End of summer Italian Chopped Salad has antipasto ingredients–romaine lettuce, meats, olives, and garbanzo beans. Everyone’s favorite salad!

round wood serving bowl of Italian chopped salad

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Friends, this Italian Chopped Salad is the first to disappear, at every potluck or gathering. It’s full of substance, with cheesy, bold flavors of antipasti.

Italian Chopped Salad

We use Delallo products, because they are the best! They are found in most grocery stores, and for sure in gourmet grocery stores.

Italian chopped salad

End of summer Italian Chopped Salad

How can this be the last day of August? How? Read the LOVELY poem below.

Enjoy this fresh, light summer for the last days  of summer. We served this salad last week outside, and we’re still loving eating out on our deck!

This summer has flown by, and we must say we are not ready to give up eating outside. But before we know it, the chill will be here, and we will be wearing our puffy jackets. We do love central Oregon weather, with such a vast difference in seasons.

Italian chopped salad with olives, cheese, peppers

Add extra protein, like chicken or steak

For now, we served this salad a few weeks ago, and it’s scrumptious served as a main dish, with a loaf of warm bread (and butter of course). You can also serve it with a side of chicken, or bring it to a party. It’s FABULOUS!

bowl of Italian chopped salad

All you need are these ingredients:

  • Romaine lettuce
  • Garbanzo beans
  • Marinated artichoke hearts
  • Italian Roasted Tomatoes (Delallo)
  • Sliced ripe olives
  • Hard salami
  • Povolone cheese (chunks)
  • Red onion (optional)

The dressing is so easy!

  • Olive oil
  • Red wine vinegar
  • Salt + pepper
  • Parmesan cheese
  • Caesar salad dressing

olive and cheese in chopped salad

August rushes by … peom.

Most of our August days have been a whirlwind, with so much activity and summer fun. But then, again, there are days of the week where we intentionally slow down and do almost nothing. We need those days.

“August rushes by like desert rainfall,
A flood of frenzied upheaval,
But still catching me unprepared.
Like a match flame
Bursting on the scene,
Heat and haze of crimson sunsets.
Like a dream
Of moon and dark barely recalled,
A moment,
Shadows caught in a blink.
Like a quick kiss;
One wishes for more
But it suddenly turns to leave,
Dragging summer away.”
– Elizabeth Maua Taylor

Are you ready to say goodbye to summer?

chickpeas, olives, cheese, in chopped salad

More recipes to try:

Cheesy Focaccia Charcuterie Sliders

Want to add croutons? Homemade Italian Croutons Recipe

Summer Vegetable Pasta Salad

round wood serving bowl of Italian chopped salad
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Italian Chopped Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 8
Print Recipe Pin Recipe


  • 8 cups torn romaine
  • 1 can, 15 ounces garbanzo beans or chickpeas, rinsed and drained
  • 1 jar, 6-1/2 ounces marinated artichoke hearts, drained and chopped
  • 4 oz Italian Roasted Tomatoes, Delallo
  • 1 can, 2-1/4 ounces sliced ripe olives, drained
  • 5 thin slices hard salami, chopped
  • 3 slices provolone cheese, chopped
  • Red onion, chopped or thinly sliced (optional)

Easy dressing:

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon salt
  • teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • ¼ cup Caesar salad dressing


  • In a large bowl, combine the first 7 ingredients.
  • For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper and Caesar dressing. Pour over salad; toss to coat.
Cuisine: Italian
Course: Salad
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

round serving bowl of Italian Chopped Salad