Italian Chopped Salad with Salami – A Deli-Style Favorite

^{This post has been sponsored by Andria's Food Group. All opinions expressed are my own.}

If you're craving a starter that’s as fresh as it is satisfying, or a crave-worthy starter for your next get-together, our Italian Chopped Salad with Salami has got you covered. This recipe is inspired by classic Italian deli salads, and so it comes loaded with lots of bold flavors and hearty ingredients like Genoa salami, marinated artichokes, spicy Pepperoncini peppers, and lots of fresh veggies. However, no Italian deli salad is complete without a delicious dressing, and that’s where Andria’s Salad Dressing comes in, tying it all together.

Best of all, this Mediterranean chopped salad couldn’t be easier to bring together. It requires no cooking, no special equipment, and no fancy ingredients. Instead, with a collection of simple ingredients, all readily available at your local grocery store, and minimal prep, you can bring together this delicious antipasto salad in just minutes flat.

Now, without further delay, let’s make an antipasto salad!

Italian Chopped Salad – Recipe Overview

Taste and Texture:

Our antipasto-style chopped salad is fresh and vibrant, delivering a medley of bright and savory flavors with each forkful. From the Genoa salami, we’ve got meaty richness, while the capers and olives combine to bring a subtle brine to the flavor profile, and the marinated artichoke hearts add a bit of Mediterranean tang. Meanwhile, the parmesan cheese delivers a salty, nutty undertone. All of this, of course, is contrasted against bright and fresh notes courtesy of the leafy greens, radishes, and bell peppers. Finished with Andria’s Salad Dressing, this Italian chopped salad is sure to be your next antipasto favorite.

Difficulty Level:

Easy. We chop up the ingredients, combine them, mix, and then top with Andria’s Salad Dressing. It’s that simple. This simplicity also makes it a great last-minute option for gatherings or weeknight dinners when time is tight but flavor is a must.

Preparation Process:

We’re bringing all of the ingredients together in one bowl. So, rinse and chop the veggies, slice the meats, and then toss with the dressing. Again, it couldn’t be easier.

Pairing Suggestions:

• As a starter or side: This salad is a great starter or side for things like grilled steak or Italian sausage. Think hearty, meaty entrees.
• With Crusty Italian Bread: The big go-to in my opinion is crusty Italian bread, bonus points if it’s homemade. Stuff the bread with some salad, and you’ve got a match made in heaven.
• Wine: White wine, such as a crisp chardonnay or pinot grigio, would be my go-to wine pairing.

Italian Chopped Salad with Salami – Ingredient Checklist

Here’s everything you need to make our Italian chopped salad at home:

