Long Island Salad Recipe

Wash and thoroughly dry the mixed greens and shredded iceberg. Place in a large salad bowl and toss gently to combine.

Add the cucumber slices, quartered roma tomatoes, and thinly sliced red onion to the bowl and toss lightly to distribute.

If using raw chicken, grill or pan-sear 2 chicken breasts: season lightly with salt and pepper and cook over medium heat 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly. (If using rotisserie chicken, shred or slice into strips.)

Arrange or toss the sliced grilled chicken, roast beef, turkey, and pepperoni/salami over the greens. Scatter provolone cubes, shredded cheddar, and halved hard-boiled eggs across the salad.

Add diced avocado, banana peppers, black olives, corn, and chopped dill pickles or relish to the bowl. Gently fold to combine so avocado doesn’t get smashed.

Sprinkle chopped fresh parsley over the top for brightness.

Just before serving, add croutons or toasted baguette slices to maintain crunch. Serve with lemon wedges on the side for diners to squeeze if desired.

Make the dressing

In a medium bowl, whisk together mayonnaise, ketchup, mustard, sweet pickle relish, apple cider vinegar, olive oil, sugar, Worcestershire sauce, hot sauce, salt, and black pepper until smooth and creamy. Taste and adjust seasoning — add more vinegar for tang, sugar for sweetness, or hot sauce for heat.

If you prefer a thinner dressing, whisk in 1–2 tablespoons of water or more olive oil until you reach desired consistency. Refrigerate dressing until ready to use; it will keep 3–4 days in a sealed container.

When ready to serve, either toss the dressing with the salad components in the large bowl (use about 3/4 to 1 cup dressing for the full salad, or to taste) or serve the dressing on the side so guests can add their own.