Big Italian Salad

Tested & Perfected Recipes

Italian Salad 11

I’ve always believed that a good salad is the mark of a good cook. It makes sense: a well-made salad must have a pleasing combination of textures and a perfect balance of salty, sweet, bitter and sour — that’s cooking school 101. So with that in mind, it’s good to have a few standouts in your repertoire. This one is my go-to for Spaghetti and Meatballs, Fettucini Bolognese, Pasta e Fagioli, Rosemary Focaccia or anything else in that Italian comfort food realm.

Italian Salad 9

The homemade vinaigrette 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 only takes a few minutes to make, yet it’s ten times better and so much healthier for you.

Italian Salad 5

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. That’s how it should be!

Italian Salad 4

Romaine is the lettuce to use here; its hearty leaves stand up to the zesty dressing and crunchy vegetables. If you buy your greens pre-washed, great, but if not, be  sure to dry your greens completely before making your salad, otherwise your dressing will be watery. I’m a big fan of salad spinners for this task, but if you don’t have one, just use a clean kitchen towel or paper towels.

Italian Salad 2

Use any veggies and cheese that you like. I always go for a colorful mix of red peppers, grape tomatoes, carrot ribbons, olives, chopped hothouse cucumbers and a salty, tangy cheese such as ricotta salata or — if I’m in a Greek mood — feta.

Italian Salad 1

Pair this salad with a good bread and some Italian comfort food. Or for a main course, top it with grilled chicken. Enjoy!

Italian Salad 14

My Recipe Videos

Big Italian Salad

Servings: 6

Ingredients

For the Dressing

  • 1 cup loosely packed fresh Italian parsley, roughly chopped
  • 10 big leaves fresh basil
  • 1/4 teaspoon dried oregano
  • 2 cloves garlic, peeled
  • 1/4 cup red wine vinegar, best quality such as Pompeian Gourmet
  • 3/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 teaspoons honey

For the Salad

  • 1 large head romaine lettuce, washed, dried and cut into large, bite-sized pieces
  • 1 large red bell pepper, chopped
  • 1 cup chopped hothouse cucumbers
  • 1 large carrot, peeled into ribbons
  • Handful grape tomatoes, halved
  • Handful pitted olives
  • Ricotta Salata (see note) or Feta, crumbled to taste

Instructions

  1. Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
  2. 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 leftover dressing for another use.
  3. 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.

Reviews & Comments

  • For the big Italian salad if you use butter lettuce in place of the Romaine would you measure by cups?

    • — Sue Rolls on December 3, 2018
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    • Sure, that would work. You’d probably need the equivalent of 10 – 11 cups. Hope you enjoy!

      • — Jenn on December 4, 2018
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  • Hi does this serve 6 as a side salad? Or a main? I’m hoping to serve 15 people as an accompaniment to lasagna

    • — Rob on November 29, 2018
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    • Hi Rob, the portions are more like side salads, so for a group of 15 you’d need to double or triple the recipe. Hope everyone enjoys!

      • — Jenn on November 30, 2018
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  • Perfect italian dressing. Better than any bottled dressing you can buy. Much healthier too!

    • — Karin Walker on November 19, 2018
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  • I was asked to make a salad for a small get together and I was really bummed because I don’t really like salad. However, I looked up salads under your recipes and found this one and boy was I glad that I did! This was a huge hit, even with me! Loved the combination of flavors. This will definitely be my go to salad recipe!

    • — stephanie on October 19, 2018
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  • This salad and dressing is so good, perfect for Italian dinners. I have added pepperoni, shaved pecorino and croutons when serving it with minestrone soup

    • — Jane on October 4, 2018
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  • can I keep dressing in fridge up to 2 weeks?
    thanks, Bev

    • — Bev Newberry on September 25, 2018
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    • Hi Bev, unfortunately, I don’t think this will last for 2 weeks – the maximum I would suggest is 5 days. Sorry!

      • — Jenn on September 26, 2018
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  • Great and light salad! Thank you

    • — AndreeaS on September 7, 2018
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  • This is my favorite go-to salad for my Italian dinners

    • — Mitsu on August 13, 2018
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  • I love this salad and have made it many times. With the recent problems with romaine lettuce, I am hesitant to serve it to guests. Do you have another suggestion?
    Thanks!

    • — Carol on August 10, 2018
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    • Hi Carol – glad you like it! You could use butter lettuce, iceberg, or just mixed greens in place of the Romaine.

      • — Jenn on August 10, 2018
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  • I’ve made this salad for a few potlucks now, and in each case people devoured it and raved about the dressing.

    • — Kat on June 28, 2018
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  • Can’t wait to make this for Father’s Day!! I’m battling with the cheese issue, though. Are there any other cheeses you think would work with this dressing? Would mozzarella be the wrong flavor? Any recommendations would be appreciated!

    • — Amie on June 14, 2018
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    • Hi Amie, I’d go with a salty, tangy cheese like feta, but you could absolutely use fresh mozzarella if you like.

      • — Jenn on June 14, 2018
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  • Ever since I found this recipe, it’s been a favourite! The compliments you will get on this abound. The ribboned carrots, the mixed olives – it’s perfect. (I also throw in an avocado if I have a ripe one available.) But what REALLY makes it is your dressing!!! Someone asks for the recipe every time I make it. It also conveniently feeds 6 as a starter salad or a generous side. Thank you!!

    • — BonVivant on June 4, 2018
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  • How far in advance can you make this dressing?

    • — Christina on May 14, 2018
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    • Hi Christina, the dressing will be at its best for 2 – 3 days.

      • — Jenn on May 14, 2018
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  • Can you suggest a different lettuce other than romaine until the E coli outbreak has been resolved? I’ve made this fabulous salad so many times to rave reviews and want to make it for this Mother’s Day but don’t want to take a chance with romaine, even if it’s from CA. Thank you. I’m hoping to get your cookbook this weekend. I’ve dropped so many hints with my family !

    • — Trina Wilson on May 11, 2018
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    • Hi Trina, You could use butter lettuce, iceberg, or just mixed greens. Have a great Mother’s Day; I hope your family has gotten the hint and you receive the cookbook! 🙂

      • — Jenn on May 11, 2018
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      • Update: I got the cookbook today 😀 and the butter lettuce was the perfect substitute!

        • — Trina on May 13, 2018
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        • Yay!

          • — Jenn on May 14, 2018
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  • Another winner! Sometimes I throw in avocado. I like it with Jenn’s baked ziti… wonderful!

    • — April on April 14, 2018
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  • How many people does this salad serve?

    • — Roma Waidner on April 7, 2018
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    • Hi Roma, it serves 6. Hope you enjoy!

