Save My cousin texted me at 11 PM one night, rambling about this salad she'd had at some tiny deli in New Jersey that she couldn't stop thinking about. She described it with such intensity—chopped everything, tangy dressing, pepperoncini everywhere—that I found myself in my kitchen at midnight, throwing together whatever I had in the fridge. The first version was chaotic, but that bright, briny hit completely won me over.
I made this for a summer potluck last year and watched my friend Sarah pick out all the pepperoncini first, popping them like candy. Later she admitted she'd been skeptical about the whole 'chopped salad concept' but went back for thirds. There's something about having everything in bite-sized pieces that makes you eat twice as much without realizing it.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or grill some breasts the night before
- 3 oz Italian salami: The salami adds this incredible depth and umami that makes it feel substantial
- 3 oz provolone cheese: Dice it small so you get little creamy pockets throughout every bite
- 6 cups chopped romaine lettuce: Chop it into manageable pieces, nothing worse than giant lettuce leaves in a chopped salad
- 1 cup cherry tomatoes: Halved so they burst in your mouth and distribute their juices
- 1/2 cup red onion: Finely chopped because nobody wants an overwhelming onion chunk
- 1/2 cup sliced pepperoncini: These are the star, dont skip them, and maybe add extra if you love heat
- 1/2 cup cucumber: Adds this fresh crunch that balances all the rich elements
- 1/4 cup extra-virgin olive oil: Use the good stuff here, it makes a difference
- 2 tbsp red wine vinegar: Provides the perfect acidic backbone
- 1 tbsp Dijon mustard: Helps the dressing emulsify and adds a little kick
- 1 garlic clove: Minced finely so no one bites into a raw garlic explosion
- 1 tsp dried oregano: Classic Italian herb that ties everything together
- 1/2 tsp dried basil: Complements the oregano without overpowering
- 1/2 tsp sugar: Just enough to balance the vinegar and pepperoncini
- 1/2 tsp kosher salt: Essential to bring all the flavors forward
- 1/4 tsp freshly ground black pepper: Freshly ground makes all the difference here
Instructions
- Whisk together the dressing:
- In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, sugar, salt, and pepper. Whisk vigorously until it thickens slightly and looks perfectly combined.
- 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. Put them all in your largest salad bowl.
- Chop the proteins and cheese:
- Cut the cooked chicken into small cubes, chop the salami into tiny pieces, and dice the provolone into small cubes. Add everything to the bowl with the vegetables.
- Combine and dress:
- Pour the dressing over everything and toss thoroughly with tongs or big spoons until every single piece is coated. Let it sit for about five minutes before serving to let the flavors meld together.
Save My husband originally called this 'the lazy salad' because he thought I just threw everything in a bowl without thinking. After trying it, he requested it for his birthday dinner instead of the usual steak. That's when I knew this wasn't just another salad recipe—it's the kind of thing that converts salad skeptics without them even realizing what happened.
Making It Your Own
Sometimes I swap in turkey breast or leftover grilled pork, and honestly, it's just as good. The beauty of this format is that it adapts to whatever proteins you have on hand. I've even used thick-cut bacon instead of salami when that's what was in my fridge, and nobody complained.
The Perfect Chopping Technique
I learned the hard way that if your pieces aren't uniform, some bites are all lettuce and others are overwhelming cheese chunks. Take your time with the knife work—it's the difference between a salad that's good and one that's unforgettable. Plus, everything stays evenly distributed that way.
Serving Suggestions
This salad stands alone as a meal, but I love serving it alongside warm crusty bread when I'm not worried about keeping it gluten-free. Something about that combination hits all the right notes and makes it feel even more like an Italian deli experience at home.
- Use a really big bowl, you need space to toss everything properly
- The dressing makes enough for a generous coating, dont be shy with it
- This tastes even better the next day if you have leftovers
Save Every time I serve this, someone asks for the recipe, and I always smile thinking about that late-night text from my cousin. Some of the best discoveries happen when someone's just excited enough about food to make you try something new at midnight.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can chop all vegetables and proteins up to 4 hours ahead. Keep components separate and store in the refrigerator. Add dressing just before serving to keep the lettuce crisp.
- → What can I substitute for provolone cheese?
Mozzarella, asiago, or fontina work beautifully as alternatives. For a lighter option, try fresh mozzarella or reduce the cheese amount overall.
- → How do I make this gluten-free?
Use certified gluten-free salami and ensure your Dijon mustard is gluten-free. Most olive oils, vinegars, and fresh ingredients are naturally gluten-free, but always check processed items.
- → Can I use rotisserie chicken instead?
Absolutely. Rotisserie chicken works perfectly and saves preparation time. Simply shred or chop it into bite-sized pieces before adding to the salad.
- → What dressing flavors pair well with this salad?
The herb vinaigrette complements the Italian flavors, but you can also try balsamic vinaigrette, creamy Italian, or a light lemon dressing based on your preference.
- → How many servings does this make?
This salad yields 4 generous servings as a main course. Each serving contains approximately 395 calories with 30g of protein, making it satisfying and balanced.