Save to Pinterest Last summer my neighbor Maria brought this salad over after I'd mentioned craving something substantial but not heavy. She'd just returned from visiting family in New Jersey and said this was the kind of thing they'd eat at those old-school Italian delis where the guy behind the counter knows your order before you speak. One bite and I completely understood the appeal, it's like the best sub sandwich you've ever had but deconstructed and somehow more satisfying.
I started making this weekly during those hot August months when turning on the oven felt like a personal offense. My teenage son who usually regards salad with actual suspicion started requesting it specifically, and there's something deeply satisfying about watching someone pick out all the pepperoncini first because they know those are the prize. Now whenever I bring it to potlucks people assume I spent way more time on it than I actually did.
Ingredients
- 2 cups cooked chicken breast: I usually roast two breasts at the start of the week just to have this ready, but leftover rotisserie works perfectly fine too
- 3 oz Italian salami: The cured porkiness here is non-negotiable, it's what gives this that authentic deli flavor
- 3 oz provolone cheese: Cut into small cubes so every bite gets that creamy tang
- 6 cups chopped romaine lettuce: Romaine holds up better than mixed greens and wont wilt under the dressing
- 1 cup cherry tomatoes: Halved so they release their juices into the mix
- 1/2 cup red onion: Finely chopped is key here, nobody wants an overwhelming onion chunk
- 1/2 cup sliced pepperoncini: These are the secret weapon that makes everything pop
- 1/2 cup cucumber: Adds a fresh crunch that balances the rich elements
- 1/4 cup extra-virgin olive oil: The foundation of the dressing
- 2 tbsp red wine vinegar: Just enough acid to cut through the cheese and meat
- 1 tbsp Dijon mustard: Helps emulsify everything together
- 1 garlic clove: Minced finely so it distributes evenly
- 1 tsp dried oregano and 1/2 tsp dried basil: Classic Italian herbs that remind everyone of their favorite pizza place
- 1/2 tsp sugar, salt, and 1/4 tsp pepper: The seasoning that ties it all together
Instructions
- Whisk up the magic first:
- In a small bowl combine the olive oil, red wine vinegar, Dijon, garlic, oregano, basil, sugar, salt and pepper until it looks thick and creamy. This'll take about a minute of vigorous whisking and the smell alone will make your kitchen feel like an Italian grandmother's.
- Build your colorful base:
- In a large salad bowl toss together the romaine, cherry tomatoes, red onion, cucumber and those beautiful pepperoncini slices. It's worth taking a moment to admire how vibrant everything looks before you move on.
- Add the heavy hitters:
- Pile in the chopped chicken, salami pieces and provolone cubes right on top of the vegetables. I like arranging them in sections so everyone can see all the good stuff they're about to eat.
- The grand toss:
- Drizzle that dressing you made earlier over everything and use tongs to fold it all together until every single piece is coated. Take your time here, you want the dressing to really work its way into all the nooks and crannies.
- Final taste test:
- Grab a fork and taste, then add more salt or pepper if it needs a little adjustment. This is also the moment to toss in any extra pepperoncini you might have on hand.
- Get it on the table:
- Serve it right away while everything is still crisp and cold, maybe with some crusty bread on the side if you're feeling indulgent.
Save to Pinterest This salad has become my go-to for those nights when I want dinner to feel special but I'm too tired to cook anything that requires heat. There's something about all those Italian flavors together that just makes people happy, like you've somehow transported dinner to a little sidewalk cafe in Jersey City without leaving your kitchen.
Make It Your Own
Sometimes I swap in turkey when I'm trying to be slightly virtuous, though honestly the salami and provolone are doing enough heavy lifting in the indulgence department. During peak tomato season I'll use regular heirlooms cut into chunks instead of cherry tomatoes, which changes the texture but makes it feel even more like a homey summer salad.
The Bread Question
Maria always served this alongside a torn baguette that she'd quickly run under the broiler with some olive oil, and honestly that's not a bad idea if you're not watching your carbs. The dressing creates this perfect sopping liquid at the bottom of the bowl that's practically made for crusty bread, and I've been known to practically drink it with a spoon when nobody's watching.
Meal Prep Magic
This is one of those rare salads that actually works beautifully for meal prep if you keep a couple things in mind. I've learned through trial and plenty of soggy-error that keeping the dressing separate until you're ready to eat is absolutely non-negotiable, though you can mix all the dry ingredients together in a container and they'll stay perfectly crisp for days.
- Mason jars work perfectly here, dressing on bottom and greens on top
- The pepperoncini get even better after marinating a bit in the dressing
- If taking to work, pack the dressing in a tiny separate container
Save to Pinterest Hope this becomes one of those recipes you find yourself making on repeat without even thinking about it. There's something deeply satisfying about a salad that actually fills you up and makes you feel like you've treated yourself properly.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can chop all vegetables and proteins the night before and store them separately. Keep the dressing in an airtight container. Toss everything together just before serving to maintain crispness and prevent the lettuce from wilting.
- → What proteins can I substitute for chicken?
Turkey breast works wonderfully as a lighter alternative. Prosciutto, pancetta, or roasted turkey can add different flavor profiles. For vegetarian versions, consider chickpeas or white beans for similar texture and protein content.
- → How do I make this salad gluten-free?
Check your salami label for gluten-free certification, as some brands contain fillers with gluten. Use a gluten-free Dijon mustard and verify all processed ingredients. Most fresh vegetables, olive oil, and vinegar are naturally gluten-free.
- → Can I make the dressing without mustard?
Absolutely. Omit the mustard or replace it with a small amount of anchovy paste for depth, or simply increase the garlic and herbs. The emulsion will work with just olive oil and vinegar as the base.
- → What wine pairs best with this salad?
A crisp Pinot Grigio or Italian sparkling wine complements the tangy dressing and Italian flavors beautifully. You can also serve Italian sparkling water for a non-alcoholic option that enhances the fresh, herby notes.
- → How long will leftovers keep?
Store the salad components separately for up to 3 days. Keep the dressing in a sealed container for up to 5 days. Assemble only what you'll eat immediately, as the lettuce will soften once dressed.