      • — Jenn on April 7, 2018
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  • My family loved this – even the picky eaters! I made it exactly like the recipe except I omitted the olives

    • — LSB on March 26, 2018
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  • I love this salad!! It is now my “go-to” salad – the freshness and flavours of the dressing really makes it something special.

    • — Karen R. on March 24, 2018
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  • Hi, can I use curly parsley instead of flat leaf parsley

    • — Grsce on March 16, 2018
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    • Sure!

      • — Jenn on March 17, 2018
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  • Love it

    • — Rebecca on March 12, 2018
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  • I made this salad over the weekend for a dinner party with my in-laws. It was a huge hit, thanks to the yummy dressing. If I wasn’t minding my manners, I might have just licked the salad bowl 😉 I love the spice from the garlic and the touch of sweetness from the honey. The ingredients are handy and it easily zips together in my blender. I wouldn’t change a thing. Thank you for another keeper!

    • — Gabrielle K on March 7, 2018
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  • This salad dressing is a real winner! This recipe is going in my “keep” file for sure! Thanks for another fantastic recipe.

    • — Rhonda on March 4, 2018
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  • I have made this recipe several times. This week it was because I needed a substantial veggie dish for a side with leftovers. It worked beautifully. I have recently lost 40 lbs. and my husband needs to gain weight.
    This salad is perfect for our needs. Meets my big, bold flavor, lower calorie need, while I give him a heavier carb meal.
    Thanks so much.

    • — Karen C on March 3, 2018
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  • This recipe is a total winner! People rave over it every time I make it and it all disappears. The fresh herbs in the dressing take it over the top. I’ve made this over and over – it’s now in my permanent rotation. Thanks for another great dish!

    • — Katie on March 3, 2018
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  • Made this today. This is the way my family likes salads, big and lots of flavor. It was excellent. My daughter is allergic to corn and most bottled dressing have some corn in it. This is now our go to salad! Loved it!

    • — Patricia Karl on March 2, 2018
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  • This is one of my very favorite salads! I’ve made it several times, and everyone loves it. The dressing is fabulous. When I need a savory, healthy salad, this is my go to!

    • — Theresa B. on March 2, 2018
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  • This has become my go-to salad dressing! It’s so fresh and zesty tasting, and it lasts really well in the fridge. I especially appreciate the fact that it puts a lot of parsley to good use.

    I generally omit the honey, as I feel that the dressing is great without it as long as I’m using a high quality, fruity olive oil.

    • — Jeanne L on March 2, 2018
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  • The dressing in this recipe is our new favorite – something a little different from our regular vinaigrette. Since I don’t often have fresh basil on hand during winter months, I’ll substitute pesto.

    • — timmee on March 1, 2018
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  • Made this recipe to take to a potbluck. The theme was Italian, and my contribution was well received. The dressing was delicious.

    • — Jan Finnegan on March 1, 2018
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  • Great to see salad recipe featured by you. More please. The dressing makes a salad in my opinion and this is delicious. I use hardly any honey, but others may like it just the way it is as written.

    • — Catherine France on March 1, 2018
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  • My new go to dressing

    • — Karen on March 1, 2018
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  • I took this to a luncheon and it was a big hit. Will make it often

    • — Cathy kuhlmann on March 1, 2018
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  • I wrote before in the wrong spot!!
    Loved the salad. I added thinly sliced fennel bulb because I like the crispness and anise flavor.

    • — Mary Kay thompson on March 1, 2018
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  • Absolutely wonderful!

    • — Gwen on March 1, 2018
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  • Excellent salad as is!!
    My go to when I bring a salad to a dinner party/potluck. Friends always ask me for the recipe!

    • — Nicole on March 1, 2018
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  • How long will this dressing stay fresh in the fridg?

    • — Joan on February 27, 2018
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    • Hi Joan, it will be at its best for 2 – 3 days.

      • — Jenn on February 28, 2018
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  • Very nice, bright tasting (and looking) salad.

    I substituted Greek mizithra (?) for the Ricotta Salata on the recommendation of the cheesemonger, and I made a crusty loaf of bread as well and used the leftover dressing as a dipping oil.

    • — Ryan on February 19, 2018
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  • Made this recipe for a work potluck, it was excellent. The dressings was a huge hit. Shared your site with my co workers. I rate this 5 stars. Thanks for sharing this recipe. Judith.

    • — Judith on February 18, 2018
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  • What kind of olives? Kalamata?

    • — Celina on February 10, 2018
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    • Hi Celina, Use anything you like but, yes, kalamata olives would be a good choice.

      • — Jenn on February 10, 2018
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  • I absolutely love this recipe. It’s a crowd pleaser every time, especially with my picky husband and 6 year old. Perfect Sunday night dinner. The dressing is easy to make. I used my blender and saved the extra for another night.

    • — Sheila on February 5, 2018
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  • This is my go-to summer pot luck salad. People even request it when they know I’m coming. I have started doubling the dressing and bringing the extra as a hostess gift. Friends have told me they love to use it on their own salad the following day or even for drizzling over fish or chicken. It’s so delicious.

    • — Hilary on February 2, 2018
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  • I was shocked at how fantastic this salad was. The dressing is amazing. I made it for a potluck dinner with friends and everyone devoured it. Most people went back for seconds.

    • — Kat on February 1, 2018
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  • The dressing is scrumptious! So fresh and full of flavors! I made it for my son’s birthday party this past sunday and everyone loved it! I tripled the recipe and still had leftover, which i used on a sandwich (instead of mayo), it’s almost like a pesto sauce. I bet it will also be delicious on pasta!

    • — Dally on January 31, 2018
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  • Delicious dressing. So fresh and different. I hate bottled dressing so many additives in them. Always looking for new ones. I will make this again.

    • — Belinda on January 27, 2018
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  • Making this dressing now in anticipation of a girls weekend away in five days. Will the dressing keep til then? Should I freeze? Can’t wait to serve this beautiful salad alongside some stuffed shells. A decadent meal – thank you!

    • — Stacey on January 15, 2018
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    • Hi Stacey, I think it should be fine in the refrigerator for 5 days. Hope everyone enjoys!

      • — Jenn on January 15, 2018
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  • This is now my go-to salad for almost any meal! Crisp, fresh, and delicious. If there are leftovers, they can almost always be eaten with lunch the next day.

    • — Lucy on December 30, 2017
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  • I’ve made this multiple times and everyone loves the flavors of the dressing. Continuing the holiday celebrations tomorrow with family and am making this salad to serve with lasagna…my mom’s recipe…but I saw someone said you also have a great recipe. Next time! Happy new year!! 🍾

    • — Jane on December 27, 2017
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  • I made this last night for my husband and a friend of ours. We all LOVED it. GREAT salad dressing! I did use all of it for two small-ish heads of lettuce cut up, and it was heavily dressed but perfect. Thank you!

