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Big Italian Salad
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This Italian salad pairs nicely with Italian comfort food. You’ll love the homemade dressing!
This big Italian salad is my go-to for spaghetti and meatballs, 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!
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Big Italian Salad
This Italian salad pairs nicely with Italian comfort food. You’ll love the homemade dressing!
Ingredients
For the Vinaigrette
- 1 cup loosely packed fresh Italian parsley leaves
- 1 cup loosely packed fresh basil leaves
- ¼ teaspoon dried oregano
- 2 cloves garlic, peeled
- ¼ cup red wine vinegar, best quality such as Pompeian Gourmet
- ¾ cup extra virgin olive oil, best quality such as Lucini or Colavita
- Heaping ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1½ 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 ½ cup of ricotta salata and all of the dressing was used.
Nutrition Information
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- Per serving (6 servings)
- Calories: 338
- Fat: 31 g
- Saturated fat: 6 g
- Carbohydrates: 12 g
- Sugar: 6 g
- Fiber: 5 g
- Protein: 5 g
- Sodium: 393 mg
- Cholesterol: 11 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Could you use fresh mozzarella instead ( not close to a Whole Foods)
Sure!
I can’t believe I haven’t made this salad before! I’ve been following your blog for years and have your cookbooks. My end of the year book club meeting is a potluck dinner. This month’s book was Taste by Stanley Tucci. So, it seemed appropriate to have an Italian themed dinner. I signed up to bring the salad. Your Big Italian Salad was perfect. The dressing is divine. I made a few tweaks (used white balsamic vinegar, used a 50:50 mix of olive oil and avocado oil and skipped the honey). I added thinly sliced fennel and radishes as well as grilled artichoke hearts in EVOO (instead of olives). The salad was yummy. Thanks Jen! This recipe is definitely a keeper. I wish I had tried it sooner.
This salad was one of the best I have ever had! The dressing is a flavor burst and was delicious. I made this to serve alongside your pasta bolognese. My family and I loved this dinner. Thank you Jen for your inspiration, your site is my go-to for weekly menu planning.
Just made it, haven’t tried it yet besides the dressing. The dressing is amazing! Just a question, it turned out chunky and a muddy green instead of bright green. Is that from where i used substitutions for my fresh herbs? (We had no available ones)
Yes, If you used dry herbs, it could’ve impacted the color and texture a bit (but glad it still tastes good)!
My go to salad ever since I found ur recipe. The dressing is so delicious & I just appreciate that it’s using fresh herbs.
I have made this salad so many times and it is simply incredible. So easy and the vinaigrette is fantastic enough to drink.
Looks amazing but am having trouble finding fresh basil in the winter. What would the dried basil substitution be?
Hi Laurin, I wouldn’t suggest using dried basil, but you could replace the basil with additional fresh parsley. Hope that helps!
Hi Jen, I’m hosting a heavy appetizers happy hour with an Italian theme. I’m serving this salad, your cocktail meatballs and your focaccia bread. Can you suggest any other appetizers? Thank you
Sure, Barbara, a few other things that come to mind:
Stromboli
Oven-Steamed Mussels
Margherita Pizza
Grilled Shrimp with Pesto (If you don’t want to use the grill, you can broil these)
Hope that helps and that everyone enjoys whatever you prepare!
This dressing is incredible. We make it all the time and freeze large portions. Buy large quantities of basil at Trader Joe’s.
Fantastic recipe as always! Based on past successful results with your recipes, I now do not hesitate in trying a new recipe when having company. Salad is fantastic and received wonderful compliments when I served it to company. Once again, thank you!
Fantastic flavor – we loved this & took your advice, pairing it with your lasagna. This is going onto REPEAT for us & am freestyling ingredients based on veggies available – I didn’t have quite enough romaine so added extra carrots, etc.
Thanks for the recipe!
I always get warm compliments when I serve your recipes. Thank you!
I’m looking to serve this with your BAKED ZITI WITH SAUSAGE (which is my go-to recipe for serving a large group…I ♥️ It!). I’m wondering if you think I could switch out the romaine lettuce with little gem lettuce.
Sure, Margie, that should be fine — enjoy!
Made it tonight to go with lasagna, A big hit. The comments were that the fresh herbs make all the difference. Will definitely make again! Very easy, very tasty.
This is the BEST salad dressing I have made. This will be my go to recipe from now on. The taste is so fresh on this salad. Highly recommend.
Awesome dressing! Will make this again and again!
How long does the dressing last of refrigerated?
Hi Rhonda, the dressing should keep nicely in the fridge for up to 4 days.
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
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!
Hi Marni, I’d guesstimate it would be the equivalent of 6 cups. Hope that helps!
How far ahead can you make the dressing . I don’t want the fresh herbs to discolor the dressing.
Hi Annie, The dressing should keep nicely in the fridge for up to 4 days.
Can this dressing be made a day in advance before serving? Thank you!
Definitely!
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.
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
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!
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.
Did you use red wine vinegar as per the recipe or red wine? Huge difference!
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!
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. 🙂
Seriously, amazing! Like restaurant good! The dressing was so good. Every recipe of yours I make is a hit! Thank you!!
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!
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!
Hi Natalie, It’s perfectly fine to just leave them out, or croutons would work nicely. Enjoy!
Thanks! Made it without olives, all gone 🙂
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!
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😩😋😋😋😋😍😍😍