Italian Chopped Salad (CPK Copycat)

This Italian Chopped Salad is a copycat of the famous California Pizza Kitchen's Italian salad. 

Course Salad
Cuisine Italian
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 as a side
Calories 370 kcal
Author Chelsea



  • 1 large head romaine lettuce* or a mix of romaine and iceberg lettuce
  • 1 cup chickpeas or garbanzo beans rinsed and drained
  • 1 pint cherry tomatoes halved
  • 1 cup chopped ham
  • 1/2 cup chopped salami
  • 2/3 cup fresh mozzarella cubed or bought in pearls
  • 10-12 large fresh basil leaves


  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons dijon mustard
  • 3 tablespoons red wine vinegar
  • 3 teaspoons white sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 clove garlic 1/2 teaspoon minced
  • 1/3 cup olive oil
  • Salt and Pepper


  1. Start by making the dressing: In a wide-mouth jar or bowl, add the lemon juice, dijon mustard, red wine vinegar, white sugar, oregano, parsley, garlic, and about 1/2 teaspoon salt, and about 1/4 teaspoon pepper (or to taste). Whisk until combined. While briskly whisking, slowly stream in the olive oil. Cover the jar (or transfer the mixture to a jar) and shake until ingredients are combined. Place in the fridge.

  2. For the salad: wash and thoroughly dry the romaine. Roll up 4-5 leaves and thinly slice. Chop the sliced lettuce to make very small pieces. Place in a large bowl. 

  3. Add in the drained and rinsed chickpeas, halved cherry tomatoes, chopped ham, chopped salami, and fresh mozzarella pearls (or cube into small pieces). Chiffonade the basil pieces and add those in. Toss the salad and adjust add-ins to personal preference. (The amounts listed are general guidelines of how we like this chopped salad. But the best part of making this homemade is you can add or remove toppings to personal preference!)

  4. Remove the dressing from the fridge and again shake. Add the dressing *just* to what you will be enjoying immediately. Unfortunately the salad doesn't sit well with dressing so keep it separate until right ready to eat!

  5. Leftover dressing keeps up to a week in the fridge.

Recipe Notes

*For more crunch and variety use 2 different types of lettuce -- romaine and iceberg. BUT if you don't want to buy both, just romaine by itself is so delicious too! If you do mix and match use 1/2 head of iceberg and 1/2 head of romaine.