Favorite Chopped Salad

September 25, 2025

This easy chopped salad recipe features homemade Italian dressing, crisp vegetables, and Parmesan cheese for the ultimate side dish. Ready in just 20 minutes with extraordinary flavor!

Chopped salad in white bowl with Italian dressing

On the lookout for a side salad to accessorize with all your meals? I’m always on the lookout for a great green salad. (To me, it’s like my favorite pair of shoes that go with everything.) So might I present, my favorite chopped salad recipe.

It’s classy and tight. It starts with my homemade Italian dressing: tangy, savory, and herby. Add to that shallots, tomatoes, cucumber, and a zing from pepperoncini. Parmesan cheese seals the deal. Every time I serve this to friends or family, they ask for the recipe (no joke!).

Why this chopped salad recipe works

Without fail, when I serve this salad at a dinner party, people ask: Wow! What’s in this salad? That’s when you know a recipe is a keeper!

I’ve tested countless salad recipes over the years, and this recipe has become a family and reader favorite. The secret lies in the ingredient balance and my zesty homemade Italian dressing recipe that turns ordinary vegetables into something extraordinary.

For the fresh ingredients, I chose each component to serve a specific purpose: shallots provide a gentle onion bite without overwhelming, cherry tomatoes add bursts of sweetness, and those jarred pepperoncini (the secret ingredient!) add a zingy pop to each bite.

Chopped salad in white bowl with napkin and Italian dressing

Essential ingredients for the best chopped salad

Lettuce base: I use 1 romaine heart plus 5 cups leafy lettuce for some texture contrasts. Romaine provides crunch while softer lettuce adds volume.
Vegetables: I always use English cucumber: I prefer these because they’re essentially seedless and the skin has a mild flavor. Cherry tomatoes cut in half for maximum juice distribution and one large shallot for subtle onion flavor.
Flavor enhancers: The key ingredient is jarred sliced pepperoncini for tangy heat, and don’t skip the ripe green olives for briny saltiness and fresh Parmesan cheese shavings. I like Castelvetrano olives for their mild flavor.

Tips for the dressing

I whisk the dressing by hand using a large whisk in a medium bowl: this gives me complete control over the emulsion. The key is adding the olive oil tablespoon by tablespoon while whisking continuously. The Dijon mustard in the dressing also helps to make an emulsion, which helps it cling to the vegetables.

The flavor profile balances tangy white wine vinegar with a touch of maple syrup, plus dried herbs. I often make a double batch because this dressing keeps well in the refrigerator for up to 2 weeks.

Homemade Italian dressing recipe in glass jar with garlic and herbs

Turn chopped salad into a main dish!

This chopped salad is so tasty, you’ll want to make it for every meal! To mix it up a bit, you could turn it into a main dish salad and eat it for dinner. We’d suggest to:

Add protein like hard boiled eggs, seared ahi tuna, or chopped chicken.
Serve with a side like cornbread or artisan bread.

Let us know if you try out our chopped salad in the comments below!

Ways to serve chopped salad

This versatile chopped salad pairs with both weeknight dinners or dinner parties where you want to impress. Some serving ideas:

Italian favorites: Margherita Pizza, Baked Ziti, and Pasta Puttanesca
Grilled mains: Grilled Salmon, Grilled Chicken Thighs, and Grilled Red Snapper
Comfort food dinners: Vegetarian Lasagna with Ricotta, Instant Pot Spaghetti, and Creamy Goat Cheese Pasta
Light lunches: Caprese Sandwich, Hummus Roll Ups, and Avocado Egg Salad

For a heartier meal, I sometimes turn this into a main dish salad by adding pan seared chicken, hard-boiled eggs, or marinated white beans.

Storage and make-ahead tips

This chopped salad is best served fresh, but I’ve discovered some tricks for meal prep:

For same-day serving: Prepare all vegetables and dressing separately up to 4 hours ahead. Store vegetables covered in the refrigerator and bring dressing to room temperature before assembling.

For meal prep: The individual components keep well for 2-3 days when stored properly. Keep lettuce washed and chopped in a salad spinner, and store other chopped vegetables in separate containers.

Leftover dressing: Store in a sealed jar in the refrigerator for up to 2 weeks. Let it come to room temperature and shake well before using.

Dietary notes

This chopped salad recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese. (It’s still just as tasty!)

Frequently asked questions

What’s the best way to chop vegetables uniformly?

I use a sharp chef’s knife and aim for ½-inch pieces. Taking your time with prep makes a noticeable difference in the final presentation.

Can I substitute the homemade dressing with store-bought?

While you can use bottled Italian dressing, I strongly encourage trying the homemade version: it makes this salad special and takes 5 minutes to prep.

How do I prevent the salad from getting soggy?

Always thoroughly dry your lettuce and add dressing just before serving. If serving at a party, I keep the dressing on the side and let guests add their own.