Save to Pinterest Last summer, my neighbor Maria brought this salad to our block party and I literally hovered over the bowl the entire evening. Something about that Italian deli combination of salty salami, creamy provolone, and tangy pepperoncini had me going back for thirds. When I finally begged her for the recipe, she laughed and said it was just something she threw together from whatever was in her fridge. Now it's my go-to for those nights when I want something substantial but don't feel like turning on the oven.
I made this for my dad's birthday last month and he kept pausing between bites to say how much it reminded him of the sandwich shop he used to visit after college. Watching him get that nostalgic hit through something I'd assembled in twenty minutes made my whole week better. There's something magical about a salad that can transport someone back thirty years with just one taste.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or grill some breasts on Sunday and you're halfway through the week's prep
- 3 oz Italian salami: The fennel and black pepper in good salami is what gives this that authentic deli counter flavor
- 3 oz provolone cheese: Cube it slightly larger than you think you should so each bite gets that satisfying creamy bite
- 6 cups chopped romaine lettuce: Romaine holds up better than mixed greens and won't wilt as quickly under all these hearty ingredients
- 1 cup cherry tomatoes: Halving them releases just enough juice to mingle with the dressing without making things soggy
- 1/2 cup red onion: Soak the chopped onion in cold water for ten minutes if you want to mellow out the sharp bite
- 1/2 cup pepperoncini: These bright pickled peppers are the secret weapon that makes everything taste brighter
- 1/4 cup extra-virgin olive oil: Good olive oil matters here since it's really carrying all those Italian herbs
- 2 tbsp red wine vinegar: Provides just enough acid to cut through all the rich cheese and cured meat
- 1 tbsp Dijon mustard: Helps the dressing emulsify and adds a little backbone to the flavor
Instructions
- Whisk up your dressing first:
- In a small bowl, combine the olive oil, red wine vinegar, Dijon, minced garlic, oregano, basil, sugar, salt, and pepper until everything comes together into a silky emulsion.
- Build your colorful foundation:
- In your largest salad bowl, toss together the romaine, cherry tomatoes, red onion, cucumber, and those glorious pepperoncini until they're evenly distributed.
- Add all the good stuff:
- Pile in the chopped chicken, salami cubes, and provolone so you can see all that protein and cheese scattered across the greens like confetti.
- Bring it all together:
- Drizzle about two-thirds of your dressing over everything and toss gently with tongs until every component is glistening and coated.
- Taste and trust yourself:
- Take a test bite and decide if you want the rest of that dressing or a pinch more salt and pepper before serving.
Save to Pinterest My sister-in-law texted me at eleven PM after serving this to her book club, saying three people had already messaged asking for the recipe. There's something undeniably crowd-pleasing about those familiar Italian flavors in salad form. It's the kind of dish that makes people feel taken care of without you having worked yourself into exhaustion.
Making It Your Own
Sometimes I swap in thinly sliced prosciutto instead of salami when I want something more delicate, and it completely transforms the salad's personality. Artichoke hearts or roasted red peppers add such beautiful sweetness too. The beauty of this recipe is how forgiving it is to whatever you have in your fridge or what your family prefers.
Timing Is Everything
I've discovered this salad actually improves after sitting for about fifteen minutes, as the dressing starts to soften the pepperoncini and meld with the onions. But don't let it go much longer than an hour or the lettuce loses its satisfying crunch. There's this perfect window where everything has gotten acquainted but still holds its structure beautifully.
Perfect Pairings
A glass of cold Pinot Grigio cuts through all those rich flavors perfectly, though Italian sparkling water works just as well if you're skipping wine. The first time I served crusty bread on the side, my husband said it felt like being back in that tiny sandwich shop in Boston where we used to grab lunch before Sox games.
- Keep some extra pepperoncini brine handy to brighten up leftovers the next day
- If taking this to a potluck, pack the dressing separately and toss right before serving
- A handful of fresh basil leaves right before serving adds the most gorgeous aromatic finish
Save to Pinterest This salad has become such a staple in my house that my kids actually cheer when they see me chopping salami on the cutting board. Some recipes just make life better.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, prepare the dressing and chop ingredients up to a day in advance. Store separately in the refrigerator and toss together just before serving to maintain crispness.
- → What can I substitute for the salami?
You can use pepperoni, prosciutto, or capicola instead of salami. For a lighter version, try turkey pepperoni or omit the cured meat entirely and add more chicken.
- → Is this salad gluten-free?
The base ingredients are naturally gluten-free, but always verify your salami and mustard are certified gluten-free. Some processed meats contain wheat-based fillers or seasonings.
- → How long does the dressing last?
The homemade dressing keeps well in an airtight container in the refrigerator for up to one week. The oil may solidify when cold—let it come to room temperature and shake well before using.
- → Can I add other vegetables?
Absolutely. Sliced black olives, roasted red peppers, artichoke hearts, or fresh basil would all complement the Italian flavors. Add any favorites you enjoy in antipasto salads.