Chopped Italian Deli Salad

Try this salad: crisp greens tossed with good things from the deli case. The recipe is from PIATTO UNICO, by Toni Lydecker. (Wrong photo: Sorry, can't seem to remove from the recipe template!)

Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Servings 4 servings


  • ¼ cup extra virgin olive oil plus more to taste
  • 2 tablespoons red or white wine vinegar
  • ¼ cup snipped basil dill, chives or parsley leaves
  • Sea salt or kosher salt
  • Freshly ground black pepper
  • 1 cup fresh mozzarella cubes or halved bocconcini about 5 ounces
  • 2 to 3 ounces thick-cut Genoa salami cut in small cubes
  • 1 can chickpeas (19 ounces), drained and rinsed
  • 8 black oil-cured olives pitted
  • 2 or 3 pickled Italian peppers
  • 3 cups shredded crisp greens such as romaine escarole, or a mixture


  1. Whisk together the olive oil, vinegar, basil, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl large enough to hold the salad. Add the mozzarella, salami, chickpeas, olives and peppers; stir until coated with the dressing. Place the greens on top. (At this point the salad can be refrigerated for several hours.)
  2. Toss the greens with the ingredients at the bottom of the bowl. Taste and add more olive oil, vinegar, salt or pepper if needed.

Recipe Notes

Note: This salad can be varied in keeping with deli ingredients you might have on hand or want to try. For example, thin strips of mortadella and small cubes of semi-soft Asiago or provolone could be substituted for the salami and mozzarella. Marinated artichokes or mushrooms could stand in for the peperoncini.