Italian Salad Recipe
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.
Servings: 5 servings
Calories: 319kcal
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups romaine lettuce - chopped
- 4 cups iceberg lettuce - chopped
- 3 cups radicchio - chopped
- 1 pint cherry or grape tomatoes - halved
- ½ cup medium black olives
- ½ cup sliced pepperoncini peppers - drained thoroughly
- ½ cup shaved parmesan - plus more to taste
- 1 cup croutons - homemade or store-bought
Instructions
- 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.
- 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.
- Garnish with fresh cracked pepper, if desired.
Notes
- Use a variety of greens: One of the keys to a restaurant-worthy side 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: You can use your favorite store-bought Italian dressing or try one of my other recipes, such as this Homemade Italian Dressing, Champagne Vinaigrette, or Easy Dijon Vinaigrette.
- Make-ahead: This recipe makes approximately 3/4 cup of dressing. You can make it up to one 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.
- 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.
- This salad is best served immediately.
- Leftovers: 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.
Nutrition
Calories: 319kcal | Carbohydrates: 14g | Protein: 7g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 7mg | Sodium: 667mg | Potassium: 541mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4540IU | Vitamin C: 29mg | Calcium: 177mg | Iron: 2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2025 The Forked Spoon
