Bold deli-style salad with salami and pepperoncini
Chopped Italian Salad
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
4
6 cups
Difficulty
Easy
Cost
Moderate
$$
Chopped Italian Salad
Bold deli-style salad with salami and pepperoncini
★4.6(18)
A hearty chopped Italian salad with salami, provolone, chickpeas, pepperoncini, and a punchy red wine vinaigrette.
15m
Prep Time
0m
Cook Time
15m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A chopped Italian salad is like an antipasto platter tossed into a salad bowl. Every bite delivers a different combination of cured meats, sharp cheese, marinated vegetables, and crunchy greens.
The red wine vinaigrette ties all the bold Italian flavors together, making this salad substantial enough for a main course. It is a deli counter favorite for good reason.
Whether you are a seasoned cook or just getting started, Chopped Italian Salad is a recipe that rewards attention to detail. A salad worth making is one where every component earns its place. This recipe does exactly that, combining thoughtfully prepared ingredients with a dressing designed to tie everything together without drowning the natural flavors.
Ingredients
- 6 cups chopped romaine lettuce
- 4 oz Genoa salami, diced
- 4 oz provolone cheese, diced
- 1/2 cup pepperoncini, sliced
- 1 can (15 oz) chickpeas, drained
- 3 tbsp red wine vinegar
Instructions
- 1
Chop romaine lettuce into bite-sized pieces and place in a large bowl.
- 2
Add diced salami, provolone, chickpeas, sliced pepperoncini, diced tomatoes, and sliced red onion.
- 3
Whisk together red wine vinegar, olive oil, dried oregano, garlic powder, salt, and pepper.
- 4
Pour vinaigrette over the salad and toss thoroughly to coat every piece.
- 5
Serve immediately on plates or in bowls. Top with a few extra pepperoncini if desired.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
SalamiTurkey or chicken deli meat
Lighter option with similar texture.
ProvoloneFresh mozzarella
Milder and creamier.
ChickpeasWhite beans or artichoke hearts
Both add heft and protein.
Tips & Storage
Pro Tips
Chop everything to roughly the same small dice for the best eating experience.
Let the dressing marinate the salad for 5 minutes before serving for deeper flavor.
Add marinated artichoke hearts or roasted red peppers for extra Italian flair.
Massage hearty greens like kale with a pinch of salt for 30 seconds to tenderize them. The salt breaks down tough cell walls, transforming raw kale from chewy to silky.
Let your dressing sit for at least 10 minutes before using. The flavors meld and mellow, producing a more balanced, cohesive result than freshly whisked.
Storage
Refrigerate dressed salad for up to 1 day. The lettuce will wilt but the flavors deepen.
Reheating
Salads are best enjoyed fresh and do not require reheating. If you have leftover dressed salad, it may be slightly wilted but still edible within a few hours.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We love adding a handful of toasted seeds on top right before serving. It adds a nutty crunch that ties everything together and makes the presentation more appealing.
Nutrition Facts
Per serving (1.5 cups) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates20g
Fat4g
Fiber5g
Sugar22g
Sodium820mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it vegetarian?
- Skip the salami and add extra chickpeas or marinated artichoke hearts.
- What is the best lettuce to use?
- Romaine or iceberg — you want something crisp that holds up to the heavy dressing.
- Can I double this recipe?
- This salad scales easily. Double all ingredients and toss in a larger bowl. Make extra dressing separately — dressed salad wilts quickly, so it is better to dress in batches as needed.
- Can I substitute the greens?
- Absolutely. Swap arugula for spinach, romaine for butter lettuce, or use a spring mix for convenience. Heartier greens like kale or cabbage hold up better if you need to dress the salad ahead of time.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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