Bright, crunchy, and bursting with bold flavors, this Vegetarian Italian Chopped Salad Recipe is exactly the kind of dish that makes you want to linger at the table just a little longer. It’s packed with fresh veggies, tangy pickled peppers, creamy provolone, and a zesty dressing that ties it all together beautifully.
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Why You'll Love This Recipe
I can’t tell you how many times this salad has saved the day for me—whether it’s a last-minute dinner or a crowd-pleasing side. The combination of crunchy veggies, tangy pickled peppers, and that rich Italian vinaigrette just keeps everyone asking for more.
- Fresh and Flavor-Packed: Every bite has a delightful crunch, balanced by tangy and savory elements.
- Super Versatile: It pairs well with nearly anything, or stands strong as a light meal on its own.
- Easy to Customize: Love it spicy, vegan, or extra cheesy? You’ve got options to make it exactly how you want.
- Quick to Prepare: You’ll be chopping and tossing in about 20 minutes—perfect for busy days.
Ingredients & Why They Work
This salad shines because of the textures and flavors working in harmony. Crisp romaine and bitter radicchio provide the perfect base, while sun-dried tomatoes and pickled pepperoncini amp up savory and tangy notes. Plus, chickpeas add a satisfying bite and protein, making it hearty enough for any occasion.
- Romaine Lettuce: Offers a juicy, crunchy foundation that soaks up the dressing nicely.
- Radicchio: Adds a slightly bitter edge that contrasts with the sweeter ingredients; finely chop it to soften its intensity.
- Red Onion: Brings a sharp, pungent brightness; chop finely so it doesn’t overpower.
- Celery: Provides crisp, aromatic crunch to refresh every bite.
- Cherry Tomatoes: Sweet and juicy, their thin slices blend well without overpowering.
- Pickled Pepperoncini Peppers: These add just the right zing and tang—don’t skip them!
- Sun-Dried Tomatoes: Their concentrated flavor packs a delicious umami punch, especially when drained of oil.
- Chickpeas: The perfect plant-based protein; rinse canned chickpeas well to avoid excess saltiness.
- Provolone Cheese: Optional, but adds creaminess and mild sharpness; perfectly cut into small cubes.
- Extra-Virgin Olive Oil: Use a good-quality one for the dressing to impart richness and fruity notes.
- Red Wine Vinegar: Balances the oil with a crisp acidity essential for a true Italian vinaigrette.
- Dijon Mustard: Helps emulsify the dressing and adds a subtle tang.
- Dried Oregano: Brings an herby, Mediterranean flair.
- Honey (or Maple Syrup): Balances acidity with gentle sweetness; swap for maple syrup to make vegan.
- Garlic: Adds pungent warmth, minced finely so it distributes evenly.
- Freshly Ground Black Pepper: Adds mild heat and aroma, freshly cracked for best results.
- Salt: Enhances all flavors—adjust carefully after tossing.
- Red Pepper Flakes: Optional, but I love the subtle kick they bring.
Make It Your Way
I love changing up this salad depending on what I have on hand or the season. Sometimes I skip the provolone for a vegan bowl or swap in fresh basil or parsley for oregano in the dressing when I’m feeling fresh herbs.
- Swap the Cheese: I often leave out the provolone to keep it vegan, and it’s still delicious without losing any bold flavor.
- Add More Heat: If you like spice like me, toss in extra red pepper flakes or some chopped spicy olives.
- Seasonal Veggies: Try adding roasted peppers or grilled zucchini in summer for a smoky twist.
- Batch Prep: Chop all veggies and mix dressing ahead to speed up assembly on busy nights.
Step-by-Step: How I Make Vegetarian Italian Chopped Salad Recipe
Step 1: Chop Everything Into Bite-Sized Pieces
Start by chopping your romaine and radicchio into even, bite-sized pieces. I like the salad to feel cohesive without huge uneven chunks, so I take a moment here to get the texture right. Finely chop the red onion and celery so their sharpness doesn’t overwhelm the bite. Slice the cherry tomatoes thinly and roughly chop the sun-dried tomatoes to distribute their rich flavor evenly.
Step 2: Rinse and Drain Chickpeas and Prepare Peppers
Make sure to rinse canned chickpeas thoroughly to remove any canning liquid flavor and excess salt. Thinly slice the pepperoncini peppers—these add bright acidity and just the right spicy bite. Set everything aside in a large salad bowl ready for tossing.
Step 3: Whisk Together the Italian Vinaigrette
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, pressed garlic, pepper, salt, and red pepper flakes (if using). I find using a small jar with a tight lid and shaking vigorously works best—it emulsifies the dressing beautifully without needing an extra utensil.
