Italian Chop Salad

Not too long ago, we stopped at a sub shop and my husband got this classic Italian sub loaded with salami, cheese, lettuce, and tomatoes. I kept thinking about those flavors but didn’t really want the heavy sandwich, so I put together this Italian Chop Salad as a lighter way to get the same vibe.

It’s packed with the good stuff — salami, fresh mozzarella, butter lettuce (which I really recommend — it’s soft but still crisp), cucumber, red pepper, and some roasted chickpeas for crunch. I usually add shredded chicken or turkey, but you can swap that out or skip the meat if you want. Peppericini give it a nice little kick too.

The best part? It’s totally flexible. Add tomatoes, sun-dried tomatoes, ham — whatever you have on hand. This salad is all about easy swaps and simple flavors.

Ingredients:

• 6 cups butter lettuce (or romaine), chopped or torn

• 1 medium cucumber, diced

• 1 red bell pepper, diced

• 4 oz salami, chopped or sliced

• 1 cup roasted chickpeas (for crunch)* can also use canned

• 1 cup shredded cooked chicken or sliced roasted turkey

• 1/2 lb fresh mozzarella balls (or torn into bite-sized pieces)

• Pepperoncini, to taste

• Optional add-ins: tomatoes, sun-dried tomatoes, ham

Dressing:
Use your favorite Italian dressing (I recommend Primal Kitchen), or make your own:

• 1/2 cup garlic expressions dressing

• 1/4 cup rice wine vinegar

• 1 tsp Italian seasoning

• 1 tbsp mustard

Whisk together until combined.

Instructions:

1. In a large bowl, combine the butter lettuce, cucumber, and red bell pepper.

2. Add the salami, roasted chickpeas, and shredded chicken or turkey.

3. Toss in the fresh mozzarella balls and pepperoncini (start with a few and add more to taste).

4. Add any optional ingredients like tomatoes, sun-dried tomatoes, or ham.

5. Drizzle with your chosen dressing and toss gently to coat everything evenly.

6. Serve immediately and enjoy!

How to Serve This Salad to Kids

If you’re wondering how to get the kids on board with this one, I’ve got you covered. Sometimes a big chopped salad can feel overwhelming for little ones, so I like to:

• Serve the salad components separately as a “build-your-own” plate — little bowls of salami, cheese, veggies, and chicken so kids can pick what they want.

• Swap out pepperoncini if the kids don’t love spicy or tangy flavors, or leave them on the side.

• Chop everything into smaller, bite-sized pieces so it’s easy to eat.

• Add some crunchy croutons or toasted breadsticks on the side if they’re missing the carb crunch.

This way, kids can enjoy their own version, and you still get all those classic Italian flavors, ( and you don’t have to make a second meal.)