You know those meals that aren’t fancy, aren’t complicated… but somehow you crave them over and over again?
This is that salad for me.
It started as a “throw whatever’s in the fridge into a bowl” situation, and now I genuinely look forward to making it. It’s fresh, crunchy, salty, a little tangy — and somehow feels way more exciting than a basic salad.
I love that it feels hearty without being heavy. The chickpeas make it filling, the salami adds that savory bite, and the parmesan and olives give it that classic Italian flavor that makes every bite good.
And the dressing? So simple. But so good.
This is one of those recipes you can throw together in 15 minutes and feel like you actually made something.
Okay, let’s get into it…
Italian Chopped Salad Ingredients
Salad Ingredients
- 4 cups shredded romaine
- 4 small cucumbers, chopped
- 4 Roma tomatoes, chopped
- ¾ cup pitted kalamata olives, chopped
- ¼ lb salami, diced
- 1 (15 oz) can chickpeas, drained and rinsed
- ¾ cup grated parmesan cheese
Dressing Ingredients
- ⅓ cup olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- Salt and pepper to taste
Directions
- Add all of your chopped salad ingredients to a large bowl.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the salad and toss until everything is evenly coated.
- That’s it. No cooking, no complicated steps. Just chop, mix, and enjoy.
Why I Love This Salad
It’s perfect for:
- A quick lunch
- An easy dinner side
- Meal prep for the week
- Bringing to a get-together when you don’t want to overthink it
You can add grilled chicken if you want more protein, toss it with pasta to bulk it up, or keep it exactly as is. It’s one of those flexible, forgiving recipes that somehow always works.
If you make this, let me know what you add or swap — I’m always looking for new variations.
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