The LA Chop is the ultimate Italian chopped salad loaded with salami, two cheeses, Castelvetrano olives, marinated tomatoes, and buttery toasted panko. Totally irresistible.
Recipe by Gaby Dalkin on April 15, 2026
Prep time: PT20M
Total time: PT20M
Rating
5 stars (4 reviews)
Keywords
chopped salad, LA chopped salad, italian chopped salad
Ingredients
1 head little gem or baby romaine lettuce (thinly sliced)
1 head radicchio (thinly sliced)
1 pint cherry tomatoes (halved)
15 ounce can of chickpeas (drained and rinsed)
8 ounces pearl mozzarella
4 ounces provolone (diced)
4 ounces genoa salami (diced)
1 cup Castelvetrano olives (pitted and torn)
1 cup artichoke hearts (drained)
1/3 cup pepperoncini (sliced)
2 tbsp olive oil
1 tbsp red wine vinegar
Koster salt and dried oregano to taste
1 tbsp olive oil
1 tbsp lemon juice
Kosher salt and freshly ground black pepper to taste
1 cup panko breadcrumbs
1 tbsp olive oil
1 tbsp butter
salt to taste
1/4 cup fresh lemon juice
2 tbsp red wine vinegar
1 shallot (minced)
2 cloves garlic (minced)
1/2 cup olive oil
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
2 tbsp dried oregano
Categories
Salad
Cuisine
Italian
Steps
In a medium bowl, toss the cherry tomatoes with the tomato marinade ingredients. Set aside to marinate for at least 15 minutes.
In a small bowl, toss the artichoke hearts with the olive oil, lemon juice, salt, and pepper. Set aside.
Make the vinaigrette: in a jar or small bowl, combine the lemon juice, red wine vinegar, shallot, garlic, olive oil, salt, pepper, and oregano. Whisk or shake well to combine. Taste and adjust seasoning as needed.
Make the butter-toasted panko: heat the olive oil in a small skillet over medium heat. Add the panko and cook, stirring frequently, until golden and crispy, about 3 to 4 minutes. Remove from heat, stir in the fresh oregano, and season lightly with salt. Set aside.
In a large bowl, combine the sliced lettuce and radicchio with the marinated tomatoes, chickpeas, pearl mozzarella, provolone, salami, Castelvetrano olives, marinated artichoke hearts, and pepperoncini.
Season lightly with salt and pepper. Add about half the vinaigrette and toss well to coat. Taste and add more dressing as needed.
Transfer to a large serving platter or bowl and top generously with the butter-toasted panko. Serve immediately.
Nutitrion
Serving Size: 1 serving
Calories: 586 kcal
Carbohydrates: 33 g
Protein: 22 g
Fat: 42 g
Saturated Fat: 12 g
Trans Fat: 0.1 g
Cholesterol: 47 mg
Sodium: 1492 mg
Sugar: 7 g
Unsaturated Fat: 27 g
Reviews
Jennifer on 2026-06-11 (5 stars): One of the best salads I’ve ever made. I added ditalini to the salad to make it more of a meal, but the flavor is are spot on. Chopped and prepped the ingredients so I could assemble for lunch all week. Will be making this again, thank you for this recipe!
Apryl Campbell on 2026-05-02 (5 stars): As a salad girlie I am ashamed to admit I've never used toasted bread crumbs in a salad. So So Good! I made this and a loaf of focaccia last night as a trial run for a graduation gathering lunch. It was delicious. I did add some grilled chicken seasoned with Gaby's lemon pepper and the taste combination was amazing. I can't wait for our guests to try it in a few weeks. It will be easy to prep and then put together right before serving.
Monika on 2026-04-16 (5 stars): This salad checks all the boxes!!
Sue on 2026-04-16 (5 stars): Outstanding salad. Do NOT skip the marinating of the tomatoes and artichokes or the delicious toasted bread crumbs that take this salad over the top!!!
