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–+ servings
Italian Chef Salad
This Italian Chef Salad blends the heartiness of deli meats with the freshness of crisp lettuce and a medley of vegetables, making it a satisfying entrée-style salad. Popularized in the mid-20th century, chef salads took off in American kitchens as a practical way to repurpose lunch meats and cheeses. This Italian variation introduces hot peppers, olives, and red wine vinegar for a bold Mediterranean twist, creating a zesty and colorful main course that works well for lunch or a light dinner.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 271 kcal

Ingredients
  

  • 1 bag lettuce ( or Romaine hearts)
  • 1 cup shredded cheese (such as mozzarella or provolone)
  • 1 cup deli meats (thin-sliced , ham, turkey, or salami, cut into strips)
  • 1 cup cherry tomatoes (halved)
  • ½ cup hot peppers (such as pepperoncini, sliced)
  • ½ cup black olives ( or green olives)
  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil (EVOO)
  • Salt and black pepper (to taste)

Instructions
 

Step 1: Prepare the Base

  • Wash and dry the lettuce or Romaine and place in a large serving bowl.

Step 2: Add Cheese and Meats

  • Sprinkle shredded cheese over the lettuce.
  • Add the sliced deli meats, cut into thin strips.

Step 3: Mix in Veggies

  • Add halved tomatoes, sliced hot peppers, and olives.

Step 4: Toss with Dressing

  • Drizzle red wine vinegar over the salad and toss gently.
  • Add EVOO, salt, and pepper to taste. Toss again before serving.

Tips

  • Add salami, pepperoni, or prosciutto for a stronger Italian flavor.
  • Substitute mozzarella pearls or provolone for variety.
  • Add chickpeas for extra protein and fiber.
  • Include artichoke hearts or roasted red peppers for Mediterranean flair.
  • Use mixed greens instead of romaine for added texture.
  • Add banana peppers or pepperoncini if you prefer a tangier bite.
  • Turn it into a full meal by adding cooked pasta for an Italian pasta salad variation.
  • Top with homemade croutons for crunch.
  • Add fresh herbs such as basil or oregano for aromatic depth.

Nutrition

Calories: 271kcalCarbohydrates: 4gProtein: 15gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 44mgSodium: 861mgPotassium: 273mgFiber: 1gSugar: 2gVitamin A: 618IUVitamin C: 35mgCalcium: 160mgIron: 1mg
Keyword chef salad, easy lunch, Italian salad, light meal, mixed greens, no-cook, tossed salad, vintage recipe
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