Crunchy, vibrant, and bursting with classic Italian flavors, this Vegetarian Italian Chopped Salad Recipe is a delightful bowl that satisfies without weighing you down. Its bright vinaigrette and colorful ingredients come together in a way that makes you want to take just one more bite — and then another.
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Why You'll Love This Recipe
I first stumbled on this chopped salad at a local Italian spot and knew I had to recreate it at home. What makes it so special isn’t just the mix of fresh veggies and tangy vinaigrette — it’s how hearty and satisfying the salad feels, even without meat.
- Balanced flavors: The tangy pepperoncini and sun-dried tomatoes play beautifully against crisp lettuce and creamy provolone.
- Quick to prepare: Chop, whisk, and toss — you can have this on your table in 20 minutes or less.
- Customizable: Love it spicy or mild? Prefer vegan? This recipe easily adapts without losing its charm.
- Satisfying texture: The combination of crunchy, chewy, and soft elements keeps every forkful interesting.
Ingredients & Why They Work
This Vegetarian Italian Chopped Salad Recipe is all about fresh, distinct flavors that complement each other without competing. It’s worth seeking out radicchio for that slightly bitter punch if you can, but don’t stress if it’s unavailable. The key is balancing creamy, crunchy, and tangy ingredients.
- Romaine lettuce: Provides a crisp, fresh base with plenty of volume; chop finely for easy eating.
- Radicchio: Adds a touch of bitterness and vivid color, which livens the whole salad.
- Red onion: Offers sharpness and a subtle bite that contrasts well with sweeter tomato elements.
- Celery: Brings crunchy brightness and a bit of herbal green flavor.
- Cherry tomatoes: Juicy pops of sweetness that lighten and freshen every bite.
- Pickled pepperoncini peppers: Their tang and gentle heat add a lively zing you’ll love.
- Sun-dried tomatoes: With their chewy texture and intense umami, they deepen the salad’s flavor profile.
- Chickpeas: A protein-packed, creamy element that makes this salad filling and wholesome.
- Provolone cheese: Adds a mild, slightly smoky richness if you choose to include it. Totally optional for vegans or dairy-free.
- Italian vinaigrette: The heart of the dressing: olive oil, red wine vinegar, oregano, Dijon mustard, honey, garlic, and spices come together to elevate every ingredient.
Make It Your Way
One of the things I love most about this Vegetarian Italian Chopped Salad Recipe is how easy it is to make your own. I often swap out the pepperoncini for mild pickled jalapeños when I want more heat, or skip the cheese to keep it vegan and still feel totally satisfied.
- Variation: When I’m craving extra protein, I sometimes toss in grilled tofu cubes or roasted chickpeas instead of canned ones for crunch.
- Dairy-free: Simply omit the provolone, and switch honey to maple syrup in the dressing for a perfectly vegan salad.
- Seasonal swaps: In winter, I swap cherry tomatoes with roasted bell peppers for more warmth and depth.
- Make it gluten-free: This salad is naturally gluten-free, so it fits well into many dietary lifestyles.
Step-by-Step: How I Make Vegetarian Italian Chopped Salad Recipe
Step 1: Chop All Your Veggies and Prep the Cheese
I start by washing and chopping the romaine and radicchio into bite-sized pieces — no one likes a forkful of leafy jungle! The radicchio can be a bit tough and bitter, so chopping it smaller helps it blend with the romaine nicely. Then chop your red onion, celery, and slice the cherry tomatoes thinly to spread their juicy goodness throughout. If you’re including cheese, cut the provolone into small cubes so it gets nicely distributed.
Step 2: Rinse and Drain the Chickpeas, and Prep the Pickled Peppers
Drain and rinse the chickpeas well – this helps keep the salad fresh instead of soggy. For the pepperoncini, thin slices work best and add the right amount of tangy heat. If you want less bite, a quick rinse helps tame their intensity.
Step 3: Whisk Together the Italian Vinaigrette
In a small bowl, combine your extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, freshly ground black pepper, and red pepper flakes if you want a little heat. I like to whisk it briskly so the dressing emulsifies and coats everything evenly. Taste and adjust – sometimes I add a pinch more salt or honey depending on mood.
Step 4: Toss It All Together Gently but Thoroughly
Now the fun part: put everything in a big bowl and add your dressing. Toss gently so the sun-dried tomatoes and chickpeas don’t break apart but everything gets evenly coated. Letting the salad sit for 5 to 10 minutes before serving lets the flavors meld beautifully.
Top Tip
I’ve found that chopping the romaine and radicchio quite small makes the salad easier and more fun to eat. Also, don’t skip rinsing your sun-dried tomatoes and pepperoncini if they come packed in oil or brine — it reduces unwanted saltiness and lets their natural flavors shine.
- Chop finely: It keeps every bite balanced and prevents one ingredient from overpowering the others.
