Big Italian Salad
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Very flavorful dressing. Healthy choice.
recipe for the salad dressing?
Hi Miffy, if you scroll down to the full recipe, you’ll see the ingredients/instructions for the dressing there. Hope that helps!
Fabulous dressing !
HELP, please!! I just made this delicious dressing but used very large garlic cloves…although the basil flavor comes through nicely I’d like to reduce the garlic flavor some…any suggestions?? Add lemon juice or ?? Thanks for your help!
Hi Wendy, The best way to fix it is to add more oil and vinegar.
My culinary class makes this salad over and over again, because it is such a crowd pleaser!
Can I make this dressing in a blender? I don’t have a food processor.
Thank you!
Yep!
I love, love, love this salad! And so do all my friends. I have made it many times and it’s a always hit. I have been asked for the recipe almost as many times as I’ve made it.
For the big Italian salad if you use butter lettuce in place of the Romaine would you measure by cups?
Sure, that would work. You’d probably need the equivalent of 10 – 11 cups. Hope you enjoy!
Hi does this serve 6 as a side salad? Or a main? I’m hoping to serve 15 people as an accompaniment to lasagna
Hi Rob, the portions are more like side salads, so for a group of 15 you’d need to double or triple the recipe. Hope everyone enjoys!
Perfect italian dressing. Better than any bottled dressing you can buy. Much healthier too!
I was asked to make a salad for a small get together and I was really bummed because I don’t really like salad. However, I looked up salads under your recipes and found this one and boy was I glad that I did! This was a huge hit, even with me! Loved the combination of flavors. This will definitely be my go to salad recipe!
This salad and dressing is so good, perfect for Italian dinners. I have added pepperoni, shaved pecorino and croutons when serving it with minestrone soup
can I keep dressing in fridge up to 2 weeks?
thanks, Bev
Hi Bev, unfortunately, I don’t think this will last for 2 weeks – the maximum I would suggest is 5 days. Sorry!
Great and light salad! Thank you
This is my favorite go-to salad for my Italian dinners
I love this salad and have made it many times. With the recent problems with romaine lettuce, I am hesitant to serve it to guests. Do you have another suggestion?
Thanks!
Hi Carol – glad you like it! You could use butter lettuce, iceberg, or just mixed greens in place of the Romaine.
I’ve made this salad for a few potlucks now, and in each case people devoured it and raved about the dressing.
Can’t wait to make this for Father’s Day!! I’m battling with the cheese issue, though. Are there any other cheeses you think would work with this dressing? Would mozzarella be the wrong flavor? Any recommendations would be appreciated!
Hi Amie, I’d go with a salty, tangy cheese like feta, but you could absolutely use fresh mozzarella if you like.
Has this dressing ever been tried with apple cider vinegar?
Ever since I found this recipe, it’s been a favourite! The compliments you will get on this abound. The ribboned carrots, the mixed olives – it’s perfect. (I also throw in an avocado if I have a ripe one available.) But what REALLY makes it is your dressing!!! Someone asks for the recipe every time I make it. It also conveniently feeds 6 as a starter salad or a generous side. Thank you!!
How far in advance can you make this dressing?
Hi Christina, the dressing will be at its best for 2 – 3 days.
Can you suggest a different lettuce other than romaine until the E coli outbreak has been resolved? I’ve made this fabulous salad so many times to rave reviews and want to make it for this Mother’s Day but don’t want to take a chance with romaine, even if it’s from CA. Thank you. I’m hoping to get your cookbook this weekend. I’ve dropped so many hints with my family !
Hi Trina, You could use butter lettuce, iceberg, or just mixed greens. Have a great Mother’s Day; I hope your family has gotten the hint and you receive the cookbook! 🙂
Update: I got the cookbook today 😀 and the butter lettuce was the perfect substitute!
Yay!
Hi Jenn, have made this many times because it is so fresh and delicious. Unfortunately I am in a jam and don’t have any fresh parsley. Can dried be used or maybe another substitute? Thank you, KimK
Hi Kim, you could used dried parsley (you’ll need about 1/4 cup) but I would probably just use more basil in its place. Hope that helps!
Another winner! Sometimes I throw in avocado. I like it with Jenn’s baked ziti… wonderful!
