Italian Chopped Salad

Pro tips

• Dry romaine completely after washing — excess water dilutes the vinaigrette and makes lettuce soggy.
• Chop ingredients into uniform 1/2-inch pieces so each bite contains lettuce, cheese, salami, and olives equally.
• Use room-temperature fresh mozzarella torn or cubed just before serving to preserve its creamy texture.
• Toss the salad gently with vinaigrette 1–2 minutes before serving to allow flavors to meld without wilting the greens.

Substitutions

• Castelvetrano olives → Kalamata olives (earthier, brinier flavor)
• Fresh mozzarella → Provolone (firmer texture, slightly stronger taste)
• Red bell pepper → Yellow or orange bell pepper (milder sweetness)
• Italian vinaigrette → Red wine vinaigrette with oregano (tangier profile)

Storage & make-ahead

Store chopped ingredients separately in airtight containers for up to 1 day; dress only just before serving to prevent wilting.

Can I make this salad ahead of time?

Chop and store ingredients separately in containers up to 1 day ahead. Dress the salad just before serving to keep romaine crisp.

What type of salami works best?

Italian salami varieties like soppressata or Milano work well. Cut into bite-sized pieces or thin strips depending on preference.

Can I substitute the mozzarella?

Provolone or fresh burrata are good alternatives. Avoid low-moisture mozzarella as fresh cheese provides the best texture contrast.

How do I keep the lettuce crisp?

Wash and dry romaine thoroughly, then store in the crisper drawer. Add dressing only right before eating.

Is this salad vegetarian-friendly?

No, the recipe includes salami. Omit the meat and add white beans or chickpeas for protein if needed.