Chopped Italian Salad

This Chopped Italian Salad is full of fresh vegetables, cheese, and crispy prosciutto chips all tossed in a simple vinaigrette. It takes just 30 minutes to make and is absolutely delicious!

If you love Italian flavors, you're going to flip for this salad! It works perfectly as a side dish but has enough going on to be a meal all by itself. Another delicious salad recipe is my Italian Pasta Salad.

I started making this Italian chopped salad years ago, and it quickly became a family favorite. It's absolutely delicious on its own, served with Tomato Focaccia Bread, but it also pairs perfectly with pasta dishes like Italian Pasta Bake, Skillet Lasagna.

If you've never made prosciutto chips before, you're in for a treat! They get amazingly crispy in the oven and add a salty crunch that takes this salad to another level. I sometimes make extra because they tend to disappear before they make it to the salad bowl.

What I love most about this recipe is how the flavors work together. The pepperoncini adds just enough tang, the olives bring that perfect Mediterranean touch, and the two kinds of cheese make it feel indulgent. For an even more Italian twist, you could add some marinated artichoke hearts or roasted red peppers.

This salad travels remarkably well too. For lunch at work or a potluck dinner, I just pack the dressing separately and toss everything together right before eating. Everything stays fresh and crisp, and I don't end up with soggy lettuce.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Extra-Virgin Olive Oil: I recommend using a good quality olive oil for this dressing. It doesn't have to be super expensive, but since the flavor really comes through in the vinaigrette, it's worth using the best you have.
• Red Wine Vinegar: This gives the dressing its tangy kick. If you don't have any, balsamic vinegar works too - it'll just give a slightly sweeter flavor.
• Dijon Mustard: This also works to add a bit of tang to the Italian dressing. 
• Romaine Lettuce: I love romaine for its crunch factor.
• Radicchio: This adds a beautiful purple color and slight bitterness that balances the other flavors. If you can't find it, red cabbage makes a good substitute and still gives you that pretty color contrast.
• Pepperoncini: These tangy little peppers are my secret weapon in this salad. You'll find them jarred near the pickles at most grocery stores. They add just enough zing without being too spicy.
• Mozzarella: I use the firm kind that you can grate, not fresh mozzarella. If you can't find it, white cheddar works well too.
• Kalamata Olives: These bring that authentic Mediterranean flavor. If they're too strong for you, regular black olives are a milder option.
• Prosciutto: This is what makes the chips that make this salad special! Look for it at the deli counter. In a pinch, thin-sliced bacon works too, but the flavor is different.
• Fresh Basil: Don't skip this! Fresh herbs make such a difference, and the basil really brings that Italian flavor.

How To Make Chopped Italian Salad

Start by making those amazing prosciutto chips. Preheat your oven to 375°F and line a baking sheet with parchment paper. Lay the prosciutto slices flat without overlapping them, then bake for 8-10 minutes until they turn crispy. Keep a close eye on them as they can burn quickly! Once done, set them aside to cool completely before breaking them into bite-sized pieces.

While the prosciutto is in the oven, prepare your vinaigrette dressing. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, salt, and pepper until well combined. Give it a quick taste and adjust the seasonings if needed.

Now for the fun part - assembling all those colorful ingredients. In a large bowl, add the chopped romaine, radicchio, halved cherry tomatoes, diced yellow pepper, cucumber, and pepperoncini. Toss these vegetables together gently.

Next, add the grated mozzarella, shaved Parmesan, and sliced Kalamata olives to the bowl. Scatter the fresh basil ribbons throughout, giving everything another gentle toss to combine.

Finally, sprinkle those crispy prosciutto pieces over the top of your salad. When you're ready to serve, drizzle the dressing over everything and toss until all ingredients are lightly coated. For the best texture and flavor, serve immediately after adding the dressing.

Substitutions and Variations

• Try different cheeses. No mozzarella? Use cubed provolone, crumbled feta, or goat cheese instead.
• Add some protein. Turn this into a complete meal by adding grilled chicken, salmon, or even a can of drained, rinsed chickpeas.
• Switch up the greens. Replace some or all of the romaine with arugula, baby spinach, or butter lettuce for a different flavor.
• Use a shortcut dressing. Save time by using your favorite bottled Italian dressing instead of making the vinaigrette from scratch.
• Make a Mediterranean version. Add artichoke hearts, roasted red peppers, and a handful of capers for more Mediterranean flavors.

Make Ahead and Storing

Make Ahead: Chop all vegetables up to 24 hours before serving and store them in separate containers in the refrigerator. For meal prep or potlucks, layer the ingredients with heartier vegetables at the bottom and lettuce on top. Pack the dressing separately and add just before serving.

Store: Keep the dressing in an airtight container in the refrigerator for up to 4 days. Store prepared prosciutto chips in an airtight container at room temperature for up to two days. If they lose their crunch, reheat in a 350°F oven for 1-2 minutes.

Recipe Tips

• Cut all your vegetables into similar sizes for the perfect bite. Aim for pieces about ½-inch - this helps everything mix together well.
• For the most flavorful dressing, let it sit for 15-20 minutes before adding to the salad. This gives the herbs time to infuse the oil.
• Use a large bowl when mixing everything together - this gives you plenty of room to toss without ingredients spilling over the sides.
• Chill your serving plates or bowl in the refrigerator for about 15 minutes before serving. A cold plate helps keep the salad crisp longer.
• Don't skip the step of drying your lettuce completely after washing. A salad spinner works great, or pat dry with paper towels - wet lettuce won't hold dressing well.

How do I keep the prosciutto chips crispy?

The key is to bake them until they're completely crisp (but not burnt) and then let them cool completely before adding to the salad. Store any extras in an airtight container at room temperature rather than in the refrigerator where moisture could soften them.

This Chopped Italian Salad is quick to make and absolutely delicious. The combination of fresh vegetables, cheese, and those crispy prosciutto chips creates something special that works great as a side or a light meal on its own.

Give it a try the next time you're in the mood for something Italian - it pairs perfectly with pasta dishes or stands strong all by itself!