Name: Vegetarian Italian Chopped Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Italian
Ingredients: 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); 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)

Crunchy, tangy, and packed full of fresh veggies, this Vegetarian Italian Chopped Salad Recipe is one of those dishes that instantly brightens any meal. It’s vibrant, easy to throw together, and bursting with classic Italian flavors that keep me coming back for more.

The image shows a white bowl filled with a fresh salad on a white marbled surface. The salad has several colorful layers starting with bright green lettuce leaves at the bottom, followed by chunks of pale cucumber, orange cherry tomato halves, beige chickpeas, small cubes of white cheese, and finely chopped red onion. There are also bits of sun-dried tomato adding a deep red color scattered throughout. Two more white bowls with the same salad are partially visible, and a folded blue and white cloth is placed beside the main bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegetarian Italian Chopped Salad Recipe
Top Tip
How to Serve Vegetarian Italian Chopped Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegetarian Italian Chopped Salad Recipe

Why You'll Love This Recipe

Honestly, this Vegetarian Italian Chopped Salad Recipe has become my go-to when I want a meal that’s both hearty and refreshing. It’s simple, but each ingredient brings its own personality, and the zesty vinaigrette ties it all together so perfectly.

Balance of Flavors: The mix of bitter radicchio, sweet sun-dried tomatoes, and tangy pepperoncini peppers creates a well-rounded flavor profile.
Textural Delight: Every bite offers a satisfying crunch from celery and romaine paired with creamy provolone cubes.
Customizable and Vegan-Friendly: You can easily swap out ingredients or omit cheese to suit your taste or dietary needs.
Quick to Toss Together: With just about 20 minutes prep, it’s perfect for busy weeknights or a casual weekend lunch.

Ingredients & Why They Work

This salad is all about fresh contrasts and Italian inspirations. The ingredients complement each other not just in flavor but also in texture and color. If you spot a good deal on radicchio or sun-dried tomatoes, grab them — they add a wonderful depth to the dish.

Flat lay of fresh chopped romaine lettuce leaves, finely chopped half head of vibrant purple radicchio, diced red onion with bright magenta color, two crisp celery ribs cut into pieces, thinly sliced cherry tomatoes showing juicy red interiors, a small white ceramic bowl with thinly sliced green pickled pepperoncini peppers, a small white bowl holding roughly chopped, deep reddish oil-packed sun-dried tomatoes, a white bowl with smooth beige chickpeas, evenly cubed pale yellow provolone cheese cubes, a small white bowl filled with golden extra-virgin olive oil, another small white bowl containing deep red wine vinegar, a small white bowl with smooth honey, two whole uncracked garlic cloves with white papery skins, dried oregano leaves scattered gently, whole black peppercorns grouped neatly, a pinch of red pepper flakes in a white bowl — all ingredients arranged symmetrically and proportionately on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Romaine lettuce: Provides a crisp, mild base that holds up well when chopped small.
Radicchio: Adds a lovely bitter note and beautiful purple color—don’t skip if you can find it!
Red onion: Sharpness that cuts through the richness of the cheese and oil.
Celery: Crunchy quirk that really livens up the texture.
Cherry tomatoes: Sweet and juicy, they bring freshness and a pop of color.
Pickled pepperoncini peppers: Their tangy zing adds just the right amount of bite.
Sun-dried tomatoes (oil-packed): Deep umami flavor, rinsing them balances their intensity.
Chickpeas: Earthy and hearty, they boost the protein and make the salad filling.
Provolone cheese (optional): Creamy, mild, slightly smoky - a real treat if you’re not vegan.
Extra-virgin olive oil: The foundation of the vinaigrette; choose a fruity one for best results.
Red wine vinegar: Adds sharp acidity that brightens the entire salad.
Dijon mustard: Emulsifies the dressing and adds subtle tanginess.
Dried oregano: Classic Italian herb flavor that ties into the salad’s theme.
Honey: Balances the acidity and brings slight sweetness. Swap for maple syrup if vegan.
Garlic: Freshly minced or pressed for that punchy warmth.
Black pepper and salt: Essential for seasoning and enhancing all the flavors.
Red pepper flakes: Optional but recommended if you want a little heat.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the reasons I keep coming back to this Vegetarian Italian Chopped Salad Recipe is because it’s so easy to make your own. I often play around with the veggies depending on what I have on hand or to suit my mood.

Variation: I sometimes swap the provolone for cubes of fresh mozzarella or omit cheese altogether to make it vegan — and honestly, it’s just as satisfying.
Seasonal twist: In summer, I love adding fresh basil and even some grilled zucchini for extra color and flavor.
Spicy kick: If you like heat, increase the red pepper flakes or throw in some chopped jalapeños for a fiery touch.
Make it protein-packed: Add cooked quinoa or farro alongside chickpeas for a heartier salad that doubles as a main dish.

