Big Italian Salad
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This big Italian salad is loaded with big flavor, fresh veggies, and zesty homemade dressing—just the kind of salad that makes any dinner feel special.
This big Italian salad is my go-to for deep dish pizza, spaghetti and meatballs, bolognese, pasta e fagioli, baked ziti, 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 vinaigrette 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.
Feel free to get creative with this salad—swap in your favorite veggies or add some diced salami, prosciutto, or grilled chicken, or roasted chickpeas for a protein boost. Topping it off with homemade croutons would also be delicious.
“We LOVE this salad!! Sometimes I add pepperoncini and artichoke hearts. 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
- Herbs: Fresh basil and parsley bring fresh herb flavor to the dressing, while dried oregano adds that classic taste. (Pro tip: Many chefs prefer dried oregano over fresh because drying concentrates its earthy, slightly peppery flavor while also mellowing out the bitterness that fresh oregano can sometimes have.)
- Red wine vinegar, extra-virgin olive oil, honey, and garlic: Combine to create a balanced vinaigrette that’s tangy, slightly sweet, and rich with a garlicky flavor.
- Romaine lettuce: Crisp and refreshing—pre-washed romaine hearts make it easy.
- Romaine lettuce, red bell pepper, cucumbers, carrots, and grape tomatoes: This mix of greens and veggies adds crispness, vibrant color, sweetness, and crunch.
- Pitted olives and ricotta salata or feta cheese: Bring briny, salty, and creamy richness to the salad.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Make the dressing. In a food processor, combine the parsley, basil, oregano, garlic, red wine vinegar, olive oil, salt, pepper, and honey. Pulse until blended.
Step 2: Toss the salad and adjust to taste. Add all the salad ingredients to a large bowl. Right before serving, pour on about half the dressing and toss well. Add more dressing as needed—the greens should be generously coated. Taste and season with extra salt and pepper, if needed.
Pro tip: Save any extra dressing for another time—it lasts nicely in the fridge for up to 4 days and is great on just about everything, from sandwiches and grilled veggies to roasted potatoes.
More Italian salads and dressings you may like
Big Italian Salad
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 freshly 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.
Notes
Nutrition Information
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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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😩😋😋😋😋😍😍😍