Save Last summer, my neighbor Maria brought this over after we spent the afternoon complaining about how too many salads taste like sadness. The first forkful had me standing at her kitchen counter refusing to leave until she wrote down what she called her little Italian market bowl.
I started making this for Sunday meal prep and my husband actually started looking forward to salad days. Something about the salty salami and sharp provolone makes it feel like a treat instead of something healthy.
Ingredients
- Cooked chicken breast: Rotisserie chicken works perfectly here and saves time but leftover grilled breast has the best flavor
- Italian salami: The fennel and heat from good salami is what makes this taste like it came from a deli counter
- Provolone cheese: Dice it small so you get little pockets of creaminess instead of big overwhelming bites
- Romaine lettuce: Sturdy enough to hold up to the heavy ingredients and dressing without wilting immediately
- Cherry tomatoes: They burst when you bite down and add juice that mixes with the dressing
- Red onion: Finely chopped so you get the sharp bite without it overpowering everything else
- Pepperoncini: These bring the tang and slight heat that makes the whole salad sing
- Cucumber: Adds a fresh crisp element that cuts through the rich meats and cheese
- Extra virgin olive oil: Use the good stuff because this is a simple dressing where quality really shows
- Red wine vinegar: Provides the bright acid that balances all the salty rich ingredients
- Dijon mustard: Helps the dressing emulsify and adds a sharp background note
- Dried oregano and basil: The classic Italian herbs that make it taste familiar and comforting
- Sugar: Just enough to round out the acid and bring everything together
- Kosher salt and black pepper: Season aggressively because the vegetables will soak it up
Instructions
- Whisk together the dressing first:
- Combine olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, sugar, salt and pepper in a small bowl until thickened and creamy.
- Chop everything to the same size:
- Cut the romaine, cherry tomatoes, red onion, cucumber and pepperoncini into similar small pieces so every bite has the same ratio of ingredients.
- Prep the proteins and cheese:
- Chop the cooked chicken into bite sized pieces and do the same with the salami and provolone so they distribute evenly.
- Build the base:
- Pile all the vegetables into your largest salad bowl and give them a quick toss to combine.
- Add the hearty stuff:
- Scatter the chicken, salami and provolone over the vegetables without mixing yet.
- Dress it all at once:
- Drizzle the dressing evenly over everything then use tongs to toss until every single piece is coated.
- Taste and adjust:
- Take a bite and add more salt or pepper if it needs a little something extra.
Save My friend Sarah brought this to a potluck and people kept asking where she ordered it from. She texted me that night saying three people asked for the recipe.
Making It Your Own
Sometimes I swap in turkey breast or leave out the cheese entirely and it still works beautifully because the dressing carries so much flavor on its own.
What To Serve With It
Crusty bread is perfect for sopping up the extra dressing at the bottom of the bowl. A cold glass of Pinot Grigio or even sparkling water with lemon makes it feel like a proper meal.
Meal Prep Success
Keep the dressing separate in a small jar and chop all the ingredients ahead of time. Store everything in separate containers in the fridge and toss together right before serving.
- Store pepperoncini separately too because they can make other ingredients mushy
- Wait to cut the tomatoes until the last minute so they do not get watery
- A packet of frozen grapes on top of the salad bowl keeps everything crisp until lunch
Save This is the salad that finally made me understand why people get excited about eating vegetables.
Recipe FAQs
- → What kind of chicken works best for this salad?
Cooked chicken breast, chopped into bite-size pieces, complements the hearty flavors well and provides a tender texture.
- → Can I substitute salami with other cured meats?
Yes, prosciutto or pepperoni can be used to keep the Italian deli character while adding a different flavor profile.
- → How is the dressing prepared?
The dressing combines olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, sugar, salt, and pepper whisked until emulsified for a tangy, herb-packed finish.
- → Is this dish suitable for gluten-free diets?
When using gluten-free salami and dressing ingredients, this salad is naturally gluten-free and safe for sensitive diets.
- → What are some suggested additions to enhance flavor?
Adding sliced black olives or roasted red peppers imparts extra depth, while fresh herbs can brighten the overall taste.
- → How should this salad be served?
Serve immediately after tossing to maintain crispness, optionally garnished with extra pepperoncini or fresh herbs for visual appeal.