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Delucca Chopped Salad recipe served on a plate, by Pekin the Chef

Jul 28 2026

Restaurants›Delucca Gaucho Pizza & Wine Plano›Delucca Chopped Salad Recipe

Delucca Chopped Salad Recipe

Inspired by Delucca Gaucho Pizza & Wine Plano

Time25m

Serves4

Arugula-romaine mix, genoa salami, ham, shaved parmesan, housemade mozzarella, celery, zucchini, carrots, pesto-parmesan ranch dressing

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Ingredients

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Greens & Base

6 cups arugula-romaine mix

Proteins & Cheeses

3 1/2 oz (100 g) Genoa salami, thinly sliced and quartered

3 1/2 oz (100 g) deli ham, thinly sliced and quartered

1 cup shaved Parmigiano-Reggiano (or Parmesan)

1 cup housemade fresh mozzarella, torn or small balls (bocconcini)

Vegetables & Crunch

1 cup celery, thinly sliced on a bias

1 cup zucchini, very thinly sliced or shaved

1 cup carrots, peeled and shredded or julienned

Pesto-Parmesan Ranch Dressing

1 cup Mayonnaise

1 cup Buttermilk

1 tbs Sour cream

3 tbs prepared basil pesto

1 tbs grated Parmesan

1 clove garlic, minced (about 1 clove)

1 tbs fresh lemon juice

1 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs extra-virgin olive oil (optional, to loosen)

Finish & Optional

1/4 tsp red pepper flakes (optional)

2 tbs fresh basil leaves, chiffonade (optional)

Method

Greens & Base

Place 6 cups of mixed arugula and romaine in a large salad bowl; gently toss to aerate the greens and remove any excess moisture.

Proteins & Cheeses

Prepare the salami and ham: stack slices, roll or fold them, then slice crosswise into quartered ribbons or bite-sized pieces (about 100 g each). Add to a medium bowl.

Tear the fresh mozzarella into bite-sized pieces or drain bocconcini and halve if large; add to the bowl with the meats.

Add 1 cup shaved Parmesan to the bowl with the meats and cheese. Reserve a small handful (about 2 tablespoons) of shaved Parmesan for finishing the salad.

Vegetables & Crunch

Prepare the vegetables: thinly slice 1 cup celery on the bias, very thinly slice or shave 1 cup zucchini (use a mandoline or vegetable peeler for ribbons), and shred or julienne 1 cup carrots. Combine vegetables with the meats and cheeses and toss gently to combine.

Pesto-Parmesan Ranch Dressing

Make the dressing

In a medium bowl or jar, whisk together 1 cup mayonnaise, 1 cup buttermilk, and 1 tablespoon sour cream until smooth.

Add 3 tablespoons prepared basil pesto, 1 tablespoon grated Parmesan, 1 minced garlic clove, 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Whisk to combine.

If the dressing is too thick, whisk in up to 2 tablespoons extra-virgin olive oil (or additional buttermilk) to reach a creamy, pourable consistency. Taste and adjust seasoning — add more salt, lemon, or pesto to preference.

Assemble & Finish

Add the combined meats, cheeses, and vegetables to the bowl with the greens. Toss gently to combine and distribute ingredients evenly.

Drizzle the pesto-Parmesan ranch dressing over the salad — start with about 3/4 cup (or to taste) and gently toss until everything is lightly coated. Add more dressing if desired.

Finish with the reserved shaved Parmesan, optional 1/4 teaspoon red pepper flakes for a touch of heat, and 2 tablespoons chiffonaded fresh basil if using.

Serve immediately on chilled plates or family-style. If preparing ahead, keep dressing separate and toss within 15 minutes of serving so the greens stay crisp.