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 (optional)

Bright, fresh, and packed with texture — this Vegetarian Italian Chopped Salad Recipe is one of those dishes I adore making when I want something vibrant and satisfying without any fuss. It’s crunchy, tangy, and just the right balance of hearty ingredients that keep you coming back for more.

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 salad quickly became a staple in my kitchen. It’s fresh yet filling, easy to whip up, and just brimming with bold Italian flavors. Plus, it’s versatile enough for lunches, weeknight dinners, or even as a stunning side for your next gathering.

Bright, Layered Flavors: The combo of pickled pepperoncini with sun-dried tomatoes and oregano dressing gives this salad a zesty punch that’s truly irresistible.
Crunch Factor: Chopped romaine, radicchio, celery, and onion keep every bite crisp and refreshing.
Protein-Packed Yet Light: Chickpeas add satisfying substance without weighing you down.
Customizable: Whether you want to add cheese, go vegan, or tweak the heat, this salad flexes perfectly to your tastes.

Ingredients & Why They Work

This Vegetarian Italian Chopped Salad Recipe blends fresh garden veggies with savory pickled and sun-dried accents for a vibrant flavor experience. Shopping tip: grab the freshest vegetables you can and opt for good-quality olive oil and red wine vinegar—they really make the dressing pop.

Romaine lettuce: Adds a crisp, refreshing base with mild flavor that balances the bolder ingredients.
Radicchio: Its slight bitterness contrasts beautifully with the tangy dressing and sweet tomatoes—though optional, it’s a game-changer.
Red onion: Adds a sharp crunch and a bit of sweetness; chopping it finely ensures it blends rather than overpowers.
Celery: Provides fresh snap and subtle herbaceous notes that tie the salad together.
Cherry tomatoes: Juicy and sweet, they lighten the salad and bring color.
Pickled pepperoncini peppers: Their briny tang adds a signature Italian zip; thinly sliced for even flavor distribution.
Sun-dried tomatoes (oil-packed): Rinse these to mellow their intensity, then chop for bursts of concentrated umami.
Chickpeas: Rinsed canned or home-cooked, they bulk up the salad with plant-based protein and a creamy texture.
Provolone cheese (optional): Cubed provolone adds a mild, salty richness—skip it for vegan or dairy-free versions.
Extra-virgin olive oil: The backbone of the dressing, choose a fruity, high-quality oil for the best flavor.
Red wine vinegar: Brings bright acidity that lifts and balances the richer elements.
Dijon mustard: Helps emulsify the dressing and adds subtle sharpness.
Dried oregano: Classic Italian herb that infuses the vinaigrette with earthy notes.
Honey: Just a touch to counterbalance acidity and tie everything together; swap for maple syrup to keep it vegan.
Garlic: Fresh, pressed or minced, it adds pungent warmth without overwhelming.
Black pepper and salt: For seasoning; freshly ground black pepper really helps pop the flavors.
Red pepper flakes (optional): For those who like a bit of heat, just a pinch brightens the overall profile.

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

Make It Your Way

I love making this Vegetarian Italian Chopped Salad Recipe my own by switching up a few ingredients depending on my mood or what’s in season. Feel free to tweak the amount of pepperoncini for more or less tang, or completely skip the cheese for a dairy-free delight.

Add grilled vegetables: Grilled zucchini or eggplant chunks add a smoky depth I often enjoy in summer.
Use kale or spinach: For a sturdier green base, swap romaine for tender kale or baby spinach—just massage kale to soften.
Make it heartier: Toss in some cooked farro or quinoa to turn this salad into a full meal.
Spice it up: A dash more red pepper flakes or some chopped fresh chili takes it to another level.

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

Step 1: Prep Your Veggies Like a Pro

Start by washing and chopping your romaine and radicchio into bite-sized pieces. I usually chop down the radicchio really fine to keep its bitter punch balanced across the salad. Chop onion, celery, and tomatoes thin enough so you get bursts of flavor in every bite but nothing overwhelms. Pro tip: keep all pieces fairly uniform in size for the perfect chopped texture.

Step 2: Whip Up the Italian Vinaigrette

In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, oregano, honey, garlic, black pepper, salt, and red pepper flakes. Whisk or shake vigorously while tasting until you reach a harmonious balance of bright and savory that sings. The garlic should be subtle—not overpowering.

