15-Minute Italian Chopped Salad With Salami & Mozzarella Perfection

Oh my goodness, let me tell you about this Italian chopped salad that’s become my go-to for everything from quick weeknight dinners to last-minute potlucks! It’s the perfect mix of crisp romaine, juicy tomatoes, salty salami, and creamy mozzarella – all tossed together in a zesty Italian dressing. The best part? It comes together in just 15 minutes with zero cooking required. I first fell in love with this salad at my cousin’s summer barbecue, where it disappeared faster than the burgers! Now it’s my secret weapon when I need something fresh, flavorful, and foolproof that pleases everyone at the table.

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

Trust me, this isn’t just another boring salad! Here’s why it’s become my obsession:

• Ready in 15 minutes – No cooking means maximum flavor with minimal effort
• Bursting with textures – Crunchy veggies, creamy mozzarella, and chewy salami make every bite exciting
• Totally customizable – Swap ingredients based on what’s in your fridge (I’ve made at least 20 variations!)
• Crowd-pleasing magic – It disappears fast at potlucks and family dinners alike
• Surprisingly hearty – The protein-packed salami and cheese make it satisfying enough for a main dish

Once you try it, you’ll understand why I make this salad at least twice a week!

Ingredients for Italian Chopped Salad With Salami & Mozzarella

Here’s everything you’ll need to make this bright, bold salad sing. I promise it’s worth hitting the deli counter for the good stuff – the quality really shows in each bite!

• 4 cups chopped romaine lettuce – I like to chop it into bite-sized pieces (not too fine!) so you get that perfect crunch
• 1 cup cherry tomatoes, halved – Use the sweetest you can find – they burst with flavor when you bite into them
• 1/2 cucumber, diced – Peel if the skin is thick, but I leave it on for extra texture
• 1/2 red onion, thinly sliced – Soak in ice water for 5 minutes if you want to mellow that sharp bite
• 1/2 cup sliced black olives – The briny pop takes this salad to another level

OR

• 1/2 cup diced salami – Genoa or hard salami work great (or swap in grilled chicken for a lighter version)
• 1/2 cup cubed mozzarella cheese – Fresh is best! Those little pearls work wonderfully too
• 1/4 cup grated Parmesan cheese – The nutty finishing touch that makes it truly Italian
• 1/4 cup Italian dressing – Homemade or good-quality store-bought (I won’t judge!)
• Salt and pepper to taste – Just a pinch makes all the flavors pop

See? Nothing fussy – just fresh, quality ingredients that do all the work for you. The magic happens when they all come together!

How to Make Italian Chopped Salad With Salami & Mozzarella

Okay, let’s dive in! I promise this is so easy you’ll have it memorized after one try. Here’s my foolproof method for salad perfection:

1. Wash and chop all your veggies – I like to do this first so everything’s ready to go. Give that romaine a good spin in the salad spinner (or pat dry with towels) – nobody likes a soggy salad!
2. Grab your biggest mixing bowl – Seriously, use one bigger than you think you need. Toss in the romaine, tomatoes, cucumber, red onion, olives, salami, and mozzarella. The colors should look like an Italian flag at this point!
3. Drizzle with dressing – Start with about half the Italian dressing and toss gently with salad tongs (or clean hands – my secret weapon). Add more dressing gradually until everything’s lightly coated but not swimming.
4. The finishing touch – Sprinkle that glorious Parmesan over the top along with a pinch of salt and pepper. Give it one last gentle toss.

That’s it! Serve immediately while everything’s crisp and fresh. Pro tip: If making ahead, keep the dressing separate until right before serving to prevent wilting.

Tips for the Best Italian Chopped Salad With Salami & Mozzarella

Want to take your salad from good to “can’t-stop-eating-it” great? Here are my tried-and-true secrets:

• Chill your dressing first – It clings better to the greens and keeps everything crisp
• Use fresh mozzarella – The creamy texture beats the rubbery pre-shredded stuff every time
• Add homemade croutons – That extra crunch makes it feel extra special
• Let it rest 5 minutes – The flavors meld beautifully without getting soggy

Little touches make all the difference with this simple salad!

Variations for Italian Chopped Salad With Salami & Mozzarella

This salad is like my favorite little black dress – endlessly adaptable! Here are my go-to twists when I’m feeling creative:

• Grilled chicken swap – Perfect when you want something lighter (I use leftovers from last night’s dinner!)
• Roasted pepper power – Toss in some jarred roasted red peppers for sweet, smoky depth
• Balsamic beauty – Swap the Italian dressing for tangy balsamic vinaigrette – it’s magical with the mozzarella

Mix and match – that’s half the fun with this recipe!

Serving Suggestions for Italian Chopped Salad With Salami & Mozzarella

This salad shines as both a main dish (just add extra salami!) or a vibrant side. My favorite pairings? Warm garlic bread for scooping up every last bite or a light minestrone soup for the ultimate Italian meal. Perfect for lunch boxes too – just pack the dressing separately!

Storage & Reheating for Italian Chopped Salad With Salami & Mozzarella

Here’s my golden rule for leftovers – store the undressed salad in an airtight container for up to 2 days (trust me, it’ll lose its crunch after that). Keep the dressing separate and toss it in right before serving – nobody likes soggy greens! The salami and cheese hold up beautifully, making this perfect for meal prep lunches.

Nutritional Information for Italian Chopped Salad With Salami & Mozzarella

Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each satisfying serving (and why I don’t feel guilty eating this for lunch three days in a row!). Remember, these numbers can vary based on your specific ingredients – especially the dressing and cheese brands you choose.

• Calories: About 320 per generous serving
• Protein: A solid 16g (thanks to that delicious salami and mozzarella!)
• Carbs: Just 10g with 3g of fiber from all those fresh veggies
• Fat: 24g (but most is the good unsaturated kind from olives and olive oil)

Not bad for a salad that tastes this indulgent, right? The sodium’s a bit high from the salami and olives, so go easy on extra salt if you’re watching that.

FAQ About Italian Chopped Salad With Salami & Mozzarella

Got questions? I’ve got answers! Here are the ones I hear most often about this salad:

Can I make this salad ahead of time?
Absolutely! Prep all the ingredients and store them separately in the fridge (dressing too!). Just toss everything together right before serving – this keeps the veggies crisp and fresh.

What’s a good vegetarian substitute for salami?
Try marinated artichoke hearts or roasted chickpeas for that same hearty texture. Sun-dried tomatoes work great too for a flavor punch!

How long do leftovers keep?
About 2 days in the fridge, but the greens will soften. I actually love day-two salad stuffed into a wrap with extra dressing!

Can I use a different dressing?
Of course! Balsamic vinaigrette, lemon-garlic, or even pesto thinned with olive oil all taste fantastic. Make it your own!

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