A Big Italian Salad is a mix of crisp romaine lettuce, juicy tomatoes, cucumbers, red onions, olives, pepperoncini, and cheese, typically mozzarella or Parmesan.
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It's tossed in a zesty Italian vinaigrette and served as a side for pasta, pizza, or grilled meats.
This Big Italian Salad recipe takes that classic combination and makes it even better. It's loaded with fresh, colorful vegetables, briny olives, and a homemade dressing that brings everything together. It's light, satisfying, and packed with flavor in every bite.
The best part? This salad is easy to customize. Leave out anything you don't like, and mix in what you do-grilled chicken, salami, chickpeas, artichoke hearts, crunchy nuts, dried cranberries, or your favorite cheese.
This Italian Salad is simple, flexible, and perfect for any occasion-from weeknight dinners to entertaining.
Ingredients You'll Need
- Romaine lettuce: Provides a crisp, sturdy base that holds up well to bold dressing.
- Red bell pepper & red onion: Add sweetness, crunch, and vibrant color.
- Hothouse cucumber: Brings a refreshing crunch with mild flavor.
- Carrots: Add texture and subtle sweetness.
- Grape or large tomatoes: Add juiciness, acidity, and brightness.
- Pitted olives: Lend a salty, briny contrast that enhances overall flavor.
- Feta: Adds creamy, salty richness to balance the fresh vegetables. It can be substituted with Ricotta Salata.
- Extra virgin olive oil: Forms the base of the dressing, adding richness and body.
- Red wine vinegar: Provides acidity to balance the oil and brighten the salad. It can be substituted with fresh lemon juice.
- Dried oregano or Italian seasoning: Brings classic Italian herb flavor.
- Garlic: Adds depth and savory flavor.
- Kosher salt & black pepper: Enhance and round out the flavors.
- Sugar: Balances the acidity of the vinegar with a touch of sweetness. It can be substituted with honey.
See recipe card for quantities.
How to Make Big Italian Salad
Note: The full instructions are provided in the recipe card below.
Make the dressing: Add all dressing ingredients to a food processor and blend until smooth.
Prepare the salad: Place all salad ingredients, except the cheese, in a large bowl.
Dress the salad: Add half the dressing and toss well. Add more as needed to coat the greens generously.
Finish and season: Add the cheese, toss again, and adjust the seasoning with salt and pepper to taste.
Storage & Make Ahead
- Store: Store undressed salad components in an airtight container in the fridge for up to 2 days. Keep delicate ingredients like tomatoes and cheese separate until ready to serve for best texture.
- Make-Ahead: To save time, prep all veggies in advance and store them separately. Assemble and dress the salad just before serving to keep it crisp and fresh. The Italian dressing can be made ahead and stored in the refrigerator for up to 1 week. Shake or whisk well before using, as separation is natural.
Camila's Tips & Variations
- Always drain your salad well before dressing to avoid watering down the flavor. Excess moisture will dilute the dressing.
- Dress just before serving to keep the salad crisp. Overdressing or dressing too early can make it heavy and soggy.
- Match your dressing to the salad's texture:
- Use light, liquid dressings for delicate greens.
- Use creamy or heavier dressings for sturdy, resilient salads.
- Add grated cheese after dressing to keep it from clumping and ensure even distribution.
- Vinegar swap: Red wine vinegar can be substituted with fresh lemon juice for a brighter twist.
- Sweetener swap: Use honey instead of sugar for a natural touch of sweetness.
- Cheese variation: Feta gives a tangy, creamy bite but can be swapped for Ricotta Salata if preferred.
Frequently Asked Questions
How do I keep the salad from getting soggy?
Make sure your greens are completely dry before dressing, and don't overdress. Add the dressing right before serving for the best texture.
What kind of olives work best?
Kalamata, Castelvetrano, or any pitted olives with good briny flavor work well. Choose your favorite!
What cheese works best in this salad?
Feta is the go-to for its creamy texture and salty, tangy flavor-it balances the fresh veggies beautifully.
Pair with
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Recipe
Easy Garden Salad
Ingredients
Salad
- 1 large head romaine lettuce washed, dried, and cut into large, bite-sized pieces
- 1 large red bell pepper , chopped
- 1 small red onion , finely sliced
- 1 cup seeded and chopped hothouse cucumbers
- 1 to 2 carrots , peeled into ribbons
- 1 cup grape tomatoes , halved or 2 large tomatoes cut into small wedges or chopped
- 1 cup pitted olives
- 8 peperoncini
- 1 cup Feta, Ricotta Salata or Parmigiano-Reggiano cheese, shaved , crumbled to taste
Italian Dressing
- ¾ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 1 to 2 teaspoons dried oregano or Italian seasoning
- 2 cloves garlic , peeled and crushed into a paste, or left whole if using a food processor.
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons sugar or honey , adjust to taste
Instructions
Make the dressing:
- Whisk together all the ingredients except the oil in a small bowl. Gradually whisk in the oil-start with a few drops, then add the rest in a steady stream until the dressing is smooth and slightly thick. Alternatively, you can add all the dressing ingredients to a food processor and blend until smooth.
Assemble the salad:
- Place all salad ingredients-except the cheese-in a large bowl. Just before serving, add about half the dressing and toss well. Add more dressing as needed, making sure the greens are well coated. Toss in the cheese, then taste and adjust with salt and pepper if needed.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
