Last week I was in Chattanooga, Tennessee and had dinner at this place called Massey's and had this awesome side salad with my Gyro. Love the Gyro but the salad I wanted to eat on repeat so I recreated it at home. This Italian Deli Chopped Salad with Pepperoncini Dressing is my version. It comes together in about 15 minutes, requires zero cooking, and feels like something you'd order at a great restaurant on a Tuesday night when you just need dinner to feel a little special.
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Ingredients
Here's what I grabbed to make this salad!
- Butter Leaves
- Mortadella
- Provolone
- Green olives
- Pepperoncini peppers and brine !
- Roasted red peppers
- Cherry tomatoes
- Pecorino romano
- Olive oil
- Red wine vinegar
- Pepperoncini brine (straight from the jar)
- Garlic cloves
- Dried oregano
- Dijon mustard
- S + P
See recipe card for quantities.
Instructions
- Make the dressing. Whisk together the olive oil, red wine vinegar, pepperoncini brine, garlic, oregano, dijon, salt and pepper until emulsified at the bottom of your salad bowl if serving immediately. Taste it...it should be bright, tangy, and a little punchy. Adjust seasoning as needed.
- Build the salad. Add the chopped gem lettuce to a large bowl. Layer on the mortadella, provolone, olives, pepperoncini, roasted red peppers, tomatoes, and red onion.
- Toss. Toss the salad well so everything gets coated.
- Finish and serve. Top with a generous grating of pecorino romano and serve with toasted naan.
Substitutions
Here are some swaps you can make for this recipe:
- Gem lettuce: Romaine works great here too.
- Mortadella: Salami or soppressata, the flavor will be a little sharper but still delicious.
- Provolone: Fresh mozzarella cubed works too!
- Pepperoncini brine: If you're out, just add a splash more red wine vinegar and a pinch of red pepper flakes for heat.
Variations
Here are som variations you can make to this salad:
- Make it vegetarian: Skip the mortadella and double up on the cheese and olives. You won't miss the meat.
- Add a protein: Grilled chicken sliced thin on top turns this into a full meal-prep situation.
Equipment
You do not need much for this "no cook" recipe, that's part of why I love this recipe.
- Large mixing bowl: big enough to toss everything without it going everywhere
- Whisk: for the dressing
- Sharp knife and cutting board: or all the chopping
Storage
This salad is best eaten fresh. That said, here's how to make it work for later:
- Dressing: Store separately in a jar in the fridge for up to one week. Give it a good shake before using.
- Salad components: If you want to prep ahead, keep everything chopped and stored separately in the fridge. Toss together with the dressing right before serving.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Italian Deli Chopped Salad with Pepperoncini Dressing
Ingredients
Equipment
Method
- Make the dressing: Whisk together olive oil, red wine vinegar, pepperoncini brine, garlic cloves, dried oregano, dijon mustard, salt and pepper, to taste until emulsified. It should be bright, tangy, and punchy. Taste and adjust seasoning as needed.
- Build the salad: Add roughly chopped lettuce to a large bowl. Layer on mortadella, provolone, green olives, pepperoncini, sliced, roasted red peppers, cherry tomatoes, and red onion.
- Toss everything well until coated.
- Serve with toasted Naan!
