Big Italian Salad Recipe – Italian Special
The Big Italian Salad is a vibrant, fresh, and flavorful dish loaded with crisp greens, juicy tomatoes, olives, red onions, and a tangy Italian dressing. This hearty and customizable salad pairs perfectly with pasta dishes, grilled meats, or as a light meal on its own. With its classic Mediterranean flavors, it’s a crowd-pleaser for any occasion!
- Prep Time15 min
- Total Time15 min
For the Salad:
- 6 cups romaine lettuce or mixed greens, chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cucumber, sliced into half-moons
- ½ cup Kalamata or black olives, pitted and sliced
- ½ cup pepperoncini peppers, sliced (optional)
- ¼ cup Parmesan cheese, shaved or grated
- ½ cup croutons
For the Italian Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or sugar
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Prepare the Salad:
In a large bowl, combine lettuce, tomatoes, red onion, cucumber, olives, and pepperoncini.
Sprinkle with Parmesan cheese and croutons.
Make the Dressing:
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, garlic powder, salt, and black pepper.
Assemble the Salad:
Drizzle the Italian dressing over the salad and toss gently to coat.
Serve:
Serve immediately as a side dish with pasta, pizza, or grilled meats.
Recipe Notes :
Want extra protein? Add grilled chicken, shrimp, or chickpeas.
For a tangy twist, use balsamic vinegar instead of red wine vinegar.
Love cheese? Swap Parmesan for crumbled feta or fresh mozzarella.
Best served fresh, but leftovers can be refrigerated for up to 1 day.
