Classic Italian Salad Recipe
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This Italian salad isn’t just another bowl of greens. It’s crunchy, creamy, and packed with bold flavor that makes it hard to put your fork down. Everything is chopped nice and small so every bite has a mix of fresh veggies and savory extras, all tossed in a tangy, creamy dressing.
Pizza and pasta get a lot of love when it comes to Italian flavors, but for me, nothing beats a big bowl of Italian salad. This one’s perfect when you want something easy but still worth looking forward to.
Whether it’s a quick lunch, a no-oven dinner, or a colorful dish to share at the table, this salad holds its own. It’s light, filling, and might just be the highlight of your day.
Why You’ll Love This Recipe
- Full of flavor
- Make-ahead friendly: Perfect for prepping ahead for busy days. It holds up well and packs easily into jars or containers.
- Simple and satisfying: Made with fresh, everyday ingredients and easy to toss together in minutes.
- Great any time: Works as a main for lunch or dinner, or as a flavorful side.
- Filling without the fuss: A solid mix of veggies and creamy extras.
How to Make Italian Salad
Italian salad is loaded with crisp lettuce, juicy tomatoes, crunchy cucumbers, salty olives, savory salami, and plenty of cheese and herbs, all tossed in a bold homemade dressing. Just mix the dressing, throw everything in a bowl, and give it a good toss. In under 20 minutes, you’ve got a fresh, filling dish that’s easy to love.
Scroll to the bottom of the post for the full recipe card with ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the salad:
- Romaine lettuce: Romaine holds up well to chunky toppings, but any lettuce you like will work.
- Cherry tomatoes: Use ripe ones that are about the same size. A mix of colors makes the salad pop even more.
- Cucumber: English cucumbers are great here because they’re mild, have fewer seeds, and the skin is nice and thin.
- Red onion
- Black olives
- Mozzarella cheese
- Green bell peppers
- Banana peppers: These bring a tangy, pickled kick.
- Salami: Adds protein and flavor. Use whatever kind you like.
- Fresh basil and parsley
For the dressing:
- Extra-virgin olive oil: A rich, smooth base that coats everything nicely.
- Red wine vinegar: Brings tang and balance to the oil.
- Garlic clove
- Dijon mustard: Helps the dressing come together and adds a little zip.
- Lemon juice: Fresh is best, but bottled works in a pinch.
- Dried oregano: A must for that classic Italian flavor.
- Sea salt and black pepper
- Sugar: Just a pinch to take the edge off the vinegar and lemon.
Step-By-Step Instructions
Whether you’re serving it up for lunch or as a side, this Italian salad fits right in. It comes together in just 20 minutes and doesn’t require any cooking. Just chop your ingredients, toss them in a bowl, add the dressing, and you’re good to go. It’s quick, simple, and full of flavor.
Step 1: Make the dressing
Combine all the dressing ingredients using an immersion blender in a tall jar, or blend them together in a regular blender until smooth.
Step 2: Mix
In a large bowl, layer the salad starting with chopped lettuce, then add cherry tomatoes, bell peppers, cucumbers, mozzarella, salami, red onions, olives, banana peppers, and finish with fresh basil and parsley.
Step 3: Toss
Drizzle the dressing over the top, give everything a good toss, and serve right away.
Substitutions
What makes this Italian salad so great is how flexible it is. You can keep it simple or pile it high, depending on what you like or what you’ve got. Here are a few easy substitutions to get you started:
- Romaine lettuce: Swap in iceberg for extra crunch or use mixed greens for a softer texture. You can also toss in some spinach or kale for a nutrient boost.
- Cherry tomatoes: Grape tomatoes, chopped heirloom varieties, or even sun-dried tomatoes work great. Just make sure they’re bite-sized.
- Cucumber: Try raw or lightly blanched zucchini, or use celery.
- Red onion: Shallots give a milder flavor, while green onions add a fresh, light touch.
- Black olives: Kalamata, green olives, or even capers can bring a similar salty kick.