    • — Amy on December 10, 2017
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  • This dressing is awesome!

    • — Sarah on December 5, 2017
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  • Planning on a spicy rosemary chicken penne dish for dinner tomorrow night, I’m wondering if this salad would be a nice a compliment or not? If not, could you recommend another salad?

    I love your recipes!!!

    • — Sharron on December 1, 2017
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    • Hi Sharron, I think this salad would be perfect. Enjoy!

      • — Jenn on December 2, 2017
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  • This salad is excellent!! Dressing is fabulous. We loved the fresh flavor. Served last night at my gourmet group dinner. Served veal ham rollups with fresh sage and tomato cream sauce and a side of wilted spinach and rigatoni. Bananas Foster for dessert!

    • — Nancy on December 1, 2017
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  • This salad is incredible! I’ve made it 5+ times now. The salad dressing is SO good – I’ve even used it as a pasta sauce! It even freezes well- I just defrosted & re-blended in the vitamix.

    • — Roxanne White on November 30, 2017
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    • Thank you for sharing! Will definitely try to freeze.

      • — Evita on November 23, 2018
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  • This looks delicious! Can I make the dressing the day before?

    • — Jenn on November 12, 2017
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    • Definitely!

      • — Jenn on November 13, 2017
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  • Not a feta cheese fan. What other cheese could work with this. Love fontinella. Would that work.

    • — Linda on November 11, 2017
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    • Sure, Linda. Hope you enjoy!

      • — Jenn on November 11, 2017
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  • Every single recipe of yours that I have tried is fascinating. I will cook with you with my eyes closed. Thank you.

    • — MaryAnn Ciancio on October 5, 2017
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  • I initially made this salad for a progressive dinner in my neighborhood and have made it several times since. It has been a big hit every time I’ve served it! The dressing is so bright and fresh and is equally good on grilled veggies. The recipe is easily tweaked for personal tastes and dietary concerns. It goes great with Jen’s lasagna recipe, which is also divine. Try this older recipe, you won’t be disappointed!

    • — Maureen A. on September 21, 2017
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  • 5 stars! What a great recipe and easy to alter to make for a big crowd! I served this salad with lasagna for a huge crowd and it could not have been easier. It is a very flavorful and colorful salad and I had many requests for the recipe. I did not add parsley (preference) and I did add additional chopped basil to the salad mixture because I had it and our family really loves basil. Used Feta cheese. Yum!

    • — Susan on September 14, 2017
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  • I have made this Big Italian Salad several times for pot luck dinners at church and for large family gatherings. It is always a huge hit with everyone! “Lick the bowl clean” type of hit! I follow the recipe exactly, with the exception of using the organic mixed greens from Costco instead of the romaine. The dressing is what makes it spectacular – it is so fresh and lovely tasting. Be generous with the dressing – you will not regret it. When I take it for pot luck, I wait and put on the dressing right before it served. Thanks for the great recipe.

    • — Lynn on September 14, 2017
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  • This is a wonderful salad, bright tasting and colorful, full of crunch. The dressing pulls it all together. Even leftovers are good! The first time I made it, I tried the ricotta salata cheese that Jen suggests, but now I use feta (my husband is Greek American, so of course I do!). My mother-in-law taught me to use feta in brine and to crumble it myself, rather than already crumbled feta, which has more taste in our opinion. Elaine Benes of “Seinfeld,” lover of “big salads,” would really go for this salad! I do, too.

    • — Lori Erokan on September 14, 2017
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  • I really love your zesty Italian dressing. Would that work on this big Italian Salad too?

    • — Lisa on August 17, 2017
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    • Yep 🙂

      • — Jenn on August 17, 2017
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  • Hi Jennifer — This dressing was FABULOUS! I am always looking for a good, homemade Italian dressing and yours really hit the spot. It’s so easy, too! Thanks again; I love your recipes!

  • A family member brought your salad dressing to a gathering it was so good I asked her for the recipe. Today I made for my self, not as good guess my garlic cloves were two big. So I started over and used no garlic this time and than blended it to make a larger batch. Voila perfection!!!! Thanks for a great dressing

    • — Kim Hallihan on August 9, 2017
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  • Hi Jenn,
    Having a pot luck at work and plan on bring this salad. Could I add crisp pieces of pancetta to this dish? Thanks for your input. I so much enjoy your recipes.
    Barb

    • — Barb on July 26, 2017
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    • Definitely, that sounds delicious :).

      • — Jenn on July 26, 2017
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  • For me the best part of this receipe is the dressing. The stuff is addictive! I can feel the nutrition and goodness coursing through my veins after eating it. I will even use it as a spread on artisan crusty bread. I use a lot of basil. Those large plastic tubs, I use the whole thing. Then strip the leaves off an entire bunch of parsley and put all that in. Next I add oregano, one of those plastic containers of fresh organic oregano that hang on the rack, strip off the leaves and use it all. Then the garlic, salt, pepper and honey. This makes a big batch, so I add at least a whole cup of olive oil and a half cup of good red wine vinegar. I was short on red wine vinegar tonight and added balsalmic vinegar and some dry red wine to make up the difference. Came out fantastic. Oh, my food processer is not large enough to hold it all, so I blend it all up in a Blentec blender.

    • — Duffy on July 25, 2017
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  • Had this over the weekend for family and it was a huge hit– everyone raved about it! I made a massive salad, eyeballed all of the salad components and used the whole jar of dressing and it was delicious. Basically was like a big marinated veggie salad. Used feta instead of ricotta salata because I couldn’t find it. I can’t wait to make this again!

    • — Erin on July 24, 2017
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  • I love this salad. I usually have the basil dressing in my refrigerator ready to go. This is one of the favorite salads and I make it often. Thank you!

    • — SueSr on July 6, 2017
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  • I want to make a chef salad with chunks of deli meat. Will this dressing work? Would you have a preferred deli salad recipe?

    • — Gay Lee Freedman on June 11, 2017
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    • Sure, Gay, I think this dressing would work nicely here. You could also consider this one, which has a bit of a Mediterranean bent, but is delicious on just about anything!

      • — Jenn on June 11, 2017
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  • Awesome dressing!! (I didn’t have any parsley on hand so used cilantro instead. IT was delicious. Kids begged to have it for lunch the next day!)
    Can’t wait to try this with the parsley.

    • — Lucy on May 22, 2017
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  • This is, without question, the greatest salad I’ve ever had! The dressing is incredible!! I’ve since made the dressing at least 10x! I cannot even believe how good it is! I’ve had numerous friends ask for the recipe & I send them here 🙂

    • — Roxanne on April 27, 2017
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  • Made the Big Italian Salad tonight to go along with pizza. It was a huge hit with everyone. Had lots of pizza left but no salad left! Will definitely be making this again!!

