Salami Salad
This Italian salad with salami, chickpeas, and cheese, is enjoyable with hot crunchy bread, and served with your favorite Italian dish.
This Salami Salad is all you need for dinner tonight! This Italian chopped salad is brimming with flavor–salami and cheese, plus our favorite spicy sweet peppers. The final touch is a zesty vinaigrette!
Salami Salad
For the salad, gather romaine lettuce, a head of radicchio, a can of garbanzo beans (also known as chickpeas), Italian salami, and Provolone cheese. The combination with an extra-virgin olive oil, red wine vinegar, mustard, garlic, kosher salt, black pepper—dressing, is out of this world tasty! If you love salami like we do, you may also love our Salami Caprese Charcuterie Board.
Why we love this recipe
- This salad is fresh, bright, and bold.
- The tangy vinaigrette paired with crisp lettuces, and chickpeas make for the ultimate fresh salad.
- Quick to make, this salad requires little-to-no prep work.
- Delicious served with this 4-ingredient Creamy Pasta Bake.
Gather these ingredients:
This chopped salami salad is easy for even a beginner to throw together, so gather these simple ingredients:
- Extra virgin olive oil
- Red wine vinegar
- Dijon mustard
- Garlic
- Romaine lettuce: chopped or torn in small pieces
- Radicchio: chopped
- Chickpeas (garbanzo beans)
- Red onion
- Provolone cheese
- Spicy sweet peppers: chopped (I used DeLallo)
- Salami: cut into strips. Optional to use pepperoni, beef salami, or turkey salami.
- Salt and pepper
- Pepperoncini’s
Want to meal prep this salad?
Chop up all the ingredients and store them in an airtight container. Make the dressing ahead, too. Assemble when ready to serve.
Have you ever tried a salami salad sandwich? Take this recipe and add to pita bread, or between 2 pieces of a fresh baguette. Delicious!
How do you make an Italian Salami Salad?
- In a small bowl, whisk the olive oil, vinegar, mustard and garlic. Season with salt and pepper.
- In a large bowl or large platter add romaine, radicchio, garbanzo beans, provolone, red onion, peppers and salami.
- Before serving, drizzle the dressing over the salad. Season and toss to coat.
- And then serve!
Tips and substitutions:
- Optional to layer the individually chopped ingredients on a platter or in a large parfait dish (pretty presentation).
- Not a salami fan? Use bacon and add hard-cooked eggs.
- If you don’t have Dijon mustard, you can add 1/4 tsp dry mustard.
- Swap out provolone cheese for: Pecorino Romano or Parmesan cheese or regular mozzarella cheese—shredded.
- More additions if you want to make the salad bigger: drained artichoke hearts, fresh tomatoes or sun-dried tomatoes, cherry tomatoes, or roasted red bell peppers.
- Make extra dressing: Keep extra dressing on hand in the fridge for the week! We love to double the dressing recipe because it will keep well in a mason jar in the fridge for up to a week.
- Optional to drizzle half of the salad dressing onto the chickpeas and allow them to marinate in the dressing. You may see this in restaurant-style salads.
How to store leftovers:
Store the leftovers in an airtight container in the fridge for up to 1-2 days.
Don’t forget the leftovers are delish in a wrap or on a baguette sandwich.
What do you serve with a Salami Salad?
Pair it with some of your favorite Italian dishes:
Enjoy!
Get the Recipe:
Salami Salad
Ingredients
Make the dressing:
- ⅓ cup olive oil
- 3 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper
Make the salad:
- 1 head romaine, chopped or torn in small pieces
- ½ head radicchio, chopped
- 1 15 oz can garbanzo beans, rinsed and drained
- ½ cup red onion, finely chopped
- 6 ounces provolone, diced
- ½ cup spicy sweet peppers, chopped (I used DeLallo)
- 4 ounces sliced salami, cut into strips
- Pepperoncini’s, chopped, optional
Instructions
- In a small bowl, whisk the olive oil, vinegar, mustard and garlic. Season with salt and pepper.
- In a large bowl or large platter add romaine, radicchio, garbanzo beans, provolone, red onion, peppers and salami.
- Before serving, drizzle the dressing over the salad. Season and toss to coat. Serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
