Save The first time I made this chopped salad, I was trying to recreate something I'd devoured at a tiny Italian deli in Chicago. The counter guy just kept piling ingredients onto the cutting board, chopping everything together with this rhythm I couldn't look away from. I went home and chopped way too many vegetables, but that over-the-top abundance is exactly what makes this salad work. Now it's the only salad my husband actually requests by name.
Last summer I brought this to a potluck and watched three different people ask for the recipe. One woman admitted she normally hates salads but went back for seconds. Theres something about all those Italian deli flavors together that makes people forget theyre eating something healthy. I started doubling the dressing recipe because my sister would literally drink it if I turned my back.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, just shred it into bite-sized pieces
- 3 oz Italian salami: The cured pork brings that authentic deli depth and just enough funk
- 3 oz provolone cheese: Dice it small so every bite gets some creamy salty goodness
- 6 cups chopped romaine lettuce: Use the hearts for maximum crunch and cleaner taste
- 1 cup cherry tomatoes: Halving them releases their juices into the dressing
- 1/2 cup red onion: Finely chopped so you get flavor without overwhelming raw onion bite
- 1/2 cup pepperoncini: These bring the tang that cuts through all the rich ingredients
- 1/2 cup cucumber: Adds freshness and another layer of crisp texture
- 1/4 cup extra-virgin olive oil: The base that brings everything together
- 2 tbsp red wine vinegar: Provides the classic Italian acid balance
- 1 tbsp Dijon mustard: Helps emulsify the dressing and adds subtle sharpness
- 1 garlic clove: Mince it fine so it disperses evenly throughout
- 1 tsp dried oregano: That quintessential Italian herb flavor
- 1/2 tsp dried basil: Complements the oregano without competing
- 1/2 tsp sugar: Just enough to round out the acidity
- 1/2 tsp kosher salt: Enhances all the other flavors
- 1/4 tsp freshly ground black pepper: Adds gentle warmth and depth
Instructions
- Whisk together the dressing:
- Combine olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, sugar, salt, and pepper in a small bowl. Whisk until the mixture thickens slightly and looks glossy and emulsified.
- Prep your vegetables:
- In your largest salad bowl, combine the chopped romaine, halved cherry tomatoes, red onion, cucumber, and sliced pepperoncini. Give everything a gentle toss to distribute the colors evenly.
- Add the proteins and cheese:
- Scatter the chopped chicken, diced salami, and cubed provolone over the vegetables. Dont toss yet you want those hearty ingredients on top for now.
- Dress the salad:
- Drizzle about three quarters of your dressing over the salad. Use tongs to lift and fold everything together until every piece is lightly coated and glossy.
- Taste and adjust:
- Take a bite and decide if it needs the remaining dressing. Add salt and pepper only if necessary since the salami and cheese are already quite salty.
- Serve it up:
- Portion into bowls and tuck in any stray pepperoncini slices that landed on top. This salad is best eaten immediately while all those textures are at their peak.
Save This salad became our Sunday dinner staple during those first few months of parenthood when we needed something fast but substantial. Id prep everything during nap time and just toss it together when we were actually ready to eat. Something about all those bright colors and bold flavors made even the hardest days feel a little more manageable.
Make It Your Own
Once you master the base recipe, this salad welcomes endless variations. Ive swapped in turkey breast, added roasted red peppers, and even thrown in some fresh mozzarella pearls when I wanted something extra indulgent.
Perfect Party Food
This scales up beautifully for gatherings. Just double or triple everything and serve it in a massive bowl. The chopping takes some time but it's worth it for how impressive it looks when mounded high on a buffet table.
Serving Suggestions
While this is satisfying enough to stand alone, it pairs beautifully with crusty bread or simple grilled vegetables. The acidity in the dressing makes it an excellent counterpart to richer main dishes if you're serving it as a starter.
- A glass of crisp Pinot Grigio brings out all the Italian flavors
- Warm focaccia for soaking up any extra dressing at the bottom of the bowl
- Simple grilled chicken or fish if you want to stretch it to feed more people
Save Theres something deeply satisfying about a salad that doesnt feel like diet food but still leaves you feeling nourished and energized. This is the one I make when I want dinner to feel like a treat without actually turning on the oven.
Kitchen Tips & Answers
- → Can I prepare this salad ahead of time?
Yes, you can chop all vegetables and prepare the dressing up to 4 hours ahead. Store components separately and assemble just before serving to keep the lettuce crisp and textures intact.
- → What can I substitute for the chicken?
Turkey breast, ham, or grilled shrimp work wonderfully as alternatives. For vegetarian options, consider chickpeas or white beans to maintain protein content.
- → How do I make this salad gluten-free?
Verify that your salami, provolone, and Dijon mustard are certified gluten-free. Most quality salami and cheese are naturally gluten-free, but always check product labels for potential cross-contamination warnings.
- → What wine pairs best with this salad?
A crisp Pinot Grigio or Italian sparkling water complements the tangy dressing and savory Italian ingredients perfectly. The acidity in white wine echoes the vinegar in the dressing.
- → How long does the dressing keep?
Store the dressing in an airtight container in the refrigerator for up to 5 days. Shake or whisk before each use, as the oil and vinegar may separate.
- → Can I make this salad with leftover cooked chicken?
Absolutely. This is an excellent way to use rotisserie chicken or leftover grilled chicken breast. Simply chop and add to the salad for a quick, satisfying meal.