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Italian Chopped Salad

  • Side
  • Salad
  • Raw / Cure / No-cook
  • Wheat/Gluten free
  • Active Time:20 min
  • Total Time:20 min
  • Servings:6-8
  • Difficulty:Easy
Photo by Julia Gartland

Juicy, crunchy chopped salads are a summertime (or anytime) favorite. You may recognize this one from your favorite red-sauce joint, but it also makes a great picnic-ready accompaniment to fish kabobs, grilled fish fillets, and salmon burgers.


  • 2 romaine hearts, coarsely chopped

  • 1 pint grape or cherry tomatoes, halved

  • 2 cups chopped English cucumbers

  • 1 cup pitted green castelvetrano olives

  • ½ cup whole peperoncini or sweet pickled cherry peppers

  • ½ cup chopped red onion

  • 8 ounces mini bocconcini (small mozzarella balls) or diced mozzarella

  • ½ cup extra virgin olive oil

  • 3 tablespoons red wine vinegar

  • 1 small garlic clove, grated

  • Salt and freshly ground black pepper


Assemble the Salad

In a large bowl, combine the romaine, tomatoes, cucumbers, olives, peperoncini, onion, and mozzarella.

Make the Dressing

In a jar, combine the olive oil, vinegar, garlic, and a generous pinch each of salt and pepper. Shake to combine.

Finish and Serve

Just before serving, toss the salad with the vinaigrette. Season with salt and pepper and serve.