This Chopped Italian Salad is one of my favorite quick, no-cook meals — bright, savory, and satisfying. I love recipes that come together in minutes, and this chopped salad brings the flavors of a classic Italian sub into a bowl. For this version I used a selection of Applegate Natural and organic deli meats and their new organic cheese line, which made the salad feel both indulgent and simple to prepare.
The new Applegate cheese line is thoughtfully produced: the milk used comes from a transparent, traceable pool sourced from pasture-raised cows on independent Midwest farms. The animals are humanely raised without antibiotics or growth hormones, and the cheese contains no added colors or artificial ingredients. It is also Non-GMO Project Verified — details that matter when you want cleaner, more transparent ingredients in everyday meals.
Although I personally limit dairy at times, I appreciate having a high-quality, pasture-raised cheese on hand for quick lunches and family meals. This salad is a great way to use those ingredients: it’s built with chopped romaine, prosciutto, Genoa salami, Black Forest ham, provolone, tomatoes, olives, and fresh parsley, all tossed with a straightforward Italian vinaigrette. It delivers a classic deli-sandwich flavor without the bread, and it’s easy to scale for more people or to prep ahead.
This salad is ideal for meal planning: chop and combine the salad ingredients in advance and store them in an airtight container in the refrigerator, then keep the dressing separately and toss just before serving. It makes a quick lunch, an easy family dinner, or a portable option for packed lunches. Add pepperoncini on the side for a bright, briny kick, or include extra olives or shaved Parmesan to suit your taste.
- 7 oz romaine lettuce hearts (about 1 head), chopped
- 6 slices Applegate Naturals Prosciutto, rolled tightly and sliced thin
- 6 slices Applegate Naturals Uncured Genoa Salami, diced (about 1/2 inch pieces)
- 2 slices Applegate Naturals Black Forest Ham, diced (about 1/2 inch pieces)
- 4 slices Applegate Naturals Provolone Cheese, diced (about 1/2 inch pieces)
- 2 roma tomatoes, seeded and diced small
- 1/4 cup kalamata olives, loosely chopped
- 2 tbsp freshly chopped parsley
- Pepperoncini, if desired
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1/3 tsp kosher salt
- 1/4 tsp black pepper
- In a large bowl, combine all the ingredients listed under “For the salad.”
- In a separate bowl, whisk together the dressing ingredients until well combined.
- Drizzle the salad with the desired amount of dressing and toss to coat evenly.
- Serve with pepperoncini on the side, if using.
- Enjoy.
Please note: I collaborate only with companies and products I genuinely support and that align with The Defined Dish’s values. This post contains sponsored content from Applegate. While I am compensated for the work I do, my recommendations and opinions remain entirely my own.
Make-ahead and storage tips: assemble the chopped ingredients and store them in an airtight container for up to three days. Keep the dressing separately and add it just before serving to keep the greens crisp. If you plan to pack this for lunch, store the dressing in a small jar and combine at mealtime. To change up the salad, add additional chopped vegetables, substitute whole-grain croutons or torn focaccia for crunch, or swap the provolone for a different cheese you prefer.
Serving suggestions: this salad works well as a main for a light meal or as a hearty side alongside grilled vegetables, soup, or crusty bread. It’s easy to double or triple for family gatherings or potlucks. For a lower-sodium option, use reduced-sodium deli meats and adjust the salt in the dressing to taste.
This Chopped Italian Salad is quick to assemble, full of texture and flavor, and adaptable to what you have on hand. It’s a reliable recipe when you want something satisfying without turning on the stove.