Step 3: Toss, Taste, and Adjust

In a big salad bowl, combine all chopped veggies along with chickpeas, pickled pepperoncini, sun-dried tomatoes, and provolone cheese if you’re using it. Pour the vinaigrette over and toss gently but thoroughly. I always taste at this point to check salt, acidity, and heat—adjust the dressing or seasoning if needed. Remember, the salad improves after sitting a bit, so don’t hesitate to dress it a little more than you think.

Step 4: Serve Fresh or Let Flavors Meld

I typically let the salad rest for about 10 minutes before serving so the flavors marry slightly but the greens still have that crisp bite. Once you try it right away, you’ll also notice how different it tastes after resting—both are delicious!

Top Tip

From making this Vegetarian Italian Chopped Salad Recipe over and over, I learned how key it is to balance texture and flavors. Here are some tips that really helped me nail the perfect salad every time.

Even chopping: Take your time chopping ingredients into similar-size pieces for a balanced bite and a beautiful presentation.
Rinse pickled ingredients: I always rinse the pickled pepperoncini and oil-packed sun-dried tomatoes to temper their intensity and control the salad’s overall saltiness.
Make the dressing ahead: The vinaigrette tastes even better when made a few hours earlier, allowing the flavors to meld completely.
Don’t overdress: Add the dressing gradually and toss gently—you can always add more, but too much wilts the greens quickly.

How to Serve Vegetarian Italian Chopped Salad Recipe

Vegetarian Italian Salad - Serving Suggestion

Garnishes

I like to top my salad with a sprinkling of freshly chopped basil or parsley—fresh herbs brighten everything up. A few shaved Parmesan or vegan Parmesan-style flakes on top add extra indulgence if you don’t skip cheese.

Side Dishes

This salad shines as a side next to grilled Italian sausages, roasted vegetable platters, or crusty garlic bread. I’ve even served it alongside pasta primavera for a light yet filling meal.

Creative Ways to Present

For special occasions, I’ve served this chopped salad layered in clear glass bowls—lettuce on bottom, layers of veggies, chickpeas, and cheese alternated—so everyone can see the colorful ingredients. It’s a total crowd-pleaser and great for buffet presentations.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to two days. The salad holds up well, though the romaine softens a bit. To refresh, just give it a quick toss and add a squeeze of fresh lemon juice. Avoid adding dressing until you're ready to eat if you plan to store it mixed for longer.

Freezing

This salad is best fresh and doesn’t freeze well because of the raw veggies and dressing. I’d recommend prepping ingredients separately and freezing chickpeas or other cooked add-ins if you want to save time later.

Reheating

Since it’s a cold salad, reheating isn't really necessary. However, if you added any roasted veggies or grains, I gently warm those separately and then mix them back in for a room-temperature salad that's still full of life.

Frequently Asked Questions:

Can I make this Vegetarian Italian Chopped Salad Recipe vegan?

Absolutely! Simply omit the provolone cheese and replace the honey in the dressing with maple syrup or agave nectar to keep it vegan friendly without losing any flavor.

What can I substitute for radicchio if I can’t find it?

If radicchio is hard to find or you don’t care for its bitterness, you can leave it out or substitute with other leafy greens like red leaf lettuce or radish for mild spice. The salad still shines with or without it.

How long can I prepare this salad in advance?

For best texture, I recommend prepping all ingredients and dressing separately up to a day ahead, then combining just before serving. Mixed together, it keeps well for about a day but greens soften over time.

Can I add other proteins to this salad?

Yes! Chickpeas add plant-based protein, but you can also toss in cooked beans, roasted tofu cubes, or even mozzarella balls for variety and extra protein punch.

Final Thoughts

This Vegetarian Italian Chopped Salad Recipe is one of those joyful kitchen moments where everything comes together—fresh crispness, tangy boldness, and hearty satisfaction all wrapped up in a bowl. I keep coming back to it not just because it’s delicious, but because it’s effortless and endlessly adjustable. I hope you’ll enjoy making it just as much as I have—it’s truly a dinner party winner or a weekday lunch hero you’ll feel great about.