Forget sad desk salads. This is the salad that brings swagger: crunchy, briny, meaty, cheesy, and loud enough to silence your hunger in one bite. It’s the kind of bowl that makes you feel like you own a corner deli, minus the rent.
We’ve got classic Italian flavors, a punchy dressing, and textures for days. If you’re short on time but big on flavor, this Italian Chopped Salad with Salami and Provolone is your new secret weapon.
What Makes This Recipe Awesome
- Big deli energy: Salami, provolone, and pepperoncini tag-team with crisp veggies for that old-school Italian hero vibe—no bread required.
- Meal-prep friendly: Chop once, eat well for days. The ingredients hold up without turning limp and sad.
- Balanced flavors: Tangy, salty, creamy, crunchy—every bite hits multiple notes.
Your taste buds will not be bored.
- Customizable: Keto? Add more salami and olives. Lighter?
Load up the greens and chickpeas. You do you.
- Weeknight-easy: No cooking. Just slice, whisk, toss, devour.
Ingredients Breakdown
- Romaine lettuce (2 hearts), chopped: Crisp, juicy base that stays crunchy.
- Radicchio (1 small head), chopped: Adds color and a pleasant, slightly bitter bite.
- Cherry tomatoes (1 cup), halved: Sweet acidity to balance the richness.
- English cucumber (1/2), diced: Clean crunch and hydration.
- Red onion (1/4), thinly sliced: Sharpness that cuts through the cheese and salami.
- Pepperoncini (1/2 cup), sliced: Briny heat and zing.
Mandatory, IMO.
- Kalamata or Castelvetrano olives (1/2 cup), pitted and chopped: Salty, buttery depth.
- Chickpeas (1 can, drained and rinsed): Protein and texture; also makes it more filling.
- Genoa salami (6–8 oz), chopped: The star protein—savory and bold.
- Provolone (6 oz), cut into small cubes or ribbons: Creamy, mild cheesiness that ties everything together.
- Parmesan (1/4 cup), shaved or grated: Umami blast on top.
For the dressing:
- Extra-virgin olive oil (1/3 cup)
- Red wine vinegar (3 tablespoons)
- Dijon mustard (1 teaspoon)
- Garlic (1 clove), finely grated
- Dried oregano (1 teaspoon) or Italian seasoning
- Honey (1/2 teaspoon) for balance
- Kosher salt (1/2–3/4 teaspoon) to taste
- Freshly ground black pepper to taste
- Optional: A pinch of red pepper flakes for heat
Step-by-Step Instructions
- Make the dressing: In a jar, combine olive oil, red wine vinegar, Dijon, garlic, oregano, honey, salt, pepper, and red pepper flakes if using. Seal and shake until emulsified. Taste and adjust salt and acidity.
- Prep the greens: Chop romaine and radicchio into bite-size pieces.
Rinse and spin dry thoroughly. Wet greens = watered-down dressing. Hard pass.
- Chop the mix-ins: Halve tomatoes, dice cucumber, slice onion thin, chop olives, and slice pepperoncini.
Drain and rinse chickpeas.
- Cube the good stuff: Chop salami and provolone into small, even pieces. This is a chopped salad—uniform bites are the goal.
- Build the bowl: In a large salad bowl, add greens, tomatoes, cucumber, onion, olives, pepperoncini, chickpeas, salami, and provolone.
- Dress and toss: Drizzle about two-thirds of the dressing over the salad. Toss thoroughly so every bite gets love.
Add more dressing as needed.
- Finish strong: Top with shaved Parmesan. Taste for salt and acid. If it needs pop, add a splash more vinegar and a pinch of salt.
- Serve immediately: This salad thrives on crunch.
Plate it up and enjoy the symphony.
Storage Instructions
- Undressed: Store chopped greens and mix-ins separately in airtight containers for up to 3–4 days. Keep paper towels in the greens container to absorb moisture.
