Big Classic Italian Salad Recipe (15-Minutes)

There’s nothing like a Big Classic Italian Salad to steal the spotlight at any meal.

Bursting with crisp romaine, briny olives, zesty pepperoncini, and that iconic Italian vinaigrette, this salad is anything but basic.

In fact, it’s the kind of dish that makes people ask for seconds.

This Italian salad is the perfect example. Whether you’re serving it as a side for pasta night or making it the star with grilled chicken on top, it’s always a crowd favorite.

Let’s dig in.

Ingredients for a Big Classic Italian Salad

Here’s what you’ll need to build the ultimate bowl:

• Crisp greens: Romaine lettuce is the base, but you can mix in iceberg for extra crunch or spring mix for variety.
• Fresh veggies: Cherry or grape tomatoes, sliced red onion, diced cucumber, and bell peppers bring color and freshness.
• Add-ins: Black olives or Kalamata olives, sliced pepperoncini, shredded carrots, and artichoke hearts add tang and depth.
• Cheese: Grated Parmesan is traditional, but mozzarella pearls or provolone strips also work well.
• Crunch factor: Homemade croutons, garlic bread croutons, or even toasted pine nuts can take it to the next level.

The beauty of this salad is its flexibility—feel free to adjust based on what you have on hand.

How to Make the Perfect Italian Dressing

The dressing is what ties everything together. A great Italian vinaigrette should be tangy, savory, and just a little sweet.

Core ingredients:

• Red wine vinegar
• Extra virgin olive oil
• Garlic (minced or pressed)
• Dried oregano
• Salt and pepper

Optional flavor boosters:

• Dijon mustard (for creaminess and bite)
• Lemon juice (for brightness)
• Grated Parmesan (for richness)
• A pinch of sugar or honey (to balance the acidity)

Whisk everything together in a jar or shake until emulsified. Homemade dressing offers the best flavor and lets you control the ingredients, but a good-quality store-bought dressing can work in a pinch.

Just look for one with minimal additives and no added sugars.

Salad Variations and Add-Ons

One of the best parts about this salad is how easily it adapts to your needs:

• Add protein: Grilled chicken, salami, prosciutto, tuna, or chickpeas can turn it into a main dish.
• Incorporate grains: Farro, quinoa, or orzo can bulk it up and make it more filling.
• Make it vegetarian or vegan: Omit the cheese and add marinated tofu or roasted chickpeas for plant-based protein.
• Customize to dietary needs: Use gluten-free croutons or omit them entirely. Add extra veggies to increase fiber and nutrients.

These variations make the Big Classic Italian Salad a go-to for busy weeknights, packed lunches, or meal prep.

Serving Suggestions and Pairings

This salad plays well with a variety of main dishes and occasions:

• Pasta dishes: Serve alongside spaghetti Bolognese, fettuccine Alfredo, or baked ziti for balance.
• Pizza nights: A fresh Italian salad offers a crisp contrast to gooey, cheesy slices.
• Grilled meats: Pair with steak, pork chops, or roasted chicken for a complete meal.
• Potlucks and gatherings: Toss the salad just before serving to keep it fresh and crisp.

For presentation, layer the ingredients in a wide, shallow bowl so the colors and textures shine. Serve the dressing on the side if you’re feeding a crowd, so everyone can dress their salad to taste.

Recipe FAQ’s

Can I make this salad ahead of time?

Yes! Prep the vegetables and dressing up to a day in advance. Store them separately and combine just before serving.

What protein can I add to make it a main dish?

Grilled chicken, salami, tuna, or chickpeas work wonderfully to make this a more filling main course.

Can I use store-bought dressing?

Absolutely. Look for one made with real ingredients and no added sugars or preservatives.