Italian Chopped Salad brings the California Pizza Kitchen favorite home with ham, chickpeas, tomatoes, mozzarella, and basil in a bright lemon dressing.
Author’s Note
Restaurant Flavor Without Leaving Home!
I’ve been obsessed with the Italian Chopped Salad from California Pizza Kitchen for years, but the closest one to me is hours away. After one too many cravings with no road trip in sight, I decided to make my own version. And honestly, I might love it even more than the original.
I played around with the ingredients until I landed on the perfect mix of salty and tangy with a lemon dressing that ties it all together.
Now I bring this salad to BBQs, prep it for the week, or toss it together when I don’t feel like cooking. It’s always a hit. Even my husband, who usually skips salads, goes back for seconds. The best part is you can tweak it with whatever you have in the fridge.
Make This Salad Your Own:
Pick one (or more) from each column, toss with the lemon dressing, and you’ve got a brand-new Italian Chopped spin that still tastes amazing.
| Crunch | Protein | Creamy Factor | Zing / Pop |
|---|---|---|---|
| Shredded romaine or iceberg | Deli turkey cubes | Mozzarella pearls | Pepperoncini rings |
| Chopped cucumber | Rotisserie chicken | Shredded cheddar | Sliced black olives |
| Diced bell pepper | Canned chickpeas (rinsed) | Avocado chunks | Pickled banana peppers |
| Celery slices | Hard-salami strips | Feta crumbles | Marinated artichoke hearts |
| Toasted croutons | Cubed ham | Cottage cheese dollops | Sun-dried tomato bits |
How to use it:
- Start with a big bowl of chopped lettuce.
- Choose at least one item from each column for balance.
- Toss with the dressing right before eating so everything stays crisp.
Mix, match, clear out the fridge, and never get bored with your chopped salad again!
Recipe Tips for Italian Chopped Salad
- Fresh Ingredients: Use the freshest ingredients for the best flavor and texture.
- Dry Lettuce: Make sure the lettuce is 100% dry to prevent sogginess.
- Chill Dressing: Keep the dressing cold until you’re ready to use it.
- Cut Evenly: Cut all ingredients to similar sizes for a consistent bite.
- Use a Big Bowl: Mix the salad in a large bowl for even coating.
Featured Comment
“Wow! Been wanting to make this for awhile. It was out of this world! The dressing is insanely good. Thanks for the recipe!”
– Lee
What to Serve with Italian Chopped Salad
- Dinner Rolls or Garlic Bread: Perfect for soaking up extra dressing.
- Pasta: Try a simple dish like this zucchini pasta sauce over spaghetti.
- Soup: A bowl of minestrone or vegetable soup goes well.
- Pizza: A slice of pepperoni pizza or this easy flatbread pizza.
Storage
Chopped Italian Salad Storage
- Dress only what you will eat right away to avoid sogginess.
- Store undressed salad and dressing separately.
- Prep salad ingredients ahead of time and store separate. Keep dressing in the fridge and shake well before using.
More Irresistible Salad Recipes:
Italian Chopped Salad (CPK Copycat)
Equipment
- Wide-mouth Mason Jar or other sealable container
Ingredients
- 1 to 2 heads (4 cups) romaine lettuce see note 1
- 15 ounces chickpeas drained and rinsed
- 1 pint (2 cups) cherry tomatoes cut into quarters
- 1/2 cup red onion very thinly sliced
- 1 cup (4 ounces) chopped salami
- 1/2 cup chopped ham
- 1 cup (5 ounces) mozzarella cheese pearls halved
- 1/3 cup sliced pepperoncini peppers
- 10 to 12 large fresh basil leaves thinly sliced
- 2 tablespoons lemon juice
- 2 tablespoons Dijon-style mustard
- 3 tablespoons red wine vinegar
- 3 teaspoons sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon minced garlic
- 1/3 cup olive oil
- Salt and pepper
Instructions
- Combine all dressing ingredients in a wide-mouth mason jar. Season to taste (I add 1/2 tsp salt and 1/4 tsp pepper). Shake well and store in the fridge until ready to use.
- Wash lettuce. Ensure lettuce is completely dry using a salad spinner. Cut into ribbons (roll up pieces into cigars and very thinly slice), then halve the ribbons.
- Combine lettuce, chickpeas, tomatoes, red onion, salami, ham, mozzarella, pepperoncini, and chiffonade basil (see note 2). Toss to combine.
- Shake dressing again before using. Only add dressing to the portion you’ll eat immediately (see note 3). Enjoy promptly—this salad doesn’t sit well once dressed.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Readers Are Saying And Trying!
- “Phenomenal! I’ve made it many times.” Sara loves it so much it’s on repeat at her house.
- “The star for me is THE SALAD DRESSING!” Heather bulked hers up with bell pepper, cucumber, and roasted chickpeas, then served it alongside grilled chicken and focaccia.
- “We ate the whole salad—it’s that good.”Gina swapped in balsamic vinegar, tossed in hard-boiled eggs and pepperoni, and still polished off every bite.
Wow! Been wanting to make this for awhile. It was out of this world! The dressing is insanely good. Thanks for the recipe!
Yay! So happy to hear this! Thanks Lee!
This salad is phenomenal! I’ve made it many times. Thank you!
I am so thrilled to hear this! Thanks so much Sara!
LOVED this salad!! I wanted a salad that has my favorite elements of an Italian pasta salad, only no pasta, and this fit the bill. I added orange bell pepper, English cucumber, and roasted the chickpeas for texture, and we ate it with grilled chicken and homemade focaccia, and the salad was my favorite part. The star for me is THE SALAD DRESSING!!!! I’ve made many vinaigrettes that i like, but somehow this was my favorite. The combination of red wine vinegar, fresh lemon juice, and dijon in these amounts was perfect. The versatility of the salad is great, but that dressing needs no substitutions!
Yay! I am so happy to hear this! The dressing is my favorite part a well. Thank you so much Heather! 🙂