Pin it The first time I made this salad, it was supposed to be a quick Tuesday night dinner using up leftover roast chicken from Sunday. My husband walked into the kitchen just as I was chopping the salami and provolone, and immediately asked if we were having a picnic. Something about the combination of those Italian deli flavors just screams celebration, even on a random weekday. Now it is become our go-to for lazy weekend lunches when we want something that feels special but requires almost no actual cooking.
Last summer, my neighbor Teresa came over while I was chopping vegetables for this salad. She grew up in an Italian-American family and immediately started nodding approvingly at the pepperoncini jar on my counter. Turns out, her grandmother always kept a jar on hand specifically for salads, and now I cannot imagine making this without that perfect tangy crunch. Teresa taught me to slice the pepperoncini thinner than I naturally would, which lets their vinegar-y brightness spread throughout every bite instead of hitting you in isolated spots.
Ingredients
- 2 cups cooked chicken breast, chopped: Rotisserie chicken works beautifully here, or use leftover roasted chicken from earlier in the week
- 3 oz Italian salami, chopped: The salami brings that authentic deli flavor and a lovely chewy texture that contrasts with crisp vegetables
- 3 oz provolone cheese, diced: Choose a block and dice it yourself rather than buying pre-shredded, which has anti-caking agents that prevent melting
- 6 cups chopped romaine lettuce: Romaine holds up better than delicate greens and provides satisfying crunch in every forkful
- 1 cup cherry tomatoes, halved: Look for tomatoes that feel heavy for their size, they will be juicier and sweeter
- 1/2 cup red onion, finely chopped: Soak the chopped onion in ice water for 10 minutes if you find raw onion too sharp
- 1/2 cup sliced pepperoncini: Do not forget to add a splash of the brine to the dressing for extra tang
- 1/2 cup cucumber, diced: English cucumbers work well since they have fewer seeds and thinner skin
- 1/4 cup extra-virgin olive oil: Good olive oil makes a noticeable difference in such a simple dressing
- 2 tbsp red wine vinegar: Adds brightness that cuts through the rich meats and cheese
- 1 tbsp Dijon mustard: Helps emulsify the dressing and adds a subtle bite
- 1 garlic clove, minced: Use fresh garlic rather than jarred for the best flavor
- 1 tsp dried oregano and 1/2 tsp dried basil: Rub the herbs between your fingers before adding to wake up their oils
- 1/2 tsp sugar, 1/2 tsp kosher salt, and 1/4 tsp black pepper: Balance the vinegar and enhance all the other flavors
Instructions
- Whisk together the dressing:
- In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, sugar, salt, and pepper. Whisk vigorously until the mixture thickens slightly and becomes opaque, about 30 seconds.
- Prep all your vegetables:
- Chop the romaine into bite-sized pieces, halve the cherry tomatoes, finely dice the red onion, slice the pepperoncini into thin rounds, and dice the cucumber into small pieces.
- Build the salad base:
- In a large salad bowl, combine all the prepped vegetables, tossing them gently to distribute everything evenly.
- Add the proteins and cheese:
- Scatter the chopped chicken, salami pieces, and diced provolone over the vegetables.
- Dress and toss:
- Drizzle the dressing over the salad, then use tongs to toss everything together until every ingredient is lightly coated.
- Taste and adjust:
- SAMPLE a bite and add more salt or pepper if needed, then serve immediately while everything still has that perfect crunch.
Pin it My daughter announced last month that this salad is what she wants for her birthday dinner instead of cake. Apparently, a ten-year-old would rather have an enormous bowl of chopped Italian deli salad than anything sweet, and honestly, I cannot blame her. There is something deeply satisfying about all those different textures and flavors coming together in each bite, and now we have started a tradition of birthday salads with candles stuck in a pile of pepperoncini instead of frosting.
Making It Your Own
Sometimes I swap in turkey breast or sliced roast beef instead of chicken, depending on what I have on hand. The beauty of this salad is that it works with whatever deli meats you love, though I always keep the salami because that distinctive fennel and pepper flavor is what makes it feel like an authentic Italian deli experience.
Perfect Pairings
A crisp glass of Pinot Grigio cuts through the richness of the meats and cheese beautifully. If you are avoiding alcohol, Italian sparkling water with a twist of lemon provides the same refreshing acidity that complements all the bold flavors.
Meal Prep Magic
This salad has become my secret weapon for portable lunches that actually make me excited to eat. I keep all the ingredients prepped in separate containers in the fridge, with the dressing in a small jar, then toss everything together right before eating. The textures stay perfect and it feels like a treat instead of a sad desk salad.
- Store the dressing separately from the vegetables
- Keep delicate ingredients like tomatoes and cucumbers in their own containers
- Wait to add the dressing until immediately before serving
Pin it Hope this salad becomes a staple in your kitchen like it has in mine. There is something so satisfying about turning simple deli ingredients into something that feels like a proper meal.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can chop all vegetables and proteins ahead and store them separately in airtight containers for up to 2 days. Prepare the dressing separately and combine everything just before serving to maintain crispness and prevent sogginess.
- → What are good substitutes for the proteins?
Turkey breast works excellently as a leaner alternative to chicken. You can also use prosciutto instead of salami, or substitute provolone with fresh mozzarella, asiago, or fontina cheese for different flavor profiles.
- → How do I make this salad gluten-free?
Verify that your salami and Dijon mustard are certified gluten-free, as some commercial brands contain hidden gluten. All other ingredients are naturally gluten-free. Always check product labels carefully when preparing for those with gluten sensitivities.
- → Can I make a larger batch for meal prep?
Absolutely. This salad scales well for larger groups. Keep the dressing separate until ready to serve, and store components in separate containers. It keeps fresh for 2-3 days when stored properly, making it excellent for weekly meal preparation.
- → What wine pairs best with this salad?
A crisp Pinot Grigio complements the tangy vinaigrette and Italian flavors beautifully. Alternatively, try a dry Vermentino, Italian Pinot Grigio, or sparkling water with fresh lemon for a non-alcoholic option.
- → How can I adjust the dressing if it's too acidic?
If the red wine vinegar is too strong, add a touch more olive oil to balance it, or whisk in a teaspoon of honey to add sweetness. Alternatively, substitute half the vinegar with white wine vinegar for a milder flavor.