Insalata Della Casa — Bravo’s Copycat Chopped Salad

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Insalata Della Casa is Bravo’s chopped salad, made at home: iceberg and romaine, cucumber, grape tomatoes, parmesan, and bacon, tossed with a creamy homemade Parmesan Ranch dressing you mix up the night before. Bravo’s salad has fried wonton strips, but I use canned rice noodles — they add the perfect crunch and no deep fryer is needed.

Bravo’s chopped salad is one of my favorite items on their menu, and I’ve made this copycat version many times for family functions over the years. It’s light and fresh, which makes it a good fit for potluck tables loaded down with heavier dishes.

It’s also versatile enough to serve as a side for a dinner party, or a mid-day meal for a busy mom or student, since most of it can be made ahead. Pack the salad and dressing separately in a cooler for a summer picnic, and toss them together right before you eat.

Ingredient Notes For Insalata Della Casa Chopped Salad

Homemade Parmesan Ranch Dressing 

• Mayonnaise — The subtle lemony tang of mayonnaise is just what this homemade ranch needs to create a creamy base.
• Sour Cream — Adds body and a light tang, keeping the dressing thick enough to coat the salad without drowning it.
• Buttermilk — Acidic buttermilk thins the salad dressing to produce a delicate coating when tossed with the lettuce.
• Ranch Salad Dressing Mix — A store-bought packet has all the seasoning this dressing needs—parsley, dill, onion, and a few other herbs —already measured out.

• Red Wine Vinegar —  Thin the dressing out with the tangy bite of red wine vinegar.
• Green Onions — Green onions lend themselves well to a chopped salad with a mild and herby taste.
• Parmesan Cheese — Sharp parmesan cheese adds Italian flair to this ranch dressing.
• Dried Chives — Adds subtle garden-herb flavor throughout the dressing
• Black Pepper — A pinch of black pepper rounds out the dressing.

Chopped Salad

• Lettuce — A mix of iceberg (for crunch) and romaine (for body) — the 60:40 ratio noted below holds up best.
• Cucumber — Pick a medium cucumber with no soft spots and deep green skin; yellow blotches mean it’s past its prime and won’t give you the crisp texture you want.
• Grape Tomatoes — Juicy grape tomatoes add sweetness and a pop of color.

• Bacon Bits — Store-bought bits save time; frying your own bacon and chopping it gives a smokier, more authentic bite.
• Parmesan Cheese — Freshly grated gives the most flavor; pre-shredded works fine if you’re short on time.
• Fried Rice Noodles — The crunch that makes this salad — canned, so there’s no frying involved.

Variations and Substitutions

• Lighter dressing: Swap the sour cream for Greek yogurt.
• No buttermilk on hand: Use plain milk, though you’ll lose some of the tang.
• Make your own ranch mix: Combine dried parsley, dill, onion powder, and chives in place of the packet.
• No red wine vinegar: White vinegar or rice vinegar both work.
• Different cheese: Asiago works in the dressing if you’re out of parmesan.
• No rice noodles: Swap in crispy fried wonton strips or Italian-seasoned croutons.
• Add protein: Grilled or blackened chicken or shrimp turns this into a full meal.
• More veggies: Chopped red onion, shredded carrots, or olives all work well tossed in.

How to Make Italian Chopped Salad

Storage Tips

The dressing keeps for 7 to 10 days in the refrigerator. Make a double batch and you’ll have salad ready to go for most of the week.

Frequently Asked Questions

What to Serve With Insalata Della Casa

Truly, this Bravo’s Chopped Salad is an excellent side to serve with many different soups, like a comforting Sausage Tortellini Soup, or another Olive Garden copycat, the Olive Garden Zuppa Toscana Soup.

This salad also pairs well with Nikki’s Pasta e Fagioli Soup recipe — it’s a perfect soup and salad combo for a quick summer lunch.

For a classic Italian dinner, serve this chopped salad with my Saucy Spaghetti and Meatballs.