Save to Pinterest The first time I had a chopped salad like this was at this tiny Italian deli in Chicago where the guy behind the counter called everyone honey and slipped extra pepperoncini into every bag. I came home and spent weeks trying to recreate that perfect bite where the salty provolone hits the tangy peppers and suddenly you understand why Italian delis exist.
Last summer I made this for a backyard barbecue and my friend Sarah literally stood over the serving bowl picking out all the pepperoncini like they were candy. Now every time she comes over she asks if I am making that salad and honestly it has become shorthand for we are actually cooking something good tonight.
Ingredients
- Cooked chicken breast: Rotisserie chicken works perfectly here or use leftovers from a weeknight roast
- Italian salami: The salami brings that authentic deli punch and substitutes well with turkey or chicken versions if needed
- Provolone cheese: Dice it small so every bite gets that creamy sharpness without overwhelming the fresh vegetables
- Romaine lettuce: Chop it into bite sized pieces because the texture transformation is everything
- Cherry tomatoes: They burst when you toss the salad creating little pockets of juice throughout
- Red onion: Finely chopped so the flavor disperses without being too aggressive in any single bite
- Pepperoncini: These tangy peppers are the secret ingredient that makes the whole salad sing
- Cucumber: Adds a fresh crunch that balances the rich meats and cheese
- Extra virgin olive oil: The foundation of the dressing and what carries all those herbs
- Red wine vinegar: Provides the bright acid that cuts through the salty elements
- Dijon mustard: Emulsifies everything and adds just the right depth
- Garlic clove: One fresh clove is plenty since it is not cooked
- Dried oregano and basil: Classic Italian herbs that remind everyone why they keep these spices in the pantry
- Sugar: Just a touch balances the acid and helps the dressing cling to everything
Instructions
- Whisk the dressing:
- In a small bowl combine olive oil red wine vinegar Dijon mustard garlic oregano basil sugar salt and pepper. Whisk until thickened and emulsified about 30 seconds.
- Prep the vegetables:
- In a large salad bowl toss together the chopped romaine cherry tomatoes red onion cucumber and pepperoncini. Spread them evenly so nothing gets buried.
- Add the proteins and cheese:
- Scatter the chopped chicken salami and provolone across the top of the vegetables. This helps you see that you have everything in the right proportions before tossing.
- Dress it all:
- Drizzle the dressing over the salad and toss thoroughly with tongs until every single piece is lightly coated. The sound of the vegetables crunching together is incredibly satisfying.
- Taste and adjust:
- Sometimes the salad needs another pinch of salt or pepper depending on your ingredients. Trust your palate and tweak accordingly.
- Serve it up:
- Pile into bowls and maybe add a few extra pepperoncini on top because why not. This is the kind of salad that disappears fast.
Save to Pinterest My dad who normally turns his nose up at salads took one bite and asked if I could make this for his birthday dinner instead of pasta. That is when I knew this was not just another recipe but something people actually remember.
Make It Your Own
Sometimes I swap in arugula for half the romaine when I want that peppery bite or add roasted red peppers from a jar when the garden tomatoes are not quite there yet. The beauty is in how forgiving the formula is once you understand the balance of salty fresh and tangy.
Leftovers Done Right
This salad actually tastes better the next day once the dressing has softened the vegetables just slightly. I pack it for lunch with the dressing on the side if I am making it more than 12 hours ahead but honestly it rarely lasts that long in my house.
Perfect Pairings
A glass of cold Pinot Grigio makes every bite feel like a tiny vacation to somewhere with better weather and slower meals. When I want to make it more filling I serve it alongside warm crusty bread for anyone not watching their gluten intake.
- Grilled zucchini rounds make an excellent low carb side
- The dressing works as a dip for raw vegetables on another day
- Keep extra pepperoncini brine to splash into future salads
Save to Pinterest This is the salad that turns salad skeptics into people who actually request greens for dinner. That feels like a victory worth celebrating.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can chop all vegetables and proteins separately and store them in airtight containers for up to 2 days. Keep the dressing in a separate container and combine everything just before serving to maintain crisp lettuce and optimal texture.
- → What can I substitute for the salami?
Prosciutto, capicola, or pancetta work wonderfully as substitutes. For a lighter option, use grilled chicken strips or turkey breast. Vegetarians can replace it with marinated artichoke hearts or sun-dried tomatoes for depth.
- → Is this gluten-free?
It can be when using certified gluten-free salami and dressing ingredients. Always check labels on processed meats and mustard, as cross-contamination can occur during manufacturing. Most fresh vegetables and oils are naturally gluten-free.
- → How should I store leftover salad?
Store components separately in the refrigerator for up to 3 days. Keep dressing in a sealed container and combine just before eating. Storing them together will make the lettuce soggy and compromise texture.
- → What wine pairs best with this salad?
Crisp Pinot Grigio complements the tangy vinaigrette and Italian flavors beautifully. Italian Vermentino or Prosecco also work well. For non-alcoholic options, sparkling water with lemon or Italian mineral water pairs nicely.
- → Can I make the dressing in advance?
Absolutely. The vinaigrette keeps refrigerated for up to 5 days in a sealed jar. Shake well before using, as the oil and vinegar naturally separate. Make it a day ahead to allow flavors to meld.