Save There was this corner deli near my old apartment that made a chopped salad so good I'd detour three blocks just to grab one on my way home. The guy behind the counter had this rhythmic way of chopping everything together on a big wooden board, and the smell of vinegar and oregano would hit you the second you walked in. I started recreating it at home after I moved, tweaking the dressing until it had that same bright, punchy flavor. Now it's my go-to when I want something filling but fresh, something that tastes like a real meal but comes together in less time than it takes to watch a sitcom episode.
I made this for a backyard lunch last summer when it was too hot to turn on the stove. My friend who normally picks at salads went back for seconds, then asked if I had more chicken to add to hers. The combination of salty salami, creamy provolone, and those tangy pepperoncini created this perfect balance that didn't need anything else. We sat under the shade with cold drinks, and I remember thinking this was exactly the kind of food that makes you feel good without feeling heavy. It became my summer entertaining staple after that day.
Ingredients
- Cooked chicken breast: I usually poach or grill mine ahead of time, sometimes even using rotisserie chicken when I'm short on time, and the key is chopping it small so it integrates into every bite.
- Italian salami: This brings the salty, slightly spicy deli flavor that makes the salad feel authentic, and I've found that chopping it instead of leaving it in rounds distributes the richness better.
- Provolone cheese: The mild, creamy bite of provolone melts into the dressing just slightly, and dicing it ensures you get little pockets of richness throughout.
- Romaine lettuce: Sturdy enough to hold up under the dressing and all the toppings without wilting into sad green mush.
- Cherry tomatoes: Halving them releases their juice into the salad, which mingles with the dressing in the best way.
- Red onion: A little sharpness and crunch, and I always soak mine in cold water for five minutes if I want to mellow the bite.
- Pepperoncini: These are the secret weapon, adding tangy heat and that unmistakable deli vibe.
- Cucumber: Adds a refreshing crunch and a subtle coolness that balances the richness of the meats and cheese.
- Extra-virgin olive oil: The backbone of the dressing, and I always use one I'd be happy drizzling on bread.
- Red wine vinegar: Sharp and bright, it cuts through the richness and wakes up all the other flavors.
- Dijon mustard: Helps emulsify the dressing and adds a subtle, sophisticated tang.
- Garlic: I mince mine as finely as possible so it disperses evenly and doesn't overpower.
- Dried oregano and basil: These bring that Italian herb punch, and I've learned that a light hand keeps it from tasting like a pizza.
- Sugar: Just a pinch to balance the acidity and round out the dressing.
- Kosher salt and black pepper: Essential for seasoning, and I always taste and adjust at the end because every batch needs a slightly different amount.
Instructions
- Whisk the dressing:
- In a small bowl, combine the olive oil, red wine vinegar, Dijon, minced garlic, oregano, basil, sugar, salt, and pepper, whisking until it looks smooth and slightly thickened. The mustard helps everything come together into a cohesive, glossy dressing that clings to the greens.
- Prep the vegetables:
- Toss the chopped romaine, halved cherry tomatoes, red onion, cucumber, and sliced pepperoncini into a large salad bowl. I like to make sure everything is roughly the same size so each bite feels balanced.
- Add the proteins and cheese:
- Scatter the chopped chicken, salami, and diced provolone over the vegetables. Don't worry about mixing yet, just get everything into the bowl.
- Dress and toss:
- Drizzle the dressing over the top and use salad tongs or clean hands to toss everything together until every piece is lightly coated. You want the dressing to reach every corner without drowning the salad.
- Taste and adjust:
- Take a bite and see if it needs more salt, pepper, or even a splash more vinegar. This is your chance to make it perfect.
- Serve immediately:
- Pile it into bowls and serve right away, maybe with an extra pepperoncini or two on top if you're feeling generous. This salad is best fresh, before the lettuce has a chance to wilt.
Save This salad showed up at a potluck I hosted last spring, and by the end of the night, three people had texted asking for the recipe. One friend admitted she didn't even like salad but ate two bowls of this one. I think it's because it doesn't taste like diet food or an afterthought, it tastes like something you'd order at a bustling deli counter and feel lucky to have found. It's become my proof that salads can be crave-worthy, not just virtuous.
Choosing Your Proteins
I've swapped the chicken for turkey, used leftover grilled steak, and even tried it with roasted chickpeas for a vegetarian version. The salami is pretty non-negotiable if you want that true deli flavor, but you can use any cured Italian meat you love. I've found that pre-cooked rotisserie chicken is a weeknight lifesaver, and honestly, the flavor is just as good as anything I'd poach myself. Just make sure whatever protein you use is well-seasoned and chopped small enough to get a little in every bite.
Dressing Variations
The dressing here is my baseline, but I've made it creamier by whisking in a tablespoon of mayonnaise, and I've made it brighter by adding lemon juice instead of some of the vinegar. Sometimes I'll throw in a pinch of red pepper flakes if I want a little heat, or swap the dried herbs for fresh if I have them on hand. The key is making sure it's tangy and bold enough to stand up to all those hearty ingredients. Taste it on a piece of lettuce before you commit.
Serving and Storing
This salad is meant to be eaten fresh, ideally within an hour of tossing. If you need to prep ahead, keep the dressing separate and store all the chopped ingredients in the fridge, then assemble right before serving. Leftovers can be stored in an airtight container for up to a day, but the lettuce will soften and the flavors will meld together more. I actually don't mind leftover chopped salad the next day for lunch, it's less crisp but still tasty.
- Serve with crusty Italian bread or garlic knots for a heartier meal.
- Pair with a chilled Pinot Grigio or sparkling water with lemon.
- Double the dressing recipe and keep extra in the fridge for quick weeknight salads.
Save This salad has become my answer to the question of what to make when I want something satisfying but don't want to spend an hour in the kitchen. It's proof that good food doesn't have to be complicated, just thoughtfully layered and generously seasoned.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can chop all vegetables and proteins the night before and store them separately in airtight containers. Prepare the dressing and refrigerate it as well. Combine everything just before serving to maintain freshness and crispness of the lettuce.
- → What substitutions work for the proteins?
Turkey breast works wonderfully as a lighter chicken alternative. You can also use roasted ham, prosciutto, or pancetta for different Italian-inspired variations. Reduced-fat provolone is an option if you prefer lower-fat cheese.
- → How do I make this salad gluten-free?
Check labels on salami and Dijon mustard to ensure they're gluten-free, as some brands contain hidden gluten. Most other ingredients are naturally gluten-free. Use gluten-free salami and certified gluten-free mustard for complete peace of mind.
- → Can I add other vegetables to this salad?
Absolutely. Roasted red peppers, black olives, artichoke hearts, sun-dried tomatoes, and bell peppers all complement the Italian flavors beautifully. Add any vegetables you prefer while maintaining the fresh, crisp texture of the base ingredients.
- → What beverages pair well with this salad?
A crisp Pinot Grigio or Italian sparkling water are excellent choices. For non-alcoholic options, sparkling water with fresh lemon, iced tea, or Italian sodas pair nicely with the tangy, herb-forward dressing.
- → How should I store leftovers?
Store leftover salad components separately in airtight containers for up to two days. Keep the dressing separate to prevent sogginess. Combine just before eating. The dressing alone keeps refrigerated for up to one week.