This Everyday Italian Salad combines fresh greens, cherry tomatoes, pepperoncini, olives, shaved parmesan, and crunchy croutons in a homemade dressing made with olive oil, vinegar, lemon juice, and Italian seasoning. It’s part house salad, part antipasto salad, and altogether the perfect side salad to enjoy with all of your favorite Italian-inspired dishes.

Round serving plate with crisp Romaine lettuce, iceberg, radicchio, halved cherry tomatoes, black olives, sliced pepperoncini, shaved parmesan, and croutons.

Everyday Italian Salad

With its colorful medley of crispy cold greens, sweet cherry tomatoes, olives, and salty Parmesan, this simple everyday Italian salad offers a taste of the Mediterranean in every bite. Tossed in an Italian dressing made with olive oil, white wine vinegar, lemon, and Italian seasoning, the beauty of this delicious salad lies not just in its fresh ingredients but also in its versatility— it’s perfect as a starter, a side, or even a light main course. You can make it big (unlimited salad, anyone?) or keep it personal. Got breadsticks? Even better.

Have any questions? Be sure to scan through my top tips in the section below. I hope you enjoy this recipe as much as I do!

Ingredients for Italian Salad measured out and set aside in individual serving bowls.

About the Ingredients

Below are descriptions of the key ingredients in this classic Italian salad recipe. You can find the printable recipe with measurements for each ingredient in the recipe card below.

Leafy greens: This recipe includes romaine lettuce, iceberg, and radicchio. Radicchio is slightly bitter, which balances the mild-tasting romaine and iceberg varieties.
Cherry tomatoes: For freshness and sweetness.
Black olives: Rich, earthy, and mildly salty.
Pepperoncini: For a tangy pop of flavor. An absolute must for authentic Italian flavor. They are sold jarred in the same section of the grocery store as pickles and olives.
Parmesan: Another must-have (in my opinion). Freshly shaved or grated will offer the best flavor.
Croutons: Store-bought or homemade.
Homemade Italian dressing: Made with extra virgin olive oil, white wine vinegar, fresh lemon juice, Italian seasoning, salt, and black pepper.

Small glass jar filled with emulsified Italian dressing made with olive oil, white wine vinegar, lemon juice, salt, and pepper.

Round serving plate with crisp Romaine lettuce, iceberg, and radicchio.

How to Make This Italian Salad Recipe

1. Prepare the dressing: Add the extra virgin olive oil, white wine vinegar, lemon juice, Italian seasoning, salt, and pepper to a medium jar. Place the lid on top and seal tightly. Shake vigorously to emulsify, then set aside.

2. Assemble: Layer the romaine, iceberg, and radicchio lettuce on a large platter or serving bowl. Arrange the tomatoes, black olives, peppers, parmesan, and croutons on top. Gently toss with the salad dressing just before serving.

3. Serve immediately. Garnish with fresh cracked pepper, if desired.

Drizzling homemade Italian dressing over a large Italian salad consisting of crisp Romaine lettuce, iceberg, radicchio, halved cherry tomatoes, black olives, sliced pepperoncini, shaved parmesan, and croutons.

Pro Tips

Use a variety of greens: One of the keys to a restaurant-worthy Italian salad is using a variety of greens. Various types of lettuce offer different textures and flavors, adding complexity and visual appeal (remember, we eat with our eyes just as much as our mouths). Try mixing and matching with other types—for example, arugula for a peppery kick or baby spinach for a milder taste.
This is one case where it’s important to use good-quality (or at least good-tasting) extra virgin olive oil. Light olive oil, vegetable, or seed oils are not recommended.
Italian dressing: Feel free to use your favorite store-bought Italian dressing or try one of my other recipes, including this Homemade Italian Dressing, Champagne Vinaigrette, or Easy Dijon Vinaigrette.
Make-ahead: This recipe makes approximately 3/4 cup of dressing. Make it up to 1 week ahead of time. Shake thoroughly before each use.
Optional: Add 2-3 tablespoons of mayonnaise to the dressing for a less acidic, creamy finish. Adding mayo also helps prevent the oil and vinegar from separating.
Optional additions: Red onion, cucumber, bell peppers, or jarred marinated veggies like artichoke hearts.
Add protein: Toss this salad with cooked chicken, shrimp, salmon, chickpeas, or white beans.
To make this recipe vegan, omit the parmesan cheese. To make this recipe gluten-free, skip the croutons or substitute with your favorite gluten-free variety.

Serve It With

This is my go-to side salad whenever I make anything in the realm of Italian or Mediterranean-ish. It’s great for pasta nights with creamy Alfredo or meaty lasagna, alongside my famous Greek chicken, or a bowl of piping hot minestrone.

Leftovers

This salad is best served immediately when the greens are still cold, crisp, and fresh. If the salad has not been dressed yet, store leftovers in an airtight container in the refrigerator for up to 2 days. If you don’t use all the dressing, keep it in an airtight jar in the refrigerator for up to 2 weeks. Always shake the dressing before each use.