If you’re looking for a zesty, crowd-pleasing side that’s as gorgeous as it is satisfying, look no further than this Big Italian Salad! Crisp romaine, juicy tomatoes, tangy olives, and vibrant pepperoncini all mingle with not one, but two cheeses, before a punchy homemade vinaigrette brings everyone together. This is one of those salads you’ll turn to again and again—for family dinners, impromptu get-togethers, or when you just crave something fresh and hearty. Trust me, this Big Italian Salad is the kind of recipe you’ll want to keep in your back pocket (and possibly on repeat all year long).
Ingredients You’ll Need
The beauty of a Big Italian Salad is how every component plays a role, whether it’s crunch, tang, or a burst of color. In just a few simple steps, these familiar ingredients combine to make something truly memorable, especially when you choose the best and freshest you can find.
- Romaine lettuce: The backbone of the salad, its cool crunch holds up beautifully to the hearty toppings and zippy dressing.
- Cherry tomatoes: Their sweetness adds juiciness and gorgeous pops of red throughout every bite.
- Cucumber: Refreshing and crisp, they’re the unsung hero that balances all those bold flavors.
- Red onion: Thinly sliced for a hint of sharpness and a little color contrast.
- Black olives: Salty, briny, and classic—don’t skip these!
- Pepperoncini peppers: For that unmistakable Italian tang and a subtle kick.
- Shredded mozzarella cheese: Mild, creamy, and soft—just melty enough if you let it warm a little in the salad.
- Grated Parmesan cheese: Adds irresistible salty depth and a nutty finish.
- Croutons: Crunchy, toasty, and a little bit indulgent; wait until the end to keep them from getting soggy.
- Extra virgin olive oil: Go for the good stuff—your dressing will taste brighter and richer!
- Red wine vinegar: Delivers tang and ties all the flavors together.
- Dijon mustard: Whisks in body, zest, and a touch of creaminess to the dressing.
- Dried oregano: A true Italian herb, it brings an earthy, familiar aroma.
- Minced garlic: No Italian salad dressing is complete without a bit of garlicky bite.
- Salt and black pepper: Essential for seasoning and drawing out all the flavors in this Big Italian Salad.
How to Make Big Italian Salad
Step 1: Prep the Fresh Veggies
Begin by washing and drying the romaine lettuce thoroughly for maximum crunch—nobody wants a watery salad! Chop it into easy bite-sized pieces and add it straight to your largest salad bowl. Halve those plump cherry tomatoes, slice and quarter your cucumber, and thinly slice the red onion. Layer everything right into the bowl. It’s all about building color and texture from the very start.
Step 2: Add the Savory Fixings
Scatter the black olives, pepperoncini peppers, shredded mozzarella, and grated Parmesan cheese over the top of your prepared veggies. These are the ingredients that pack bold flavor and instantly make this salad unmistakably Italian. Don’t be shy with them—after all, you want each bite to be loaded with a mix of salty, creamy, and tangy goodness!
Step 3: Whisk Up the Zesty Dressing
In a small bowl or a jar with a tight lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, plus a good pinch of salt and black pepper. Whisk or shake vigorously until everything is emulsified and fragrant. This is one of those homemade dressings that takes two minutes but will make your Big Italian Salad taste like it came straight from your favorite trattoria.
Step 4: Toss and Finish with Crunch
Drizzle the bright, punchy dressing over the salad and toss everything together gently so that every piece gets coated but nothing gets bruised. Once you’re ready to serve, top with the croutons for that irresistible crunch—adding them at the end keeps them perfectly crisp. Now dig in while everything’s at its freshest!
How to Serve Big Italian Salad
Garnishes
This salad already bursts with color and flavor, but for an extra flourish try a sprinkling of freshly ground black pepper, a few more Parmesan shavings, or even a drizzle of high-quality olive oil just before serving. Each of these touches not only looks lovely but enhances the classic Italian flavors you—and your guests—will adore.
Side Dishes
Big Italian Salad is a natural partner for all kinds of Italian main dishes, especially pastas, grilled chicken, or hearty meatballs. If you’re going lighter, a simple soup or a fresh focaccia makes a delightful companion. Honestly, there’s almost nothing you can’t pair with this salad—it always finds a place on the table.
Creative Ways to Present
For a knockout presentation, serve this salad layered in a large trifle bowl or a wide platter so the vibrant ingredients are visible. Or make it personalized by preparing smaller versions in mason jars or on appetizer plates—perfect for picnics or entertaining. However you serve it, the Big Italian Salad is sure to impress!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the fridge separately from the croutons (and the dressing if possible) to keep everything as fresh as possible. The salad will keep for about a day; after that, the veggies will start to lose their crispness.
Freezing
Salads with fresh greens don’t freeze well—the textures and flavors change dramatically once thawed. I recommend only preparing as much Big Italian Salad as you think you’ll enjoy fresh, and savoring those crisp veggies and cheeses right away.
Reheating
Since this is a no-cook, fresh salad, reheating isn’t needed—and definitely not recommended! Instead, if your portion has been chilled, let it come to room temperature for a few minutes before digging in, so the flavors are at their best.
FAQs
Can I make this Big Italian Salad vegan?
Absolutely! Simply leave out the mozzarella and Parmesan, or swap them for your favorite dairy-free cheese options. You can also double down on the veggies or add protein-rich chickpeas for a heartier salad.
What’s the best way to keep the salad from getting soggy if I prep it ahead?
Keep the dressing and croutons separate until just before serving. When it’s time to eat, toss everything together for a perfectly crisp and flavorful salad.
Can I add other ingredients to customize my Big Italian Salad?
Definitely—this salad is endlessly customizable! Try artichoke hearts, roasted red peppers, sun-dried tomatoes, or even sliced salami for extra protein and flavor.
Is there a way to make the dressing even more flavorful?
For a little extra flavor punch, add a drizzle of honey for sweetness, a splash of lemon juice, or a pinch of chili flakes to the dressing. You can also toss in a few finely chopped anchovies for true Italian depth.
How can I make this salad for a bigger crowd?
Simply double or triple the recipe, using a large bowl to toss everything together. You can assemble the salad base ahead of time and then dress it right before serving to keep everything crisp and fresh.
Final Thoughts
I hope you feel inspired to bring the Big Italian Salad to your own table, whether it’s for an everyday lunch or a lively dinner with friends. Its vibrant colors, big flavors, and dream-team crunchy toppings never disappoint. Give it a try, and I promise this salad will soon be one of your favorites too!
Print
Big Italian Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Big Italian Salad is a colorful and flavorful dish that combines fresh romaine lettuce with cherry tomatoes, cucumbers, olives, and a tangy dressing. Topped with cheese and croutons, it’s a satisfying meal on its own or a delicious side for any Italian-inspired meal.
Ingredients
Fresh Salad Ingredients:
- 8 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced and quartered
- 1/2 cup thinly sliced red onion
- 1/2 cup sliced black olives
- 1/2 cup pepperoncini peppers, sliced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and black pepper to taste
Additional:
- 1/2 cup croutons
Instructions
- Prepare the Salad: In a large bowl, combine romaine lettuce, cherry tomatoes, cucumber, red onion, black olives, pepperoncini peppers, mozzarella, and Parmesan cheese.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and pepper.
- Toss and Serve: Drizzle the dressing over the salad, toss gently to coat, and top with croutons before serving.
Notes
- Add sliced salami or chickpeas for extra protein.
- Swap in artichoke hearts for a Mediterranean twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 2 cups
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
