Big Italian Salad

Tested & Perfected Recipes

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

ingredients for big Italian saladI 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

Italian dressing ingredients in food processorCombine the parsley, basil, oregano, garlic, red wine vinegar, olive oil, salt, pepper, and honey in the bowl of a food processor; blitz to blend.

blended Italian dressingStep 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.

tossing Italian salad with Italian dressing

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!

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Big Italian Salad

This Italian salad pairs nicely with Italian comfort food. You’ll love the homemade dressing!

Servings: 6

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

  1. Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
  2. 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.
  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.
  4. Note: Nutritional information was calculated assuming 1/2 cup of ricotta salata and all of the dressing was used.

Nutrition Information

Powered by Edamam

  • 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

  • Awesome dressing! Will make this again and again!

    • — DD on January 20, 2022
    • Reply
  • How long does the dressing last of refrigerated?

    • — Rhonda Harbin on January 18, 2022
    • Reply
    • Hi Rhonda, the dressing should keep nicely in the fridge for up to 4 days.

      • — Jenn on January 19, 2022
      • Reply
  • Thanks so much for sharing this recipe. I loved it! I first tasted this salad at a party and dreamed of it. So I text my old supervisor and asked can you please send me the recipe and she did. My husband and I loved it ❤️ That dressing was EVERYTHANG! I wanted to share a picture but no option.
    Thanks again

    • — Rhonda Harbin on January 18, 2022
    • Reply
  • Question: what quantity, ie approximate number of cups the head or hearts of romaine would provide? I love salad but not the prep of washing and ripping so purchase the pre-chopped variety. Just not sure how much to start with. Thanks for so many great recipes!

    • — Marni on January 3, 2022
    • Reply
    • Hi Marni, I’d guesstimate it would be the equivalent of 6 cups. Hope that helps!

      • — Jenn on January 4, 2022
      • Reply
  • How far ahead can you make the dressing . I don’t want the fresh herbs to discolor the dressing.

    • — Annie on December 20, 2021
    • Reply
    • Hi Annie, The dressing should keep nicely in the fridge for up to 4 days.

      • — Jenn on December 20, 2021
      • Reply
  • Can this dressing be made a day in advance before serving? Thank you!

    • — Chad on November 30, 2021
    • Reply
    • Definitely!

      • — Jenn on December 1, 2021
      • Reply
  • I recently made this recipe and it turned out to be a hit in my house; it’s delicious, filling to your stomach but light which makes it healthy.

    • — Mrs. Rashmi Govindan on November 22, 2021
    • Reply
  • Hi!

    Sorry to say this, but, as Italian, I have to say that his salad is pretty far from being Italian. I guess the error is mistaking mixing ingredients commonly-used in Italian recipes, and think that it would be an Italian recipe. There are certain ingredients which don’t go together (most of the time), like parsley , basil and oregano. They are ‘strong’ aromatic herbs, which should be valorized by keeping them alone (or combined with less strong flavors).

    Secondly, we do not use ‘dressing’ in salads. The closest thing to dressing (for salads) that you can find in Italy is a vinaigrette.

    I was just looking for a pickle recipe, and bump on this. I’m sure there are plenty of stunning recipes which I hadn’t the chance to see 🙂

    Tommaso

    • — Tommaso Tolu on November 21, 2021
    • Reply
    • Hi Tommaso,

      felt compelled to offer a couple of comments..,

      After cooking professionally for many years & living abroad (that includes Italy), I think it’s safe to say this is a “vinaigrette.” In fact while living in Italy (that includes private Italian households), many a housewife served w/the meal a salad in a vinaigrette like the recipe Jenn provides here.

      The herbs used do enhance each other & make for a wonderful salad!
      Give it a try!

      • — Lisa on December 9, 2021
      • Reply
  • Hi Jenn,
    My dressing turned out a muddy color rather than bright green. I double checked quantities and they seemed to be accurate. I’m guessing it was something to do with the red wine.

    • — Deborah on October 23, 2021
    • Reply
    • Did you use red wine vinegar as per the recipe or red wine? Huge difference!

      • — Mark on December 30, 2021
      • Reply
  • I am so happy a stumbled across this site when searching for a homemade italian dressing. So few of the recipes out there invole real fresh ingrediants and I was sold when I found one that did, and let me tell you l am so happy I gave it a try because I LOVE LOVE LOVE this dressing! This my go to salad dressing when bringing a salad to a party. The dressing taste great on a cold pasta tossed with olives and fresh veggies as well! I love how easy the prep is and better yet how great it taste! Thank you for you sharing Jenn!

    • — Lindsey on October 19, 2021
    • Reply
  • Fantastic recipe, Jenn! Made it for our Italian-themed party and it was gone in minutes. Besides the yummy combination of the salad ingredients themselves, the fragrant, gorgeous green dressing was its crowning glory. A very talented home cook in attendance said to me, “That was the best salad I’ve ever had in my whole life.” I’m making it again this week for my husband, because it was cleared out before he made it through the buffet line. 🙂

    • — Ships on September 13, 2021
    • Reply
  • I just made this salad and it turned out great! Very fresh and flavourful. I subbed the suggested cheeses with boccincini, per personal preference. I highly recommend this recipe!

    • — Christine on September 11, 2021
    • Reply
  • Hi Jen,
    My husband doesn’t like olives.
    Any idea for the replacement, please?
    Sorry, if this question already popped up in the earlier comments and I missed it. Thanks in advance!

    • — Natalie on September 5, 2021
    • Reply
    • Hi Natalie, It’s perfectly fine to just leave them out, or croutons would work nicely. Enjoy!

      • — Jenn on September 5, 2021
      • Reply
      • Thanks! Made it without olives, all gone 🙂

        • — Natalie on September 8, 2021
        • Reply
  • The dressing is so fresh and herby, absolutely loved this and think this would turn any basic salad ingredients into an impressive side dish – thanks Jenn, another great recipe!

    • — Melissa on August 24, 2021
    • Reply
  • This RECIPE IS THE MOST DELICIOUS Salad I’ve ever tasted in my life!!! My mom made it first and then when I made it I realized I didn’t have red wine vinegar so I used balsamic and forgot to add in the cheese but my goodness was it delicous, I can’t stop raving and eating it!! THANK YOU OMG😩😋😋😋😋😍😍😍

    • — Kymberley Soekha on July 13, 2021
    • Reply

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