    • — Susan on April 12, 2017
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  • Absolutely amazing!! I have made the dressing – once using a Sicilian Lemon Vinigrette and once with a grapefruit Vinigrette and basil infused olive oil —so fantastic!! Thank you so much for sharing!

    • — Selaine on April 2, 2017
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  • Made this salad for guests for a pizza night…there was lots of pizza left over but no salad! Love the dressing!! I used green olives, added garbanzo beans, and used shaved parmesan cheese. Will definitely be using this recipe again.

    • — D Wallace on March 27, 2017
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  • Hi Jen,

    I am making this salad for 12 people; do you think I should make double the dressing, in case one batch isn’t enough? I have made it before for 12, but cannot remember what I did!

    Thank you!

    Debbie

    • — Debbie on March 17, 2017
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    • I think doubling it would be perfect. And if you have any left over, it keeps nicely for 2 – 3 days.

      • — Jenn on March 17, 2017
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  • I could DRINK the dressing! I just discovered your website and have loved every single recipe tried! Thank you!!!!

    • — Pam Cunningham on March 12, 2017
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  • I liked the salad and dressing but the rest of my family were not big fans of the dressing. I think too many fresh herbs for their taste. We prefer your other Italian dressing recipe which I use all of the time.

    • — Danita on March 10, 2017
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  • This dressing is spectacular! Made it ahead and refrigerated for 5 hours. This is the first time I used ricotta salata cheese. If you’re unfamiliar with this cheese (like I was), I found it to be the same texture as feta cheese but extremely mild. My feta hating family wolfed this salad!
    Jenn, your recipes never disappoint!

    • — Beth on March 8, 2017
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  • This is by far one of the best salads I’ve ever made. I make it frequently for large gatherings. The dressing tastes so bright and fresh. Everyone always wants the recipe!

    • — Tanya on March 2, 2017
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  • I have to THANK YOU generally I may try 1 or 2 recipes from a blog but I have been using yours all day today. You have such a diverse amount of recipes and ideas. We had Lasagna for dinner (My Great Grandmothers recipe) and I paired it with this salad, some crusty fresh baked Italian Bread and Sangria talk about a satisfying comfort food dinner!! The only thing I added was some Artichoke Hearts and Kalamata Olives to the Salad Your Dressing SUBLIME

    • — Sandra Roberts on February 20, 2017
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  • One of the best “winter” salads I have ever presented to company and as a bonus I used the leftover dressing drizzled on focaccia and tomatoes and broiled the whole thing.

  • This recipe brought me to your website and I am so glad it did. This is my mom’s favorite salad (probably her favorite food). The dressing works perfectly with the salad. My family has made this salad about 15 times since October – once for 50 people! Thanks for this great recipe.

  • The dressing steals the show with this salad! Absolutely delicious.

  • So easy and good, did it without the olives and cheese. The dressing is amazing better then any store bought and healthier, no need for that added soy/canola or other garbage in in-store bought dressings.

    • — Kevin on November 30, 2016
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  • Tried this out on a dinner party served alongside lasagna and garlic bread, it was a big hit! The salad dressing is divine, and I will be making it again. I ran out of ricotta and used Parmesan instead, the saltiness of the Parmesan was actually a nice compliment to the rest of the salad ingredients and I might do it again next time. Thank you for the excellent salad recipe!

    • — Candice on October 11, 2016
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  • Had to make this with champagne white wine vinegar as I was out of red wine vinegar. Still delicious with the fresh herbs!

    • — Peggy on October 10, 2016
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  • LOVED this salad! I took a risk and made it for a dinner party without test trying it first after reading the glowing reviews and I was not disappointed 🙂 everyone commented on how delicious the dressing was, this recipe is divine and easy to make! It’s so hard to find good salad recipes and I’m so impressed with this! 🙂 thank you!

    • — Raquel Walker on August 27, 2016
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  • Could I pair this with a slow cooker pork roast?

    • — Catherine Low on August 12, 2016
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    • Sure Catherine. If the pork has Italian flavors/seasonings, that would probably pair best with this salad.

      • — Jenn on August 13, 2016
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  • Another fantastic recipe! My husband and I are trying to eat less processed foods and have been able to do so with your delicious recipes. For the dressings made from oil, should the extra dressing be refrigerated- such as the dressing in this salad and the Dijon mustard vinegrette dressing for the roasted beet salad?

    • — Amy on July 12, 2016
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    • Glad you liked it Amy! Yes, I would refrigerate whatever remaining dressing you have.

      • — Jenn on July 13, 2016
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  • Perfect salad! I always receive so many compliments on this. I also like to make extra dressing to use it throughout the week. I normally use feta, but have been meaning to try it with the ricotta salata.

    • — Lucille on June 21, 2016
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  • Absolutely delicious! My favorite salad dressing. The fresh herbs really make it. I honestly have not tried any recipe from this site that my husband and I haven’t LOVED! My absolute favorite recipe site! I easily make at least one recipe from here a week. Thank you, Jenn for your wonderful recipes.

    • — Aimee on May 22, 2016
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  • Finest Italian dressing I’ve ever tried! Thanks!

    • — Barbara on May 14, 2016
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  • The salad dressing is so delicious! We use it as a sauce for multiple items!!

    • — Devona B on May 3, 2016
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  • I want to make this for a dinner party on Thursday. Can I use balsamic vinegar instead?

    • — Monet on May 3, 2016
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    • Yes Monet, I think you could get away with using balsamic vinegar. Enjoy the dinner party!

      • — Jenn on May 3, 2016
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  • Like so many of the reviews, we loved the salad. The dressing is definitely key as you could do a lot of vegetable combinations.
    However, the first time I made the dressing in my blender, the consistency was thin, the second time, my blender was broken so I made it in my food processor and the consistency was more creamy. Both were great, your thoughts?

    • — Kimberlee on April 25, 2016
    • Reply
    • Hi Kimberlee, Interesting that you got a thicker dressing from your food processor– I find that my blender usually results in a thicker dressing or sauce. I guess from here on out, you can just use whichever appliance gives you the texture you like best.

      • — Jenn on April 27, 2016
      • Reply
  • This salad is incredible!!! Every time I make it for a gathering or guests, I get requests for the recipe. It tastes fresh and light and fabulous. Thank you!

    • — Karla Dor on April 22, 2016
    • Reply
  • Preparing to make this wonderful salad and dressing once again for our family Easter brunch! This year I am using some beautiful olive oil I brought back from Spain for the dressing. I also buy really good Feta in a block, and cut into cubes rather than crumbles. Really great combination of veggies!

