Irresistible Italian Chopped Salad With Salami & Mozzarella in 15 Minutes

Name: Irresistible Italian Chopped Salad With Salami & Mozzarella in 15 Minutes
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 head romaine lettuce, chopped; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/2 cucumber, diced; 1/2 cup black olives, sliced; 1/2 cup pepperoncini, sliced; 4 oz salami, diced; 4 oz fresh mozzarella, cubed; 1/4 cup grated Parmesan cheese; 1/4 cup Italian dressing

Lynn

February 2, 2025

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Let me tell you about my go-to Italian chopped salad with salami & mozzarella – it’s the perfect marriage of crisp veggies, salty meats, and creamy cheese that comes together in minutes. I make this at least once a week because it’s that good. The beauty of this salad? It’s ridiculously simple but tastes like you put way more effort into it than just some chopping and tossing. That combination of crunchy romaine, juicy tomatoes, spicy pepperoncini, and rich salami with fresh mozzarella cubes – wow! It’s my secret weapon for quick lunches, potlucks, or when I need something satisfying but not heavy. And that tangy Italian dressing? Absolute perfection against all those bold flavors. Trust me, once you try this combo, you’ll be hooked.

Why You’ll Love This Italian Chopped Salad With Salami & Mozzarella

This isn’t just another salad – it’s the kind of meal you’ll crave. Here’s why:

No cooking required – just chop, toss, and devour (I’ve made it in pajamas at 11PM, no shame)
Flavor explosions in every bite from the salty salami, creamy mozzarella, and zippy pepperoncini
Customizable – swap ingredients based on what’s in your fridge (more on that later)
Perfect for crowds – double it for potlucks or halve it for a killer desk lunch

Ingredients for Italian Chopped Salad With Salami & Mozzarella

Here’s everything you’ll need for this flavor-packed salad – I promise it’s worth the little bit of chopping!

1 head romaine lettuce, chopped (make those pieces bite-sized!)
1 cup cherry tomatoes, halved (I like the multicolored ones when I can find them)
1/2 red onion, thinly sliced (soak in ice water for 5 minutes if you want to tame the bite)
1/2 cucumber, diced (peeled or not – your call)
1/2 cup black olives, sliced (kalamata work great too)
1/2 cup pepperoncini, sliced (don’t skip these – they add the perfect zing)
4 oz salami, diced (I use Genoa but any good Italian salami works)
4 oz fresh mozzarella, cubed (the softer the better – it melts in your mouth)
1/4 cup grated Parmesan cheese (the real stuff, not the powder)
1/4 cup Italian dressing (homemade or store-bought – no judgment here)

How to Make Italian Chopped Salad With Salami & Mozzarella

This salad comes together faster than you can say “delizioso!” – here’s exactly how I put mine together:

Step 1: Prepare the Vegetables

Grab your sharpest knife – we’re chopping! First, the romaine: I like to cut it into bite-sized pieces (about 1-inch squares) so you get a perfect mix in every forkful. Halve those cherry tomatoes – the juices will mingle beautifully with the dressing later. For the cucumber, I leave the skin on for extra crunch, but peel it if you prefer. Pro tip: If raw onion is too strong for you, soak those thin red onion slices in ice water for 5 minutes to mellow them out.

Step 2: Combine Ingredients

Now the fun part! Toss all your prepped veggies into a big bowl – I use my biggest mixing bowl because you want room to toss everything properly. Add the olives and pepperoncini (don’t be shy with these – they make the salad!). Next comes the good stuff: scatter in your diced salami and those glorious mozzarella cubes. Finally, sprinkle the Parmesan over everything like edible snow.

Step 3: Add Dressing & Serve

Here’s my golden rule: dress it right before serving! That way your lettuce stays crisp and nothing gets soggy. Drizzle the Italian dressing over everything – start with 1/4 cup, then you can add more if needed. Gently toss with salad tongs or two big spoons until everything’s evenly coated. Serve immediately while it’s fresh and gorgeous – though I won’t tell if you sneak a few bites while “testing” the flavor balance!

Tips for the Best Italian Chopped Salad With Salami & Mozzarella

Want to take your salad game to the next level? Here are my can’t-live-without tips:

Chill everything first – cold ingredients make this salad extra refreshing (I sometimes pop my bowl in the freezer for 5 minutes too)
Toss gently but thoroughly – you want every bite to have a bit of everything
Let it sit 5 minutes after dressing – just long enough for flavors to mingle but not make lettuce soggy
Taste as you go – need more tang? Add extra pepperoncini juice right into the dressing

Ingredient Substitutions & Variations

The beauty of this salad? You can riff on it endlessly! Swap salami for grilled chicken or roasted turkey if you want something lighter. Vegetarian? Skip the meat and add chickpeas for protein. Dairy-free? Vegan mozzarella works surprisingly well here. Out of pepperoncini? Banana peppers or even pickled jalapeños add nice heat. The dressing’s flexible too – balsamic vinaigrette or lemon-olive oil work wonders when you want to switch it up. For more ideas on pickled items, check out these dilly beans.

Serving Suggestions for Italian Chopped Salad With Salami & Mozzarella

This salad shines as a meal itself, but I love pairing it with warm crusty bread to soak up the dressing. For heartier meals, it’s perfect alongside grilled chicken, steak, or even garlic shrimp. Sometimes I’ll serve smaller portions as a starter before pasta dishes – the bright flavors wake up your taste buds beautifully! You might also enjoy this classic Italian bruschetta.

Storage & Reheating

Here’s the truth – this salad is best eaten immediately while everything’s crisp and fresh! If you must store it, keep it refrigerated (without dressing if possible) and eat within 2 hours. Trust me, no one wants soggy salad – I learned that the hard way.

Nutritional Information

Here’s the scoop on what you’re eating (per serving): about 320 calories, 18g protein, and loads of flavor! Remember – nutrition varies by ingredients. These are just estimates to give you a general idea. For more information on general nutrition, you can consult resources like the National Library of Medicine’s nutrition information.

FAQ About Italian Chopped Salad With Salami & Mozzarella

Can I make this salad ahead of time?
You can prep ingredients separately up to a day in advance (store them in airtight containers), but wait to combine and dress until right before serving. Those tender lettuce leaves turn sad and soggy if they sit in dressing too long – I learned that lesson at my first dinner party!

What’s the best dressing for this salad?
My heart belongs to classic Italian dressing – the tangy herbs complement the salami perfectly. But if you’re feeling fancy, try a creamy Italian or even a simple lemon-garlic vinaigrette. Just steer clear of heavy dressings like ranch – they overwhelm the delicate flavors.

Can I use different cheeses?
Absolutely! Fresh mozzarella is my go-to, but provolone cubes or even feta crumbles work wonderfully. For a richer taste, try asiago or fontina. Just avoid pre-shredded cheeses – they don’t melt in your mouth the same way freshly cubed cheese does.

How spicy is this salad?
It’s got a nice little kick from the pepperoncini, but nothing crazy. If you’re sensitive to heat, remove the seeds from the pepperoncini before slicing. Love spice? Add some crushed red pepper flakes when you toss the salad!