Save My neighborhood Italian deli growing up had those glass cases full of salami and provolone, and I'd stand there mesmerized while my mom ordered. This salad captures everything I loved about those after school visits the sharp tang of pepperoncini, the salty bite of cured meat, that one perfect bite that makes you close your eyes for a second. I started throwing this together on busy weeknights when I wanted something substantial but not heavy. It's become the kind of dinner that feels like a treat without requiring any actual cooking.
Last summer I made this for a friend who swore she hated salads. She watched me dump the pepperoncini jar in and looked skeptical but then went back for thirds. There's something about the chopped salad format that makes everything more fun to eat, like a deconstructed Italian sub in bowl form. I've served it at baby showers and backyard barbecues and people always ask for the recipe.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here, just shred it into bite sized pieces
- Italian salami: The cured funk is essential, spend the extra dollar on the good stuff from the deli counter
- Provolone cheese: Dice it small so every forkful gets that creamy sharpness
- Romaine lettuce: Provides the sturdy crunch that holds up to the hearty toppings
- Cherry tomatoes: They burst with sweetness against all the salty elements
- Red onion: Finely chopped so the flavor disperses without overwhelming
- Pepperoncini: Don't skip these, they're the bright acidic spark that ties everything together
- Extra virgin olive oil: Use something you'd drizzle on bread, it matters here
- Red wine vinegar: Gives the dressing that classic Italian vinaigrette brightness
- Dried oregano and basil: Dried herbs actually work better than fresh in this robust dressing
Instructions
- Whisk together the magic:
- Combine olive oil, red wine vinegar, Dijon, garlic, oregano, basil, sugar, salt and pepper in a small bowl. Let it hang out while you prep everything else so the flavors can get friendly.
- Build your base:
- Pile that romaine, tomatoes, onion, cucumber and pepperoncini into your biggest salad bowl. The chopping makes everything easier to eat, so take your time with the knife work.
- Add the good stuff:
- Scatter the chicken, salami and provolone over the vegetables. I like doing this in layers so everyone gets some of everything in their bowl.
- Dress it up:
- Drizzle about three quarters of the dressing over the salad and toss gently. You can always add more but you can't take it back.
- Taste and trust yourself:
- Sneak a bite and see if it needs more salt or punch. Sometimes it wants another splash of vinegar or a grind of pepper.
Save My sister texted me at 11pm one night after making this, saying she'd eaten the entire bowl standing at the counter. That's when I knew this wasn't just a salad recipe, it was a situation.
Make It Your Own
Sometimes I swap in mozzarella pearls when I want something lighter. Thinly sliced radishes add this beautiful pink color and a peppery bite that plays nice with the salami. During cherry tomato season, I'll use the mixed colored ones for extra visual drama.
Serving Suggestions
Crusty bread is mandatory if you're not avoiding gluten. There's always that bit of dressing and juice at the bottom of the bowl that's basically liquid gold. I've been known to serve this alongside minestrone soup for a completely over the top Italian inspired meal.
Storage and Make Ahead Tips
The dressing keeps for a week in the fridge and actually gets better as the garlic mellows out. I'll chop all the vegetables and store them separately, then toss right before serving. The pepperoncini juice from the jar is a secret weapon for brightening up leftover salad the next day.
- Store the dressed salad in airtight containers for up to 3 days
- Add a fresh squeeze of lemon to revive leftovers that have lost their zip
- The flavors intensify overnight, so go lighter on the salt initially
Save This salad is what happens when Italian deli flavors meet a really good chopping session and zero hesitation.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can chop all vegetables and proteins up to 4 hours ahead. Store them separately in airtight containers. Keep the dressing in a separate container and toss everything together just before serving to maintain crispness.
- → What can I substitute for the salami?
Prosciutto, capicola, or pancetta work wonderfully as alternatives. For a lighter option, grilled chicken sausage or turkey offers similar smoky flavors with less fat content.
- → How do I make this gluten-free?
Use certified gluten-free salami and verify your Dijon mustard is gluten-free. Most standard mustards are naturally gluten-free, but always check labels. The rest of the ingredients are naturally gluten-free.
- → Can I make the dressing in advance?
Absolutely. The dressing can be made up to 3 days ahead and stored in a sealed jar in the refrigerator. Shake well before using since the oil and vinegar may separate.
- → What are good wine pairings for this salad?
A crisp Pinot Grigio or Vermentino complements the tangy vinaigrette beautifully. For non-alcoholic options, sparkling water with lemon or Italian lemonade work equally well.
- → How can I make this salad more filling?
Add grilled vegetables like zucchini or eggplant, white beans, or farro for heartiness. Serve alongside crusty Italian bread to make it a complete, satisfying meal.