    • — Paula Rankin on March 23, 2016
    • Reply
  • This was sooooo good! I’m so happy I stumbled upon it. The dressing is amazing. Definitely a keeper.

    • — Jess on February 29, 2016
    • Reply
  • I made this salad for a dinner party with friends last night. It was a huge hit! Since when is salad more popular then a main course of prime rib? The dressing is amazing. This will be my go-to salad recipe from now one. How long can I store the dressing in the fridge when I leftover dressing?

    • — Nicole B on February 28, 2016
    • Reply
    • Hi Nicole, So glad it was a hit! I would say it keeps well for 2-3 days.

      • — Jenn on February 29, 2016
      • Reply
  • Hi Jenn,
    I haven’t made the dish yet but I’m wondering if the honey was omitted would it alter the flavor? Could Splenda be substituted for the honey with any success? Thanks.

    • Yes Diana, that’s fine. Enjoy!

      • — Jenn on February 11, 2016
      • Reply
  • Absolutely wonderful! I think the dressing is even better the next day when the flavors have blended a bit. I made this for a big family Italian dinner everyone loved it. It’s a keeper!

    • — Jean M. on February 8, 2016
    • Reply
  • This looks fantastic!! Do you think beets would go well with?

    • — Renée on February 4, 2016
    • Reply
    • Hi Renée, I do think beets would work. 🙂

      • — Jenn on February 4, 2016
      • Reply
    • I added roasted beets and the salad was fantastic!!! Thank you so much for sharing.

      • — Renée on February 11, 2016
      • Reply
  • Just wanted to say this salad dressing was absolutely phenomenonal. I made it for a best friend lunch party and it was a Big hit. Everyone wanted the recipe. Thank you kindly for sharing. God Bless you and your family.

    • — suzan on January 24, 2016
    • Reply
  • Awesome salad! Even our teenage boys were taking seconds and thirds! Will become a standard in our house.
    Thank you for your awesome selection of great recipes.

    • — Laurie on January 20, 2016
    • Reply
  • This is a family favorite -even my sons love this recipe and actually ask for it. The dressing is fabulous!!

    • — Jane on January 19, 2016
    • Reply
  • Italian dressing (not the bottled kind, thank goodness) DELICIOUS!

    • — Joy Rabbini on January 15, 2016
    • Reply
  • Yet another winner which I will definitely make again. I added a bit more vinegar and a bit less honey since but I expect most people would like the recipe just as written.

    • — Carol F on January 10, 2016
    • Reply
  • I’ve made this salad and dressing for various dinner parties and get-togethers and people LOVE it. (Even when others are bringing a salad, I get requests to bring just the dressing, lol.) It goes great with any Italian dish — the tangy, sour flavors of the vinegar, olives, peppers, etc. complement the richness of lasagna, etc. Super easy to double and triple, too. This recipe is in my regular rotation now!

    • — Leslie on January 10, 2016
    • Reply
  • Can I make this dressing ahead and just keep it in a mason jar in the fridge?

    • — Brooke on December 28, 2015
    • Reply
    • Sure Brooke, the dressing will keep well in the fridge for 3 – 4 days.

      • — Jenn on December 28, 2015
      • Reply
  • Excellent salad dressing in this recipe – the fresh basil and parsley add a ton flavor and make for a gorgeous fresh dressing. Loved the addition of ricotta salata!

    • — Leslie on December 27, 2015
    • Reply
  • PS. I saw the star rating after I hit the submit!

    • — vickie on December 20, 2015
    • Reply
  • This was a wonderful salad! I made it for our fellowship luncheon for Sabbath. We have several gluten free and vegan people and so I put the feta cheese on the side as well as the onions. The dressing was so well liked that one lady, who normally does not like oil dressings, requested the recipe! Thank you Jenn for all of your recipes that are tried and truly 5 star creations!

    • — vickie on December 20, 2015
    • Reply
  • Hi Jenn! I have tried pepperoni’s (bottled/Maserati brand) into garden salads whenever having Italian food and personally like this addition very much. Am thinking of making this salad and adding the pepperoncinu’s. My ?? Is do you think it will work,flavor wise, with all of the ingredients in your recipe, or do you this and the red peppers might be too much and instead I use one or the other? Thank you very much for your opinion!

    • — Mary Matoza on December 10, 2015
    • Reply
    • Hi Mary, I’m not familiar with that dressing so it’s hard to say. I would suggest just drizzling some on the salad and tasting it. If it appeals to you, you can add more!

      • — Jenn on December 10, 2015
      • Reply
  • I highly recommmend this recipe. It simply tastes so fresh and so good. My family requested for it 3 nights in a row after I made it the first time. I definitely rate it a 5 star.

    • — Eva on November 11, 2015
    • Reply
  • I’d love to make the dressing but basil is out of season…any chance I can substitute pesto for the basil and get a similar taste? I know there is nothing like fresh basil.

    • — maryannheimburg on November 3, 2015
    • Reply
    • Hi Maryann, You could use pesto — and it would probably be delicious — but it will be an entirely different dressing 🙂

      • — Jenn on November 4, 2015
      • Reply
      • Made it with the basil and it WAS Delicious! Used the little bit of extra dressing to marinate a tomato/cucumber salad. Thank you for sharing; it is my new favorite salad dressing!

        • — maryannheimburg on November 12, 2015
        • Reply
        • So glad it turned out!

          • — Jenn on November 12, 2015
          • Reply
  • The Big Italian Salad is great. I love it with feta cheese; ricotta salata, not so much. The dressing reminds me of salsa verde. Great recipe. Thanks, Jenn.

    • — Mary Seltzer on October 31, 2015
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  • LOVED this salad. The dressing was amazing. I served it the next night with meat as well.
    The ricotta salata cheese was a nice addition to our salad as well.

    • — Clare on October 6, 2015
    • Reply
  • Thank YOU Jenn once again for sharing your Big Italian Salad recipe. Loved the dressing and totally agree … store bought would not compare. I sent my husband many miles to an Italian specialty store and he obtained everything REAL Italian! ?Followed recipe exactly. No substitutes!
    Also made your Pasta E Fagioli with it. Ate some and froze batches for later. Froze perfectly.

    There’s no question about it … YOU are my go-to site for what to make. Every recipe is now a keeper.

    Going to try your Pumpkin bread now.

    • — Louise on October 6, 2015
    • Reply
  • The salad dressing is amazing. I made it my first time for a dinner party and the guests all raved about it.

    The salad was awesome too, even without the cheese, because I decided to make this salad at the last minute and couldn’t get it.

  • what is the difference between Italian parsley and the regular parsley that I buy in our local grocery store? It looks different than our local parsley.

