Big Italian Salad
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This Italian salad pairs nicely with Italian comfort food. You’ll love the homemade dressing!
This big Italian salad is my go-to for spaghetti and meatballs, bolognese, pasta e fagioli, baked ziti, zuppa Tosacana, focaccia, or anything else in that Italian comfort food realm. The homemade dressing is what makes it so good. Think of it as a much, much-improved version of that bottled Italian dressing sitting in your fridge door. It takes just a few minutes to make— and if you’re used to the beige bottled stuff, you’ll be surprised to see how fresh herbs make this vinaigrette a beautiful and vibrant green.
“We LOVE this salad!! The dressing is so fresh and herby. It’s our go-to salad for Italian dinners.”
What You’ll Need To Make A Big Italian Salad
- Fresh Italian Parsley: Adds herby depth to the dressing. Italian parsley is also referred to as flat-leaf parsley and it has a more robust flavor than its curly counterpart.
- Fresh Basil: Adds a refreshing aroma and taste to the vinaigrette.
- Dried Oregano: Provides classic Italian seasoning and depth of flavor.
- Garlic: Offers aromatic intensity to the dressing.
- Red Wine Vinegar: Provides tanginess and acidity to the vinaigrette.
- Extra Virgin Olive Oil: Forms a smooth, rich base for the dressing.
- Salt and Pepper: Enhance the overall flavor of the vinaigrette.
- Honey: Balances the acidity of the vinegar with the slightest hint of sweetness.
- Romaine Lettuce: Creates a crisp and refreshing base for the salad. I suggest buying pre-washed romaine hearts if possible so you don’t have to bother rinsing the leaves.
- Red Bell Pepper: Adds vibrant color and a sweet crunch to the salad.
- Hothouse Cucumbers: Contribute freshness and crunchiness to the salad. Also known as English cucumbers.
- Carrots: Provide additional crunch and color to the salad.
- Grape Tomatoes: Offer bursts of juicy sweetness and texture.
- Pitted Olives: Add briny flavor and a salty kick to the salad.
- Ricotta Salata or Feta Cheese: Provides creaminess and a savory element to the salad.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Homemade Italian Dressing
Combine the parsley, basil, oregano, garlic, red wine vinegar, olive oil, salt, pepper, and honey in the bowl of a food processor; blitz to blend.
Step Two: Assemble and Toss the Salad
Place all salad ingredients in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Taste and adjust seasoning with salt and pepper. Reserve the leftover dressing for another use.
Frequently Asked Questions
Yep, it will keep nicely in the fridge for up to 4 days. Just give it a good shake before using it to recombine any separated ingredients.
In the interest of time, I like buying the pre-washed romaine hearts, but if you buy a full head of romaine, discard any damaged or wilted outer leaves from the lettuce head. Trim off the stem’s bottom and discard. Then, separate the lettuce leaves and immerse them in a bowl of water, gently swishing to remove any dirt or debris. (Be sure to dry the leaves completely after rinsing, otherwise, the romaine will turn the dressing watery.) I’m a big fan of a salad spinner for this task, but if you don’t have one, a clean kitchen towel or paper towels both work well.
Plenty! Feel free to improvise with whatever vegetables you have on hand, add some diced salami or prosciutto for extra protein, or swap the cheese with shaved Parmigiano-Regianno or even fresh mozzarella pearls for a different taste and texture.
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Big Italian Salad
This Italian salad pairs nicely with Italian comfort food. You’ll love the homemade dressing!
Ingredients
For the Vinaigrette
- 1 cup loosely packed fresh Italian parsley leaves
- 1 cup loosely packed fresh basil leaves
- ¼ teaspoon dried oregano
- 2 cloves garlic, peeled
- ⅓ cup red wine vinegar, best quality such as Pompeian Gourmet
- ¾ cup extra virgin olive oil, best quality such as Lucini or Colavita
- Heaping ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons honey
For the Salad
- 1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces
- 1 large red bell pepper, chopped
- 1 cup seeded and chopped hothouse cucumbers
- 1 to 2 carrots, peeled into ribbons
- Handful grape tomatoes, halved
- Handful pitted olives
- Ricotta Salata or Feta, crumbled to taste
Instructions
- Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
- Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
- Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.
- Note: Nutritional information was calculated assuming ½ cup of ricotta salata and all of the dressing was used.
Nutrition Information
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- Per serving (6 servings)
- Calories: 338
- Fat: 31 g
- Saturated fat: 6 g
- Carbohydrates: 12 g
- Sugar: 6 g
- Fiber: 5 g
- Protein: 5 g
- Sodium: 393 mg
- Cholesterol: 11 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Delicious!
Hi, I’m excited to try this recipe. I was unable to get fresh basil, would stir-in basil paste work? The tube of paste says tablespoon of paste equals tablespoon of fresh. Thank you!
Hi Tracey, I’ve never tried that so I can’t say for sure, but I think it would work. You can also replace the basil with additional parsley. Please LMK how it turns out if you try it!
I know this is a little late, but fresh good quality basil is hard to find around here this time of year. I eliminated the basil, the garlic, and the salt (until final adjustment of seasoning) from the dressing and the cheese from the salad and replaced those items with 1/2 cup of Costco Pesto in the vinaigrette. I don’t know how close I got to the original recipe’s taste, but my husband definitely thought this one was a keeper. Thank you Jenn for the inspiration.
How long does the dressing keep for?
Hi Leanne, I’d say 3 to 4 days. 🙂
Hi!! Thanks so much for the recipe, was wondering if this was freezer friendly if I have left overs?
Hi Carlee, I’m assuming you mean the dressing? If so, I’ve never frozen it, but a few readers have commented that they have successfully.
Hi Jenn!
I want to make this salad, but my fiancée is allergic to red wine vinegar. What would you recommend as a substitution? I was thinking maybe champagne vinegar. If I use that, would you add anything else?
Also, I love your website and cookbook. Everything of yours that I’ve made is delicious. Thanks for sharing your recipes!
So glad you like the recipes! I think you could get away with champagne vinegar or balsamic vinegar. Hope you both enjoy! 🙂
Thanks for weighing in! I made it with champagne vinegar and it was delicious. I bet balsamic would be great too.
As a side note, I served this as a side with steak but I think next time I’ll top it with crab cakes for a light dinner. (Jenn, the crab cakes in your cookbook are my favorite!) It reminds me a bit of salads at Burton’s Grill in New England that are divine topped with crab cakes.
Will make this many times again for sure.
What a hit this salad was last night! Had it with Turkey lasagna. The dressing is so delicious! Will certainly make this again. Would be great as a main course with grilled chicken.
I bought all the ingredients to make the salad and dressing for dinner tonight and then realized I forgot to buy the parsley.
Do you think it’ll make much of a difference if I don’t put the parsley in?
Hi Diana, assuming you have enough, you can just use more basil in place of the parsley. Enjoy!
This is absolutely fantastic! Wow. Keeper. I’m going to attempt do a reduced olive oil/fat version today. Has anyone tried freezing it?
Made this for our Italian friends and they agreed, it is delicious. I added an avocado which allowed the dressing to adhere to the lettuce. So flavorful! This will be a staple with large crowds. Thank you
Making this salad today. Are the olives in this salad Kalamata?
Yep 🙂
Rave reviews! “I could eat this everyday!”, “best salad of my life!” were the comments around the table. Made with your turkey spinach meatballs and Parmesan potatoes which were also big hits. Love your recipes!
🙂