There’s sad desk lunch salad, and then there’s SALAD. This Italian salad with house dressing is a proper, filling meal. It’s the perfect blend of provolone cheese, spicy pepperoncini, and a creamy Italian dressing. This is a salad you’ll want again and again.

close up of salad mixed together with cheese on top.

Classic Italian Chop Salad with House Dressing

A hearty Italian-inspired chopped salad that brings together the bright flavors of fresh vegetables with a creamy, herbed house dressing. Perfect for family dinners or as a crowd-pleasing starter for entertaining. Makes 6-8 servings.

No ratings yet

Print Pin Rate

Prep Time: 25

Total Time: 25

Servings: servings

Calories: 261kcal

Author: Katie Shaw

Ingredients

Salad

1 head iceberg lettuce
1 medium red onion
1 bunch fresh chives
½ cup sun-dried tomatoes
8 slices provolone cheese
6-8 pepperoncini plus 1 tablespoon juice from jar
1 tablespoon fresh herbs
½ cup Parmesan cheese freshly grated
Salt and freshly ground black pepper

House Dressing

½ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon mayonnaise
2 cloves garlic minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon dried basil
Salt and freshly ground black pepper to taste

Instructions

Prep. Core and chop the iceberg lettuce into bite-sized pieces. Place in a large bowl and refrigerate to chill thoroughly.
Slice. Thinly slice the red onion into half-moons and finely chop the chives.
Prepare. Cut sun-dried tomatoes into thin strips. Dice the provolone cheese into 1/2-inch cubes.
Mix. In a mason jar, combine olive oil, vinegar, mayonnaise, minced garlic, mustard, oregano, basil, and pepperoncini juice. Shake vigorously until well emulsified.
Assemble. Layer the chilled lettuce with onions, sun-dried tomatoes, provolone, and whole pepperoncini.
Finish. Sprinkle with Italian herbs, chives, and salt and pepper. Just before serving, drizzle with the desired amount of dressing and top with Parmesan cheese.

Notes

Dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and shake well before using.

Nutrition

Usually, you toss everything together for a chopped salad, but I like to layer everything so that you get a bit of everything in each bite.

The dressing really makes this shine. Adding mayonnaise to Italian dressing might seem odd, even sacrilege, but it helps emulsify the oil and vinegar and adds some richness. Trust me.

Kitchen Wisdom

A salad is only as good as its dressing, so you really should make your own. Homemade dressing costs pennies to make and lasts all week in the fridge. My grandmother kept hers by the butter at room temperature. Cold dressing doesn’t coat the same way.

Tips for Success

Dry your lettuce off COMPLETELY after washing it. Even a little water will make your dressing slide right off.

Cut your ingredients into consistent, small pieces so that every bite is just right. Aim for about half an inch.

Let the dressing come to room temperature before serving if you made it ahead.

Hold off on adding the dressing until just before serving to keep everything crisp.

Save This Post

I'll send you a link so you can find it later.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

Ingredients and Equipment

Iceberg Lettuce: Yes, it has to be iceberg here. Its crisp texture is exactly what we want.

Provolone: Choose aged provolone for more flavor – the deli counter is your friend.

Sun-dried Tomatoes: Look for dry-packed rather than oil-packed for better texture.

Large Bowl: You need plenty of room to layer the ingredients properly.

Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that when you click on certain links on this site and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products I genuinely believe in and would use in my own kitchen. As an Amazon Associate, I earn from qualifying purchases.

Mason Jar Pour Spouts. free flow Mason Jar Pour Spouts, mason jar for spout regular mouth size 70mm dispenser germination cover. Suitable for any liquid. Leak-Proof 4-Pack + 8 Lid Caps (silver color)AIDEA Salad Bowls, Wooden Salad Bowls Set, Large Acacia Wood Serving Bowl for Fruits, Salad, 12.5 Farberware Edgekeeper 8-Inch Forged Triple Riveted Chef Knife with Self-Sharpening Blade Cover, High Carbon-Stainless Steel Kitchen Knife with Ergonomic Handle, Razor-Sharp Knife, Black CAIT CHAPMAN HOME COLLECTION Olive Leaves and Branches Tea Towel Set of One Printed and One Embroidered Towels 18 Bamboo Cutting Boards for Kitchen, Extra Large Wood Cutting Board with Deep Juice Groove and Handle Heavy Duty Chopping board, Kikcoin, 17.6 Artena Pasta Bowls Set Of 4, 26oz Porcelain Salad Bowls, 8 Inch Bowls For Kitchen, Colorful Dinner Plates, Serving Bowls For Entertaining, Shallow Bowl For Eating, Microwave, Oven Safe, Blue Flower

Make It Your Own

The best thing about salad is you can make it however you want.

Swap provolone for aged mozzarella or fontina
Add diced salami or prosciutto for a heartier version
Try different fresh herbs – basil and oregano are classics
Use the leftover dressing as a sandwich spread or vegetable dip

Storage & Serving

Serve with shrimp alfredo pasta and some Italian sesame rolls for a full meal. Or don’t. It works great on its own, too.

The undressed salad keeps well for about 4 hours in the fridge.
Store components separately if prepping further ahead.
The dressing will keep for 3 days in a jar in the fridge – just let it come to room temperature and shake well before using.

This salad is great as a meal, side, appetizer, or whatever you want! All you need is fresh ingredients and some time to chop. It goes great with just about anything.