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This single serve Italian Chopped Salad is fresh, flavorful, and packed with ingredients like crisp lettuce, salami, mozzarella, and a tangy lemon vinaigrette. It’s the kind of salad you’ll want to make again and again.
Why You’ll Love This Recipe
- Perfectly Portioned: No leftovers or waste—just the right amount for a single meal.
- Quick to Make: Minimal prep—ready in minutes.
- Easy to Scale: Double or triple the recipe when you need more servings.
I love this Italian Chopped Salad because every bite is full of flavor and texture—crisp lettuce, juicy tomatoes, salty salami, creamy mozzarella, and a zesty lemon vinaigrette. Everything is chopped into bite-sized pieces, so it’s easy to eat and even easier to enjoy. It’s simple, fresh, and one of my favorite ways to make a quick, satisfying meal.
This Italian Chopped Salad is filling on its own, but you can easily turn it into a bigger meal. Pair it with a slice of French bread, a bowl of Pasta al Limone, Pesto Pasta, or even a slice of Pepperoni Pizza. For a lighter option, wrap the salad in a homemade tortilla for an easy, fresh wrap.
Ingredients
If you have any ingredients leftover from this small Italian Chopped Salad recipe, check out our Leftover Ingredients Recipe Finder.
Lemon Vinaigrette Ingredients:
- Red Wine Vinegar: Adds tangy flavor. Apple cider vinegar can be used instead.
- Dijon Mustard: Helps blend the dressing and adds a sharp note. Yellow mustard is a milder substitute.
- Garlic Powder: Adds mild garlic flavor. Use 1 small clove of fresh garlic if preferred.
- Dried Oregano: Brings a herby, earthy flavor. Use finely chopped fresh oregano if preferred.
- Salt: Enhances all the flavors.
- Black Pepper: Adds mild heat. Freshly ground is best for stronger flavor.
- Olive Oil: Use extra virgin olive oil for the best flavor.
- Lemon Juice: Fresh lemon juice adds brightness—better than bottled.
- Honey: Balances the acidity with a touch of sweetness.
Salad Ingredients:
- Iceberg Lettuce: Crisp and refreshing. Romaine or spinach are great alternatives. Use extra in a Cobb Salad or Greek Salad.
- Red Onions: Adds a bit of sharpness. Use shallots or white onions for a milder flavor. Extra red onions? Try our pickled onions.
- Tomatoes: Cherry tomatoes add sweetness. One medium tomato works too. Leftovers are great in Pan-Fried Okra and Tomatoes.
- Canned Chickpeas: Adds texture and protein. Extra chickpeas can be used in Chickpea Curry or Hummus.
- Salami: Brings salty, rich flavor. Chorizo or pepperoni also work. Extra can be added to Italian Pasta Salad.
- Ham: Adds a smoky taste. Turkey or chicken slices are good substitutes. Use leftover ham in Crustless Spinach Quiche or Ham and Cheese Scones.
- Mozzarella Pearls: Creamy and bite-sized. Substitute with chopped fresh mozzarella, feta, or a dairy-free cheese. Use extras in Lasagna Rollups or Caprese Pasta.
- Pepperoncini: Adds a tangy kick. Banana peppers or jalapeños offer different spice levels.
- Fresh Basil Leaves: Adds a fresh, aromatic note. Fresh parsley or mint can be used instead.
Recipe Variations
Looking to change things up? These easy ideas can give your Italian Chopped Salad a new spin:
- Make It Vegetarian: Skip the meats and add grilled zucchini, roasted bell peppers, or eggplant.
- Add Heat: Stir red pepper flakes into the vinaigrette or top the salad with sliced jalapeños.
- Add Crunch: Toss in chopped almonds, walnuts, or sunflower seeds.
- Fruit Option: Add diced pineapple, mango, or even apple for a fresh, sweet contrast.
- Mix Up the Greens: Swap iceberg for arugula or a spring mix for a peppery or more delicate base.
How To Make An Italian Chopped Salad
These photos and instructions help you visualize how to make this chopped salad recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, garlic powder, oregano, salt, and pepper. Set aside.
- Slice the Lettuce: Cut the iceberg lettuce into 1/4-inch strips.
- Assemble the Salad: In a large bowl, combine the lettuce, red onions, tomatoes, chickpeas, salami, ham, mozzarella, pepperoncini, and basil.
- Dress and Toss: Pour the vinaigrette over the salad and toss gently to coat. Adjust seasonings or ingredients to taste.
- Serve: Enjoy immediately.
Expert Tips
- Make the Dressing Ahead: Prepare the vinaigrette a day in advance for more developed flavor. Store in a sealed container in the fridge.
- Cut Ingredients Evenly: Chop the salad ingredients into similar-sized pieces so they’re easier to eat and mix.
- Rinse Chickpeas: Drain and rinse canned chickpeas to reduce excess salt and improve texture.
Frequently Asked Questions
Once dressed, it’s best enjoyed right away. If storing, keep the salad and dressing separate and eat within 1 day.
You can, but the homemade lemon vinaigrette adds a fresh, bright flavor that really complements the salad.
More Single Serving Salad Recipes
Looking for more fresh and easy salads for one? Try these favorites:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch Italian Pasta Salad recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Italian Chopped Salad For One
Equipment
- bowl
Ingredients
For the Vinaigrette
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ tablespoon dijon mustard
- ½ teaspoon honey (adjust to taste)
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried oregano
- ⅛ teaspoon salt
- pinch coarsely ground black pepper
For the Salad
- ¼ small head of iceberg lettuce
- ¼ cup thinly sliced red onions
- ½ cup halved cherry tomatoes
- ¼ cup canned chickpeas -rinsed and drained
- 1 ounce salami -thinly sliced
- 1 ounce ham -thinly sliced
- ¼ cup mozzarella pearls
- 1 tablespoon thinly sliced pepperoncini
- 4 large basil leaves -thinly sliced
Instructions
- Make the Vinaigrette: In a small bowl or jar, whisk together the red wine vinegar, olive oil, lemon juice, mustard, honey, garlic powder, dried oregano, salt, and black pepper. Set aside.
- Slice the Lettuce: Cut the iceberg lettuce into 1/4-inch strips.
- Assemble the Salad: In a large bowl, combine the lettuce, red onions, tomatoes, chickpeas, salami, ham, mozzarella, pepperoncini, and basil.
- Dress and Toss: Pour the vinaigrette over the salad and toss gently to coat. Adjust seasonings or ingredients to taste.
- Serve: Enjoy immediately.
Notes
- Make the Dressing Ahead: Prepare the vinaigrette a day in advance for more developed flavor. Store in a sealed container in the fridge.
- Cut Ingredients Evenly: Chop the salad ingredients into similar-sized pieces so they’re easier to eat and mix.
- Rinse Chickpeas: Drain and rinse canned chickpeas to reduce excess salt and improve texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Good recipe.
Thank you!