Italian Chopped Salad brings the California Pizza Kitchen favorite home with ham, chickpeas, tomatoes, mozzarella, and basil in a bright lemon dressing.

Colorful and vibrant italian chopped salad with wooden serving spoons in the bowl.
chelsea

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.

signature
Savory italian salad dressing being whisked and poured.

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.

CrunchProteinCreamy FactorZing / Pop
Shredded romaine or icebergDeli turkey cubesMozzarella pearlsPepperoncini rings
Chopped cucumberRotisserie chickenShredded cheddarSliced black olives
Diced bell pepperCanned chickpeas (rinsed)Avocado chunksPickled banana peppers
Celery slicesHard-salami stripsFeta crumblesMarinated artichoke hearts
Toasted croutonsCubed hamCottage cheese dollopsSun-dried tomato bits

How to use it:

  1. Start with a big bowl of chopped lettuce.
  2. Choose at least one item from each column for balance.
  3. 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!

Salami, vegetables, and garbanzo beans layered over crisp lettuce.

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.

    What to Serve with Italian Chopped Salad

      Chopped italian salad, fresh and dressed, ready to be enjoyed.

      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:

      4.88 from 33 votes

      Italian Chopped Salad (CPK Copycat)

      This Italian Chopped Salad is a homemade twist on the California Pizza Kitchen favorite, packed with ham, chickpeas, tomatoes, mozzarella, basil, and lettuce, all tossed in zesty lemon dressing!
      Prep Time: 30 minutes
      Total Time: 30 minutes
      Servings: 6 as a side

      Equipment

      • Wide-mouth Mason Jar or other sealable container

      Ingredients

      Salad
      • 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
      Dressing (see note 2)
      • 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

      Note 1: Or use a mix of romaine and iceberg for variety and more crunch. Use 1/2 head of each.
      Note 2: To chiffonade, stack basil leaves, roll into a cigar shape, and slice thinly to create ribbons. For shorter ribbons, cut each slice in half before unrolling.
      Note 3: You likely won’t need all the dressing for this salad, but it’s better to have more than not enough. Once dressed, the salad should be eaten immediately. If meal prepping, keep the salad and dressing separate.
      Storage: Store leftover dressing in the fridge for up to a week. Let it return to room temperature and shake to remix before using.

      Nutrition

      Serving: 1serving | Calories: 313kcal | Carbohydrates: 18.5g | Protein: 21.2g | Fat: 18.1g | Cholesterol: 35.1mg | Sodium: 376.5mg | Fiber: 5.6g | Sugar: 5g

      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.

      Meet Chelsea


      Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

      Thanks for stopping byโ€”I hope you find something delicious to make!

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      4.88 from 33 votes (13 ratings without comment)

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      Recipe Rating




      45 Comments

      1. Lee says:

        5 stars
        Wow! Been wanting to make this for awhile. It was out of this world! The dressing is insanely good. Thanks for the recipe!

        1. Chelsea says:

          Yay! So happy to hear this! Thanks Lee!

      2. Sara says:

        5 stars
        This salad is phenomenal! I’ve made it many times. Thank you!

        1. Chelsea says:

          I am so thrilled to hear this! Thanks so much Sara!

      3. Heather says:

        5 stars
        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!

        1. Chelsea says:

          Yay! I am so happy to hear this! The dressing is my favorite part a well. Thank you so much Heather! ๐Ÿ™‚