Go Back
+ servings
Italian Chopped Salad
Print Recipe
No ratings yet

Italian Chopped Salad

A delectable medley of flavors and textures. This salad becomes more delicious when marinated overnight— ideal for a make-ahead lunch. Add extra pepperoncini peppers if you prefer a spicy dish.   
Course: Salad
Keyword: bento, cauliflower, chopped, Italian, lunch, pepperoncini, salad, spring 2019, summer sausage
Servings: 4
Calories: 445kcal
Author: Genevieve Doll


  • 3 cups bite-sized cauliflower florets
  • ½ medium cucumber
  • 1 (15-ounce) can cannellini beans
  • 6 ounces summer sausage, small dice
  • ½ cup chopped marinated artichokes
  • ½ cup chopped green olives
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chopped pepperoncini peppers
  • 1 teaspoon salt
  • Freshly ground pepper


  • Place 2 inches of water and a steamer basket in a medium pot. Add cauliflower. Cover, and bring to a simmer. Cook 7 minutes, until barely tender. Transfer cauliflower to a bowl to cool slightly.
  • Quarter cucumber lengthwise, and slice into ½-inch pieces.
  • Combine all ingredients in a large bowl. Adjust flavors to taste.


This lunch is served in a BUILT NY gourmet bento glass single compartment with stainless steel utensils set.
To save time, purchase cauliflower florets instead of a whole cauliflower. Slice if needed to ensure bite-sized pieces.


Calories: 445kcal | Carbohydrates: 34g | Protein: 18g | Fat: 27g | Sodium: 1621mg | Fiber: 10g | Sugar: 3g