How many people does this salad serve?
Hi Roma, it serves 6. Hope you enjoy!
My family loved this – even the picky eaters! I made it exactly like the recipe except I omitted the olives
I love this salad!! It is now my “go-to” salad – the freshness and flavours of the dressing really makes it something special.
Hi, can I use curly parsley instead of flat leaf parsley
Sure!
Love it
I made this salad over the weekend for a dinner party with my in-laws. It was a huge hit, thanks to the yummy dressing. If I wasn’t minding my manners, I might have just licked the salad bowl 😉 I love the spice from the garlic and the touch of sweetness from the honey. The ingredients are handy and it easily zips together in my blender. I wouldn’t change a thing. Thank you for another keeper!
This salad dressing is a real winner! This recipe is going in my “keep” file for sure! Thanks for another fantastic recipe.
I have made this recipe several times. This week it was because I needed a substantial veggie dish for a side with leftovers. It worked beautifully. I have recently lost 40 lbs. and my husband needs to gain weight.
This salad is perfect for our needs. Meets my big, bold flavor, lower calorie need, while I give him a heavier carb meal.
Thanks so much.
This recipe is a total winner! People rave over it every time I make it and it all disappears. The fresh herbs in the dressing take it over the top. I’ve made this over and over – it’s now in my permanent rotation. Thanks for another great dish!
Made this today. This is the way my family likes salads, big and lots of flavor. It was excellent. My daughter is allergic to corn and most bottled dressing have some corn in it. This is now our go to salad! Loved it!
This is one of my very favorite salads! I’ve made it several times, and everyone loves it. The dressing is fabulous. When I need a savory, healthy salad, this is my go to!
This has become my go-to salad dressing! It’s so fresh and zesty tasting, and it lasts really well in the fridge. I especially appreciate the fact that it puts a lot of parsley to good use.
I generally omit the honey, as I feel that the dressing is great without it as long as I’m using a high quality, fruity olive oil.
The dressing in this recipe is our new favorite – something a little different from our regular vinaigrette. Since I don’t often have fresh basil on hand during winter months, I’ll substitute pesto.
Made this recipe to take to a potbluck. The theme was Italian, and my contribution was well received. The dressing was delicious.
Great to see salad recipe featured by you. More please. The dressing makes a salad in my opinion and this is delicious. I use hardly any honey, but others may like it just the way it is as written.
My new go to dressing
I took this to a luncheon and it was a big hit. Will make it often
I wrote before in the wrong spot!!
Loved the salad. I added thinly sliced fennel bulb because I like the crispness and anise flavor.
Absolutely wonderful!
Excellent salad as is!!
My go to when I bring a salad to a dinner party/potluck. Friends always ask me for the recipe!
How long will this dressing stay fresh in the fridg?
Hi Joan, it will be at its best for 2 – 3 days.
Very nice, bright tasting (and looking) salad.
I substituted Greek mizithra (?) for the Ricotta Salata on the recommendation of the cheesemonger, and I made a crusty loaf of bread as well and used the leftover dressing as a dipping oil.
Made this recipe for a work potluck, it was excellent. The dressings was a huge hit. Shared your site with my co workers. I rate this 5 stars. Thanks for sharing this recipe. Judith.
What kind of olives? Kalamata?
Hi Celina, Use anything you like but, yes, kalamata olives would be a good choice.
I absolutely love this recipe. It’s a crowd pleaser every time, especially with my picky husband and 6 year old. Perfect Sunday night dinner. The dressing is easy to make. I used my blender and saved the extra for another night.
This is my go-to summer pot luck salad. People even request it when they know I’m coming. I have started doubling the dressing and bringing the extra as a hostess gift. Friends have told me they love to use it on their own salad the following day or even for drizzling over fish or chicken. It’s so delicious.
I was shocked at how fantastic this salad was. The dressing is amazing. I made it for a potluck dinner with friends and everyone devoured it. Most people went back for seconds.
The dressing is scrumptious! So fresh and full of flavors! I made it for my son’s birthday party this past sunday and everyone loved it! I tripled the recipe and still had leftover, which i used on a sandwich (instead of mayo), it’s almost like a pesto sauce. I bet it will also be delicious on pasta!