Italian Market Chopped Salad with Parmesan & Artichokes

 

A vibrant Italian-inspired chopped salad with artichokes, white beans, Parmesan, and crisp vegetables—perfect for a quick, healthy lunch or dinner.

Italian Market Chopped Salad with Parmesan & Artichokes

When the days get warmer, there’s nothing we reach for more than a crisp, satisfying salad. This Italian Market Chopped Salad is my upgraded take on a classic favorite. Tender artichokes, sweet bell peppers, and creamy cannellini beans give it substance, while crisp Romaine and juicy grape tomatoes keep it fresh and vibrant. Every bite has a delightful crunch and a burst of Mediterranean-inspired flavor that makes it feel like a little celebration in a bowl.

What I love most is how effortlessly it comes together. You can toss it in a single bowl, and most of the ingredients are either fresh from the market or pantry staples you probably already have. It’s the perfect mix of convenience and freshness, a lunch (or side) that’s quick, wholesome, and so satisfying you’ll actually look forward to making it.

The dressing really sets this salad apart. A creamy, tangy mix of mayonnaise, white wine vinegar, olive oil, and Italian seasoning coats every ingredient without weighing it down. Quick-pickled red onions add a pop of sweetness and brightness, balancing the heartier flavors and giving the salad a playful, unexpected lift. This isn’t just a salad—you’ll find yourself coming back to it again and again.

Enjoy!

What Ingredients Do I Need?

Produce:

• Red onion
• Romaine lettuce
• Grape tomatoes
• Orange bell pepper
• Italian parsley

Pantry Staples:

• Brown sugar
• White wine vinegar
• Extra virgin olive oil
• Italian seasoning
• Kosher salt
• Black pepper

Canned/Jarred:

• Cannellini beans
• Marinated artichoke hearts

Dairy:

• Mayonnaise
• Parmesan cheese

Substitutions and Variations

If you don't have a particular ingredient or want to change this up to suit your taste check out some of the suggestions below.

• Greens: Swap Romaine for arugula, baby spinach, or mixed spring greens.

• Beans: Try chickpeas or butter beans instead of cannellini beans.

• Cheese: Replace Parmesan with Pecorino Romano, feta, or shaved Asiago.

• Veggies: Roasted red peppers or cucumbers can replace bell pepper for a twist.

• Dressing: Use Greek yogurt instead of mayonnaise for a lighter version.

Kitchen Tips and Notes

• Quick-pickled onions: Let the onions sit in the vinegar mixture for at least 10 minutes to develop flavor.

• Prep ahead: Beans and chopped vegetables can be prepped a day in advance; toss with dressing just before serving.

• Texture balance: Keep the Parmesan shredded and add it at the last minute to maintain a fresh bite.

• Serving suggestion: This salad works beautifully as a side or as a main with added grilled chicken or shrimp.

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💬 Let’s Chat!

Have you tried this salad? What are your favorite summer salad ingredients? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

    RECIPE IS DOWN BELOW👇