Italian Chopped Salad (Sicilian Style) made with romaine, cucumber, tomatoes, chickpeas, cheddar, onion, olive oil, and red wine vinegar.
There are these small moments in life when food surprises you. Not in a fireworks, Michelin-star way, but in this… gentle shift. Like, oh — I didn’t know salad could make me feel something.
That was me with this Italian Chopped Salad (Sicilian Style).
I first had something like it while wandering around Palermo years ago — one of those spur-of-the-moment trips where I planned nothing and pretended that spontaneity equaled “adventure” instead of “mild chaos.” The day was hotter than I expected; Sicily in late spring is like walking inside a ripe peach. Warm, sticky, bright.
I ducked into this tiny café — honestly more like a living room someone accidentally opened to the public — because I was thirsty and hungry but mostly tired of my own stubborn optimism. I asked the server (a kid wearing an AC/DC shirt two sizes too big) what was good. He shrugged in that effortless Italian way and mumbled something about a chopped salad.
When it arrived, it didn’t look dramatic. Just a bowl, slightly crowded, everything chopped in neat pieces — romaine, tomatoes, cucumbers, chickpeas, some surprisingly sharp cubes of cheese. But the first bite felt like someone opened a window in my head. Cool. Crunchy. Tangy from the red wine vinegar. But also, earthy from the chickpeas. And the cheddar — unexpected in Italy — added a salty little punch that made my fork go back, then back again.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I ate the whole thing without stopping. I didn’t talk. I just… enjoyed. That almost never happens on vacation, when you’re always thinking about What’s Next.
Anyway — I came home, tried to recreate it, and this version of Italian Chopped Salad (Sicilian Style) is as close as I’ve gotten. And honestly? It makes me smile every time.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Italian Chopped Salad (Sicilian Style) Recipe?
What I love most is how casual it is. Nothing fancy. Nothing fiddly. You can make it while half-watching a show or chatting on the phone. And there’s something really satisfying about getting a bit of everything in one bite — cool cucumber, crisp romaine, salty cheese, chickpeas that somehow feel more comforting than they should.
It takes maybe ten minutes, tops. But it tastes like you stood over it longer. I like dishes like that — low effort, big payoff. Feels like a life motto sometimes.
And unlike flimsy salads that feel like punishment, this one has weight. Not heavy-weight, more like… enough that you don’t immediately start rummaging for snacks afterward.
Ingredient Notes:
I love ingredients with personality — nothing too precious, just honest, good flavor.
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Romaine lettuce
Crunchy and refreshing. It holds its structure even after dressing, which is kind of all you can ask of lettuce, right? -
English cucumber
Clean, crisp, mellow — no need to peel. Little luxuries. -
Plum tomato
Not too juicy, which keeps things from getting soggy. Tomatoes can be dramatic, but plum ones behave. -
Chickpeas
They add this pleasant creaminess and give the salad a tiny sense of purpose. Protein without the speech about protein. -
White cheddar cheese
This was a surprise the first time — I expected mozzarella but got cheddar. It’s bold and salty in such a good way. Just chop it into small cubes so you get little pockets of flavor. -
White onion
Thinly sliced. Adds a tiny bite without hijacking the bowl. -
Extra-virgin olive oil + red wine vinegar
Bright, bold, no shaking in a jar required. -
Italian seasoning, salt + black pepper
Just the nudge everything needs to come alive.
How To Make Italian Chopped Salad (Sicilian Style)?
Sometimes recipes like this feel almost too simple to explain, but I’ll talk you through it — pretend we’re in the kitchen together.
Step 1. Chop the Veg
Cut the romaine into bite-size pieces — not too big or you end up wrestling it. Quarter the cucumber lengthwise, then slice. Dice the tomato. Slice the white onion thin enough that it looks delicate, not aggressive.
The trick is sizing — similar pieces make every forkful balanced.
Step 2. Add Chickpeas + Cheese
Rinse and drain the chickpeas, then toss them in.
Cube the cheddar — little half-inch cubes — and add those too. This is the moment where the salad starts to look like it has main-character energy.
Step 3. Dress It
Pour the olive oil and red wine vinegar right over the top.
No need for a whisked dressing unless you’re into extra dishes.
Step 4. Season
Sprinkle the Italian seasoning, a good pinch of salt, and some black pepper.
Keep tasting until it feels right — a salad should taste lively.
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Step 5. Toss + Serve
Use tongs. Or your hands. I won’t judge — I’ve done both.
Just make sure everything gets coated, then serve while everything’s bright and fresh.
Storage Options:
This Italian Chopped Salad (Sicilian Style) is best right after tossing. The romaine starts to soften once dressed, but not in a tragic way — just softer.
If you want to prep ahead, keep the dressing separate and toss before serving.
Dressed: about 1 day in the fridge.
Undressed: 2–3 days and still crisp.
Variations and Substitutions:
This salad is easygoing; it doesn’t mind if you adjust things based on what’s in your fridge.
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Swap cheddar for provolone, Parmesan, or mozzarella
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Use cannellini beans instead of chickpeas
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Add olives for a briny kick
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Fresh basil is lovely
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Add salami or prosciutto for a heartier version
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Try balsamic vinegar instead of red wine
Basically, if it tastes good, put it in.
What to Serve with Italian Chopped Salad (Sicilian Style)?
This Italian Chopped Salad (Sicilian Style) can fly solo, but it loves company.
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Grilled chicken
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A simple pasta
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Pizza (kind of perfect)
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Roasted salmon
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Meatballs
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Garlic bread
Honestly, I’ve eaten it alone on the couch like a main meal more times than I care to discuss.
Frequently Asked Questions:
Can I make this ahead?
Yes, just keep the dressing separate.
Can I make it vegan?
Easy — skip the cheese or swap in a vegan version.
Do I have to use chickpeas?
Nope — cannellini beans or no beans at all work too.
If you end up making this Italian Chopped Salad (Sicilian Style), I’d honestly love to know how it landed with you — did it make lunch feel brighter? Did you add olives? Did you eat it straight from the bowl? No wrong answers.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Chopped Salad (Sicilian Style)
Ingredients
- 1 romaine lettuce heart chopped
- 1/2 English cucumber quartered lengthwise and sliced
- 1 plum tomato cored and diced
- 1/2 cup canned chickpeas drained
- 2 oz white cheddar cheese cut into 1/2-inch cubes (about 1/2 cup)
- 1/4 white onion thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
Instructions
Combine the Base Ingredients
- Place the chopped romaine lettuce, sliced cucumber, diced plum tomato, chickpeas, cubed cheddar cheese, and thinly sliced onion into a large serving bowl. Mix lightly to distribute the ingredients evenly.
Dress the Salad
- Drizzle the extra-virgin olive oil and red wine vinegar evenly over the contents of the bowl.
Season
- Sprinkle the Italian seasoning over the salad, then season with salt and freshly ground black pepper to taste.
Toss and Serve
- Gently toss the salad until all components are evenly coated with the dressing. Transfer to serving plates and serve immediately.
Notes
To ensure full gluten-free compliance, verify that the Italian seasoning and cheddar cheese are certified gluten-free, as some blends may contain gluten-based additives. All other ingredients are naturally gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
