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This Italian Chopped Salad tastes like a complete antipasti platter in salad form! Packed with Mediterranean ingredients, hearty cold cuts, and two types of cheese – no cooking required and ready in just minutes.
I first made this salad when I was asked to bring something to a neighbor's barbecue on a whim – and I only had about 20 minutes. It made me remember how I used to eat a similar salad at a small Italian deli during my lunch break: Everything was finely chopped and tossed together, so every bite was a little taste experience. That's exactly what I wanted to recreate – a salad that tastes like a complete meal, without the effort in the kitchen.
My husband—not really a salad fan—ate two large bowls and said, "It tastes really good and it fills you up." And my daughter's teenage friend immediately asked for the recipe because "it doesn't look like diet food, it looks like real food." That says it all, doesn't it?
Ingredients
- Romaine lettuce & iceberg lettuce: the perfect blend of taste and crunch
- Salami & pepperoni: best fresh from the deli counter, not pre-packaged
- Provolone & Mozzarella: spicy and creamy at the same time
- Artichoke hearts, black olives, peperoncini: the typical antipasti ingredients
- Cherry tomatoes & red onions: for freshness and a little sweetness
- Italian dressing: homemade or high-quality purchased
- Fresh herbs: such as basil or oregano for that final freshness kick
Step-by-step instructions
- Prepare the salad:
- Wash the lettuce thoroughly and spin it dry—this is important, otherwise it will all become mushy. Then cut it into bite-sized pieces. Halve the cherry tomatoes and let them drain on kitchen paper.
- Chop the ingredients:
- Cut the cheese and sausage into small cubes or strips—large enough to taste, but not so large that they overpower everything else. Cut the onion into thin half rings and the pepperoncini into rings.
- Put everything in a large bowl:
- First, add the salad, then distribute the remaining ingredients evenly over the salad. Make sure the meat, cheese, and vegetables are well mixed—no one wants just olives or greens on their plate.
- Add dressing and serve:
- Drizzle the dressing evenly over the salad—it's best to use a little less at first, as you can always adjust the seasoning later. Mix gently and serve immediately.
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Tips & Tricks
Dry the salad well – otherwise the whole salad will become watery
Use dressing sparingly – too much makes everything mushy
Mix just before serving – then everything stays fresh and crisp
I once made the mistake of preparing the salad hours in advance—not a good idea. Now I prepare everything separately and only mix it together when we eat.
Serving suggestions
The salad is a great meal on its own, but with some crispy ciabatta or focaccia, it really comes together. It's also perfect as a side dish to grilled food—whether meat, fish, or vegetarian.
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Variations
With roasted peppers or chickpeas – for more color or protein
Other types of sausage – such as prosciutto or cooked ham
With roasted nuts – walnuts or pine nuts give a great crunch
Lactose-free – simply use lactose-free cheese
Storage
It tastes best fresh! However, you can prepare the ingredients well in advance and store them separately in the refrigerator. Mix everything together and toss with dressing just before serving. Pre-dressed salad quickly becomes soft and watery—so it's best to avoid it.
Kitchen knowledge
Good ingredients = good salad – every single component counts
Cut everything to a similar size – for even bites and a beautiful appearance
Taste before serving – you may need more salt, cheese or olives
Frequently Asked Questions
Can I prepare the salad ahead of time?
Yes, but please keep the ingredients separate and mix them just before eating.
What types of sausage can I use?
Italian classics like salami, prosciutto, or pepperoni. Cold cuts of poultry also work.
How do I make a simple homemade dressing?
Mix 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon lemon juice, oregano, basil, garlic, salt, and pepper well.
How do I prevent the salad from becoming soggy?
Drain the vegetables thoroughly and add the dressing just before serving.
What else can I add?
Roasted peppers, cucumber, celery, white beans – the main thing is that everything is finely chopped!
Frequently Asked Questions About Recipes
- → Can I prepare the salad ahead of time?
Yes, you can prep all the ingredients in advance, but keep them separate and mix with dressing just before serving.
- → What kind of meats can I use?
Salami, pepperoni, prosciutto, or even cooked ham work well. Choose quality cold cuts from the deli counter.
- → How can I keep the salad from getting soggy?
Dry the lettuce thoroughly and drain any wet ingredients. Only add the dressing just before eating.
- → What dressing goes best with this salad?
A homemade Italian vinaigrette or a high-quality store-bought version with herbs and a bit of acidity complements it best.
- → Can I customize this with extra ingredients?
Absolutely. Try roasted peppers, cucumbers, white beans, or even chickpeas. Keep everything chopped for consistency.
- → What cheeses can I use besides provolone and mozzarella?
You can use fontina, asiago, or even a mild cheddar—just ensure they pair well with the meats and dressing.