    • — Marilynn on October 2, 2015
    • Reply
    • I use Italian parsley, which is also called flat leaf parsley — it is interchangeable with curly parsley, which has more of a ruffled appearance.

      • — Jenn on October 4, 2015
      • Reply
      • Who knew??? Here I thought I’d discovered something new. It’s been right in front of me on the shelves … for years!?

        • — Louise on October 6, 2015
        • Reply
  • I used shaved Roman cheese instead; but over all salad and dressing are fabulous! Delicious!!

    • — Michele on September 16, 2015
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  • This is the BEST salad I’ve ever had! I make it often and take to parties where everyone raves. I love the dressing and enjoy it over pasta as well.

    • — victoria j on August 27, 2015
    • Reply
  • This salad is so crisp and refreshing, even in the dead of winter. It has become my go-to salad recipe when I want an all-vegetable salad.
    I make the recipe exactly as written – the dressing is fresh and light. But the flavors can stand up to any main dish you pair it with.

    • — Kim on August 27, 2015
    • Reply
  • I made this last night for company, with a few changes due to what was available in garden. I’m always looking for the perfect salad dressing, and this is it. Fabulous!

    • — Ann on August 19, 2015
    • Reply
  • Can this be made with the green olives that stuffed with pimento?

    • — Carol on August 11, 2015
    • Reply
    • Hi Carol, Yes, that’s fine. Enjoy!

      • — Jenn on August 11, 2015
      • Reply
  • I made the salad for my team building event at work and my co-workers loved it! I did not make the dressing. I had a bottle of Wishbone House Italian Dressing on the side. Some coworkers liked the salad even without the dressing.

    • — Monica Irene Austin on August 7, 2015
    • Reply
  • Chef Jenn,
    My I substitute fresh oregano for dried? If so how much? I LOVE your recipes, makes me seem like a gourmet cook for everyday meals. You teach so well and make it seem so easy. Just made the chipotle dressing last night-marinated chicken , first bite husband said whatever you did with that chicken its amazing! I always follow his comments with “Once Upon A Chef”. : ) Thank you!

    • — Laura on August 6, 2015
    • Reply
    • Hi Laura, That is so nice to read! Thank you! You can use fresh oregano (I’d use about double the amount) but I have to say that oregano is the one herb I actually prefer dried — fresh can have a bitter taste. Hope that helps!

      • — Jenn on August 7, 2015
      • Reply
  • I found this recipe after a Google search for SOMETHING different for my salad tonight. I’ve been making salad dressings for years but they always seem to be the same. I have a gargantuan herb garden so wanted to be sure I made something really herby. This salad was PHENOMENAL. Best dressing I’ve ever made by miles. I added some quartered Kalamata & Castelvetrano olives and a few sliced pepperoncinis to the salad and increased the vinegar in the dressing because we like it tart…. And seriously, I cannot express enough thanks for not just the best salad dressing recipe but a technique I’ll use & expand on forever. Much gratitude.

    • — Kristine on August 3, 2015
    • Reply
    • So glad you enjoyed, Kristine!

      • — Jenn on August 3, 2015
      • Reply
  • Made this salad and dressing last night. The picky men in my family LOVED the dressing. It was a hit with them and our dinner guests. We all enjoyed the freshness of all the ingredients. Happy summer!!

    • — Jane on June 27, 2015
    • Reply
  • Hi Jenn,
    This salad is FANTASTIC!!! The combination of ingredients and the fresh herb dressing was perfect! I made a lasagna and served this salad with it for guests and it was terrific. Your site is really impressive and your pictures and great. Thanks

    • — Lisa on May 18, 2015
    • Reply
  • This salad went perfectly alongside penne with Bolognese and broccolini with garlic. All of our guest raved about the salad the most. I used the leftover dressing for a few lunch salads. Great recipe!

    • — Jill Folk on May 14, 2015
    • Reply
  • Awesome recipe! It was so fresh and delicious. I will never buy store bought salad dressing again! Thank you!

    • — Kristi on March 31, 2015
    • Reply
  • Wow. This brought the house down. We were licking the plates. Thanks for another winner.

    • — michelle morris on March 22, 2015
    • Reply
  • Should the dressing be refrigerated?

    • — Sharon Reed on January 31, 2015
    • Reply
    • Hi Sharon, Yes, the dressing should be refrigerated.

      • — Jenn on January 31, 2015
      • Reply
  • Thank you for the recipe! I made it tonight for a dinner party. I served it with Bucatini all’ Amatricana and parmesan breadsticks. It was a big success. The dressing came together perfectly in my Vitamix. I will be using it again and linking it soon from my website. Katie

  • I wanted to tell you how much I love your recipes. Having grown up on lots of cassaroles and jello molds I’ve been experimenting with different recipes and find your recipes delicious but also fairly uncomplicated. I served Chicken Marbella for my family at Christmas and they were all impressed, even my sister-in-law who is from Spain and a wonderful cook herself. Thanks again!Anne Knudsen

    • — Anne Knudsen on January 18, 2015
    • Reply
    • Thank you for the wonderful feedback, Anne. I’m so glad you’re enjoying the recipes!

      • — Jenn on January 18, 2015
      • Reply
  • This salad is so delicious! It is the dressing. It is amazing and so fresh. I will never again make any other italian salad dressing.

    • — Renee on December 27, 2014
    • Reply
  • This salad is DELICIOUS! The combination of ingredients and dressing was perfect! Love it, especially for entertaining!

    • — Princessa on December 14, 2014
    • Reply
  • All round excellent salad. Easy to make and a definite crowd pleaser.

    • — Susan on December 11, 2014
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  • I made this salad a few times. The toppings are perfect: cucumber, olives, shaved carrots.. just yum. I really like the dressing in this recipe and have used it for other salads. Just make a big batch and use throughout the week.

  • This salad sounds perfect with lasagna.
    I’m having dinner for 20, so which ingredients should be multiplied (5 times?) and which not?

    • Hi Toni, The salad easily serves 6 so I would multiply all of the ingredients by 3 or 4, depending on how many other dishes you are serving. Hope everyone enjoys it and please come back and let me know how it turns out.

      • — Jenn on December 4, 2014
      • Reply
  • How many recipes of dressing should I make to serve 20 people? If I make 5,recipes do salad, do I need 5 recipes of dressing also?

    • — Donna on September 14, 2014
    • Reply
    • Hi Donna, I just updated the servings on this; I think it’s actually closer to 6. I think you’d be safe with 3-1/2 (and 4 at the most) recipes of the dressing.

      • — Jenn on September 16, 2014
      • Reply
  • This dressing is so versatile! I use it on this basic salad, on zucchini, tomato and onion and on a caprese salad. Delicious!

