If you’re craving a salad that’s bold, fresh, and just bursting with flavor, you’ve got to try this Vegetarian Italian Chopped Salad Recipe. It’s one of those dishes I keep coming back to because it’s so versatile and satisfying—it’s like a party in a bowl with all the crunchy, tangy, and savory elements dancing together. Plus, it comes together in about 20 minutes, perfect for busy weeknights or last-minute gatherings. I can’t wait to share all my tips so you nail it every time!
Why You’ll Love This Recipe
- Bold and Balanced Flavors: The combination of bitter radicchio, sweet sun-dried tomatoes, and tangy pepperoncini peppers makes every bite exciting.
- Quick and Easy: This vegetarian Italian chopped salad comes together in just 20 minutes, no complicated steps required.
- Flexible Ingredients: You can easily customize it to be vegan, dairy-free, or packed with cheese if that’s your vibe.
- Great for Any Occasion: Whether as a side dish or a light main, it shines at potlucks, family dinners, or meal prep.
Ingredients & Why They Work
This Vegetarian Italian Chopped Salad Recipe features ingredients that bring a beautiful texture contrast and layers of flavor—think crisp romaine, bitter radicchio, creamy provolone, and zesty vinaigrette all mingling perfectly. Shopping tip: fresh cherry tomatoes and quality olive oil really elevate the salad.
- Romaine Lettuce: Crisp and refreshing, it forms the salad’s crunchy base and holds up well against the dressing.
- Radicchio: Adds a slightly bitter, colorful punch that balances the sweet and tangy ingredients; if you can’t find it, you can skip or substitute with more romaine.
- Red Onion: Sharpness and a bit of bite—chop finely so it doesn’t overpower.
- Celery: For that extra satisfying crunch and subtle earthy note.
- Cherry Tomatoes: Sweet and juicy, thinly sliced so they spread their freshness through every forkful.
- Pickled Pepperoncini Peppers: Tangy and slightly spicy, these really bring the authentic Italian vibe.
- Oil-Packed Sun-Dried Tomatoes: They add a rich umami flavor—rinse them to mellow the intensity and chop roughly for bursts of flavor.
- Chickpeas: Protein-packed and hearty, perfect for making this salad filling and nutritious.
- Provolone Cheese (optional): Cubed provolone adds creaminess and a mild, nutty flavor if you’re including dairy.
- Italian Vinaigrette: A vibrant mix of olive oil, red wine vinegar, garlic, oregano, Dijon mustard, and just a touch of honey to balance acidity—this dressing pulls everything together beautifully.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of my favorite things about this Vegetarian Italian Chopped Salad Recipe is how you can make it truly your own. Whether jazzing it up with extra herbs or swapping out the cheese for your favorite vegan alternative, it’s all about what tastes best to you.
- Make it Vegan: I often leave out the provolone and swap honey for maple syrup in the dressing—it’s still delicious without any dairy.
- Add More Protein: Grilled tofu or tempeh cubes can be tossed in to make it a full meal if you want something heartier.
- Seasonal Swaps: In colder months, I like to add roasted red peppers or even some shaved fennel to add crunch and seasonal flavor.
- Heat it Up: If you enjoy spice, increase the red pepper flakes or add a splash of your favorite hot sauce to the dressing.
Step-by-Step: How I Make Vegetarian Italian Chopped Salad Recipe
Step 1: Prep All Your Fresh Ingredients
I like to start by chopping everything into bite-sized pieces—romaine, radicchio, onion, celery, and tomatoes all get a good chop. For the radicchio, finely chopping it helps mellow its bitterness and spreads its flavor evenly. A quick tip: if you’re short on time, grab a pre-chopped romaine and radicchio mix from the store, then just chop those into smaller pieces to make it easier to eat.
Step 2: Rinse and Prep the Chickpeas and Peppers
Drain and rinse canned chickpeas really well—this washes away excess starch and any canned taste. Thinly slice the pickled pepperoncini peppers; their tang is one of the salad’s stars, so don’t skip ’em! If you’re using sun-dried tomatoes packed in oil, give them a quick rinse to cut down on excess oil and chop them roughly.
Step 3: Whip Up the Italian Vinaigrette
Combine your extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, honey, black pepper, salt, and red pepper flakes in a bowl. Whisk it together until it emulsifies into a beautiful dressing. Taste and adjust seasonings as you like—sometimes I add a splash more vinegar or honey depending on my mood.
Step 4: Toss Everything Gently Yet Thoroughly
Dump all your chopped vegetables, chickpeas, and cubed provolone into a large bowl. Pour the Italian vinaigrette over the top, and toss gently but well so every piece is coated. Be sure not to overdress it; you want a light, flavorful coating—not soggy salad.
Step 5: Serve and Enjoy!
This salad is best served fresh, but you can let it chill in the fridge for a bit to let flavors meld. I usually make it right before serving for the crunchiest texture, but leftovers the next day are actually pretty great, too.
