Italian Chop Salad Recipe

Wash and dry greens

Wash romaine and radicchio under cold water. Spin or pat dry thoroughly. Chop romaine into roughly 1/2-inch pieces and shred radicchio into similar-sized pieces to keep the salad even when chopped.

Chop vegetables

Halve the cherry tomatoes or quarter if large. Peel (optional) and halve lengthwise the cucumber, then chop into 1/4-inch dice. Core and finely dice the red bell pepper into 1/4-inch pieces. Thinly slice the red onion into small half-moons. Slice pepperoncini and drain olives. Place all prepped vegetables in a large bowl.

Prepare proteins and cheese

Dice salami and capicola/ham into small, bite-sized pieces (about 1/4-inch). If using fresh mozzarella balls, halve or quarter them to match the chop size. Drain and rinse canned beans; pat dry with paper towel to remove excess water. Add meats, beans and cheeses to the bowl with vegetables.

In a small bowl or jar, combine red wine vinegar, Dijon mustard, honey (or sugar), minced garlic, dried oregano, crushed red pepper flakes, kosher salt and black pepper. Whisk or shake to blend.

While whisking constantly, slowly stream in extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add the optional pepperoncini or giardiniera brine for a tangy kick if desired.

Pour the dressing over the chopped salad components in the large bowl. Using two large spoons (or salad hands), toss vigorously but gently to coat everything evenly. Tossing for about 30–45 seconds helps the dressing cling to the small chopped pieces.

Add grated Parmesan and sliced basil. Toss once more to distribute.

Taste and adjust seasoning with additional salt, pepper, or red wine vinegar if needed. Sprinkle toasted pine nuts or chopped walnuts over the top if using.

Serve immediately on chilled plates or transfer to a serving bowl. The salad can be held for up to 30 minutes at room temperature; beyond that refrigerate and toss again briefly before serving to redistribute dressing.