Forget the days of salad bars at not-to-be-named Italian chain restaurants filled with factory-made dressings, croutons that could break a tooth, and mystery beets that have been sitting in the same container for who knows how long.

It’s time to introduce you to the Italian Chopped Salad that will not only be one of your new staple salad recipes but is so delicious that it’s good enough to be a meal on its own.

italian chopped salad on plate

The Italian chopped salad recipe is inspired by the chopped salad from Pizzeria Mozza in Los Angeles, created by adored chef Nancy Silverton (you may have seen her episode on Chef’s Table via Netflix). It’s easy to throw together, filled to the brim with incredible texture and flavor, and it’s one you’ll come back to over and over again. Promise.

More Delicious Salad Recipes

Italian Chopped Salad

5 from 1 vote
Brooke Eliason
Servings: 8 servings
Cook Time: 15 minutes
Total Time: 15 minutes
Difficulty: Easy
Easy to throw together and filled to the brim with incredible texture and flavor, this Italian Chopped Salad is one you’ll come back to over and over again.



  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • juice of 1 medium or large lemon
  • 2 teaspoons dried oregano
  • kosher salt & fresh cracked pepper to taste


  • 1 head radicchio
  • ½ head iceberg lettuce
  • lb sliced provolone, cut into ¾” strips
  • lb sliced genoa salami, cut into ¾” strips
  • 1 (15.5-ounce) can chickpeas, drained & rinsed
  • 1 pint cherry tomatoes, rinsed and cut in half lengthwise
  • ½ medium red onion, thinly sliced into half moons
  • ½ cup pepperoncinis, drained of any liquid
  • dried oregano for garnish


  • Combine all of the vinaigrette ingredients including the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper in a small bowl with a fork or whisk until combined and set aside.
  • Remove the outer leaves of the radicchio, cut in half lengthwise (down the middle of the core), and cut out the v-shaped core on both halves. Cut each half into ¾” strips lengthwise. Rinse and spin dry in salad spinner. Repeat with iceberg lettuce.
  • In an extra large bowl place the sliced radicchio, sliced iceberg, provolone, salami, chickpeas, cherry tomatoes, red onion, and pepperoncinins. Drizzle with half of the dressing and using your hands, gently toss the ingredients together, adding the remainder of the dressing after a few tosses.
  • If plating the salad for individuals, mound the salad on salad plates into a high pile (this is how it is served at Pizzeria Mozza) and garnish with dried oregano. If serving family style, transfer to serving bowl and garnish with dried oregano.

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