Irresistible Italian Chopped Salad With Salami & Mozzarella in 15 Minutes

Nothing beats tossing together a bright, crunchy Italian chopped salad with salami & mozzarella when you need something fresh yet satisfying fast. I make this at least twice a week—it’s my go-to for last-minute lunches or when friends drop by unexpectedly. The best part? You get that perfect balance of salty salami, creamy mozzarella, and crisp veggies without any cooking whatsoever. My grandma used to whip up versions of this between baking bread, tossing in whatever antipasto bits we had lying around. Now I keep these ingredients prepped in my fridge just like she did—trust me, once you try this combo, you’ll be hooked too!

Why You’ll Love This Italian Chopped Salad With Salami & Mozzarella

Oh, where do I even start? This salad is basically my kitchen superhero—it swoops in to save the day when I’m hungry but don’t feel like cooking up a storm. Here’s why you’ll adore it as much as I do:

• Zero cooking required – Just chop, toss, and boom—dinner’s ready!
• Perfect flavor balance – Salty salami meets creamy mozzarella, crunchy veggies, and that tangy Italian dressing kiss.
• Meal prep dream – Keep ingredients prepped separately, then assemble lightning-fast when hunger strikes.
• Crowd-pleaser magic – Works for casual lunches, fancy antipasto spreads, or “oops I forgot to cook” emergencies.
• Endlessly customizable – Out of cherry tomatoes? Throw in roasted red peppers instead!

My favorite thing? That satisfying crunch from fresh romaine paired with little bursts of juicy tomato—it’s basically summer in a bowl, even on dreary winter days.

Ingredients for Italian Chopped Salad With Salami & Mozzarella

Here’s everything you’ll need to make this salad sing—trust me, using fresh ingredients makes all the difference! I’ve learned through many (many) test batches that these measurements create the perfect bite every time:

• 4 cups chopped romaine lettuce – Cut into bite-sized pieces, not too fine!
• 1 cup cherry tomatoes, halved – The sweet little ones burst beautifully
• 1/2 cup sliced cucumber – I prefer English cukes for fewer seeds
• 1/4 cup red onion, thinly sliced – Soak in cold water for 5 minutes if you want milder flavor
• 1/2 cup sliced salami – Fold each slice into quarters for perfect little meaty bites
• 1/2 cup cubed fresh mozzarella – The wet-packed kind gives that dreamy creaminess
• 1/4 cup black olives, sliced – Kalamatas work great too if you’ve got ’em
• 1/4 cup grated Parmesan cheese – The powdery kind sticks to everything nicely
• 2 tablespoons chopped fresh basil – Tear it by hand for maximum aroma
• 3 tablespoons Italian dressing – My homemade version or store-bought both work

Optional power-ups: Pepperoncini for heat, roasted red peppers for sweetness, or artichoke hearts for extra texture. Sometimes I’ll swap in provolone if I’m out of mozzarella—still delicious!

How to Make Italian Chopped Salad With Salami & Mozzarella

Okay, let’s dive in! The secret to this salad’s perfect texture is all in the prep order—I learned that the hard way after making a soggy mess once (oops!). Here’s exactly how I layer everything for maximum crunch and flavor:

1. Wash and chop the romaine – Dry it REALLY well (I use a salad spinner) so your dressing sticks properly. Tear any large leaves—they should be bite-sized but still substantial enough to spear with a fork.
2. Prep your veggies – Halve those cherry tomatoes (watch for squirting juice!), slice cucumbers about 1/4″ thick, and soak the red onions in ice water if you want to tame their bite. This is when I usually snack on a few tomato halves—quality control!
3. Assemble the goodies – In your biggest mixing bowl, layer lettuce first, then tomatoes, cukes, onions, salami (I fold each slice like a little meat accordion), mozzarella cubes, and olives. Sprinkle Parmesan over everything like edible confetti.
4. The magic toss – Drizzle dressing around the bowl’s edge first (prevents pooling at the bottom), then use salad tongs to gently lift and fold everything together. You want every ingredient lightly coated, not drowned!
5. Final flourish – Tear fresh basil over the top—the heat from your fingers releases those amazing oils. Serve immediately so the lettuce stays crisp and the cheese keeps its shape.

