If you’re on the lookout for a fresh, satisfying, and absolutely delicious salad, let me introduce you to my all-time favorite Vegetarian Italian Chopped Salad Recipe. It’s packed with crisp greens, zingy pickled pepperoncini, sun-dried tomatoes bursting with flavor, and a homemade tangy Italian vinaigrette that ties everything together beautifully. Trust me, this salad is fan-freaking-tastic and perfect for any occasion, whether you’re meal prepping, hosting friends, or just craving something vibrant for dinner.
Why You’ll Love This Recipe
- Bold, Balanced Flavors: From the bitter radicchio to the sweet sun-dried tomatoes, every bite has a harmonious kick.
- Super Easy to Make: You’ll have dinner or a side dish on the table in about 20 minutes – no fuss, no stress.
- Perfect for Vegetarians and Vegans: Just skip the cheese and swap honey for maple syrup, and you’re all set.
- Versatile and Customizable: Mix and match ingredients based on what’s in your fridge – this salad’s forgiving and flexible.
Ingredients & Why They Work
This salad is a carnival of textures and tastes, and every ingredient plays a special role. I usually pick a few things fresh from the farmer’s market and always grab a good-quality olive oil for the vinaigrette – it really makes or breaks the flavor.
- Romaine lettuce: Crisp and refreshing, it forms the hearty base that holds all the flavors together.
- Radicchio: Adds a beautiful pop of color plus a subtle bitterness that contrasts nicely with the sweetness of tomatoes.
- Red onion: Gives a mild pungency and crunch; I usually soak it briefly in cold water to mellow its sharpness.
- Celery: Crunch factor! It’s refreshing and pairs really well with the other veggies.
- Cherry tomatoes: Sweet, juicy, and bright, these give the salad that fresh, summery vibe.
- Pickled pepperoncini peppers: A personal secret! Their tangy heat brings zing that wakes up your taste buds.
- Sun-dried tomatoes (oil-packed): Intensely flavorful and chewy, they add a savory depth that I adore.
- Chickpeas: Provides protein and a creamy texture that helps make the salad more filling.
- Provolone cheese (optional): If you’re including cheese, these small cubes add a mellow, melty richness.
- Italian vinaigrette ingredients: Extra-virgin olive oil, red wine vinegar, Dijon mustard, oregano, honey, garlic, black pepper, salt, and optional red pepper flakes come together to create a tangy, slightly sweet dressing that binds everything.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the best things about this Vegetarian Italian Chopped Salad Recipe is how flexible it is. I often tweak it depending on what I have on hand or what flavors I’m craving, and it never lets me down.
- Variation: Sometimes I swap chickpeas for cannellini beans or even white kidney beans – they soak up that vinaigrette like a dream and add a creamy surprise.
- Dairy-Free: Skipping the provolone cheese and swapping honey with pure maple syrup keeps it vegan-friendly without losing any flavor.
- Seasonal Twist: In winter, I add roasted butternut squash cubes for a warm sweet contrast.
- Crunch Factor: Toasted pine nuts or slivered almonds make a delightful crunchy finish.
Step-by-Step: How I Make Vegetarian Italian Chopped Salad Recipe
Step 1: Chop, Chop, Chop!
Start by chopping all your veggies and radicchio into bite-sized pieces. I like to keep things evenly sized so it’s easy to eat with a fork. If you want to save time, buy pre-chopped romaine and radicchio mix, then give it a quick rough chop to get it just right. Don’t forget to rinse and drain your chickpeas well to avoid any canned taste.
Step 2: Whip up the Italian Vinaigrette
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, honey, minced garlic, lots of freshly ground black pepper, a pinch of salt, and if you like a little heat, red pepper flakes. Taste as you go—the balance of acid, sweet, and spice should feel lively without overpowering. I usually give my vinaigrette a minute to rest so flavors meld beautifully.
Step 3: Mix It All Together
In a big salad bowl, toss all the chopped veggies, chickpeas, pepperoncini slices, and sun-dried tomatoes. Pour the vinaigrette over the top and give everything a good toss. If you’re using provolone cheese, fold in those cheese cubes gently last, so they don’t get lost in the mix.
Step 4: Taste and Adjust
This is the part where you can personalize. Add a pinch more salt or a drizzle more vinegar if it needs brightness. Sometimes I let it sit for 10 minutes before serving, so the flavors marry and the greens soak up the vinaigrette’s goodness.
Pro Tips for Making Vegetarian Italian Chopped Salad Recipe
- Chop Evenly: Make sure your veggies are chopped evenly—it makes the salad easier and more pleasant to eat with every forkful.
- Balance the Acid: If your red wine vinegar feels too sharp, a touch more honey or a splash of olive oil can mellow it.
