Save There was this corner deli near my old apartment that made a chopped salad so good I'd walk fifteen minutes out of my way just to grab one for lunch. The owner would toss everything together with this rhythmic chop-chop-chop motion, and the smell of garlic and vinegar would hit you before you even reached the counter. I started recreating it at home on weeknights when I wanted something filling but didn't feel like turning on the stove. Now it's my go-to when I need dinner fast but still want it to feel like an occasion.
I made this for a group of friends on a warm Friday night when nobody wanted to sit down to a heavy meal. We ate it outside with cold drinks, and everyone kept going back for seconds, scraping the bowl with their forks. One friend asked if I'd catered it, which made me laugh because it took me less time to make than it did to set the table. It's become my signature bring-along dish for potlucks, and I always leave with an empty bowl.
Ingredients
- Cooked chicken breast: I use rotisserie chicken most of the time because it's already juicy and seasoned, and I can have this salad ready in under twenty minutes.
- Italian salami: The key is to chop it small so you get little bursts of spice and fat throughout the salad, not big chewy chunks.
- Provolone cheese: It has a mild sharpness that doesn't overpower the other flavors, and it stays firm when tossed, unlike softer cheeses that can turn mushy.
- Romaine lettuce: Sturdy enough to hold up to the dressing without wilting immediately, and it adds a satisfying crunch that iceberg just can't match.
- Cherry tomatoes: Halve them so they release a little juice into the salad, which mingles with the dressing and makes everything taste brighter.
- Red onion: Chop it finely and rinse it under cold water for a few seconds if you're sensitive to the sharpness, it mellows the bite without losing the flavor.
- Pepperoncini: These bring the tangy, briny punch that makes the whole salad taste like it came from a deli case.
- Cucumber: I like English cucumbers because they have fewer seeds and a thinner skin, so you don't have to peel or scoop anything out.
- Extra-virgin olive oil: Use something you'd actually want to taste on its own, because it's the base of the dressing and you'll notice if it's stale or bitter.
- Red wine vinegar: This gives the dressing its sharp, bright backbone, and it cuts through the richness of the cheese and salami perfectly.
- Dijon mustard: It helps emulsify the dressing so it clings to the ingredients instead of separating, and it adds a subtle heat.
- Garlic clove: Mince it as finely as you can so it distributes evenly, or use a microplane if you have one.
- Dried oregano and basil: I keep these in my pantry specifically for this dressing, they bring that classic Italian herb flavor without needing fresh bunches.
- Sugar: Just a touch to balance the acidity of the vinegar, it rounds out the flavor without making the dressing sweet.
- Kosher salt and black pepper: Season to taste at the end, because the salami and cheese are already salty and you don't want to overdo it.
Instructions
- Make the dressing:
- Whisk everything together in a small bowl until it looks smooth and slightly thickened, like it's all holding hands. If it separates while you're prepping the salad, just give it another quick whisk before pouring.
- Chop the vegetables:
- Toss the romaine, tomatoes, onion, cucumber, and pepperoncini into a large bowl, keeping the pieces roughly the same size so the salad feels cohesive. I aim for bite-sized, about the size of a cherry tomato half.
- Add the proteins and cheese:
- Scatter the chicken, salami, and provolone over the vegetables, spreading them around instead of dumping them all in one spot. This makes tossing easier and ensures every serving gets a good mix.
- Dress and toss:
- Drizzle the dressing over the top, then use tongs or your hands to toss everything together until every piece is lightly coated. I usually lift from the bottom and fold over a few times, it's more effective than stirring.
- Taste and adjust:
- Grab a forkful and see if it needs more salt, pepper, or even a splash more vinegar. Trust your taste buds here, every batch of ingredients is a little different.
- Serve:
- Plate it up right away while the lettuce is still crisp and the dressing is fresh. If you want, throw on a few extra pepperoncini or a sprinkle of dried herbs for color.
Save I brought this to a summer picnic once, and my uncle, who usually picks at salads like they're punishment, went back for thirds. He told me it reminded him of the sub shop he used to go to after school in the seventies, and for the rest of the afternoon he kept pointing at the bowl and telling people to try it. That's when I realized this salad isn't just food, it's a little time machine wrapped in a tangy, crunchy package.
Making It Your Own
I've swapped in turkey breast when I had leftover Thanksgiving meat, and it worked beautifully with the Italian flavors. You can also add roasted red peppers for sweetness, or black olives if you want more brininess. Some people like to throw in chickpeas or white beans to make it even heartier, and I've done that on nights when I wanted it to stretch further. The dressing is forgiving, so feel free to adjust the garlic or herbs based on what you have in your pantry.
Serving Suggestions
This salad is great on its own, but I've served it alongside crusty bread rubbed with garlic and olive oil, and people always appreciate having something to soak up the extra dressing. It pairs well with a cold white wine, like Pinot Grigio, or even a light red if that's more your style. I've also packed it in individual containers for lunch the next day, keeping the dressing separate so it stays fresh, and it tastes just as good cold from the fridge.
Storage and Leftovers
If you know you'll have leftovers, keep the dressing in a separate jar and only dress the portion you're eating right then. The undressed salad will stay crisp in the fridge for up to two days, and you can toss it with dressing as needed. I've found that the dressed version gets a little wilted after a few hours, but it's still tasty, just not as crisp and bright.
- Store any extra dressing in a sealed jar in the fridge for up to a week and shake it before using.
- Leftover salad can be revived with a handful of fresh lettuce and a drizzle of olive oil if it's lost some of its crunch.
- The proteins and cheese can be prepped a day ahead and kept covered in the fridge to save time on busy nights.
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 bright, filling, and feels like a little escape to an Italian deli, no matter what season it is.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prep the vegetables and dressing up to 4 hours ahead. Store them separately in airtight containers. Assemble and dress the salad just before serving to maintain crispness and texture.
- → What are good protein substitutes for chicken?
Turkey breast, ham, or grilled shrimp work excellently as alternatives. For vegetarian versions, try chickpeas or white beans. Adjust quantities to maintain similar protein content per serving.
- → How do I make this salad gluten-free?
Use certified gluten-free salami and verify your Dijon mustard is gluten-free. All other ingredients are naturally gluten-free, making this salad easily adaptable for dietary needs.
- → Can the dressing be made in advance?
Absolutely. The dressing keeps for up to 5 days refrigerated. Simply shake or whisk again before serving, as the olive oil may separate slightly during storage.
- → What wine pairs well with this salad?
A crisp Pinot Grigio or Italian sparkling wine complements the tangy dressing and Italian flavors beautifully. Alternatively, Italian sparkling water provides a refreshing non-alcoholic pairing.
- → How can I add more flavor and variety?
Consider adding sliced black olives, roasted red peppers, artichoke hearts, or fresh basil. Each addition enhances the Italian character while maintaining balance with the original flavors.