Pro Tips for Making Vegetarian Italian Chopped Salad Recipe
- Chop Everything Uniformly: I’ve found that roughly the same size pieces help flavors blend and make it easier to eat.
- Don’t Overdo the Dressing: Start with less and add more if needed—you want it to lift the ingredients, not drown them.
- Balance the Bitterness: If radicchio is intimidating, mixing it with sweet sun-dried tomatoes and honey in the dressing creates perfect harmony.
- Include the Pepperoncini Peppers: Their tang and subtle heat bring this salad close to restaurant-level magic.
How to Serve Vegetarian Italian Chopped Salad Recipe
Garnishes
I love to sprinkle some extra shaved provolone or a handful of torn fresh basil leaves over the salad before serving—it adds a lovely fresh aroma. A few extra twists of cracked black pepper don’t hurt either!
Side Dishes
This salad pairs wonderfully with crusty bread, roasted vegetables, or even alongside grilled polenta or veggie-packed pasta for a filling, balanced meal. It also stands up well as a side to lighter protein dishes like herb-marinated tofu or seared fish for the omnivores in your crowd.
Creative Ways to Present
For a special occasion, I’ve served this Vegetarian Italian Chopped Salad Recipe layered beautifully in a glass trifle bowl, so you can see the colorful layers of romaine, radicchio, tomatoes, chickpeas, and cheese. It looks stunning and guests love serving themselves from it. Another idea is to portion it into individual mason jars for easy grab-and-go lunches or picnics.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, but keep the dressing separate until just before serving to maintain crunchiness. If you dressed it all at once, the salad still tastes great the next day, but the veggies soften a bit. I usually eat leftovers within 24 hours for best texture.
Freezing
This salad doesn’t freeze well because of the fresh veggies and dressing. If you want to prep ahead, just freeze chickpeas and sun-dried tomatoes separately, then assemble fresh when ready.
Reheating
Since it’s a cold salad, reheating isn’t necessary. But if you add warm sides, pop those separately into the oven or microwave. For the salad, just bring it to room temperature for about 15 minutes after taking it out of the fridge for the best flavor.
FAQs
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Can I make this Vegetarian Italian Chopped Salad Recipe vegan?
Absolutely! Simply omit the provolone cheese and replace the honey in the dressing with maple syrup or agave nectar. The salad remains just as flavorful and satisfying.
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What if I can’t find radicchio?
Radicchio adds a lovely bitterness and color, but it’s okay to skip it if it’s unavailable or not to your taste. You can substitute with additional romaine or even some finely sliced kale for a different but delicious twist.
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How long does this salad keep in the fridge?
When stored with dressing separate, the salad veggies stay fresh for about 2 days. Once dressed, it’s best eaten within 24 hours for crispness and vibrant flavor.
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Can I add other vegetables or protein?
Definitely! Sliced cucumbers, roasted peppers, or grilled tofu cubes are all great additions. Feel free to tailor the salad to what you have on hand and what you enjoy most.
Final Thoughts
This Vegetarian Italian Chopped Salad Recipe has become a staple in my kitchen because it’s so fresh, flavorful, and forgiving. Whether you’re new to chopped salads or a longtime lover, I promise you’ll enjoy its satisfying textures and vibrant flavors. Give it a try soon—I’d bet it’ll quickly become one of your go-to salads for quick meals or entertaining friends. Trust me, once you make it, you’ll be glad you did!
Print
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 hearty Vegetarian Italian Chopped Salad featuring chopped romaine, radicchio, chickpeas, provolone cheese, and a zesty Italian vinaigrette. Perfect as a flavorful side or light main dish, this salad balances fresh vegetables with tangy pickled peppers and sun-dried tomatoes for an unforgettable taste.
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, cherry tomatoes, pickled pepperoncini peppers, and sun-dried tomatoes as described. Drain and rinse the chickpeas thoroughly.
- Make the Italian vinaigrette. In a bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, pressed garlic, freshly ground black pepper, salt, and red pepper flakes until emulsified and well combined.
- Toss the salad ingredients. In a large mixing bowl, combine the chopped romaine, radicchio, red onion, celery, cherry tomatoes, pickled pepperoncini, sun-dried tomatoes, and chickpeas. Add the vinaigrette and toss thoroughly to coat all ingredients.
- Add cheese and serve. Gently fold in the cubed provolone cheese if using. Taste and adjust seasoning with additional salt or pepper if desired. Serve immediately as a refreshing side or light main course.
Notes
- To make it dairy-free or vegan, simply omit the provolone cheese and substitute maple syrup for honey in the vinaigrette.
- You can speed up prep by using pre-chopped romaine and radicchio mix, chopping into smaller bite-sized pieces.
- Radicchio adds a unique slightly bitter flavor; if unavailable or disliked, it can be omitted without greatly affecting the salad’s character.
- The salad serves best fresh but can be stored covered in the refrigerator for up to 1 day; vinaigrette may be added just before serving to maintain crispness.