Step-by-Step: How I Make Vegetarian Italian Chopped Salad Recipe

A clear glass bowl filled with a colorful salad showing multiple layers: bright green lettuce leaves form the base with crispy texture, scattered with deep purple radicchio strips adding contrast; small cherry tomatoes in orange-red halves are spread evenly throughout; cream-colored chickpeas and small pale yellow cheese cubes add round and block shapes; tiny bits of orange, white, and red pieces are mixed in, giving texture variety; two wooden salad spoons rest inside the bowl; the bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Greens and Veggies

Start by washing your romaine and radicchio really well. Chop them into bite-sized pieces—aim for uniform sizes so every forkful is balanced. Then chop the red onion, celery, and slice those juicy cherry tomatoes thinly. Thin slicing the pepperoncini and sun-dried tomatoes helps disperse their flavor evenly. I like to prep all the veggies first and pop them in a big bowl to keep things organized.

Step 2: Rinse and Drain Chickpeas

Drain the chickpeas and give them a quick rinse under cold water. This freshens them up and helps remove any leftover canning liquid flavor. If you’re cooking chickpeas from scratch, make sure they’re tender but still hold their shape.

Step 3: Make the Italian Vinaigrette

Whisk together the olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, garlic, black pepper, salt, and red pepper flakes in a bowl. The mustard helps emulsify the dressing, so it clings beautifully to the salad. Taste and adjust seasoning — I usually add a pinch more salt or a little extra vinegar if it’s too mellow.

Step 4: Toss Everything Together

Pour the vinaigrette over the salad ingredients, then gently toss to combine without bruising the leaves. Last, fold in the provolone cubes if you’re using them. Letting the salad sit for 10–15 minutes before serving helps the flavors marry nicely, though it’s tempting to dig in right away!

Top Tip

After making this salad dozens of times, I’ve learned a few tricks to keep it fresh and flavorful every time.

Chop finely: Cutting everything into small, uniform pieces makes the salad more enjoyable to eat and ensures the dressing hits every bite.
Rinse sun-dried tomatoes: If you use oil-packed ones, a quick rinse tones down their intensity and prevents the salad from getting too oily.
Customize sweetness: Adjust the honey or vinegar in your vinaigrette to match your taste buds, especially if you’re using sweeter or more bitter greens.
Let it rest: Allowing the salad to sit for a few minutes gives the veggies time to soak up the dressing and the flavors deepen.

How to Serve Vegetarian Italian Chopped Salad Recipe

Vegetarian Italian Salad - Serving Suggestion

Garnishes

I love sprinkling extra cracked black pepper and a few shaved provolone slices on top just before serving—that little flourish makes the salad feel a bit more special. Fresh basil leaves or chopped parsley add a lovely herbaceous note, too.

Side Dishes

This salad pairs beautifully with crispy focaccia, garlic bread, or alongside a bowl of pasta for a complete meal. I’ve also served it next to grilled vegetables or roasted eggplant for a satisfying vegetarian spread.

Creative Ways to Present

For special occasions, try serving this chopped salad in clear glass bowls or individual mason jars to showcase its colorful layers. You could even use lettuce leaves as cups for a fun, picnic-style salad wrap!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, but because of the lettuce and dressing, it’s best enjoyed within 1–2 days. To keep it fresh, I sometimes keep the dressing separate and toss just before serving the next time.

Freezing

This salad isn’t the best candidate for freezing, mostly due to its fresh veggies and lettuce, which lose their texture after thawing. Stick to enjoying it fresh for best results.

Reheating

Since it’s a cold salad, reheating isn’t necessary. If you do want to warm up leftovers, try adding them to a warm pasta or grain bowl rather than heating the salad itself.

Frequently Asked Questions:

Can I make this Vegetarian Italian Chopped Salad Recipe vegan?

Absolutely! Just leave out the provolone cheese and swap honey for maple syrup in the dressing. It’s still super flavorful without any dairy.

What if I can’t find radicchio?

Radicchio adds a nice bitterness and color, but if you can’t find it, feel free to skip it. You can replace it with more romaine or even a handful of arugula for some peppery bite.

How long does this salad keep in the fridge?

I recommend eating it within 1-2 days for the best texture and flavor since the greens start to wilt once dressed. Keeping the dressing separate until serving can help extend freshness a bit.

Can I prepare this salad ahead of time for a party?

Yes! Chop all your ingredients and prepare the dressing separately. Combine everything about 15 minutes before serving to keep the salad crisp and flavorful. It’s a crowd-pleaser for sure!

Final Thoughts

This Vegetarian Italian Chopped Salad Recipe is one of those gems that feels both classic and fresh every time I make it. It’s a fantastic way to enjoy vibrant vegetables with a tangy, satisfying dressing—and honestly, it’s a dish I’m always excited to share with friends. Give it a try and see how simple, delicious, and colorful a salad can be!