    • — Julia on July 18, 2014
    • Reply
  • This dressing is awesome. Love it

    • — Suzan on July 12, 2014
    • Reply
  • In your big Italian salad you say to use home made vinaigrette dressing but you don’t state ingredients or amounts. I would like to make this.

    • — Peg on July 2, 2014
    • Reply
    • Hi Peg, Did you try clicking on the “Recipe” tab? All the ingredients are listed there, as well as the instructions. Hope you enjoy it!

      • — Jenn on July 2, 2014
      • Reply
  • Attended a pot luck Italian feast last night and I was asked to bring a salad. So glad I found this recipe — it was perfect! Not to mention incredibly easy to make! Even found the Ricotta cheese at Whole Foods as suggested in the notes. Thanks!

    • — Judy on May 18, 2014
    • Reply
  • This salad dressing is super simple and quick and absolutely delish!
    i’ve made your asparagus soup ( a few times now) and the chocolate meringues as well and they were amazing.
    I love love love your recipes and website and your pics are great… best way for no fail executions of your recipes.
    thank you!!

    • — Lynne on May 12, 2014
    • Reply
    • Thank you, Lynne!

      • — Jenn on May 12, 2014
      • Reply
  • Can you clarify the ingredients for the dressing please as the pic appears to show a cheese but this not listed. Can you alo give cup measures in fluid ounces . Thanks

    • — Charles on April 10, 2014
    • Reply
    • Hi Charles, The cheese is Ricotta Salata or Feta; it’s the last ingredient listed.

      • — Jenn on April 12, 2014
      • Reply
  • Wow,what a hit this was with my bookclub group.
    Family finished leftovers next day and still tasted great.
    Went well with Lasagne.
    Will be saving this recipe.
    Thanks for sharing it.

    • — katharine on February 21, 2014
    • Reply
  • Can this dressing be made ahead of time? How long?
    Thanks

    • — Victoria on February 19, 2014
    • Reply
    • Hi Victoria, Yes, it’s fine to make it a day or two ahead of time.

      • — Jenn on February 19, 2014
      • Reply
  • This was a great dressing. I did use less red wine vinegar. It’s so overwhelming that the 1/4 cup seemed like a lot so I added it in slowly. Also, I used Queso Fresco as the cheese. It’s a Mexican cheese, very crumbly, salty and fresh. It’s a light, airy cheese and with such a fresh dressing it worked great. Thanks for a great dressing!

    • — MG on February 8, 2014
    • Reply
  • I made this today and it was delicious! One question, can I leave the honey out next time? Thanks for the great, easy recipes and the useful tips!

    • — Cleo on January 26, 2014
    • Reply
    • Hi Cleo, Yes it is fine to leave out the honey.

      • — Jenn on January 27, 2014
      • Reply
  • I was looking for a dressing for a dinner party Sunday night. I came across your recipe. Wow it received rave reviews and is fantastic.

    I loved it so much that I woke up yesterday and ate a salad for breakfast. I will keep on making this.

    Thanks!

  • I’m making a lasagna for some friends, and wanted to make something different than the basic dinner salad. I was able to follow everything step-by-step except for the cheese. I got feta, but it was moldy, so I opted to leave it out. The dressing turned out FANTASTIC, and will definitely be my go-to Italian from now on. Thanks for the recipe! Hope it’s a hit with these foodies.

    • — Rhiannon on August 12, 2013
    • Reply
  • I made this tonight – it was tasty and super fresh! One of my favorite salads and I’ll be making this a lot in the future! Even my 4 year old loved it!

    I’m not much of an olive person though, so I don’t know much about them. When I went to my grocery store and was faced with the olive bar, I was totally confused! What kind of olives do you use?

    • — Crystal on August 1, 2013
    • Reply
    • Hi Crystal, So glad you enjoyed! As for the olives, yes, it can be confusing! I love the black kalamata olives or the large green Greek olives but it’s really a matter of personal preference…taste a few to see which ones you like. I also try to buy my olives pitted so we don’t have to deal with the pits.

      • — Jenn on August 2, 2013
      • Reply
  • Why use dried Oregano? Is fresh better?
    Can’t wait to try this dressing!

    • — Max on April 23, 2013
    • Reply
    • Hi Max, Fresh oregano can actually be a little bitter, so dried is better here. Hope you enjoy it!

      • — Jenn on April 23, 2013
      • Reply
  • Love this salad so much! I add cannellini or kidney beans, as well as thinly sliced grilled chicken. Salmon would also be a nice addition. The dressing is so amazing! I like to make a meal of just the salad with some French bread.

    • — Kelly on March 10, 2013
    • Reply
  • Spectacular salad. Worked perfectly with Marcella Hazan Lasagne Bolognese (with a few roasted artichokes thrown in).

  • Fabulous salad and home-made dressing!! I added artichokes to the salad, too!!

    • — Terry Grosvenor on November 8, 2012
    • Reply
  • Jenn another great recipe. This is a wonderful salad. The dressing is delicious with the fresh herbs. I took it to a pizza party and it was enjoyed by all.

    • — Ann Grandin on October 9, 2012
    • Reply
  • I’ve been making this Salad non-stop and everyone that has eaten it has asked me for the recipe.

    Thank you <3

  • This has become my go-to dressing. I usually double the recipe and make two bottles, to utilize more of the fresh spices (they make all the difference).
    Thanks, Jenn!

    • — Liz on June 20, 2012
    • Reply
  • I will be making this Sunday with lasagana. Looks like it can be made so many ways. It looks so good. Thanks. I needs this.

    • — jujus dru on June 9, 2012
    • Reply
  • I made the dressing and loved it. I am now keeping a jar of this in the ‘fridge. I highly recommend making this often, especially if you’ve got a little herb garden!

    • — Julie on May 17, 2012
    • Reply
  • This is by far the best homemade dressing I have ever made. I don’t think I can ever buy store bought again.

    • — Jennifer on May 15, 2012
    • Reply
  • Like Debbie, I also made it for a progressive dinner in my neighborhood and it was a big hit. Everyone loved the dressing. i made it again this past weekend for a mother’s day BBQ and my super foodie parents loved it as well. I used feta for the cheese sprinkles. The dressing has such a great spring, fresh flavor. Two thumbs up.

    • — Erin on May 15, 2012
    • Reply
  • I made this for an Italian progressive dinner last weekend and everyone loved it. This weekend I’m bringing it a family party. I couldn’t find the sheep ricotta so I used crumbled goat cheese instead. Very yummy!!! Thank you!

