Go Back
To create a tasty Italian chopped salad, you need fresh and vibrant ingredients. Here’s what you should gather for the perfect mix: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1 medium red onion, finely chopped - 1 cup artichoke hearts, chopped (canned or jarred) - 1 cup mozzarella balls (bocconcini), halved - 1/2 cup black olives, pitted and sliced - 1/2 cup fresh basil, chopped - 1/4 cup balsamic vinegar - 1/4 cup extra-virgin olive oil - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients blend together to create a colorful, crunchy, and tasty salad that is hard to resist. When making this salad, freshness is key. Use ripe cherry tomatoes for a sweet burst of flavor. Choose a cucumber that is firm and crisp. Look for a bright red bell pepper that feels heavy for its size. The red onion should be firm with no soft spots. Fresh basil adds a fragrant note, so try to use it right before serving. Fresh ingredients not only taste better, but they also look great on your plate. If you want to change things up, there are plenty of alternatives. Instead of cherry tomatoes, you can use diced tomatoes. Swap out the cucumber for radishes for a spicy kick. You might prefer feta cheese over mozzarella for a tangy twist. If you can't find artichoke hearts, roasted red peppers are a great substitute. Feel free to adjust the salad to match your tastes. The recipe is flexible, so make it your own! For the full recipe, check out the details above. Start with fresh vegetables. Wash and dry them well. First, halve the cherry tomatoes. This step makes them sweet and juicy. Next, dice the cucumber and red bell pepper into small pieces. A medium red onion should be chopped finely. This way, the onion flavor spreads easily. Lastly, chop the artichoke hearts if you use whole ones. In a large mixing bowl, combine all your chopped veggies. Add the halved mozzarella balls and sliced black olives. Toss in the fresh basil for a fragrant touch. Mix everything gently to keep the veggies intact. This salad is all about balance and color. Each ingredient brings its own flavor, making every bite enjoyable. For the dressing, grab a small bowl or jar. Whisk together balsamic vinegar and extra-virgin olive oil. Add dried oregano, salt, and pepper. Whisk until everything is well mixed. The dressing should be smooth and flavorful. Once ready, drizzle it over your salad. Toss gently to coat everything evenly. Let the salad sit for 10 minutes before serving. This wait helps the flavors blend beautifully. For the full recipe, check out the full recipe section above. Chopping ingredients well makes your salad look great and taste better. Start with a sharp knife for easy cutting. Cut cherry tomatoes in half to release their juice. Dice the cucumber and red bell pepper into small, even pieces. This helps each bite be full of flavor. For the onion, chop it finely to avoid large bites. Finally, chop the basil gently to keep its bright color and flavor intact. Store your Italian chopped salad in an airtight container. If you have leftovers, keep the dressing separate. This keeps the salad fresh and crunchy. Use it within two days for the best taste. If you want to save the veggies, chop them in advance. Keep them in the fridge in water to keep them crisp. This salad pairs well with many dishes. Try it with grilled chicken or fish for a full meal. You could also serve it with crusty bread for a light lunch. For a fun twist, add it as a topping on pizza. The bright flavors enhance any dinner. For the full recipe, check out the Vibrant Italian Chopped Salad. {{image_2}} You can easily add proteins to your Italian chopped salad. Consider grilled chicken, shrimp, or chickpeas. These will make the salad hearty. For chicken, use about 1 cup of diced grilled chicken. For shrimp, 1 cup of cooked shrimp works well. If you prefer plant-based options, chickpeas add great protein. Use 1 cup of canned chickpeas, rinsed and drained. This salad fits well into a vegetarian or vegan diet. To keep it vegetarian, simply avoid meat proteins. Substitute mozzarella balls with vegan cheese or avocado for creaminess. If you want it vegan, skip the cheese and focus on fresh veggies and beans. You can also add nuts or seeds for a crunch. Try sunflower seeds or pumpkin seeds for a nice touch. You can change your ingredients based on the seasons. In summer, add fresh corn, zucchini, or radishes. In fall, consider roasted squash or apples for sweetness. In winter, try adding hearty greens like kale or cooked beets. These seasonal changes keep your salad fresh and exciting. Feel free to mix and match to suit