Pin This The first time I made this salad was for a summer dinner with friends who'd just returned from Italy. I wanted to recreate those bustling deli counter vibes without turning on my oven. There's something magical about the way salami and provolone play off crisp vegetables and tangy pepperoncini.
My neighbor Linda stopped by while I was chopping ingredients and ended up staying for dinner. She said it reminded her of the Italian market her family visited every Sunday growing up. Now whenever I make it, I think of her stories and the way a good salad brings people together.
Ingredients
- Cooked chicken breast: Rotisserie chicken works perfectly here or grill some breasts ahead of time
- Italian salami: Look for a nicely cured salami with some marbling for the best flavor
- Provolone cheese: Dolce provolone adds a mild creaminess that balances the pepperoncini
- Romaine lettuce: Provides the perfect crunch and holds up well under the dressing
- Cherry tomatoes: Burst with sweetness when you bite into them
- Red onion: Finely chopped so you get just a hint of sharpness in each bite
- Pepperoncini: These mild Italian peppers bring the essential tangy zip
- Cucumber: Adds cool freshness and more satisfying texture
- Extra virgin olive oil: The foundation of the dressing so use the good stuff
- Red wine vinegar: Provides the perfect acidic brightness
- Dijon mustard: Helps emulsify the dressing and adds subtle depth
- Fresh garlic: One clove goes a long way so mince it finely
- Dried oregano and basil: Classic Italian herbs that tie everything together
- Sugar: Just a touch helps balance all the tangy elements
- Kosher salt and black pepper: Essential for bringing all flavors forward
Instructions
- Make the dressing first:
- Whisk together the olive oil, red wine vinegar, Dijon, garlic, oregano, basil, sugar, salt and pepper in a small bowl until it thickens slightly. Letting it sit for a few minutes helps the flavors meld.
- Prep your vegetables:
- Chop the romaine into bite sized pieces and halve the cherry tomatoes. Finely dice the red onion, cucumber and pepperoncini so everything is easy to eat.
- Chop the proteins:
- Cut the cooked chicken into cubes and chop the salami into small pieces. Dice the provolone so it distributes evenly throughout the salad.
- Combine it all:
- Place all the vegetables, chicken, salami and cheese in your largest salad bowl. Pour the dressing over everything.
- Toss and serve:
- Use tongs to toss until every piece is lightly coated. Taste and add more salt or pepper if needed. The salad is best enjoyed right away while everything stays crisp.
Pin This This has become my go to for potlucks because it travels well and feeds a crowd without much effort. Last summer my brother requested it for his birthday dinner instead of a cake. That's when I knew this salad was something special.
Make Ahead Magic
You can chop all the vegetables and proteins up to a day in advance and store them separately in the refrigerator. Keep the dressing in a jar at room temperature. This makes assembly incredibly fast when you are ready to eat.
Perfect Pairings
A crisp glass of Pinot Grigio cuts through the richness of the salami and cheese beautifully. For something non alcoholic Italian sparkling water with a twist of lemon works wonders. Crusty bread on the side helps soak up any extra dressing at the bottom of the bowl.
Make It Your Own
Do not be afraid to swap ingredients based on what you have or what you love. This salad is incredibly forgiving and adaptable.
- Sliced black olives add a salty briny element
- Roasted red peppers bring sweetness and color
- Fresh basil leaves make it even more summery
Pin This Every time I serve this someone asks for the recipe. It is one of those dishes that looks impressive but comes together in the time it takes to chop some vegetables.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can chop all ingredients and store them separately in airtight containers up to 24 hours in advance. Keep the dressing separate and add it just before serving to maintain crispness of the lettuce.
- → What's the best way to store leftovers?
Store dressed salad in an airtight container for up to 2 days. For longer storage, keep components separate and combine with fresh dressing when ready to eat. The undressed salad keeps better than the dressed version.
- → Can I use different proteins instead of chicken?
Absolutely. Turkey breast, grilled shrimp, or white fish work wonderfully as substitutes. Adjust cooking time based on your protein choice, ensuring it's cooked through before chopping and adding to the salad.
- → How do I make this salad gluten-free?
Check labels on salami and Dijon mustard for gluten content, as these items can sometimes contain hidden gluten. Use certified gluten-free versions, and verify that all processed ingredients are labeled gluten-free.
- → What dressing alternatives pair well with this salad?
Italian vinaigrette, balsamic dressing, or creamy garlic dressing all complement the robust flavors. For a lighter option, use less oil and increase vinegar, or try a lemon-based dressing for brightness.
- → Is this salad suitable for meal prep?
Yes, this salad is excellent for meal prep. Divide components into containers without dressing for grab-and-go convenience. Pack dressing separately and dress just before eating to preserve salad texture and freshness.