Hearty Classic Salad Ham Turkey

There's something about assembling a chef salad that takes me back to lazy summer afternoons at my grandmother's kitchen table. She'd pull out everything from the fridge—the good ham from the deli counter, crisp lettuce she'd just picked from the garden, eggs she'd boiled that morning—and suddenly lunch became this colorful, satisfying affair. The beauty of it is that you're not really cooking so much as arranging, which somehow makes it feel both effortless and special.

I made this for a friend who'd just moved to town, back when we were both figuring out how to cook for ourselves. She took one bite and immediately asked for the recipe, then told me it was the first time in weeks she'd felt like eating something that tasted like real food. That moment stuck with me—how a simple salad could feel like such a gift.

Ingredients

• Cooked ham (100 g, sliced into strips): The quality of your deli ham really matters here—go for something with actual flavor, not the thin, rubbery stuff.
• Cooked turkey breast (100 g, sliced into strips): Turkey adds lean protein without being heavy, and it soaks up that vinaigrette beautifully.
• Hard-boiled eggs (4 large, quartered): Boil them the day before if you want to save time—they only get better as they sit.
• Swiss cheese (100 g, sliced into strips): Swiss has these little holes that let the dressing seep in, making every bite interesting.
• Cheddar cheese (100 g, sliced into strips): The sharpness of cheddar cuts through all the fresh vegetables and balances the richness of the ham.
• Romaine lettuce (1 head, chopped): Romaine holds up better than other lettuces and gives you something substantial to bite into.
• Iceberg lettuce (1 head, chopped): Yes, it's lighter in nutrients, but it adds a crisp sweetness and volume that makes the salad feel generous.
• Tomatoes (2 medium, cut into wedges): Use tomatoes that actually taste like tomatoes—the difference is everything.
• Cucumber (1, sliced): Cool and refreshing, cucumber prevents the salad from feeling too heavy.
• Carrot (1, julienned): A little sweetness and crunch, plus those thin shreds catch the dressing.
• Red onion (½, thinly sliced): Raw red onion brings a sharp bite that wakes up the whole salad.
• Olive oil (3 tbsp): Use something you actually like tasting—this is where your dressing's flavor lives.
• Red wine vinegar (1½ tbsp): The tanginess here is what makes everything come together.
• Dijon mustard (1 tsp): This tiny amount emulsifies the dressing and adds a subtle sophistication.
• Salt and black pepper (½ tsp salt, ¼ tsp pepper): Season to taste—you might want more than the recipe suggests.
• Fresh chives and parsley (2 tbsp each, chopped): The herbs finish it off and remind you that this is garden food.

Instructions

Make your vinaigrette:

Whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl. Taste it—you want the vinegar to sing through without overpowering the oil. Set it aside while you prep everything else.

Build your lettuce base:

Spread your chopped romaine and iceberg lettuce across a large platter or divide among plates. This is your canvas, so make it generous and even.

Arrange the good stuff:

Now comes the fun part—lay out all your proteins, cheeses, and vegetables in neat rows or piles across the lettuce. This isn't about being precious; it's just about making it look like you care. When everything's arranged, you can see all the colors and textures, which makes people actually want to eat it.

Dress it right:

Drizzle the vinaigrette over everything just before serving, or bring it to the table separately so everyone can add as much as they want. Some people like it barely touched by dressing, others want to really soak it in.

Finish with herbs:

Scatter the chives and parsley over the top if you have them on hand. They're not essential, but they're the difference between a salad and a salad that feels like someone made it with attention.

Save

I remember my father coming home one evening and eating three plates of this in a row, which was his quiet way of saying my cooking had finally done something right. He wasn't a man who praised much, but he came back for more, and that meant everything.

Building Your Own Chef Salad

The genius of a chef salad is that it doesn't require a recipe so much as a philosophy. Once you understand the balance—hearty proteins, crisp vegetables, a bit of cheese, and a dressing that ties it all together—you can build this with whatever you have. Short on ham? Use roast beef. No cheddar? Provolone works. The structure stays the same, but your salad becomes a reflection of what's in your kitchen that day.

The Dressing Makes the Difference

I learned the hard way that a good vinaigrette is about balance, not precision. The ratio matters less than tasting as you go. Some days you want more acid, some days less—it depends on how fresh your vegetables are, how rich your cheese is, even what kind of mood you're in. Make it, taste it, adjust it. Your palate is smarter than any recipe.

Variations and Moments

One season I had an abundance of avocado, so I started slicing thick pieces and tucking them between the cheese and vegetables. Another time, I was out of vinegar and made the dressing with lemon juice instead—it was brighter, sharper, and honestly better. The point is to play around and see what speaks to you.

• Try adding crispy croutons or toasted breadcrumbs for crunch without committing to a full bread component.
• Roasted red peppers from a jar work beautifully if fresh tomatoes are disappointing in winter.
• If you want it heartier, a handful of cooked bacon bits scattered on top turns this into something everyone will gather around.

Save

This salad has fed me through seasons, shared tables, and quiet lunches alone. It asks nothing of you except attention, good ingredients, and a willingness to arrange them with care.

Recipe FAQs

→ What meats are used in this salad?

The salad includes cooked ham and turkey breast, both sliced into strips for easy layering.

→ Which cheeses complement the flavors best?

Swiss and cheddar cheeses sliced into strips provide a rich, creamy contrast to the fresh vegetables.

→ How is the dressing prepared?

A vinaigrette mixing olive oil, red wine vinegar, Dijon mustard, salt, and black pepper creates a tangy, balanced dressing.

→ Can the salad be customized with extra ingredients?

Yes, additions like sliced avocado, bell peppers, or croutons can enhance texture and flavor.

→ What garnishes add a fresh touch?

Chopped fresh chives and parsley provide a bright, herbal note when sprinkled on top before serving.