your taste. For the full recipe, click here. To keep your Italian chopped salad fresh, store it in an airtight container. Use a bowl with a tight lid or a resealable bag. Make sure to separate the dressing if you have any left. This keeps the salad crisp and tasty. If you mix in the dressing, the salad can get soggy. When stored correctly, your salad can last in the fridge for about 3 days. After that, the veggies may lose their crunch. I recommend checking for freshness before eating. If it smells off or looks dull, it’s time to toss it. Freezing this salad is not a great idea. The fresh veggies don’t freeze well. They become mushy and lose flavor. If you want to save extras, try freezing the dressing instead. Just store it in ice cube trays. This way, you can easily add it to future salads. For the best taste, enjoy the salad fresh. Check out the Full Recipe for more details on making this dish! Italian Chopped Salad has roots in Italy. This salad is a mix of fresh and bright flavors. It often includes vegetables that are common in Italian cuisine. These ingredients reflect the sunny climate of Italy. Many families make this salad during the summer. They enjoy it with meals or as a light dish. Each region of Italy adds its twist, making it unique. You can find various styles across Italy. It celebrates the joy of fresh produce and simple flavors. To make Italian Chopped Salad gluten-free, focus on your dressing. Use gluten-free balsamic vinegar. Check labels to avoid hidden gluten in store-bought dressings. All the main ingredients in this salad are naturally gluten-free. Fresh vegetables, mozzarella, and olives fit perfectly. If you want to add grains, choose quinoa or rice. This way, you keep it gluten-free while adding texture. Yes, you can substitute balsamic vinegar easily. Red wine vinegar or apple cider vinegar work well. Both add a nice tangy flavor. If you prefer a sweeter taste, try white wine vinegar. Adjust the amount to suit your taste. Each vinegar gives a different flavor, so be creative. Just remember, the goal is a balanced dressing. Italian Chopped Salad is packed with nutrients. The fresh vegetables offer vitamins and minerals. Cherry tomatoes are rich in vitamin C. Cucumbers provide hydration and fiber. Bell peppers add antioxidants. Olives and mozzarella give healthy fats and protein. This salad is low in calories but high in flavor. It’s a great way to enjoy a light meal. Incorporating it into your diet helps with healthy eating habits. Enjoy this salad as a tasty side or a satisfying meal. For the full recipe, check the recipe section above. This blog post shared everything about Italian Chopped Salad. We covered essential ingredients and how to pick fresh vegetables. You learned how to prepare the salad, make the dressing, and perfect your chopping skills. We explored variations, from adding proteins to seasonal twists. Proper storage tips help keep leftovers fresh. Italian Chopped Salad is tasty, healthy, and easy to customize. Enjoy making it your own!

Italian Chopped Salad

Discover the freshness of a Vibrant Italian Chopped Salad that’s bursting with flavor! This easy recipe combines juicy cherry tomatoes, crunchy cucumbers, zesty bell peppers, and creamy mozzarella for a delightful side or main dish. Tossed in a homemade balsamic dressing, this salad is perfect for any meal. Click through for the full recipe and bring a taste of Italy to your table today!
Print Recipe Pin Recipe

Ingredients
  

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

1 medium red onion, finely chopped

1 cup artichoke hearts, chopped (canned or jarred)

1 cup mozzarella balls (bocconcini), halved

1/2 cup black olives, pitted and sliced

1/2 cup fresh basil, chopped

1/4 cup balsamic vinegar

1/4 cup extra-virgin olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Start by preparing all your vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.

    In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, chopped artichoke hearts, mozzarella balls, black olives, and chopped basil.

      In a small bowl or jar, whisk together balsamic vinegar, olive oil, dried oregano, salt, and pepper until emulsified to create the dressing.

        Drizzle the dressing over the chopped salad mixture.

          Toss the salad gently until all the ingredients are well coated in the dressing.

            Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.

              Allow the salad to sit for about 10 minutes at room temperature to let the flavors meld together before serving.

                Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4-6