Demi Lovato Shares Viral Hoagie Salad Recipe from Her New Cookbook ‘One Plate at a Time’ (Exclusive)
This deli-counter classic is transformed into a fresh, fork-ready salad in Lovato’s new cookbook!
For Demi Lovato, Grammy-nominated singer, actor and advocate, her journey in the kitchen didn’t start until she was nearly 30. After years of struggling to enjoy food without guilt, she was finally discovering how to nourish herself in mind, body and spirit—when she stumbled on the life-changing delight of cooking. And now, in her debut cookbook, One Plate at a Time (Flatiron Books), Demi is sharing more than 80 simple, delicious recipes.
Brimming with beautiful photos, personal anecdotes and behind-the-scenes moments in Demi’s home life, the book also features clever cooking hacks. With recipes like Easy-Peasy Caesar, Simple Citrus Salmon and Chewy Chocolate Chip Cookies, you’ll find practical ingredient lists and how-tos. This cookbook will inspire home chefs, as well as anyone healing their relationship with food. Each page is a step toward reclaiming joy in the kitchen—one no-pressure plate at a time. Here, enjoy a fun and super-simple hoagie salad recipe!
“Like your favorite Italian hero sandwich made into a salad, and big enough to share! Most grocery stores sell combo packs of sliced meats and cheese for charcuterie plates, which would work perfectly for this salad,” writes Demi.
“The dressing has an acidic bite; if you prefer a tamer taste, omit the pepperoncini brine. The croutons are optional, but when they soak up the dressing, they will create delicious bursts of flavor in your mouth. The salad will be less crisp the next day, but I wasn’t mad at it even when it was a bit softened.”
All photos by Matt Armendariz; Excerpted from One Plate at a Time: Recipes for Finding Freedom with Food by Demi Lovato. Copyright © 2026 by Demi Lovato. Reprinted with Permission from Flatiron Books. All rights reserved
Total Time
Prep Time
Ingredients
- 1 (6- to 7-oz.) package sliced cured meats and cheese, such as salami, capicola, provolone, and/or soppressata
- 2 or 3 slices deli ham or turkey
- 3 bottled pepperoncini peppers, plus 1 Tbs. of the brine
- 1 small tomato
- 2 thin slices white or red onion
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. red wine vinegar
- 3 big pinches of dried oregano (about 1⁄3 tsp.) Kosher salt
- 1 small romaine lettuce heart or 1⁄4 head iceberg lettuce
Instructions
PrintStack a few slices of meat and cheese at a time and use a sharp knife to cut them into very thin strips. Cut the meat and cheese strips crosswise in half and place them in a salad bowl. Slice or finely chop the pepperoncini and add to the bowl. Thinly slice the tomato and add it to the bowl. Quarter the onion slices and add them as well. Toss everything to combine thoroughly.
Drizzle the salad with oil, vinegar and pepperoncini brine, then sprinkle with oregano and a pinch of salt. Toss thoroughly to coat all ingredients with the dressing.
When you’re ready to serve, trim the bottom inch of the romaine or iceberg lettuce and slice crosswise as thinly as possible to make fine shreds. Add the lettuce to the salad bowl along with the croutons, if using, and toss one last time. Let the salad stand for a few minutes before serving.
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