Save My tiny apartment kitchen smelled like an Italian grandmother had moved in for the afternoon. I had raided the specialty deli counter with zero restraint, coming home with salami that smelled of fennel and pepperoncini that made my nose tingle. The salad came together in a chaotic burst of chopping and tasting, and suddenly my Tuesday night dinner felt like a celebration.
I brought this to a friends porch dinner last summer, and the conversation literally stopped when people took their first bites. Something about the combination of textures makes it feel substantial, not like a sad diet salad at all.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here, or poach some breasts ahead of time and chill them
- Italian salami: The fennel and pepper notes here are crucial, so skip the mild stuff
- Provolone cheese: Diced small so you get little pockets of creaminess in every bite
- Romaine lettuce: Provides that satisfying crunch that holds up against the hearty toppings
- Cherry tomatoes: They burst in your mouth and add juiciness that balances the salty elements
- Red onion: Finely chopped so you get the sharp bite without overwhelming the other flavors
- Pepperoncini: These bring the tangy heat that makes the whole salad sing
- Cucumber: Adds cool freshness to contrast with the rich meats and cheese
- Extra-virgin olive oil: The foundation of the dressing, so use something you actually like tasting
- Red wine vinegar: Provides the sharp acid that cuts through all the rich ingredients
- Dijon mustard: Emulsifies the dressing and adds just enough subtle heat
- Garlic clove: Minced finely so you do not bite into raw chunks
- Dried oregano and basil: Classic Italian herbs that make everything taste like it came from a deli
Instructions
- Make your dressing first:
- Whisk together the olive oil, red wine vinegar, Dijon, garlic, oregano, basil, sugar, salt, and pepper until the mixture thickens slightly and looks creamy.
- Build your base:
- In your largest salad bowl, toss together the romaine, cherry tomatoes, red onion, cucumber, and pepperoncini until they are evenly distributed.
- Add the protein and cheese:
- Scatter the chopped chicken, salami, and provolone across the top so everything is visible and tempting.
- Dress and toss:
- Drizzle about three quarters of the dressing over the salad and toss thoroughly with tongs, adding more dressing only if needed.
- Taste and adjust:
- Sample a bite and add more salt or pepper if something feels missing, then serve right away while everything is crisp and cold.
Save This salad became my go-to for feeding a crowd because everyone finds something they love in it. The flavors actually get better after sitting for about ten minutes, as the dressing starts to soften the vegetables just slightly.
Make Ahead Strategy
Keep the dressing separate from the salad components and store everything in the refrigerator in airtight containers. The chopped ingredients will stay fresh for up to two days this way, making assembly incredibly quick when you are ready to eat.
Serving Suggestions
This salad stands on its own as a main course, but some crusty bread on the side never hurts. A glass of crisp white wine makes it feel like a proper dinner party situation, even on a weeknight.
Variations and Substitutions
The beauty here is how adaptable it is based on what you have or what sounds good. Thinly sliced black olives add a briny depth, and roasted red peppers bring sweetness that plays nicely with the sharp onions.
- Swap turkey or even chickpeas for the chicken if you want something lighter
- Mozzarella pearls work if you cannot find provolone, though they are milder
- Fresh basil leaves as a garnish elevate the whole presentation dramatically
Save There is something deeply satisfying about a salad that feels this substantial while still being so fresh. It is the kind of recipe I turn to when I want food that feels special but does not require hours of effort.
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. Combine everything just before serving to maintain crispness and prevent sogginess.
- → What protein substitutes work well?
Turkey breast, grilled shrimp, or white beans are excellent alternatives. For a vegetarian option, try crispy chickpeas or tofu cubes. Adjust cooking times accordingly based on your protein choice.
- → How do I make this gluten-free?
Verify that your salami, provolone, and Dijon mustard are certified gluten-free. Most quality Italian meats and cheeses naturally contain no gluten, but always check labels for cross-contamination warnings.
- → Can I modify the dressing?
Absolutely. Substitute balsamic vinegar for red wine vinegar, add fresh lemon juice, or increase garlic for more intensity. You can also prepare a creamy version by whisking in Greek yogurt or buttermilk.
- → What vegetables pair well as additions?
Roasted red peppers, black olives, artichoke hearts, and fresh basil enhance the Italian flavors beautifully. Thinly sliced fennel or white beans add interesting texture and nutritional variety.