- Prep Ahead: You can assemble the salad ingredients and vinaigrette separately, then toss just before serving so the lettuce stays crisp.
- Radicchio Swap: If you find radicchio too bitter or hard to get, just double the romaine—it’s still fantastic.
How to Serve Vegetarian Italian Chopped Salad Recipe
Garnishes
I love topping this salad with a sprinkle of fresh chopped basil or parsley—it adds a bright herbal note. Sometimes, a few extra torn sun-dried tomatoes or a shower of toasted pine nuts makes it feel extra special. If you’re hosting, a little shaved Parmesan on top can’t hurt either.
Side Dishes
This salad pairs wonderfully with crusty garlic bread and a simple pasta dish, like spaghetti aglio e olio. For something heartier, serve alongside grilled vegetable skewers or your favorite veggie burger – it adds that refreshing crunch and helps balance out richer mains.
Creative Ways to Present
For parties or potlucks, I like to serve this vegetarian Italian chopped salad recipe in mini Mason jars or clear bowls so guests can see all those vibrant layers. Making individual salad cups also makes it easy for grab-and-go entertaining. During holidays, adding pomegranate seeds on top brings a festive burst of color and flavor.
Make Ahead and Storage
Storing Leftovers
I recommend storing leftover salad and dressing separately if you know you won’t finish it right away. The greens stay crisp longer without dressing soaking in. When ready to eat, toss it all together fresh. If already dressed, leftovers keep well refrigerated for 1-2 days but may wilt slightly.
Freezing
This vegetarian Italian chopped salad recipe doesn’t freeze well because of the fresh veggies and vinaigrette, which tend to become watery or mushy after thawing. I’d recommend enjoying it fresh or storing for just a couple of days.
Reheating
No reheating needed here! This salad is best served cold or at room temperature. If you want to add it as a side to warm dishes, just pull it out of the fridge about 15 minutes beforehand for the best texture.
FAQs
-
Can I make this Vegetarian Italian Chopped Salad Recipe vegan?
Absolutely! Just leave out the provolone cheese, and swap the honey in the vinaigrette for maple syrup or agave nectar. The salad still packs tons of flavor and is perfectly delicious vegan-friendly.
-
Is radicchio necessary, or can I skip it?
If radicchio isn’t your thing or is hard to find, you can skip it or replace it with extra romaine. The radicchio adds a slight bitterness and color contrast, but the salad stands strong without it.
-
Can I prepare this salad ahead of time for a party?
You can prep the components in advance, but I suggest keeping the vinaigrette separate and only tossing everything together shortly before serving. This way, the greens remain crisp and fresh.
-
What can I serve alongside this salad?
Great pairings include garlic bread, pasta dishes like spaghetti aglio e olio, grilled veggies, or even your favorite vegetarian mains like stuffed peppers or veggie burgers.
Final Thoughts
This Vegetarian Italian Chopped Salad Recipe is one of those dishes I always keep in my rotation because it’s quick, full of flavor, and so adaptable. Every time I make it, I find a new combo or tweak that keeps it exciting — it’s like comfort food that never gets boring. I really hope you give it a try and enjoy it as much as I do. Consider this your new go-to salad, especially when you want something fresh and satisfying that feels like a little Italian vacation in each bite!
Print
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 and flavorful Vegetarian Italian Chopped Salad featuring a mix of chopped romaine, radicchio, chickpeas, sun-dried tomatoes, and provolone cheese, tossed with a tangy Italian vinaigrette.
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 Salad Ingredients: Chop the romaine lettuce, radicchio, red onion, and celery into bite-sized pieces. Thinly slice the cherry tomatoes, pepperoncini peppers, and rinse and roughly chop the sun-dried tomatoes. Drain and rinse the chickpeas if using canned. Cube the provolone cheese into ¼ inch pieces if using.
- Make the Italian Vinaigrette: In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, pressed or minced garlic, freshly ground black pepper, salt, and red pepper flakes if using. Adjust seasoning to taste.
- Toss the Salad: In a large bowl, combine chopped romaine, radicchio, red onion, celery, cherry tomatoes, pepperoncini, sun-dried tomatoes, and chickpeas. Pour the Italian vinaigrette over the salad and toss well to evenly coat.
- Add Cheese and Serve: Gently fold in the provolone cheese cubes if using. Serve the salad immediately as a side dish or chilled for enhanced flavors.
Notes
- Make it dairy free/vegan by omitting the cheese and substituting maple syrup for honey in the vinaigrette.
- If short on time, use a pre-chopped romaine and radicchio mix and chop further into bite-sized pieces.
- Radicchio adds a slightly bitter note, so if unavailable or disliked, feel free to omit it.
- The salad is inspired by 1889 Pizza and adapted with influences from Smitten Kitchen and The Kitchn.
