Move over, lettuce — there’s a new salad taking center stage. This No Lettuce Italian Chopped Salad is hearty, satisfying, and full of classic Italian flavors without a single leaf of greens. It’s a great option for a protein-packed lunch, a light dinner, or a flavorful side.
For extra protein and creaminess, we like serving this salad over a 1/2 cup of cottage cheese — it adds a pleasant tang and makes the meal more filling.
Bright, tangy, savory, and a little salty — that’s this Italian chopped salad in a nutshell. It combines crunchy shredded carrots and pepperoncini with halved cherry tomatoes, thinly sliced red onion, garbanzo beans for body, matchsticked salami, creamy crumbled mozzarella, and crispy prosciutto on top. A simple red wine vinegar–based Italian dressing ties everything together and brings out the bold flavors.
There are three simple components to assemble this salad:
- Chopping and mixing the vegetables and beans
- Whisking together the dressing
- Pan‑frying the prosciutto until crispy
Combine them just before serving and you’ll have a crunchy, flavorful salad that holds up well on the plate.
Why No Lettuce?
We love greens, but for this recipe they’re optional. The combination of hearty ingredients — chickpeas, cured meats, cheese, and salty pickles — delivers plenty of texture and flavor, so the salad doesn’t need lettuce to feel complete. If you miss the leafy element, adding a few handfuls of spring mix or chopped romaine still works well.
Variations & Substitutions
If you prefer some greens, stir in 4 oz of spring mix or chopped romaine before serving. You can also turn this into a pasta salad by adding about 4 oz of cooked pasta — increase the dressing slightly so everything stays coated. If you don’t have garbanzo beans (chickpeas), any canned bean such as cannellini, great northern, or kidney beans can be substituted.
Storage
This salad is best eaten fresh, while the prosciutto is still crisp. Leftovers keep in an airtight container in the refrigerator for up to 2 days. To avoid sogginess, store the dressing separately and add it just before serving. If the prosciutto softens, you can re-crisp it briefly in a hot skillet before topping each portion.
What To Serve With This Italian Chopped Salad
This salad pairs beautifully with classic Italian mains. It complements a pasta dish such as whole wheat sun-dried tomato basil pasta or a creamy chicken alfredo, and it also works well alongside a warm bowl of soup like a hearty Tuscan-style soup. Because the salad is rich and flavorful, lighter mains like grilled chicken or fish also make for a balanced meal.
No Lettuce Italian Chopped Salad Recipe
Ingredients
- 1.5 cups shredded carrots
- ¼ red onion, thinly sliced
- 15 oz. garbanzo beans (chickpeas), drained and rinsed
- 1 pint cherry tomatoes, halved
- ⅓ cup chopped pepperoncini
- 1 cup salami, matchsticked
- 1 cup crumbled cheese (we used mozzarella)
- 2 oz. prosciutto
Dressing
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1½ teaspoons Dijon mustard
- 1½ teaspoons honey
- ¼ cup olive oil
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
Instructions
- In a large bowl, combine the shredded carrots, sliced red onion, drained garbanzo beans, halved cherry tomatoes, chopped pepperoncini, matchsticked salami, and crumbled cheese. Toss gently to mix, then set aside.
- Make the dressing by whisking together red wine vinegar, minced garlic, Dijon mustard, honey, olive oil, sea salt, and cracked black pepper in a small bowl until emulsified.
- Heat a large skillet over high heat. Add the prosciutto slices and cook until they turn brown and crisp, about a few minutes per side. Remove from the pan and let them cool until very crispy; then break or chop into pieces.
- Pour the dressing over the salad and toss until everything is evenly coated. Adjust seasoning to taste.
- Serve the salad topped with the crispy prosciutto. Optionally, spoon each serving over cottage cheese for extra protein, or add a handful of greens if you prefer.
Tips & Notes
- If you want greens, toss in about 4 oz. of spring mix or chopped romaine just before serving so they don’t wilt.
- To make a pasta salad, add 4 oz. of cooked pasta and a little extra dressing to keep the pasta coated.
- Any canned beans can replace the garbanzo beans if you prefer a different texture or flavor.
- To keep the prosciutto crispy, cook it just before serving and store it separately if making this ahead.
Watch It
Video demonstration available (embedded on the original post).
Nutrition
Carbohydrates: 29 g,
Protein: 17 g,
Fat: 25 g,
Fiber: 7 g,
Sugar: 9 g
Nutrition information is automatically calculated and should be used as an approximation.
Photography by: The Wooden Skillet