Save The first time I made this salad was for a last-minute summer dinner with friends. I had leftover rotisserie chicken and a random assortment of deli items that needed using. Everyone went quiet for a full minute after taking their first bites, then started asking for the recipe.
My neighbor Maria, who grew up in an Italian-American household, told me this salad reminds her of her grandmother's antipasto plates. She said the key is cutting everything into bite-sized pieces so you get all the flavors in every single fork. Now I never serve it any other way.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time
- Italian salami: Choose a salami with some nice marbling for the best flavor punch
- Provolone cheese: Cubing it instead of shredding gives you these satisfying cheesy bites
- Romaine lettuce: Provides that essential crunch that stands up to the hearty toppings
- Cherry tomatoes: They burst with sweetness and balance all the salty elements
- Red onion: Finely chopped adds just the right sharp bite without overwhelming
- Pepperoncini: These bring a tangy heat that makes the whole salad sing
- Cucumber: Fresh and crisp, they cool down the rich ingredients perfectly
- Extra-virgin olive oil: Use the good stuff here since it's the backbone of the dressing
- Red wine vinegar: Gives that classic Italian dressing brightness
- Dijon mustard: The secret ingredient that helps everything emulsify beautifully
- Garlic: One minced clove goes a long way toward authentic flavor
- Dried oregano and basil: These herbs bridge all the Italian flavors together
- Sugar: Just a tiny pinch balances the acidity of the vinegar
Instructions
- Whisk up your magic dressing:
- Grab a small bowl and combine your olive oil, red wine vinegar, Dijon, garlic, oregano, basil, sugar, salt, and pepper. Whisk it until it looks smooth and creamy, like you've made a homemade vinaigrette you'd find at a fancy Italian restaurant.
- Build your colorful base:
- In your largest salad bowl, toss in the chopped romaine, those halved cherry tomatoes, the bright red onion, crisp cucumber, and those beautiful pepperoncini slices. The bowl should look like a rainbow of fresh ingredients.
- Add the hearty stuff:
- Pile in your chopped chicken, that cubed salami, and all the provolone pieces. Seeing all those proteins and cheeses on top of the vegetables just makes you happy to be eating something so substantial.
- Bring it all together:
- Drizzle that dressing you made over everything, then grab your tongs and toss it all until every single piece is coated and glistening. The smell alone will have everyone in the house asking what's for lunch.
- Taste and adjust:
- Grab a fork and take a bite. Add more salt or pepper if it needs a little wake-up call. Sometimes I'll add an extra splash of vinegar if I want more tang.
- Serve it up:
- Get this onto plates right away while everything's still crisp and the dressing is fresh. Extra pepperoncini on top never hurts anyone.
Save Last summer, I brought this to a potluck and watched three different people ask for the recipe. One person said it was the first time she'd ever gone back for seconds at a salad bar. That's when I knew this wasn't just another salad recipe, it was a keeper.
Making It Your Own
Sometimes I swap in turkey or even leftover grilled pork when that's what I have on hand. The beauty is that the formula works with almost any protein and cheese combination you love from the deli counter.
Perfect Pairings
A crusty piece of gluten-free bread or some simple roasted potatoes turn this from salad to dinner. On hot nights, I'll serve it alongside a light soup or just keep it as the main event with some fruit for dessert.
Make-Ahead Magic
You can chop all your ingredients and store them separately in the refrigerator for up to two days. Keep the dressing in a jar and the proteins and cheeses together, then toss everything when you're ready to eat.
- Don't dress the entire salad if you're planning leftovers
- The pepperoncini get better after marinating in the fridge a bit
- Provolone holds up better than mozzarella for meal prep
Save This salad has become my go-to for every occasion now. There's something so satisfying about watching people realize salads can be exciting, hearty, and completely delicious all at once.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can chop all vegetables and proteins up to 4 hours ahead and store them separately. Prepare the dressing and toss everything together just before serving to keep the lettuce crisp and the flavors fresh.
- → What are good substitutes for Italian salami?
Try capicola, mortadella, or prosciutto for similar Italian deli flavors. For a lighter option, use sliced turkey breast or lean ham. Each will provide different taste profiles while maintaining the Italian character.
- → How do I make this salad gluten-free?
Check your salami and provolone labels for gluten-containing additives, and use certified gluten-free Dijon mustard. Most quality Italian cured meats and cheeses are naturally gluten-free, but always verify ingredient lists for processed items.
- → Can I add other vegetables to this salad?
Absolutely! Roasted red peppers, black olives, artichoke hearts, zucchini, or bell peppers work wonderfully. Add them in equal proportions to maintain the balance between vegetables, proteins, and dressing.
- → What wine pairs best with this salad?
A crisp Pinot Grigio or Italian Pinot Gris complements the salad beautifully. Alternatively, enjoy Italian sparkling water or a light Vermentino for non-alcoholic options that enhance the fresh, tangy flavors.
- → How long does the dressing keep?
Store the herb dressing in an airtight container in the refrigerator for up to 5 days. Whisk or shake well before using, as the oil and vinegar may separate. You can make extra to drizzle over grilled vegetables or other salads.