Mixed Italian Meat and Cheese Salad with Pepperoncini Vinaigrette
A robust salad bursting with diced Italian meats, mixed cheeses, pepperoncini peppers, and a sharp vinaigrette that brightens every bite. This italian-inspired salads ready in about 15 minutes pairs mixed greens, diced Italian salami, diced mortadella into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 360 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups mixed greens
- 2 oz, diced Italian salami
- 2 oz, diced mortadella
- 1/2 cup, diced aged provolone cheese
- 1/2 cup, diced fresh mozzarella
- 1/3 cup, chopped pepperoncini peppers
- 3 tbsp red wine vinegar
- 6 tbsp extra virgin olive oil
- 1 clove minced garlic
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp red wine vinegar, 6 tbsp extra virgin olive oil, 1 minced garlic clove, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 2: In a large bowl, combine 4 cups mixed greens with 2 oz diced Italian salami, 2 oz diced mortadella, 1/2 cup diced aged provolone, 1/2 cup diced fresh mozzarella, and 1/3 cup chopped pepperoncini peppers.
- Step 3: Pour the vinaigrette over the salad and toss gently but thoroughly to ensure all ingredients are evenly coated.
- Step 4: Serve immediately to enjoy the contrast of spicy, savory, and tangy flavors in this hearty Italian salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mixed Italian Meat and Cheese Salad with Pepperoncini Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mixed Italian Meat and Cheese Salad with Pepperoncini Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed greens from drying out.
Can I substitute ingredients in Mixed Italian Meat and Cheese Salad with Pepperoncini Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mixed Italian Meat and Cheese Salad with Pepperoncini Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mixed Italian Meat and Cheese Salad with Pepperoncini Vinaigrette?
Italian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
