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Big Italian Salad
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, fettucini bolognese, pasta e fagioli, baked ziti, 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.
The dressing 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. That’s how it should be!
What You’ll Need To Make My Big Italian Salad
I suggest buying pre-washed romaine hearts so you don’t have to bother rinsing the leaves. If you buy a full head of romaine, be sure to dry the leaves completely after rinsing, otherwise the wet leaves will turn the dressing watery. I’m a big fan of salad spinners for this task, but if you don’t have one, a clean kitchen towel or paper towels both work well.
As for the veggies and cheese, I love a colorful mix of bell peppers, grape tomatoes, carrot ribbons, olives, cucumbers and a salty, tangy cheese such as ricotta salata or — if I’m in a Greek mood — feta. But feel free to improvise with whatever vegetables and cheese that you like.
How To Make A Big Italian Salad
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.
Pair this salad with a good bread and some Italian comfort food. Or, for a main course, top it with grilled chicken, shrimp or steak. Enjoy!
You May Also Like
- Homemade Caesar Salad Dressing
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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
- 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
- Heaping 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-1/2 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 (see note) 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 1/2 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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Reviews & Comments
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I live in a rural area and can’t get ricotta salata. I’m planning on making this tomorrow for a dinner party. What would you recommend in its place? Thank you!
Hi Kay, Feta also works nicely here. Hope you enjoy!
Thank you!
You’ve standardized a staple and it works pretty well; a little low on salt and vinegar for my family.
I have an allergy to honey… I wonder if I can just throw in a pinch of sugar instead? Can not wait to try this wonderful recipe. Making homemade pizza for New Years Eve, this will be perfect to serve with!
Sure, Sue – that’s perfectly fine. Maple syrup would work well, too.
Doubled the recipe for Christmas Day, my grandson, an (employed) chef, gave it 2 thumbs up, and everyone else raved about it. I didn’t change anything in the dressing, but added chopped avocado to the greens.
I can’t wait to make this. I have all the ingredients. Thinking about throwing in some pistachios as well. Christmas treat!
Hi Jenn:
Served this Big Italian Salad with Homemade Salad Dressing as a side with your Roast Beef Tenderloin with Red Wine Sauce…(see review)
Nothing else, and no tweaks… Absolutely perfect as it is.
Thanks again, Jenn.
Hi there, what are the nutrition facts for this? I’m doing a project which requires all the information about the recipe (I’m serving this to my class as well). Thank you so much!
Hi Katie, I just added them to the recipe. 🙂
I can make the VINAIGRETTE a day ahead ?
Sure. 🙂
Do you refrigerate the leftover dressing or leave it out?
I’d refrigerate it. 🙂
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.
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!
🙂
Dressing is delicious, salad was a BIG hit. Will be my new favorite.
Rave reviews from dinner guests.
Delicious
This is my all- time favorite salad dressing! The fresh herbs are the key ingredient.
I have made this salad and the dressing several times, and it is always a hit! The dressing is delicious — Even those who do not like any type of salad dressing have loved this one!!!
Can you use parmesan cheese instead of feta to go with a Lasagne?
Sure!
Every time I make this salad it gets rave reviews and requests for the recipe! It’s my favorite salad by far. The dressing is so good and versatile for other uses too!
Wondering if you can make the dressing if you do not have a blender. Thanks.
Hi Joie, Technically I think it’s possible, but it would require a LOT of chopping of the fresh herbs! Please LMK how it turns out if you try it. 🙂
You can but be sure to finely chop the herbs.
Recently, my husband and I hosted friends on our deck. I made this salad to serve with a braided stromboli. The salad was the perfect accompaniment. I had prepped all the salad ingredients, as well as the dressing, earlier in the day. While the stromboli rested, I assembled the salad. It tasted like summer in a bowl. I completed our al fresco meal with your delicious strawberry cake. Thank you for these recipes which I know I will make repeatedly.
Best salad I ever made! And, the dressing is to die for – so delicious. Everyone truly enjoyed it. Will be making it on a regular basis.
Mmmmmm!!! Delicious recipe. I made this salad to accompany baked ziti. Everyone loved it. A friend, who typically bypasses salad, went back for for more.