- Dressing: Refrigerate in a sealed jar for up to 1 week. Shake before using.
- Pre-mixed salad: If already dressed, eat within 24 hours.
It’s still good the next day, just less snappy.
- Meal-prep hack: Layer in jars: dressing at the bottom, then chickpeas, olives, salami, cheese, crunchy veg, and greens on top. Shake before eating.
Nutritional Perks
- Protein-packed: Salami, cheese, and chickpeas keep you full and focused—great for lunch fuel.
- Fiber and micronutrients: Romaine, radicchio, tomatoes, and cucumbers bring fiber, potassium, vitamin K, and antioxidants.
- Healthy fats: Olive oil delivers heart-friendly monounsaturated fats while helping absorb fat-soluble vitamins.
- Sodium awareness: It’s savory by design; balance with extra greens and cucumber if you’re watching salt.
What Not to Do
- Don’t overdress the salad: Start with less dressing, toss, then add more. Soggy salad is a crime.
- Don’t skip drying the greens: Water dilutes the dressing and ruins texture.
Paper towels or a spinner are non-negotiable.
- Don’t use thick onion slices: Paper-thin is the move; otherwise the onion dominates the party.
- Don’t forget acid and salt: If it tastes flat, it’s missing one or both. A tiny salt bump plus vinegar = magic.
Different Ways to Make This
- Chicken club vibes: Swap salami for grilled chicken and add crispy prosciutto or bacon. Keep the provolone.
- Spicy Sicilian: Add Calabrian chili paste to the dressing and swap provolone for sharp pecorino.
- Vegetarian option: Double the chickpeas, add marinated artichokes and roasted red peppers.
Sub salami with sun-dried tomatoes.
- Keto-friendly: Skip chickpeas and tomatoes; add extra olives, avocado, and salami. More fat, fewer carbs.
- Pasta-salad hybrid: Toss in cooked, cooled short pasta (like ditalini) for a picnic-ready twist.
- Herb-forward: Add chopped fresh basil and parsley. It brightens everything and smells like summer in Italy.
FAQ
Can I make this ahead for a party?
Yes—prep all components up to a day ahead and keep them separate.
Toss with dressing 15–20 minutes before serving so the flavors marry without losing crunch.
What’s the best salami to use?
Genoa salami is classic: mild, aromatic, and sliceable. If you want bolder flavor, try soppressata or a spicy calabrese salami for extra kick.
Is provolone the only cheese that works?
Nope. Provolone is ideal for texture and melt-free creaminess, but mozzarella pearls, asiago, or pecorino romano all play nicely.
Choose one mild, one sharp if you want to mix.
How do I keep red onion from overpowering the salad?
Slice it ultra-thin and soak in cold water for 10 minutes, then pat dry. This softens the bite without losing that crucial sharpness.
What if I don’t have red wine vinegar?
Use white wine vinegar or a mix of lemon juice and apple cider vinegar. Balsamic will be sweeter and darker—good, but it changes the vibe.
Can I make it dairy-free?
Yes.
Skip the provolone and Parmesan, then add avocado or toasted pine nuts for creaminess and richness. The dressing is naturally dairy-free.
How do I scale this for meal prep?
Divide ingredients into 4–5 containers with dressing on the side. Add the dressing right before eating to keep everything crisp, FYI.
What greens can replace romaine?
Chopped iceberg for maximum crunch, or a mix of romaine and baby kale for sturdiness.
Avoid soft spring mixes—they wilt fast under this bold dressing.
The Bottom Line
Italian Chopped Salad with Salami and Provolone is what happens when a deli sandwich and a power salad have a very tasty meeting. It’s fast, filling, and unapologetically flavorful—exactly what a weekday meal should be. Keep the dressing on standby, chop like a pro, and you’ll have a craveable, no-cook winner in minutes.
Consider this your new go-to when you want maximum payoff with minimum effort. Buon appetito, no reservations required.
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