    • — Debbie on April 28, 2012
    • Reply
  • This salad is so refreshing and full of multiple tastes.
    Super fresh, too. There was enough dressing to last for two salads for two dinners – which is always nice to have left-overs that taste fresh and new the second time around. Also, added about 1/2 cup of garbanzo beans and used a sprinkling of kalamata olives which added a whole new complex taste. Oh ya, I chose fat free feta – yummy – and used 1/2 the container for night one and the other 1/2 for night two. Thank you – I will continue to make your fantastic recipes. Like… the potato leek soup.

    • — Heidi on April 5, 2012
    • Reply
  • Made this salad for something different for a friend’s birthday dinner. Everyone absolutely LOVED it! Everyone was asking for the recipe, especially the dressing. I did add red onion, and had feta, mozzarella, croutons, artichoke hearts on the side for people to add if they desired. But the dressing was definitely a huge hit! Will definitely be adding this to our favorites list!

    • — Pam on March 30, 2012
    • Reply
  • I made this for supper tonight, and we ate it with spaghetti and meatballs. So perfect! I loved every aspect of this salad.

    I used blue cheese, and my husband accidentally bought zucchini instead of cucumber, but it was still great!

    • — Jennifer Smith on March 7, 2012
    • Reply
  • I can’t get enough of this dressing, it is so fresh and delicious. Makes eating salad fun!

    • — Mary on March 6, 2012
    • Reply
  • A staple in our house, the dressing is just fresh and fabulous. Always as a favorite…I’ve made it for holidays, brought it to dinner parties. The perfect addition to my repertoire. Keep ’em coming, Jen!

    • — Alison on March 1, 2012
    • Reply
  • My daughterinlaw hopes that there are leftovers so she can take this salad home. It’s a big hit here.

    • — Gayle Snyder on March 1, 2012
    • Reply
  • I took this to a dinner party, and everyone raved about it! The dressing is so delicious and so healthy too! Thanks for all they healthy recipes!

    • — Melissa Norton on March 1, 2012
    • Reply
  • I made this salad to bring to an Academy Awards watching party with some girlfriends last Sunday. I made a double batch. There ended up only being 4 of us left by the time we finally got around to eating dinner. Still, we polished off the bowl and one the girls asked for the dressing recipe. This was truly delicious. Thanks for the recipe!

    • — Heather on February 29, 2012
    • Reply
  • Made this salad last night. It is absolutely delicious. Followed recipe exactly but also added red onion.

    • — Carol on February 29, 2012
    • Reply
  • This salad and dressing is fabulous! I first made it in December. All of the ingredients complement each other so well (I used feta as the cheese and also added some croutons). I’m making it again today to go along with the buttermilk fried chicken tenders 🙂 How long will the leftover dressing last in the fridge?

    • — Jennifer on February 12, 2012
    • Reply
    • Hi Jennifer, It would probably keep well for 3-4 days.

      • — Jenn on February 12, 2012
      • Reply
  • I made this yesterday since I had almost everything in the fridge and added garbanzo beans to turn it into a whole meal. It was very good even though I didn’t have fresh basil or parsley for the dressing, which was probably the whole point of this salad.

  • I cannot express how much I loooove this salad! I’ve made it for so many guests and family, and it gets only rave reviews every single time. I enjoy adding cannellini beans, chopped walnuts and almonds to ours. I think next time I make it I’ll add sliced grilled chicken and homemade croutons. The dressing is hands-down my favorite homemade vinaigrette. I just can’t say enough good things about this salad! Thanks for an awesome recipe, Jennifer! Can’t wait to try more recipes from your site.

    • — Kelly D. on November 30, 2011
    • Reply
  • Delicious!! I’ve been meaning to make this recipe for a while. Finally made it tonight for guests, and got rave reviews. This salad is very pretty and very tasty! Excellent combination. Thank you!

    • — Rachel Schreiber on October 31, 2011
    • Reply
  • This salad dressing was AMAZING – I brought it to a dinner party on Saturday and I’m still getting requests today for the recipe! Excited that I stumbled upon your blog – thanks for sharing!

    • — J. Lefebvre on July 11, 2011
    • Reply
  • WoW….this was an AMAZING Salad. We usually eat my version of Greek Salad w/ homemade dressing (to die for), but thought that I’d change it up this time w/ this salad. My entire family LOVED it! It did take some time, but it paid off. I made this with Grilled Mediterranean Open-Faced Sandwiches….Yummm! is all you could hear at the dinner table. Thanks so much for the recipes and I love looking at the recipe step by step (I don’t need it, but it’s nice to see it) along with wonderful photography.

    • — Joy on June 13, 2011
    • Reply
  • Dressing turned out great! I used it at a dinner party with Chicken Parmesan, and the salad bowl was picked clean. Thanks!

    • — Jenn V on March 22, 2011
    • Reply
  • Came upon this in a Google search for an Italian salad and it was amazing! It was a great success at my fiance’s birthday dinner party! I look forward to following your site more in depth!

  • Thanks for a wonderful looking recipe! I am always looking for new combinations and homemade dressings. My favorite “go to” salad is a BLAT salad – Turkey Bacon, romaine lettuce, avocado, tomato (and usually some cucumber and maybe a tiny bit of red onion) with a dijon mustard homemade vinigrette. I will have to try your italian dressing. It looks like my next “Go To” dressing.

    • — Karen D. on August 30, 2010
    • Reply
  • Love love love this salad. The dressing is amazing!

    • — Eleen on May 13, 2010
    • Reply
  • Great salad. I too tried the red onion. It took away from the other ingredients. Your way of combinations are on the mark.Thanks

    • — Richard on April 29, 2010
    • Reply
  • Just made this salad to go along with lasagna for my daughter’s 13th birthday family dinner party — it was FANTASTIC and I can’t wait to make it again!!

    • — Karen on April 12, 2010
    • Reply
  • Made this for Easter Sunday. The dressing is fresh and delicious. All the colors and taste–I will definitely be making this over the summer. Thanks!

    • — Tashu on April 5, 2010
    • Reply
  • Just tried your salad. That dressing is delicious – so fresh and springy! Thanks!

    • — Maria on March 13, 2010
    • Reply
  • Wow..That looks so yummy and delicious..

  • I love that you made your own dressing… the bottled stuff is gross after realizing the color change….ewwww! 🙂 As always, wonderful pics!

  • Oh super yum! This looks great!

  • This looks great…so colorful! Love all the fresh herbs!

    • — E.C. on March 6, 2010
    • Reply
  • This looks great, although I’m surprised you haven’t included red onion (or scallions) in the salad…??

    Thanks for the site, and the great recipes!

    • — Robin S. on March 6, 2010
    • Reply
    • Excellent, best dressing I have made in awhile! Combo of the ingredients was stellar. Thank you for such a great salad recipe.

      • — Karen C on October 7, 2017
      • Reply

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