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a big glass bowl of Italian chopped salad on a light brown cutting board next to a bottle of kirkland signature olive oil and mazzeti balsamic vinegar
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Italian Chopped Salad

A mix of crisp greens with salami, provolone cheese, roasted red peppers, cucumber, tomatoes and fresh balsamic vinaigrette
Prep Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 4 lunch portions


  • cutting board and knife
  • bowl
  • tablespoon


  • ½ bag Italian Salad greens
  • ½ head iceberg lettuce
  • 1 cup grape tomatoes
  • 1 cup english cucumber
  • ½ cup jarred roasted red bell pepper
  • ¼ cup extra virgin olive oil
  • 2 tablespoon balsamic vinegar
  • flake salt+pepper to taste
  • 16 slices dry Italian salami
  • 4 slices provolone cheese
  • 1 cup parmesan crisps or other crunchy salad topping


  • Start by adding half of the bag from the Italian salad greens to a large salad bowl.
  • Chop the iceberg lettuce into small bite sized pieces and add to the bowl with the other greens.
  • Cut the grape tomatoes in half and season with flake salt. Add to salad bowl.
  • Cut cucumber into quarter slices and add to salad bowl.
  • Take a few peices of roasted red bell pepper out of the jar. If they are marinated in oil, be sure to let the excess oil drain back into the jar. Slice the peppers into bite size chunks and add to the other veggies.
  • In a measuring cup or seperate glass bowl, mix the extra virgin olive oil and balsamic vinegar. Season with flake salt and freshly ground black pepper. Mix well with a fork or small whisk and pour over the bowl of veggies. Toss to coat.
  • Prepare the samlami and provolone cheese by slicing in big pieces and top the salad with them.
  • Add some crunch with parmesan crisps or Italian croutons. Ready to serve.