Massive Classic Italian Salad Recipe
There’s nothing quite like the crunch of fresh romaine paired with briny olives and tangy pepperoncinis all tossed in a zesty homemade vinaigrette. This Big Classic Italian Salad has become my go-to for weeknight dinners because it comes together in under 15 minutes with zero cooking required. After testing dozens of ratios, I’ve found that letting the dressed salad rest for five minutes before serving deeply marries the flavors for a restaurant-quality finish.
PrintMassive Classic Italian Salad
Ingredients
Scale
- 1/2 cup olive oil
- 3 Tbsp white vinegar (rice vinegar, or lemon juice)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- 14 to 16 ounces romaine leaf lettuce (chopped*)
- 1 cup kalamata olives (sliced)
- 1 cup pepperoncinis
- 2 cups cherry tomatoes (halves)
- 2 cups salami (cut into strips)
- ½ cup red onion (thinly sliced)
- 6 ounces grated parmesan cheese (to taste (about ½ to 1 cup of grated parm))
Instructions
- Add the ingredients for the salad dressing to a small bowl or measuring cup and mix well to combine. Set aside until ready to use, and stir well just before using.
- Chop the romaine lettuce, tomatoes, and onions. Add all of the salad ingredients to a very large bowl or large serving bowl. Note: this salad recipe makes a huge salad so if you don’t have a large mixing bowl, use two bowls.
- Drizzle your desired amount of dressing over the salad and toss well to combine. Save any extra salad dressing in a mason jar for up to 2 weeks. Taste the salad for flavor and add more parmesan cheese and/or dressing to your personal taste. You can also add more of any of the ingredients for extra flavor.
- Serve Italian salad with your main dish and enjoy!
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