This Italian Chopped Salad rivals restaurant versions with crisp romaine, tangy olives, garbanzo beans, savory meats and plenty of cheese. We finish it with a simple tahini vinaigrette for a pleasant Mediterranean twist. Serve it on its own for a light meal or with sides for a more complete spread.
What Is the History of Italian Chopped Salad?
The Italian chopped salad, sometimes called the La Scala chopped salad, is commonly credited to Jean Leon who created a version at La Scala in Beverly Hills in the late 1950s. The story goes that the salad was chopped finely so well-dressed guests could eat it neatly without fuss. Whether legend or fact, the chopped salad quickly became popular with diners and remains a classic in many restaurants and home kitchens across the United States.
What Is This Italian Chopped Salad Recipe Made Of?
This version sticks to the traditional ingredients while adding a tahini-based dressing for a subtle nutty note. Below are the main components you’ll need.
For the Salad
- Lettuce – Romaine is ideal for crunch, but any sturdy greens will work.
- Olives – Kalamata or other briny olives add bright savory flavor.
- Tomatoes – Grape or cherry tomatoes hold up well and bring sweetness.
- Garbanzo beans – Canned chickpeas add fiber and plant-based protein.
- Pepperoncini – Mild, pickled peppers for tang and gentle heat.
- Artichoke hearts – Canned artichokes add tender, savory bites.
- Cucumber – English or Persian cucumbers are crisp with thin skins.
- Red onion – Slice very thinly for sharpness without overpowering.
- Meat – Beef salami or summer sausage brings salty, meaty richness; omit for a vegetarian salad.
- Cheese – Freshly grated Parmesan is recommended; leave out for dairy-free versions.
- Parsley – Fresh Italian parsley brightens the salad with a peppery herb note.
For the Dressing
- Tahini – Adds an earthy, nutty depth not typical in classic Italian dressings.
- Olive oil – Forms the base for a silky vinaigrette.
- Red wine vinegar – Provides acidity to cut through the richer ingredients.
- Dijon mustard – Helps emulsify the dressing and adds tang.
- Seasonings – Dried oregano, salt and pepper for classic Mediterranean flavor.
- Garlic – Fresh garlic gives a pungent, savory lift.
- Lime juice – A splash of citrus brightens the dressing.
Slice, Combine, Eat! How to Make the Best Chopped Italian Salad
This salad comes together quickly and is easy to customize.
- Prepare the dressing. Whisk tahini, olive oil, red wine vinegar, Dijon, oregano, minced garlic, lime juice, salt and pepper until smooth. Adjust seasoning to taste.
- Combine the salad. Chop the romaine and other vegetables into small, even pieces. Add olives, tomatoes, drained garbanzo beans, pepperoncini, chopped artichoke hearts, diced cucumber, thinly sliced red onion, sliced salami and chopped parsley to a large bowl.
- Serve. Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately so the lettuce stays crisp.
Flavor Variations
Swap and add ingredients to suit taste or dietary needs.
- Cheese – Use fresh mozzarella or provolone instead of Parmesan.
- Herbs – Try basil or cilantro in place of parsley.
- Protein – Substitute grilled shrimp, shredded chicken, or hard-boiled eggs for the cured meat.
- Extras – Add sun-dried tomatoes, roasted red peppers, nuts, seeds, or croutons for texture and flavor.
- Dressing – Use a favorite store-bought vinaigrette or an olive oil–lemon dressing if you prefer.
Serving Suggestions
This salad is substantial enough to be a main course but pairs beautifully with soups, bread and other Italian or Mediterranean sides. It also works well as part of a buffet or potluck spread.
Common Questions About This Italian Chopped Salad Recipe
Yes. Between the cured meat, cheese and chickpeas, the salad provides protein and fiber that make it a satisfying main dish. Serve with crusty bread for an extra boost.
Every ingredient is cut into small, uniform pieces so each forkful includes a balanced mix of flavors and textures.
Absolutely. Omit the meat and increase the chickpeas or add grilled vegetables or avocado for a hearty plant-based option.
Yes. Keep the dressing separate until just before serving to prevent soggy lettuce. Chopped vegetables and beans can be prepared in advance and stored chilled.
More Satisfying Salad Recipes
If you enjoy bold, flavor-forward salads, try other Mediterranean and hearty salad recipes that deliver plenty of texture and nutrition.
Italian Chopped Salad Recipe
Ingredients
Dressing
- 3 Tablespoons tahini paste, stirred
- 1/3 cup olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 large garlic clove, finely minced or pressed
- 2 Tablespoons lime juice
- Salt and black pepper to taste
Italian Chopped Salad
- 6 cups Romaine lettuce, chopped
- 1/2 cup Kalamata olives, chopped
- 1 cup grape tomatoes, quartered
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1/2 cup pepperoncini, thinly sliced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup English cucumber, diced
- 1/2 medium red onion, thinly sliced
- 4-6 ounces beef salami or summer sausage
- 1/3 cup Parmesan cheese, freshly shredded*
- 1/3 cup fresh Italian parsley, chopped
Instructions
- In a small bowl, whisk all dressing ingredients until smooth and set aside.
- Add all salad ingredients to a large mixing bowl and toss to combine.
- Pour the prepared dressing over the salad and toss to coat.
- Serve immediately.
Notes
Nutrition
Nutrition information is an approximation.