Ham turkey cheese salad (Printable)

Hearty salad with ham, turkey, cheese, eggs, and fresh vegetables tossed in vinaigrette.

# What You'll Need:

→ Proteins

01 - 3.5 oz cooked ham, sliced into strips
02 - 3.5 oz cooked turkey breast, sliced into strips
03 - 4 large hard-boiled eggs, quartered

→ Cheese

04 - 3.5 oz Swiss cheese, sliced into strips
05 - 3.5 oz cheddar cheese, sliced into strips

→ Vegetables

06 - 1 head romaine lettuce, chopped
07 - 1 head iceberg lettuce, chopped
08 - 2 medium tomatoes, cut into wedges
09 - 1 cucumber, sliced
10 - 1 carrot, julienned
11 - ½ red onion, thinly sliced

→ Dressing

12 - 3 tbsp olive oil
13 - 1½ tbsp red wine vinegar
14 - 1 tsp Dijon mustard
15 - ½ tsp salt
16 - ¼ tsp black pepper

→ Garnish (optional)

17 - 2 tbsp chopped fresh chives
18 - 2 tbsp chopped parsley

# How To Make It:

01 - Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper in a small bowl until emulsified. Set aside.
02 - Distribute the chopped romaine and iceberg lettuce evenly on a large platter or individual serving plates.
03 - Neatly arrange the sliced ham, turkey, Swiss cheese, cheddar cheese, quartered eggs, tomatoes, cucumber, carrot, and red onion over the bed of lettuce.
04 - Drizzle the vinaigrette over the assembled ingredients just before serving or offer it on the side.
05 - Optionally, sprinkle chopped chives and parsley over the salad as a fresh garnish.

# Expert Tips:

01 -
  • It's ready in thirty minutes and actually tastes like you spent hours thinking about lunch.
  • The protein and eggs make it filling enough to be a real meal, not an apology for dinner.
  • You can prep everything ahead and still have a salad that stays crisp when you eat it hours later.
02 -
  • Hard-boil your eggs the day before if you want them to cool completely and peel cleanly—the shells slip off easier when they're older.
  • Don't chop the lettuce until you're ready to assemble; whole leaves keep longer and you can tear them if you prefer smaller pieces.
  • The dressing must have good vinegar and good oil, or the whole salad tastes flat—these two ingredients carry the flavor of the entire dish.
03 -
  • Chill your salad plates in the refrigerator for five minutes before serving—this keeps everything cool and crisp much longer.
  • Slice your own cheese and deli meats from a block rather than buying pre-sliced; the texture and flavor are noticeably better, and it feels more intentional.
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