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Bursting with bold Italian deli flavors in every crunch, this lively bowl brings together crisp lettuce, salty meats, tangy veggies, briny olives, and a punchy homemade dressing. It comes together quick and always vanishes at parties or lunchtime.
This crowd-pleaser made its debut at my cousin’s birthday cookout, and since then, it’s always part of my summer spreads. There’s never a barbecue where the crew doesn’t beg for it.
Inviting Ingredients
- Shaved Parmesan cheese: sprinkles each layer with fresh nutty goodness go for real Parmigiano Reggiano if you can
- Red onion: loads on sharp flavor pick tight-skinned, smaller ones for less bite
- Grape tomatoes: pop with juicy tartness brighter colors mean sweeter bites
- Pepperoncini: bring tangy kick make sure they’re packed in brine for zing
- English cucumber: lends refreshing crunch choose firm ones with few seeds
- Yellow bell pepper: tosses in mellow sweetness tight, shiny skin is a good sign
- Sliced black olives: pile on savory punch if you can, get the kind in water
- Chickpeas: add plant-based heartiness rinse off that can slime first
- Dry Italian salami: slices up salty depth head to the deli for best pick and easy slicing
- Fresh mozzarella: balances with cool creaminess try to snag some packed in water
- Radicchio lettuce: brings bittersweet crunch look for those deep purple leaves
- Romaine lettuce: delivers super crisp bites tighter heads with dark green leaves are best
Dressing Essentials
- Kosher salt and freshly ground black pepper: the finishing touch for seasoning thick flakes and fresh pepper hit just right
- Crushed red pepper flakes: toss in as much or little heat as you want
- Dried oregano: gives it that Italian herby magic rub it a bit to wake up the flavor
- Garlic: sharpens up the dressing always smash a fresh clove for big aroma
- Dijon mustard: helps everything mix up silky use stone-ground if you like some grit
- Red wine vinegar: brightens each bite pick a smooth, balanced one not too punchy
- Extra virgin olive oil: makes it all work together look for an oil that has a bit of fruitiness and a kick
No-Fuss How-To
- Give It a Parmesan Finish:
- Shave piles of fresh Parmesan cheese right before you dig in. It adds that buttery, nutty pop and makes everything feel special.
- Add Dressing and Toss:
- Pour your homemade vinaigrette generously across the salad. Use your hands or tongs and toss gently till everything glistens. Taste, and fix up the seasoning if you want.
- Layer It All Up:
- Start with layering mozzarella, then toss on salami, chickpeas, olives, bell peppers, cucumber, pepperoncini, grape tomatoes, and red onion over your lettuce base. Sometimes I match colors just for fun presentation.
- Chop Your Lettuce Base:
- Slice up romaine and tear radicchio leaves by hand. Throw both into your biggest salad bowl and stir them together so each scoop has some of both.
- Blend Your Vinaigrette:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, finely grated garlic, oregano, and pepper flakes. Whisk till it comes together smooth. Stir in salt and pepper, and park it aside.
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I’m still surprised by the zippy burst from pepperoncini. We fought over the last serving one summer—it was that good. Now I just double up for parties because it always disappears.
Keeps Best This Way
If you’re planning ahead, stash the salad and vinaigrette apart in airtight containers for up to 3 days. Mix right before eating so everything stays snappy. If you already dressed it, eat within a day, since the greens will go soft.
Swap Ideas
No radicchio around? Use extra romaine or drop in baby kale. Out of mozzarella? Try provolone or a mild semihard cheese for a new vibe. Roasted chickpeas boost crunch quick. If you want it lighter, switch in chicken or turkey for the salami.
Fun Ways to Serve
This bowl’s awesome as a main with warm focaccia or next to grilled fish or chicken at your BBQ. Try mini naan rounds under a scoop for single-serve bites. It feeds a crowd super easily as a big platter too.
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Rich Italian Inspiration
This dish takes its flavor cues from Italian American shop and deli chopped salads. Every forkful packs different textures and sharp vinaigrette—giving that punchy, Mediterranean love for fresh, simple grub.
Recipe FAQs
- → Which lettuces can I use for the base?
Go with romaine and radicchio for a crunchy bite and a touch of bitterness — they play well with the creamy and meaty toppings.
- → Can I swap out the meats?
Yep, you can toss in prosciutto, turkey, or just skip the meat if you want to keep things vegetarian.
- → What's making the dressing taste so zippy?
It's the mix of Dijon, red wine vinegar, and some oregano — they wake everything up with bright flavor.
- → How do I keep my leftovers tasting fresh?
Store the salad and vinaigrette in different containers — just mix them together when you’re about to eat so everything stays crisp.
- → Any other cheeses I can try?
Use whatever you've got — provolone or feta both work if you’re out of mozzarella or Parmesan. Just add as much as you like.
- → Is this good for gluten-free folks?
Everything in the bowl is naturally gluten-free, but double-check your meats and dressing for any hidden gluten.