crusty bread or garlic focaccia. It’s also fantastic alongside grilled veggie skewers or alongside a simple pasta dish like spaghetti aglio e olio. I like serving it as a side at summer dinners—always a crowd-pleaser.
Creative Ways to Present
For special occasions, try serving this chopped salad in individual glass jars or clear bowls so the colors pop through. Layering the ingredients slightly before mixing at the table makes for a beautiful presentation and gets guests excited to dig in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers. When mixed, the salad is best eaten within a day to keep the greens crisp. I find the chickpeas hold up well overnight, so the salad stays satisfying even the next day.
Freezing
I haven’t tried freezing this salad because the fresh veggies and dressing don't freeze well. It’s best enjoyed fresh or refrigerated short-term.
Reheating
This salad is designed to be eaten cold or at room temperature, so reheating isn’t really necessary. If you want a warm twist, however, try serving the chickpeas warm on top of the salad for a comforting contrast.
Frequently Asked Questions:
Absolutely! Just omit the provolone cheese and substitute the honey in the dressing with maple syrup or agave nectar. The salad stays just as delicious without dairy or honey.
Keep the salad and dressing separate until just before serving. Store the chopped veggies and chickpeas in an airtight container in the fridge, and store the vinaigrette in a jar or small container. Toss together fresh when ready to eat.
Definitely! If radicchio is hard to find or you don’t enjoy its bitterness, simply replace it with extra romaine or a milder leafy green such as escarole or endive.
Provolone is my favorite for this salad because it’s mild and melts slightly if the salad sits a bit, adding creaminess without overpowering the other ingredients. However, mozzarella or even feta can be nice alternatives.
Final Thoughts
This Vegetarian Italian Chopped Salad Recipe has become a go-to for me—not just for its simplicity but for the way it pops with fresh Italian flavors that feel both hearty and healthy. I hope you enjoy it as much as I do; it’s the kind of dish you’ll want to share with friends, whether for a quick lunch or a vibrant dinner side. Grab your chopping board and dive in—you’re going to love the results!
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Vegetarian Italian Chopped Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 side servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
A flavorful and hearty Vegetarian Italian Chopped Salad featuring chopped romaine, radicchio, chickpeas, cherry tomatoes, and provolone cheese, all tossed in a zesty Italian vinaigrette. Perfect as a side dish or light meal.
Ingredients
Salad
- 10 ounces chopped romaine lettuce (about 2 medium or 3 small heads, chopped)
- ½ medium head of radicchio, finely chopped (about 2 cups)
- ½ medium red onion, chopped (about 1 cup)
- 2 ribs celery, chopped
- 1 pint cherry tomatoes, thinly sliced
- ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
- ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)
Italian Vinaigrette
- ⅓ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon honey
- 2 cloves garlic, pressed or minced
- 10 twists freshly ground black pepper
- ¼ teaspoon salt, more to taste
- Pinch of red pepper flakes, for heat (optional)
Instructions
- Prepare the vegetables: Chop the romaine lettuce, radicchio, red onion, and celery into bite-sized pieces. Thinly slice the cherry tomatoes and pickled pepperoncini peppers. Rinse and roughly chop the sun-dried tomatoes.
- Drain and rinse chickpeas: If using canned chickpeas, drain and rinse them thoroughly to remove excess salt and canning liquid.
- Make the vinaigrette: In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, minced garlic, black pepper, salt, and red pepper flakes if using, until fully combined and emulsified.
- Assemble the salad: In a large bowl, combine romaine, radicchio, red onion, celery, cherry tomatoes, pepperoncini, sun-dried tomatoes, chickpeas, and provolone cubes if using.
- Toss the salad: Pour the Italian vinaigrette over the salad and toss well to evenly coat all ingredients with the dressing.
- Serve: Divide the salad into 6 to 8 side servings and enjoy immediately for the freshest taste and texture.
Notes
- Make it dairy free/vegan by omitting the provolone cheese and substituting maple syrup for honey in the vinaigrette.
- For quicker prep, use pre-chopped romaine and radicchio mix and chop further into smaller pieces.
- Radicchio adds a slightly bitter note and depth of flavor but can be omitted if unavailable or disliked.
- Adjust salt and spices in the vinaigrette to taste.
- This salad pairs well with Italian dishes or can be served as a light main course.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 12 mg
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