Pro tip: If making ahead, keep dressing and basil separate until serving. Nothing sadder than wilted basil leaves!

Tips for the Best Italian Chopped Salad With Salami & Mozzarella

Listen, I’ve made this salad more times than I can count, and these little tricks make ALL the difference:

• Chill everything first – Cold ingredients stay crisp longer when tossed.
• Dress lightly – Start with half the dressing, taste, then add more. You can always add, but you can’t take away!
• Pepperoncini power – Toss in a few sliced rings for that perfect spicy kick.
• Salt your tomatoes – A tiny sprinkle before adding makes them pop.
• Big bowl = happy salad – Give everything room to mix without squishing.

The golden rule? Taste as you go—your perfect bite might need more dressing…or more cheese (always more cheese).

Variations for Italian Chopped Salad With Salami & Mozzarella

One of the best things about this salad is how easily you can swap ingredients based on what’s in your fridge—I do it all the time when I’m cleaning out my produce drawer! Here are my favorite ways to mix it up:

• Cheese swaps – Provolone gives a sharper bite, while fresh ricotta salata adds salty crumbles. For creamy tang, try burrata torn over the top just before serving.
• Veggie vibes – Roasted red peppers add sweetness, while artichoke hearts bring that lovely briny kick. Thinly sliced fennel makes a surprisingly crisp addition too.
• Meat madness – Out of salami? Try spicy soppressata, crispy pancetta bits, or even leftover grilled chicken for a lighter twist.
• Dressing adventures – Swap Italian for balsamic vinaigrette, or make it creamy with ranch. A squeeze of lemon and good olive oil works in a pinch!

Honestly? The only rule is to keep everything chopped small so you get a bit of every flavor in each forkful. Have fun with it—that’s how my grandma invented her best recipes!

Serving Suggestions for Italian Chopped Salad With Salami & Mozzarella

This salad shines all on its own, but oh, the magic it creates with simple pairings! I love it with warm crusty bread for mopping up dressing, or alongside grilled chicken for a heartier meal. It’s perfect for picnics—just pack dressing separately. Bonus? It makes lunchbox dreams come true!

Storage & Reheating for Italian Chopped Salad With Salami & Mozzarella

Here’s my golden rule—keep dressing separate until serving! Undressed salad stays crisp in an airtight container for up to 2 days (any longer and the veggies get sad). Never try to reheat this beauty—cold and crunchy is where it shines. Leftovers? Just give ’em a quick refresh with extra basil!

Nutritional Information for Italian Chopped Salad With Salami & Mozzarella

One hearty serving (about 1/4 of the recipe) packs roughly: 320 calories, 22g fat (8g saturated), 18g protein, and 10g carbs with 3g fiber. But listen—these numbers can swing based on your exact ingredients (like extra cheese—no judgment here!). Always check your specific brands for accuracy.

Frequently Asked Questions About Italian Chopped Salad With Salami & Mozzarella

After making this salad on repeat for years, I’ve gotten alllll the questions! Here are the ones that pop up most often:

Can I make Italian chopped salad ahead?
Absolutely—just keep the dressing and basil separate! I prep all the ingredients separately in containers up to 2 days early. When ready to eat, toss everything together with dressing—boom, instant fresh salad.

What’s the best dressing for this salad?
My heart belongs to classic Italian dressing (homemade or good-quality store-bought), but balsamic vinaigrette works wonders too! Creamy Caesar or ranch make tasty variations if you’re feeling indulgent.

Can I use different meats?
Heck yes! Spicy soppressata, pepperoni, or even grilled chicken all rock here. My aunt swaps in mortadella cubes—totally delicious.

Help—my salad got soggy!
Been there! Always dry greens thoroughly and dress right before serving. If prepping ahead, layer lettuce on top so heavier ingredients don’t crush it.

Can I add pasta?
Oh honey, you’ve just invented pasta salad! Toss in cooked farfalle or rotini for a heartier meal—just add extra dressing.

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