Chopped Italian Deli Salad

Chopped Italian Deli Salad

For the third recipe featured in Cookbook Week* I picked this Italian salad from the beautiful cookbook I was recently sent called Piatto Unico: When One Course Makes a Real Italian Meal by Toni Lydecker.The cookbook is filled with wonderful recipes and photos that I have bookmarked to make. This salad was a snap to put together and tasted really delicious. I adapted it by adding extra ingredients I had on hand like, bell pepper, tomatoes, and artichoke hearts. I loved the combination of the creamy mozzarella balls, with the spicy pepperocini peppers, and the salty salami with the tangy vinaigrette and the soft garbanzo beans. I served this salad with fresh baked rolls to friends who were over for lunch and it was a big hit with everyone – even the kids.

*Cookbook Week: I was recently sent 5 wonderful cookbooks (food blogger perks) so I decided to do a recipe from each book this week – October 10-14, 2011 – (First recipe), (Second recipe)

Chopped Italian Deli Salad:
Adapted recipe and photos by For the Love of
Original recipe from Piatto Unico by Toni Lydecker
  • 1/4 cup of extra virgin olive oil
  • 2 tbsp red or white vinegar
  • 2 tbsp basil, chopped (divided)
  • 2 tbsp parsley, chopped (divided)
  • 2 tsp chives, chopped (divided)
  • 1 clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • 1/2 cup of extra mini mozzarella balls
  • 1 cup thick cut salami, cut into cubes
  • 1/2 cup of garbanzo beans
  • 1/4 cup black olives, sliced
  • 1/4 cup of pepperocini peppers
  • 1/4 cup of grape tomatoes, sliced in quarters
  • 1/2 small yellow bell pepper, diced
  • 1/4 cup marinated artichoke hearts, chopped
  • 3 cups of romaine, chopped finely

Chopped Italian Deli Salad

Whisk together the olive oil, vinegar, 1 tbsp basil, 1 tbsp parsley, 1 tsp chives, minced garlic, sea salt and freshly cracked pepper, to taste. Taste, if it’s too tart for your tastes, add a bit of white sugar. Set aside to let flavors mingle.


In another bowl combine the remaining basil, parsley, and chives together with the mozzarella balls, salami, garbanzo beans, black olives, pepperocini peppers, grape tomatoes, bell pepper, artichoke hearts, and shredded romaine lettuce. Drizzle the vinaigrette over the top then toss to coat the salad evenly. Serve immediately. Enjoy.

Chopped Italian Deli Salad


Click here for a printable version of this recipes – For the Love of

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7 Responses to “Chopped Italian Deli Salad”

  1. 1

    Megs — October 15, 2011 @ 1:38 am

    I just am able to harvest my first fall planting of various leaf lettuce…. will have to try out this salad


  2. 2

    We Are Not Martha — October 15, 2011 @ 3:32 am

    Now that I work in an office, I've been bringing salads a lot. I'm already getting bored of my typical salad and definitely need some new ideas. This looks like perfection!



  3. 3

    marathi matrimony — October 16, 2011 @ 8:39 am

    good post


  4. 4

    Chris — October 16, 2011 @ 11:52 pm

    I like hearty salads like this one, Pam. When I make them, I think they are a meal on their own and can't really do a full dinner after it thought.


  5. 5

    Kim in MD — August 9, 2012 @ 10:38 am

    Hi Pam- I was searching your site for salad recipes today, and can’t believe that I never commented about this salad. I made it for a party several months ago, and it was the hit dish of the party! It was DELICIOUS! 🙂


  6. 6

    Chopped Italian Deli Salad + Weekly Menu — February 10, 2013 @ 3:01 am

    […] Chopped Italian Deli Salad adapted from from Piatto Unico by Toni Lydeckerfrom by For the Love of Cooking […]

  7. 7

    Tomato, Squash, and Feta Gratin | Recipes Cooking Ebook — May 7, 2014 @ 4:59 pm

    […] a recipe from each book this week – October 10-14, 2011 – (First recipe), (Second recipe), (Third recipe), (Fourth recipe). Tomato, Squash, and Feta Gratin: Adapted recipe by For the Love of […]

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