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, 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. It 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.
“We LOVE this salad!! The dressing is so fresh and herby. It’s our go-to salad for Italian dinners.”
What You’ll Need To Make A Big Italian Salad
- Fresh Italian Parsley: Adds herby depth to the dressing. Italian parsley is also referred to as flat-leaf parsley and it has a more robust flavor than its curly counterpart.
- Fresh Basil: Adds a refreshing aroma and taste to the vinaigrette.
- Dried Oregano: Provides classic Italian seasoning and depth of flavor.
- Garlic: Offers aromatic intensity to the dressing.
- Red Wine Vinegar: Provides tanginess and acidity to the vinaigrette.
- Extra Virgin Olive Oil: Forms a smooth, rich base for the dressing.
- Salt and Pepper: Enhance the overall flavor of the vinaigrette.
- Honey: Balances the acidity of the vinegar with the slightest hint of sweetness.
- Romaine Lettuce: Creates a crisp and refreshing base for the salad. I suggest buying pre-washed romaine hearts if possible so you don’t have to bother rinsing the leaves.
- Red Bell Pepper: Adds vibrant color and a sweet crunch to the salad.
- Hothouse Cucumbers: Contribute freshness and crunchiness to the salad. Also known as English cucumbers.
- Carrots: Provide additional crunch and color to the salad.
- Grape Tomatoes: Offer bursts of juicy sweetness and texture.
- Pitted Olives: Add briny flavor and a salty kick to the salad.
- Ricotta Salata or Feta Cheese: Provides creaminess and a savory element to the salad.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
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.
Frequently Asked Questions
Yep, it will keep nicely in the fridge for up to 4 days. Just give it a good shake before using it to recombine any separated ingredients.
In the interest of time, I like buying the pre-washed romaine hearts, but if you buy a full head of romaine, discard any damaged or wilted outer leaves from the lettuce head. Trim off the stem’s bottom and discard. Then, separate the lettuce leaves and immerse them in a bowl of water, gently swishing to remove any dirt or debris. (Be sure to dry the leaves completely after rinsing, otherwise, the romaine will turn the dressing watery.) I’m a big fan of a salad spinner for this task, but if you don’t have one, a clean kitchen towel or paper towels both work well.
Plenty! Feel free to improvise with whatever vegetables you have on hand, add some diced salami or prosciutto for extra protein, or swap the cheese with shaved Parmigiano-Regianno or even fresh mozzarella pearls for a different taste and texture.
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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
- ⅓ 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
- 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 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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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!
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!
This was sooooo good! I’m so happy I stumbled upon it. The dressing is amazing. Definitely a keeper.
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?
Hi Nicole, So glad it was a hit! I would say it keeps well for 2-3 days.
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!
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!
This looks fantastic!! Do you think beets would go well with?
Hi Renée, I do think beets would work. 🙂
I added roasted beets and the salad was fantastic!!! Thank you so much for sharing.
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.
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.
This is a family favorite -even my sons love this recipe and actually ask for it. The dressing is fabulous!!
Italian dressing (not the bottled kind, thank goodness) DELICIOUS!
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.
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!
Can I make this dressing ahead and just keep it in a mason jar in the fridge?
Sure Brooke, the dressing will keep well in the fridge for 3 – 4 days.
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!
PS. I saw the star rating after I hit the submit!
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!
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!
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!
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.
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.
Hi Maryann, You could use pesto — and it would probably be delicious — but it will be an entirely different dressing 🙂
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!
So glad it turned out!
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.
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.
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.
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.
I use Italian parsley, which is also called flat leaf parsley — it is interchangeable with curly parsley, which has more of a ruffled appearance.
Who knew??? Here I thought I’d discovered something new. It’s been right in front of me on the shelves … for years!?
I used shaved Roman cheese instead; but over all salad and dressing are fabulous! Delicious!!
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.
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.
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!
Can this be made with the green olives that stuffed with pimento?
Hi Carol, Yes, that’s fine. Enjoy!
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.
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!
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!
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.
So glad you enjoyed, Kristine!
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!!
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
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!
Awesome recipe! It was so fresh and delicious. I will never buy store bought salad dressing again! Thank you!
Wow. This brought the house down. We were licking the plates. Thanks for another winner.
Should the dressing be refrigerated?
Hi Sharon, Yes, the dressing should be refrigerated.
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
Thank you for the wonderful feedback, Anne. I’m so glad you’re enjoying the recipes!
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.
This salad is DELICIOUS! The combination of ingredients and dressing was perfect! Love it, especially for entertaining!
All round excellent salad. Easy to make and a definite crowd pleaser.
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.
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?
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.
This dressing is so versatile! I use it on this basic salad, on zucchini, tomato and onion and on a caprese salad. Delicious!
This dressing is awesome. Love it
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.
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!