Save to Pinterest The first time I made this salad was during a heatwave when cooking anything felt like torture. I raided my fridge for whatever cold ingredients I could find and ended up throwing together this incredible chopped creation that my family now requests weekly.
Last summer I brought this to a potluck and watched it disappear before anyone even touched the main dishes. My friend Sarah stood next to the bowl literally eating it by the forkful, declaring she could make a meal of just this salad every single day.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time on busy nights
- 3 oz Italian salami: The salty, cured punch is what makes this taste like your favorite deli counter creation
- 3 oz provolone cheese: Diced small so every bite gets that creamy, mild contrast to the tangy vegetables
- 6 cups chopped romaine lettuce: Use hearts for the crispest texture that holds up beautifully under the dressing
- 1 cup cherry tomatoes: Halved so they release their juices and mix with the vinaigrette
- 1/2 cup red onion: Finely chopped so you get the sharp bite without overwhelming each forkful
- 1/2 cup pepperoncini: These tangy peppers are the secret ingredient that makes everything pop
- 1/2 cup cucumber: Adds fresh crunch and cool contrast to the rich meats and cheese
- 1/4 cup extra-virgin olive oil: The base that carries all those Italian herbs and ties everything together
- 2 tbsp red wine vinegar: Provides the perfect acid backbone to cut through the salty elements
- 1 tbsp Dijon mustard: Helps the dressing emulsify and adds a subtle sharpness
- 1 garlic clove: Freshly minced because garlic powder just cannot compete in raw salads
- 1 tsp dried oregano and 1/2 tsp dried basil: The classic Italian herb duo that instantly transports you to a trattoria
Instructions
- Whisk up the magic elixir:
- In a small bowl, combine olive oil, red wine vinegar, Dijon, garlic, oregano, basil, sugar, salt, and pepper. Whisk vigorously until the mixture thickens slightly and turns cloudy, about 30 seconds of serious elbow grease.
- Pile on the produce:
- In your largest salad bowl, toss in the chopped romaine, cherry tomatoes, red onion, cucumber, and those glorious pepperoncini. Give everything a gentle toss to distribute the vegetables before adding the heavier ingredients.
- Add the protein power:
- Sprinkle the chopped chicken, diced salami, and cubed provolone across the top of the vegetables. Seeing all those colorful ingredients layered in the bowl is honestly half the fun.
- Bring it all together:
- Drizzle that dressing you made earlier over everything and use tongs to toss, toss, toss until every single piece is coated and glistening. The vegetables should start to look slightly glossy and inviting.
- Taste and trust your palate:
- Take a small bite and decide if it needs another pinch of salt or pepper. Sometimes the salami provides enough saltiness, but other days you will want that extra seasoning.
Save to Pinterest This has become my go to when friends need a meal delivered after having babies or surgery. There is something about a chopped salad that feels like comfort food even though it is fresh and healthy.
Make It Your Own
Sometimes I swap in thinly sliced prosciutto instead of salami when I want something more delicate. The saltiness is still there but the texture becomes silkier and more elegant for company dinners.
Perfect Pairings
Crusty garlic bread or focaccia is absolutely mandatory for soaking up that vinaigrette at the bottom of the bowl. My kids fight over who gets to drink the last of the dressing pooled in the corner.
Storage Solutions
This salad keeps surprisingly well if you store the components separately in airtight containers. The dressing will last up to a week in the fridge and actually gets better as the flavors meld together.
- Chop vegetables the night before and store them in the crisper drawer
- Keep proteins and cheese in separate containers to maintain their texture
- Never dress the entire batch unless you are certain it will all be eaten
Save to Pinterest I hope this becomes one of those recipes you know by heart and make without even thinking about it. There is nothing better than a meal that makes people feel taken care of.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately. Keep the dressing in an airtight container and store the chopped vegetables and proteins separately for up to 24 hours. Assemble and dress the salad just before serving to maintain crisp lettuce texture.
- → What are good substitutions for the proteins?
Turkey breast works wonderfully as a lighter alternative to chicken. For variety, try prosciutto instead of salami, or use fresh mozzarella in place of provolone. You can also add hard-boiled eggs for additional protein.
- → How do I make this salad gluten-free?
Verify that your salami and processed ingredients are certified gluten-free, as some brands contain hidden gluten. Check the Dijon mustard label as well. All fresh vegetables and olive oil are naturally gluten-free, making this easy to adapt.
- → What dressing alternatives pair well with this salad?
Italian vinaigrette, balsamic dressing, or a creamy garlic herb dressing all complement these flavors beautifully. For a lighter option, simply dress with olive oil, lemon juice, and Italian seasonings.
- → What wine pairs best with this salad?
A crisp Pinot Grigio or Italian sparkling wine like Prosecco are excellent choices. The acidity balances the richness of the cheese and cured meats while enhancing the fresh vegetables and herb-forward dressing.
- → Can I add additional vegetables to this salad?
Absolutely. Roasted red peppers, black olives, artichoke hearts, or fresh basil work wonderfully. Add bell peppers, celery, or radishes for extra crunch and freshness. Feel free to customize based on your preferences.