Italian Chopped Salad Board

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Updated 2024

This Italian chopped salad board is an elegant solution for serving a crowd. My chopped salad recipe features all the usual suspects, like the ones you’ll find on my Italian Antipasto Board, plus double the Parmigiano Reggiano. This salad is fresh and hearty, with delicious savory and vinegary flavors. 

For more salad recipes, try my Italian Pasta Salad, Cobb Salad Platter, Panzanella Salad, and Burrata & Citrus Salad.

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Italian Chopped Salad Recipe

Salad

• Chopped romaine

• Chopped iceberg 

• Shaved Parmigiano Reggiano 

• Chickpeas (garbanzo beans), marinated in vinaigrette for at least 30 minutes

• Cherry tomatoes, halved

• Sliced salami 

• Pepperoncini, chopped

• Cucumber, peeled and chopped

• Kalamata Olives or Italian marinated olives, pitted and chopped

• Fresh basil, sliced & chopped

Dressing

• Extra-virgin olive oil

• Balsamic, red wine, or white wine vinegar

• Kosher salt & freshly cracked black pepper

• Dried oregano 

• Dried basil (optional)

Pro tip: want to prep the salad ahead of time? No problem! Just store all the items in the fridge in separate airtight containers. Definitely use this time to marinate the chickpeas overnight!

Alternative Italian Chopped Salad Ingredients

Like all of my boards, this one is totally customizable! Feel free to swap in ingredients that are in season, or just ones that you love. 

Dietary restrictions: The good news is that Parmesan is safe for people with lactose intolerance! (Here’s a handy list of cheeses you can eat if you’re lactose intolerant.) For vegan guests, you can swap out the parm for a dairy-free alternative, like this Shaved Parmesan Alternative.

Seasonal ingredients: If you plan to make this salad in the winter, try swapping in kale and/or shredded Brussels sprouts for the romaine and iceberg! You can also swap out the tomatoes and cucumber, which are both warm-weather veggies, for something heartier like roasted squash or sweet potatoes. You could also opt for chopped roasted red peppers, artichoke hearts, and/or sun-dried tomatoes (the jarred kind!). 

Flavor twists: Make it more Greek by using feta! Make it Mediterranean with falafel in place of the salami! Make it with Asian flavors by using a sesame ginger dressing, swapping out the chickpeas for edamame, swapping out the olives for carrots, swapping out the parm for peanuts and sesame seeds, and swapping out the tomatoes for cabbage. The world is your oyster!

Extra cheese: You know I’m always a fan of more cheese! Add some mozzarella into the mix with mozzarella pearls (just be sure to drain first).

Meat alternatives: Don’t eat pork? Use deli turkey, grilled shrimp, or canned tuna! You could also go meatless. The chickpeas have plenty of protein!

Italian Chopped Salad Prep

For the best presentation, using uniform cuts while prepping the veggies is key! My favorite way to do this is with a vegetable chopper! 

If you don’t have one handy, make sure to use a super sharp knife! And be really precise with your cuts. The tomatoes and olives should be halved lengthwise down the middle.

How to Make Italian Chopped Salad⠀

I have two go-to ways for building my deconstructed salads! Make your choice based on what serving platters you own and what will suit your guests best.  

Toppings Board Style

If you have a big board, like this rectangular wood board with a lip to help corral the ingredients, a “toppings” board would be a good option with great presentation! 

• On a large wooden board, start from a short side and add the pepperoncini, salami, parmesan, basil, marinated chickpeas, tomatoes, more parmesan, cucumbers, and olives in individual lines.  

• Fill a large serving bowl with the romaine and iceberg and serve it alongside the board. 

• Serve dressing on the side in a cruet so everyone can control their amount of dressing.

Finished Salad Style

If you have a slightly deeper serving platter (similar to the one I used below), you can build and serve the salad whole.

• Combine the chopped iceberg and romaine on a platter.

• Starting from the bottom of the platter, add the pepperoncini, salami, parmesan, basil, marinated chickpeas, tomatoes, more parmesan, cucumbers, and olives in individual lines over the lettuce (so it’s no longer visible). 

• Serve dressing on the side in a cruet so everyone can control their amount of dressing.

Chopped Salad Video Tutorial

https://www.instagram.com/reel/CF_Co3PhsHs/?igshid=1i5u1tidk5zpi

Cheese for Italian Chopped Salad: Parmigiano Reggiano

Prior to making this board, I didn’t know the whole story behind Parmigiano Reggiano. Since then, I’ve learned why it stands apart from other cheeses. In fact, it’s the true star of this Italian chopped salad! ⠀⠀

In the past, I thought that Parmigiano Reggiano was just the fancy Italian way of saying parmesan. To the contrary, not all Parmesan is created the same. Parm Reg is a distinct type of parmesan, only made in a small region of Italy. Similar to how any old sparkling wine is not actually champagne.

For more on its rigorous ingredient and culturing standards, check out my post, “All About Parmigiano Reggiano.”

How To Make Italian Dressing

This ratio is key in any dressing. And once you’ve mastered it, it will pay so many tasty dividends. Use the ingredients below as a guide, but I always recommend tasting along the way.

• Ratio—The tried & true culinary ratio is 3 parts oil to 1 part vinegar; a 3-to-1 vinaigrette.

• Oil—I go with olive oil because there’s already a depth of taste. You can always consider a more bland oil like avocado oil or walnut oil, but honestly, olive oil is best for anything Italian-based like this salad. 

• Vinegar—Balsamic, Sherry Wine, Red Wine, or White Wine vinegar are all great choices. Oftentimes I use my favorite Trader Joe’s Orange Muscat Champagne Vinegar.

• Salt & Pepper—Both are necessary to bring out the flavor of the other ingredients.  Feel free to experiment with other seasonings like dried oregano or basil, which are prominent in Italian Dressings.  Instead of exact measurements, I tend to season to taste. 

I like to keep mine simple and usually stop there, but you can also add:

• Citrus—I love the addition of lemons or limes in dressings.  This can be in place of or in addition to the vinegar, however, note that both are acids (with citrus being slightly stronger), you may need to increase your oil to counterbalance

• Minced Shallots—Similar to the dried spices noted above, shallots can add another layer or flavor, especially given the fact that it’s fresh. Add 1 Tbsp to start.

Or, scratch all this and buy a store-bought Italian dressing!

Show Me Your Salads

I hope this post inspires you to make this chopped salad. Nothing makes me happier than seeing the beautiful spreads you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share! 

And, if you liked this board recipe, please rate and review.