Pin to Board The crunch of fresh lettuce mixed with the bite of cured meat was something I stumbled into after a long Saturday of errands. I had bits of leftover roast chicken, a package of salami from the corner deli, and a few handfuls of vegetables that needed using. What started as a clean-out-the-fridge moment turned into one of those meals that tastes better than it has any right to. There was no plan, just hunger and instinct.
I served this the first time on a warm evening when friends dropped by unannounced. I tossed it all together in a big wooden bowl, and within minutes it was nearly gone. Someone said it reminded them of their grandmother's deli counter in Brooklyn. That comment stuck with me more than any recipe ever could.
Ingredients
- Cooked chicken breast: Roast or poach it yourself, or buy a rotisserie chicken and chop the meat into bite-size pieces for ease.
- Italian salami: Look for a good-quality deli salami with a bit of spice and fat, it adds richness and depth to every forkful.
- Provolone cheese: Sharp provolone works best here, diced small so it gets into every bite rather than sitting in clumps.
- Romaine lettuce: Use fresh, crisp heads and chop them into bite-size pieces so the salad stays sturdy under the dressing.
- Cherry tomatoes: Halve them to release their juice and sweetness into the salad as you toss.
- Red onion: Chop it fine, the sharpness mellows when mixed with the tangy dressing.
- Pepperoncini: These briny little peppers give the salad its signature tang and a hint of heat.
- Cucumber: Dice it small for crunch and freshness without making the salad watery.
- Extra-virgin olive oil: Use a fruity, robust oil, it is the base of your dressing and carries all the flavor.
- Red wine vinegar: This adds acidity that brightens the richness of the meats and cheese.
- Dijon mustard: It emulsifies the dressing and adds a subtle kick that ties everything together.
- Garlic clove: Mince it very fine so it blends smoothly into the dressing without overpowering.
- Dried oregano and basil: These herbs bring that classic Italian-American deli flavor without needing fresh herbs.
- Sugar: Just a touch balances the acidity and brings out the natural sweetness in the tomatoes and peppers.
- Kosher salt and black pepper: Season generously, this salad has a lot of ingredients and needs enough seasoning to hold it all together.
Instructions
- Make the dressing:
- Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, sugar, salt, and pepper in a small bowl until smooth and slightly thickened. Taste it and adjust if you want more tang or salt.
- Prep the vegetables:
- Toss chopped romaine, halved cherry tomatoes, finely chopped red onion, diced cucumber, and sliced pepperoncini into a large salad bowl. Make sure everything is cut into bite-size pieces so each forkful is balanced.
- Add the proteins:
- Layer in the chopped chicken, salami, and diced provolone cheese on top of the vegetables. Do not toss yet, let the ingredients sit together for a moment.
- Dress and toss:
- Drizzle the prepared dressing over everything in the bowl, then use salad tongs to toss gently but thoroughly until every piece is lightly coated. Do not overdress, you want flavor without drowning the ingredients.
- Adjust and serve:
- Taste a bite and add more salt, pepper, or a splash of vinegar if needed. Serve immediately while the lettuce is still crisp and the flavors are bright.
Pin to Board One Sunday afternoon, I brought this salad to a potluck and watched it disappear before the pasta even made it to the table. A neighbor asked for the recipe, then admitted she had been intimidated by salads that were not just greens and ranch. I told her the secret was letting good ingredients do the work. She made it the next week and texted me a photo of an empty bowl.
How to Choose Your Ingredients
Pick a salami with visible fat and spice flecks, the cheap stuff will taste flat and rubbery. If you are roasting your own chicken, season it well with salt, pepper, and a little garlic powder before cooking. For the provolone, ask the deli counter to slice it thick so you can dice it into cubes that hold their shape. Fresh romaine should snap when you bend a rib, anything limp will ruin the texture of the whole salad.
Making It Your Own
Swap the chicken for turkey if that is what you have, or use leftover grilled steak for a heartier version. Add a handful of sliced black olives or roasted red peppers if you want more color and brine. Some people like to toss in a few chickpeas for extra bulk, and I will not argue with that. If you want it spicier, add a pinch of red pepper flakes to the dressing or use hot pepperoncini instead of mild.
Serving and Storing
This salad is best eaten fresh, but if you need to prep ahead, keep the dressing in a jar and the chopped ingredients in separate containers in the fridge. Assemble and toss right before serving so nothing gets soggy. Leftovers will keep for a day in the fridge, but the lettuce will soften and lose its crunch. If you know you will have leftovers, set aside some undressed greens and protein to rebuild a fresh bowl the next day.
- Serve with crusty bread or garlic knots if you want to make it a full meal.
- Pair it with a cold Pinot Grigio or sparkling water with lemon for a light, refreshing finish.
- Double the dressing recipe and keep extra in the fridge for quick weeknight salads.
Pin to Board This salad has become my go-to when I want something that feels special without the fuss. It reminds me that good food does not have to be complicated, just thoughtful and made with care.
Common Questions
- → Can I prepare this salad ahead of time?
Yes, you can chop all vegetables and proteins up to 4 hours in advance and store them separately. Keep the dressing in a sealed container. Toss everything together just before serving to maintain crispness and prevent the lettuce from wilting.
- → What are good substitutions for the dressing?
Try a balsamic vinaigrette, Italian vinaigrette, or creamy pesto mayo-based dressing. You can also use store-bought Italian dressing if short on time. Adjust vinegar and oil ratios to your taste preference for tanginess.
- → How do I make this gluten-free?
Use certified gluten-free salami and verify your Dijon mustard is gluten-free. Most other ingredients are naturally gluten-free. If serving with bread, choose gluten-free options. Always check processed meat labels for hidden gluten content.
- → Can I use different proteins besides chicken?
Absolutely. Turkey breast, grilled shrimp, or even hard-boiled eggs work wonderfully. For vegetarian options, try chickpeas or white beans. Adjust cooking times based on your protein choice.
- → How should I store leftovers?
Store undressed salad components in separate airtight containers for up to 3 days. Keep dressing sealed separately. Combine just before eating to avoid sogginess. The salad is best enjoyed fresh but can be repurposed into wraps or grain bowls.
- → What wine pairs best with this salad?
A crisp Pinot Grigio or Vermentino complements the Italian flavors beautifully. For non-alcoholic options, sparkling water with lemon or Italian sparkling water works perfectly. The acidity in the wine echoes the tangy dressing nicely.