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Vegan Italian Chopped Salad

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  • Author: Lexi
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


This vegan Italian chopped salad is light, refreshing and a perfect easy side dish! With a delicious dijon herb vinaigrette, it's packed with flavor, acidity and texture. Great paired with pizza, pasta or any other carb-heavy dinner.




  • 1 large head of romaine lettuce, chopped 
  • 2 large roma tomatoes, diced (or one pint cherry tomatoes, halved) 
  • 1 1/2 cups diced cucumber
  • 1/2 of a small red onion, thinly sliced
  • 1/2 cup sliced pepperoncini
  • 1/2 cup black olives, sliced thinly
  • 3/4 cup vegan cheese (shredded or cubed)*
  • Croutons for topping


  • 1/4 cup extra virgin olive oil
  • 1 1/2 tbsp white wine vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp agave syrup
  • 1/2 tsp fine grain kosher salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper


  1. Whisk together all ingredients for vinaigrette and set aside. 
  2. Wash romaine and pat dry (or use a salad spinner) to remove as much moisture as possible. 
  3. Prep all salad ingredients and add to a large mixing bowl. Add everything except for croutons and toss in dressing until well coated. Top with croutons and enjoy! 


Lettuce: feel free to sub romaine another leafy green lettuce like butterhead, bibb or iceberg lettuce. If you'd like, you could also add in some radicchio for a bit of color and bite. 

Onion: not a fan of raw red onion? (Same here.) A few options: leave it out altogether, sub with pickled onion, or rinse the sliced onion in super hot water for 30 seconds to remove some of the bite. 

Pepperoncini peppers: these Italian chili peppers add a bright, acidic, spicy note to the salad. You can sub 1:1 for milder banana peppers, or if you don't want any spice, use marinated artichokes instead. 

Croutons: optional, but we love the crunch and heartiness they add to this salad! You could also use crispy chickpeas. 

*Cheese: if you're not vegan, cubed provolone, shaved parmesan or mini mozzarella balls are all good options. For a vegan option, look for a block of vegan cheese, which is perfect for slicing into cubes or strips! Violife and Daiya both have great options. 

For extra plant-based protein and fiber, add a can of drained and rinsed chickpeas to this salad. It also makes this a more filling meal! You could also use white beans.

Storage: you can store the salad without dressing in an airtight container in the refrigerator for a few days. Once you toss in dressing, it will get soggy within a few hours, so we don't suggest assembling until you're ready to eat. 

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salads
  • Method: No cook
  • Cuisine: Italian-American


  • Serving Size:
  • Calories: 261
  • Sugar: 4.6 g
  • Sodium: 606.8 mg
  • Fat: 21.7 g
  • Carbohydrates: 16.5 g
  • Fiber: 5.9 g
  • Protein: 3 g