Save to Pinterest The first time I made this chopped salad, I was trying to recreate something I'd eaten at a tiny Italian deli in Chicago. The guy behind the counter wouldn't share his exact formula, but he kept pointing at the pepperoncini jar and saying 'generous.' So I went home and started chopping, tossing in whatever was in my fridge that felt right. My husband took one bite and said this was better than the restaurant version. Now it's our Sunday lunch staple, especially when we want something that feels indulgent but still leaves us feeling light.
Last summer I made this for a backyard dinner when our friends were visiting from out of town. Everyone stood around the kitchen island, picking at the bowl while we talked, and nobody even noticed I hadn't made a main course. The pepperoncini add this little kick that makes people pause and ask 'what's that.' Now whenever we have people over, someone always requests the chopped salad.
Ingredients
- 2 cups cooked chicken breast, chopped: Rotisserie chicken works perfectly here if you want to skip the cooking step
- 3 oz Italian salami, chopped: The cured pork adds that authentic deli flavor you cannot substitute
- 3 oz provolone cheese, diced: Use sharp provolone for more bite or mild for creaminess
- 6 cups chopped romaine lettuce: Romaine holds up better than mixed greens and adds great crunch
- 1 cup cherry tomatoes, halved: They burst in your mouth and add moisture to each bite
- 1/2 cup red onion, finely chopped: Soak the onion in cold water for 10 minutes to tame the sharpness
- 1/2 cup sliced pepperoncini: These are the secret ingredient that makes everything pop
- 1/2 cup cucumber, diced: Adds a fresh cooling element against the salty meats
- 1/4 cup extra-virgin olive oil: Use the good stuff since it's the base of your dressing
- 2 tbsp red wine vinegar: Provides the perfect acidic balance to the rich ingredients
- 1 tbsp Dijon mustard: Helps emulsify the dressing and adds a subtle tang
- 1 garlic clove, minced: Fresh garlic makes all the difference in the dressing
- 1 tsp dried oregano: Dried herbs actually work better here for consistent flavor distribution
- 1/2 tsp dried basil: Complements the oregano without overpowering the other flavors
- 1/2 tsp sugar: Just enough to balance the acidity and bring everything together
- 1/2 tsp kosher salt: Adjust based on how salty your salami and cheese are
- 1/4 tsp freshly ground black pepper: Freshly ground makes a noticeable difference
Instructions
- Make the dressing first:
- Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, sugar, salt, and pepper until the mixture thickens slightly and turns cloudy.
- Prep all your vegetables:
- Chop the romaine into bite sized pieces, halve the cherry tomatoes, finely dice the red onion, slice the pepperoncini, and dice the cucumber into small uniform pieces.
- Chop the proteins and cheese:
- Cut the cooked chicken into cubes about the same size as your veggies, then chop the salami and provolone into similar sized pieces so everything distributes evenly.
- Combine the base:
- In your largest salad bowl, toss together the romaine, cherry tomatoes, red onion, cucumber, and pepperoncini until they are evenly mixed.
- Add the hearty ingredients:
- Sprinkle the chopped chicken, salami, and provolone over the top of the vegetables.
- Dress and toss:
- Drizzle about half the dressing over the salad and toss gently with tongs, then add more dressing until everything is lightly coated but not drowning.
- Taste and adjust:
- Take a bite and add more salt or pepper if needed, then serve right away while everything still has that perfect crunch.
Save to Pinterest This salad has become my go-to for summer dinners because it feels substantial enough to be a main course but does not leave you feeling heavy. My kids actually request it now, which feels like a huge win given how many vegetables are in each bowl. Watching them come back for seconds makes all the chopping worth it.
Make It Your Own
I have found that this salad is incredibly forgiving based on what you have in your fridge. Sometimes I swap in turkey breast or add roasted red peppers when I want something different. The key is keeping that balance of salty meat, creamy cheese, crisp vegetables, and tangy dressing. Once you understand that ratio, you can really play with it.
Perfect Pairings
This salad stands alone beautifully, but sometimes I serve it with warm crusty bread for dipping in the extra dressing that settles at the bottom of the bowl. A cold glass of Pinot Grigio cuts through the richness perfectly, or sparkling water with lemon keeps it light. For a bigger spread, it pairs wonderfully with a simple minestrone soup.
Meal Prep Magic
I have learned to prep all the ingredients separately and store them in containers for quick weekday lunches. The chopped vegetables, cooked chicken, salami, and cheese each get their own container, and I make a double batch of the dressing to keep in a jar. Then I just grab handfuls of each component and toss with dressing right before eating. This strategy has saved me from ordering takeout countless times.
- Store the pepperoncini separately from other vegetables or everything will taste pickled
- If using rotisserie chicken, remove the skin before chopping to keep the salad from becoming greasy
- The dressing keeps for a week in the refrigerator and actually gets better over time
Save to Pinterest There is something so satisfying about a salad that feels substantial and flavorful, yet still leaves you feeling light and energized. I hope this becomes one of those recipes you turn to again and again, just like I have.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can chop all vegetables and proteins the night before and store separately. Keep the dressing in an airtight container. Toss everything together just before serving to maintain crispness and prevent the lettuce from wilting.
- → What are good substitutions for the proteins?
Turkey breast works wonderfully as a leaner alternative to chicken. For a vegetarian version, try chickpeas or white beans. You can also use prosciutto instead of salami, or swap provolone for fresh mozzarella or parmesan.
- → How do I make this salad gluten-free?
Check your salami and processed ingredients for gluten content, as some brands contain fillers with wheat. Use certified gluten-free Dijon mustard and ensure your provolone is gluten-free. Most Italian deli meats and cheeses are naturally gluten-free, but always verify labels.
- → What should I serve alongside this salad?
Crusty Italian bread is the traditional pairing. For beverages, a crisp Pinot Grigio or Italian sparkling water complements the tangy dressing beautifully. Fresh fruit or gelato makes a light dessert option.
- → How long does the dressing last?
Store the herb vinaigrette in an airtight jar in the refrigerator for up to one week. The flavors actually deepen over time, making it perfect for preparing ahead. Simply shake well before using to re-emulsify the oil and vinegar.
- → Can I add more vegetables to this salad?
Absolutely. Roasted red peppers, black olives, artichoke hearts, or marinated mushrooms all complement the Italian flavors wonderfully. Feel free to add or reduce vegetables based on preference and what's available in your kitchen.