• 1 head of Romaine lettuce – ripped
  • Tip: Look for crisp, fresh leaves; avoid browning edges.
  • Substitution: Iceberg for extra crunch or mixed greens for variety.
• ¼ lb. Genoa Salami – sliced into strips
  • Note: A traditional choice for Italian salads.
  • Substitution: Swap out for soppressata, provolone, or grilled chicken – or even a mix of the three! That said, the protein you toss this salad with really is a matter of preference. You could even opt for tofu if you want to keep things vegetarian.
• ½ small red onion – sliced thin
  • Note: For a milder flavor, soak the slices in cold water for 10 minutes before using.
  • Substitution: Sweet onion would be my go-to. It can also be replaced with shallots or pickled onions.
• 1 carrot – shredded
  • Note: Adds color and crunch.
  • Tip: The carrots are entirely optional, but recommended for texture and sweetness.
• 2 tablespoons capers
  • Note: Adds a briny, tangy bite.
  • Pro-Tip: Be sure to use a little of the caper juice for added briney goodness.
  • Pro-Tip 2: Don’t rinse your capers. Just don’t do it. The brine is what gives them their flavor.
  • Substitution: If you don’t have capers, you can simply leave them out. Conversely, you could replace them with anchovies.
• 5 oz. jar of marinated artichoke hearts – sliced
  • Tip: Use the oil-packed variety for added flavor.
• ¼ cup black olives – drained
  • Note: No Italian salad is complete without olives.
  • Tip: Regular black olives are all you’re looking for. That said, Kalamata would be my go-to.
• ¼ cup green olives – drained
  • Note: Provides a salty, tangy contrast to the black olives.
  • Tip: Use pimento-stuffed for extra color.
• 1 bunch of fresh radishes – sliced
  • Note: Adds peppery crunch and bright color.
  • Tip: Slice thinly for the best texture in chopped salads.
• 1 bunch of Italian parsley – stems removed and chopped
  • Note: Use flat-leaf parsley for the best flavor.
  • Pro-Tip: Curly leaf parsley is only ever used as a garnish unless a recipe specifically calls for it.
• 1 red bell pepper – sliced thin
  • Note: For sweet and crisp notes.
  • Tip: The peppers are completely a matter of preference.
  • Substitution: Your favorite peppers. Entirely a matter of preference. Consider using a mix of yellow or orange bell peppers for color variety.
• Greek Pepperoncini peppers – to taste
  • Note: For a bit of mild heat and spicy pepper flavor.
  • Presentation Note: Whether you slice and drain them or leave them whole is entirely a matter of preference.
  • For Less Heat: Simply leave them out.
• Sweet grape tomatoes – handful or more
  • Note: Halve or quarter depending on size.
  • Substitution: Cherry tomatoes also work well.
• ¼ of a fresh fennel bulb – sliced thin
  • Note: Adds a slight licorice flavor and a bit of crunch.
  • Substitution: Can omit if not available, or sub with celery. That said, I really do recommend using fennel, as it is a difficult ingredient to replicate.
• 1 English cucumber – sliced and quartered
  • Tip: No need to peel; the skin is tender and adds color.
  • Substitution: Regular cucumbers can be used, but if not using English cucumbers, I would suggest peeling them and removing seeds.
• Sprinkle of salt – to taste
  • Note: Plain table salt is all you need here.
  • Tip: Go light, especially if using saltier olives and salami.
• Fresh ground black pepper – to taste
  • Tip: As always, I suggest using fresh ground for the best aromatics.
  • Substitution: Plain, pre-ground pepper will get the job done.
• Fresh Parmesan or Romano cheese – shaved
  • Tip: Use a vegetable peeler for wide ribbons.
  • Tip 2: I do suggest grating your own, as pre-ground cheese leaks away moisture, and that means leaking away flavor.
• Andria’s Salad Dressing – to taste
  • Tip: Drizzle generously and toss well to coat.
  • Note: The star of the show, this salad dressing features a rice vinegar base, mixed with molasses and a splash of Worcestershire. Garlic, tamarind, mixed vegetables, and herbs round out the ingredient list, creating a depth of flavor that manages to be both rich and pungent, while retaining a delicious balance. This salad dressing will turn any salad into a delight worth savoring. Seriously, grab a bottle and try it for yourself, I promise you won’t be disappointed.

Storing Leftovers

• Store in an airtight container: The salad should be stored in the fridge, in an airtight container. This keeps the salad leaves crisp and the rest of the ingredients fresh and flavorful. Personally, I recommend a glass container or a BPA-free plastic container.
• Best enjoyed within 1–2 days: The salad should keep for about two days. Fresh ingredients, like romaine, cucumbers, and radishes, can wilt or become soggy quickly. So, really, I wouldn’t recommend keeping it for more than a couple of days. That said, if you keep the salad greens and other ingredients separate, and then mix the salad right before serving, that extends its fridge life to about 3-5 days.
• Wait to add dressing: I don’t recommend adding the dressing until you are ready to serve the salad, as dressing can turn the salad soggy even over just a few hours. Thus, keep the salad and the dressing separate until you are about to serve them.

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And that’s our Italian Chopped Salad with Salami, courtesy of Andria’s Salad Dressing. If you enjoyed today’s recipe, or have tried Andria’s Salad Dressing, be sure to let us know in the comments below, we always love hearing from you.

Happy Cooking!

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