- Emulsify dressing well: Whisking the dressing until thick ensures it clings to the salad beautifully.
- Let it rest: Allowing the salad to sit for a little while before serving develops deeper flavors.
- Layer flavors: Combine tangy, sweet, bitter, and creamy elements for a truly memorable experience.
How to Serve Vegetarian Italian Chopped Salad Recipe
Garnishes
I often top the salad with a sprinkle of fresh chopped basil or parsley for a pop of herbal freshness. Cracked black pepper and a drizzle of good-quality olive oil right before serving really elevate it. If I’m feeling fancy, a few shaved slices of Parmesan add a salty, nutty accent.
Side Dishes
This salad pairs beautifully with crusty garlic bread or a warm focaccia to complement the crisp veggies. I also like serving it alongside a pasta primavera or a simple margherita pizza for a filling, balanced Italian-inspired meal.
Creative Ways to Present
For gatherings, I love serving this salad in individual mason jars layered nicely so guests can see the colors through the glass — then just shake to coat with dressing and enjoy. Another idea I tried was stuffing the chopped salad into hollowed out tomatoes for a festive appetizer twist.
Make Ahead and Storage
Storing Leftovers
Leftover salad stores best if you keep the vinaigrette separate until you’re ready to eat again — that way, the greens stay crisp and don’t get soggy. I use an airtight container and it lasts 2 to 3 days refrigerated. If already tossed, eat within a day for best texture.
Freezing
I don’t recommend freezing this salad because the fresh veggies and cheese change texture and the dressing can break. The chickpeas and dressing can be frozen separately if you’re prepping ahead, but fresh assembly is key to the best experience.
Reheating
This salad is meant to be enjoyed cold or at room temperature. If you want to warm the chickpeas or cheese, do so separately and then toss with the cold salad — reheating the whole thing can make the lettuce wilt and lose its crunch quickly.
Frequently Asked Questions:
Absolutely! Simply leave out the provolone cheese and substitute the honey in the vinaigrette with maple syrup or agave nectar for a delicious vegan version.
Radicchio adds a lovely bitterness and color contrast, but if you can’t find it or dislike it, you can omit it or substitute with more romaine. The salad will still be delicious and bright.
Once tossed with the dressing, it’s best to enjoy the salad within a day to keep the lettuce crisp. If you keep the dressing separate, the components last 2 to 3 days refrigerated.
Yes! You can add grilled tofu, cooked lentils, or even some toasted nuts like pine nuts or almonds for extra protein and texture while keeping it vegetarian.
Final Thoughts
This Vegetarian Italian Chopped Salad Recipe is an everyday kind of special — the kind you’ll find yourself craving again and again because it’s fresh, easy, and full of textural delights. I love how it feels both light and filling, perfect for hot summer days or as a bright side any time of year. Give it a try, tweak it to your taste, and enjoy sharing it with friends and family just like I do!
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Vegetarian Italian Chopped Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and flavorful Vegetarian Italian Chopped Salad featuring crisp romaine, bitter radicchio, peppery cherry tomatoes, tangy pickled pepperoncini, sun-dried tomatoes, chickpeas, and provolone cheese, all tossed in a zesty homemade Italian vinaigrette. Perfect as a side dish or light main course that is refreshing and easy to prepare.
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: Wash and chop the romaine lettuce and radicchio into bite-sized pieces. Finely chop the red onion and celery. Thinly slice the cherry tomatoes and pickled pepperoncini peppers. Rinse and roughly chop the oil-packed sun-dried tomatoes.
- Rinse and drain chickpeas: Open the can of chickpeas, rinse thoroughly under cold water, and drain well. Alternatively, measure 1 ½ cups of cooked chickpeas if using fresh or pre-cooked.
- Make the vinaigrette: In a bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, pressed garlic, black pepper, salt, and optional red pepper flakes until emulsified and well combined.
- Combine salad ingredients: In a large salad bowl, add chopped romaine, radicchio, red onion, celery, cherry tomatoes, pickled pepperoncini, sun-dried tomatoes, chickpeas, and provolone cheese if using.
- Toss with dressing: Pour the Italian vinaigrette over the salad ingredients. Toss thoroughly to coat every ingredient evenly with the dressing.
- Serve: Serve immediately as a side dish or light main course. The salad can be chilled briefly if preferred but is best enjoyed fresh.
Notes
- To make this salad dairy free or vegan, omit the provolone cheese and substitute maple syrup for honey in the vinaigrette to keep it vegan-friendly.
- If short on time, use pre-washed chopped romaine and radicchio mix and chop into smaller bite-sized pieces for easier preparation.
- Radicchio adds a pleasant bitterness that balances the salad; if unavailable or disliked, it can be omitted or substituted with additional romaine.
- The salad keeps well for several hours but is best served fresh to maintain crispness.
- Adjust seasoning of the vinaigrette according to taste, adding more salt or pepper if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 15 mg
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