Back to all recipes

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.


Full Bleed Hero
Full Bleed Hero