Step 4: Toss Salad and Dress Generously
Pour the dressing over the chopped veggies, chickpeas, and sun-dried tomatoes. Toss thoroughly to make sure every bit gets coated. Add the provolone last and toss lightly to avoid breaking up the cubes. Give it a quick taste and adjust salt or pepper as needed. That step is key because sometimes the sun-dried tomatoes add enough saltiness.
Top Tip
From my many attempts at nailing this salad, these tips will help you get the perfect balance and texture every time.
- Chop Finely for Uniformity: I learned the hard way that uneven chunks make it harder to get a balanced bite; smaller pieces let flavors meld beautifully.
- Rinse Chickpeas Well: It prevents any tinny or overly salty flavor from the can, keeping the salad fresh.
- Shake the Dressing: Mixing the vinaigrette in a jar makes emulsifying so easy and hassle-free.
- Dress Just Before Serving: To keep the salad crisp and prevent sogginess, toss with dressing right before you eat.
How to Serve Vegetarian Italian Chopped Salad Recipe
Garnishes
I love to finish this salad with extra cracked black pepper and a sprinkle of fresh basil or parsley when I have it on hand—it adds a fresh herbal note that brightens everything. Sometimes I grate a little Parmesan over the top if I’m feeling extra indulgent.
Side Dishes
This Vegetarian Italian Chopped Salad Recipe pairs well with crusty garlic bread, grilled veggie skewers, or even alongside a margherita pizza for a balanced meal that feels special but comes together fast.
Creative Ways to Present
For a dinner party, I like serving this salad in individual clear glasses or small bowls layered with each ingredient visible—it looks so inviting and colorful. You could also make it a picnic favorite by packing dressing separately and tossing right before serving for maximum freshness.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container but keep the dressing separate if I can—that way, the romaine stays crunchy. Eating it within 1-2 days is best because the veggies can start to wilt after that.
Freezing
This salad doesn’t freeze well because of the fresh veggies—stick to making fresh batches or use leftovers within a couple days for best flavor and texture.
Reheating
Since it’s a cold salad, I don’t recommend reheating. If you want to enjoy leftovers cold, just give it a quick toss and maybe add a squeeze of lemon or a splash more vinegar to freshen it up.
Frequently Asked Questions:
Absolutely! Simply omit the provolone cheese and substitute the honey in the dressing with maple syrup or agave for a delicious vegan version.
If radicchio is hard to find or not your favorite, you can skip it or substitute with extra romaine or some kale for added texture, though it won’t have the same bitter contrast radicchio provides.
You can chop the veggies and prepare the dressing in advance, but I recommend tossing the salad with the dressing just before serving to keep everything crisp and fresh.
With the addition of chickpeas and cheese (or your favorite protein), this salad can definitely serve as a satisfying main dish, especially when paired with crusty bread.
Final Thoughts
This Vegetarian Italian Chopped Salad Recipe is one of my all-time favorites because it feels fresh and exciting every time I make it. It’s so flexible, which means you can tweak it to your liking and still end up with that irresistible punch of flavor and texture. Promise me you’ll give it a try—you might just find it becomes your go-to salad too.
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Vegetarian Italian Chopped Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant Vegetarian Italian Chopped Salad featuring crisp romaine, slightly bitter radicchio, cherry tomatoes, chickpeas, and optional provolone cheese, all tossed in a tangy Italian vinaigrette with a hint of heat from red pepper flakes. Perfect as a refreshing side or light main.
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, radicchio, red onion, celery, and slice the cherry tomatoes and pepperoncini peppers. Rinse and roughly chop the oil-packed sun-dried tomatoes.
- Drain chickpeas: Rinse the canned chickpeas thoroughly under cold water and drain well to remove excess liquid.
- Make the vinaigrette: In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, minced garlic, freshly ground black pepper, salt, and red pepper flakes if using. Whisk or shake until the dressing is well emulsified.
- Combine salad ingredients: In a large bowl, add the chopped romaine, radicchio, red onion, celery, cherry tomatoes, pepperoncini peppers, sun-dried tomatoes, chickpeas, and provolone cheese if using.
- Toss the salad: Pour the Italian vinaigrette over the salad ingredients and toss gently but thoroughly to coat all the components evenly with the dressing.
- Serve: Let the salad sit for a few minutes to allow flavors to meld before serving as a side dish or a light main course.
Notes
- Make it dairy free/vegan: Omit the provolone cheese. For a vegan dressing, substitute maple syrup for the honey in the vinaigrette.
- For a quicker prep, buy pre-chopped romaine and radicchio mix and chop into smaller pieces as desired.
- Radicchio adds a bitter note but can be skipped if unavailable or not preferred; consider using the whole head if you really like its flavor.
- Adjust salt and pepper to taste after tossing the salad.
- The salad can be made ahead, but adding the cheese last-minute preserves its texture and flavor best.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 10 mg
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