Italian Salad Recipe

Hey there, my friend . If you love fresh, crisp veggies tossed in a light and zesty dressing, you are going to love this Italian salad recipe. It is simple, quick, and tastes like something straight out of a fancy restaurant.

And guess what? You don’t need any special skills or expensive ingredients to make it. Let me show you how to whip up this classic dish in no time.

Utensils You Need

These are the utensils and/or equipment you need to make this recipe:

1. Large mixing bowl
2. Salad tongs or wooden spoon
3. Sharp knife
4. Cutting board
5. Small bowl (for dressing)
6. Whisk or fork
7. Measuring cups and spoons

Important Info

• Servings: 4 generous portions
• Estimated Cost to Make This Recipe: Around $8-$10, depending on your ingredients
• Prep Time: 10 minutes
• Cook Time: No cooking required
• Total Time: 10 minutes
• Additional Time: None
• Calories per Serving: About 180 calories
• Cook Method: No-Cooking Required
• Season: Perfect all year round
• Course: Salad, Side Dish
• Cuisine: Italian
• Diets: VegetarianDiet, LowCalorieDiet, GlutenFreeDiet

How to Make Italian Salad

Now I am going to tell you what ingredients you need to make this delicacy and how to make it.

Ingredients You Need

• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• ½ cup sliced cucumber
• ¼ cup sliced red onion
• ¼ cup black olives, sliced
• ¼ cup pepperoncini peppers, chopped
• ¼ cup shredded Parmesan cheese
• ½ cup croutons (optional)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• ½ tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Alternative Ingredients

If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.

Ingredient	Alternative
Romaine lettuce	Iceberg lettuce or spinach
Cherry tomatoes	Diced regular tomatoes
Red onion	Green onions or shallots
Black olives	Green olives or capers
Pepperoncini peppers	Banana peppers or jalapeños
Parmesan cheese	Feta or mozzarella
Red wine vinegar	White vinegar or apple cider vinegar

Instructions

1. Wash and chop the romaine lettuce, cherry tomatoes, cucumber, red onion, and pepperoncini peppers.
2. Add all the chopped vegetables to a large mixing bowl.
3. Sprinkle in the black olives, Parmesan cheese, and croutons (if using).
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until well combined.
5. Drizzle the dressing over the salad and toss everything together using salad tongs or a wooden spoon.
6. Serve immediately or let it sit for 5 minutes to let the flavors blend.

Helpful Tips

1. For extra crunch, add toasted nuts like almonds or walnuts.
2. If you want a heartier salad, throw in some grilled chicken or chickpeas.
3. Make the dressing in advance and store it in the fridge for up to a week.
4. If you prefer a creamier dressing, mix in a spoonful of mayonnaise or Greek yogurt.
5. Don’t dress the salad too early; it will get soggy if it sits too long.

What to Serve with Italian Salad

This salad pairs well with so many dishes. You can serve it with:

• Pasta dishes like spaghetti or lasagna
• Grilled chicken or fish
• Garlic bread or focaccia
• A bowl of soup for a light meal

How Do You Serve the Recipe?

I like to serve this salad in a chilled bowl to keep it crisp. A set of salad tongs helps with even mixing and serving. If you’re entertaining guests, plating it on a large serving dish makes it look extra fancy.

Where Do You Serve This Recipe the Most?

This salad is perfect for:

• Picnics: It travels well, and the dressing can be kept separate until serving.
• Dinner parties: A great side dish for an Italian-themed meal.
• Holiday gatherings: It balances out all the rich, heavy dishes.
• Work lunches: Pack it in a container with the dressing on the side, and you’re good to go.

Storage

Short-term Storage (Room Temperature)

• If you need to store it for a short while, cover the bowl with a damp paper towel and keep it at room temperature for up to 1 hour.

Refrigeration

• Store undressed salad in an airtight container in the fridge for up to 2 days.
• If the salad is already dressed, eat it within 24 hours to avoid sogginess.

Freezing

• This salad does not freeze well due to the fresh vegetables. However, you can freeze the dressing separately for up to 3 months.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, but keep the dressing separate and mix it just before serving to keep the lettuce crisp.

What can I use instead of croutons?

You can use toasted nuts, sunflower seeds, or even crushed pita chips for a crunch.

Is this salad kid-friendly?

Yes, but if your kids don’t like olives or onions, you can leave them out or swap them for milder options.

Can I add protein to this salad?

Definitely. Grilled chicken, shrimp, or even hard-boiled eggs make great additions.

How do I make the dressing less tangy?

If you prefer a milder taste, reduce the vinegar slightly and add a teaspoon of honey or sugar to balance the acidity.

Meta Description

Make this quick and delicious Italian salad recipe with crisp veggies, olives, and Parmesan cheese, tossed in a homemade dressing. Perfect for any meal.