- Mozzarella cheese: Provolone or feta are tasty alternatives. You can also go with part-skim mozzarella.
- Green bell peppers: Red or yellow peppers bring a bit more sweetness, or use thinly sliced snap peas for crunch.
- Banana peppers: Pepperoncini or pickled jalapeños add a similar tangy bite.
- Salami: Try turkey salami, grilled chicken, or even chickpeas.
- Fresh basil and parsley: Use oregano, arugula, or even cilantro.
- Extra-virgin olive oil: Avocado oil or light olive oil are great backups.
- Red wine vinegar: Apple cider vinegar, white balsamic, or lemon juice all work nicely.
- Garlic clove: Garlic powder works in a pinch (about 1/4 teaspoon per clove), or try roasted garlic for something milder.
- Dijon mustard: Whole grain mustard or spicy brown mustard both do the job.
- Lemon juice: Lime juice, orange juice, or a splash of vinegar are good swaps.
- Dried oregano: Fresh oregano works, or try Italian seasoning.
- Sugar: Feel free to use honey, maple syrup, or agave.
Expert Tips
- Get ahead of the game: Prep the dressing and chop the veggies the day before. Store them separately and mix when you’re ready to serve.
- No soggy lettuce: After washing your lettuce, dry it well so the dressing sticks and the salad stays crisp.
- Keep it even: Cut your ingredients into similar sizes so every bite has a good mix. It makes the salad easier to eat and more enjoyable.
- Soften the onions: If red onion feels too strong, soak the slices in water or a little vinegar for a few minutes to soften the flavor.
- Taste and tweak: Give your dressing a quick taste before serving. Add more lemon or oil as needed to get the balance just right.
- Serve it chilled: Cold veggies and dressing give the salad a crisp, refreshing texture that really hits the spot.
How to Store This Recipe
Leftover salad can be stored in the fridge in an airtight container for up to a day. It may soften a bit, but the flavors will hold up well.
To keep things crisp, it’s best to only dress what you plan to eat and store any extra ingredients separately. Undressed salad will stay fresh for up to 3 days.
What to Serve with Italian Salad
Not every side can hang with the mains, but this Italian salad absolutely can. Try it with a bowl of pasta, a cheesy slice of lasagna, or a pizza. It’s the perfect pair for an Italian beef sandwich, too!
It also makes a solid match for herb-crusted chicken, cheese-stuffed meatloaf, or air fryer pork chops. Want to keep it simple? A creamy soup like potato and leek soup and roasted garlic bread or bruschetta al pomodoro work like a charm.
More Easy Salad Recipes To Try
No-Fail Italian Salad Recipe
Ingredients
For the Salad:
- 4 cups Romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion thinly sliced
- ½ cup black olives pitted and sliced
- ½ cup mozzarella cheese fresh and cubed
- ½ cup green bell peppers diced
- ¼ cup banana peppers sliced
- ¼ cup salami sliced
- 2 tablespoons basil fresh and chopped
- 2 tablespoons parsley fresh and chopped
For the Dressing:
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon sugar
Instructions
- Combine all the dressing ingredients using an immersion blender in a tall jar, or blend them together in a regular blender until smooth.
- In a large bowl, layer the salad starting with chopped lettuce, then add cherry tomatoes, bell peppers, cucumbers, mozzarella, salami, red onions, olives, banana peppers, and finish with fresh basil and parsley.
- Drizzle the dressing over the top, give everything a good toss, and serve right away.
Notes
- Prep the dressing and chop the veggies the day before. Store them separately and mix when you’re ready to serve. Chilled veggies are all the more crisp and refreshing.
- After washing your lettuce, dry it well so the dressing sticks and the salad stays crisp.
- Cut your ingredients into similar sizes so every bite has a good mix. It makes the salad easier to eat and more enjoyable.
- If the red onion feels too strong, soak the slices in water or a little vinegar for a few minutes to soften the flavor.
