Deconstructed Italian Chopped Deli Salad Bowl
There is a profound nostalgia tucked inside the layers of a classic Italian submarine sandwich—the salty cure of the meats, the sharp bite of provolone, and that unmistakable tang of red wine vinegar soaking into the bread. But what if we could capture that entire sensory explosion without the heavy roll? Enter the Deconstructed Italian Chopped Deli Salad Bowl. This recipe isn't just a salad; it's a textural masterpiece. By adopting the 'chopped' technique popularized by famous delis and recent viral trends, we ensure that every single forkful contains the perfect ratio of crisp romaine, savory Genoa salami, spicy pepperoni, and zesty pepperoncini. It is a celebration of bold, Mediterranean-inspired flavors that delivers a massive protein punch while keeping the carbohydrate count incredibly low. Whether you are meal-prepping for a busy work week or looking for a satisfying keto-friendly dinner, this bowl bridges the gap between indulgent comfort food and clean, high-protein fuel.
The Masterplan
Begin by ensuring your lettuce is completely dry; moisture is the enemy of a good chopped salad. Place the chopped romaine in a very large mixing bowl.
Prepare the vinaigrette: In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, pepperoncini brine, oregano, garlic, salt, and pepper until emulsified.
Add the diced salami, pepperoni, cubed provolone, red onion, pepperoncini, black olives, and cherry tomatoes to the bowl with the lettuce.
To achieve the true 'chopped' deli experience, turn the mixture out onto a large cutting board and use a large chef's knife or a mezzaluna to chop everything together further, incorporating the meats and cheeses into the greens.
Return the mixture to the bowl, pour the dressing over the top, and toss vigorously for 30 seconds to ensure every leaf and cube is coated.
Serve immediately for the best crunch, or store components separately for meal prep.
Perfect Pairings
Gather Your Energy
Step by Step
Begin by ensuring your lettuce is completely dry; moisture is the enemy of a good chopped salad. Place the chopped romaine in a very large mixing bowl.
Prepare the vinaigrette: In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, pepperoncini brine, oregano, garlic, salt, and pepper until emulsified.
Add the diced salami, pepperoni, cubed provolone, red onion, pepperoncini, black olives, and cherry tomatoes to the bowl with the lettuce.
To achieve the true 'chopped' deli experience, turn the mixture out onto a large cutting board and use a large chef's knife or a mezzaluna to chop everything together further, incorporating the meats and cheeses into the greens.
Return the mixture to the bowl, pour the dressing over the top, and toss vigorously for 30 seconds to ensure every leaf and cube is coated.
Serve immediately for the best crunch, or store components separately for meal prep.