This Italian chopped salad is easy, flavorful and ridiculously satisfying. Serve it piled over warm grilled garlic bread for a toasty, golden bite — perfect for dinner, happy hour or a party appetizer.
Get ready for a bright, crunchy meal that comes together quickly and can be prepped ahead.
This salad works as a main course, a light dinner for two, or a shareable plate for a crowd. The chopped salad is full of bold flavors and textures, and the grilled garlic baguettes add a smoky, crisp contrast that makes every bite feel indulgent.
I love meals like this in warm weather when I don’t want to heat the oven. They’re versatile, easy to customize and great for using up fridge odds and ends. You can make the salad a bit ahead of time and let the flavors meld — always a win.
Below are the elements I like to include in this chopped Italian salad:
- Salami, chopped
- Fresh mozzarella (pearls or bite-sized pieces)
- Smoked provolone, diced
- Cherry tomatoes, halved or chopped
- Roasted red peppers, chopped
- Chickpeas, drained and rinsed
- Thinly sliced red onion
- Shredded iceberg lettuce
- Radicchio for color and bitterness
- Sliced banana peppers for tang
- A bright, zesty Italian vinaigrette
The salad tastes great on its own, but pairing it with warm garlic bread takes it over the top. I prefer grilling the baguette halves so the bread gets smoky char and a crisp, golden surface. If you prefer, you can toast them in the oven — both methods work well.
This is what I love to put in my chopped Italian salad:
Salami
Fresh mozzarella
Smoked provolone
Cherry tomatoes
Roasted red peppers
Chickpeas
Thinly sliced red onion
Shredded iceberg lettuce
Radicchio
Sliced banana peppers
And a bright, zesty Italian vinaigrette
The combination of crunchy lettuce, tender cheeses, salty salami and pickled peppers makes each forkful exciting. Add more or less of any ingredient to suit your taste — this salad is very forgiving and easy to personalize.
This is a garlic lover’s paradise: garlicky bread plus a garlic-forward dressing. You can tone down the garlic or add spicy peppers if you like more heat. Make it yours.
Make.it.yours.
Italian Chopped Salad with Grilled Garlic Baguettes
Italian Chopped Salad with Grilled Garlic Baguettes
4
Ingredients
Garlic bread
- 2 small baguettes, sliced in half lengthwise
- 4 to 6 garlic cloves, finely minced
- 6 tablespoons salted butter
Chopped salad
- ½ head iceberg lettuce, thinly sliced
- ½ red onion, thinly sliced
- 1 can chickpeas, drained and rinsed
- 2 ounces salami, chopped
- 1 cup cherry tomatoes, chopped
- 1 cup sliced radicchio
- ½ cup mild banana peppers
- ¼ cup chopped roasted red peppers
- 4 ounces fresh mozzarella pearls
- 2 ounces smoked provolone, diced
Zesty vinaigrette
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- ½ tablespoon Dijon mustard
- ½ tablespoon honey
- ½ tablespoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ cup olive oil
Instructions
- Note: roasted garlic or garlic confit can be used in the butter if you prefer.
- Mix the minced garlic into the butter with a fork. Add fresh or dried herbs if desired and season with an extra pinch of salt if needed.
- Combine the lettuce, onion, chickpeas, salami, tomatoes, radicchio, banana peppers, roasted red peppers and cheeses in a large bowl.
- Whisk the dressing: combine red wine vinegar, minced garlic, Dijon, honey, oregano, salt and pepper. While whisking, slowly stream in the olive oil until the vinaigrette is emulsified. Toss the salad with 1 to 2 tablespoons of dressing. Refrigerate 15–30 minutes if you like, or use immediately.
- Heat a grill to high. Spread the garlic butter on the cut sides of the baguettes. Place the baguette halves butter-side down on the hot grill for about 2 minutes, then flip and cook another 2–3 minutes until toasted and golden.
- Serve the marinated salad piled on the warm garlic bread and drizzle with extra dressing if desired.
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