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A bowl of Italian salad with cherry tomatoes, cucumbers, red onions, mozzarella balls, pepperoncini, and sliced salami, paired with a jar of dressing.

No-Fail Italian Salad Recipe

Author: Jessica Haggard
You’ll want to make this Italian chopped salad on repeat. It’s loaded with crunchy veggies, bold toppings, and a tangy homemade dressing. Every bite is fresh, satisfying, and full of flavor. It’s quick to throw together, perfect for lunch or dinner, and way more exciting than your usual salad routine.
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Dishes, Side Dishes
Cuisine Italian
Servings 2 servings
Calories 773 kcal

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:

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.
Serve: Ready as is or with your favorite protein mains and garlic bread.
Store: Store leftover salad in an airtight container in the fridge for up to 1 day. It may lose some crunch, but the flavor stays. For best texture, keep dressing separate and store undressed salad for up to 3 days.
 

Nutrition

Calories: 773kcalCarbohydrates: 25gProtein: 14gFat: 71gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 47gCholesterol: 33mgSodium: 1658mgPotassium: 816mgFiber: 7gSugar: 14gVitamin A: 9569IUVitamin C: 81mgCalcium: 252mgIron: 3mg
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