For your next family event, break out a salad that has just the right amount of salt, pepper, tanginess, and zing.
In my mom’s big Italian family, we often eat pasta and meatballs with an epic side salad, especially for parties or holidays. Classic Italian flavors come together for a mouthwatering meal that satisfies! In this Italian salad recipe, the crunchy combo of romaine and radicchio is jazzed up with chopped onion, tomato, olives, pepperoncini, and thin slices of salty Parmesan. Whether it’s as an antipasto (appetizer) or side, this Italian salad is a great complement to any hearty, carb-filled dish.
The best part is: it only takes fifteen minutes to make! You could throw together a big bowl for a group gathering, or prepare the ingredients ahead of time and store separately for your personal meal prep throughout the week. It’s so full of fresh flavors that even if you don’t pair it with something Italian, it’s bound to brighten the whole meal.
Is Italian Salad Healthy?
With a lovely medley of veggies, this salad is high in fiber, vitamins, and minerals. Plus, the vinaigrette has less fat than a creamy dressing like ranch would have. Without any croutons or added bread, it’s gluten-free, too. To make it vegan, simply remove the Parmesan or replace it with a plant-based version.
Gran’s Great Balsamic Vinaigrette
While the dressing detailed in this recipe has a base of red wine vinegar, my grandma makes another version that uses balsamic vinegar. It’s got the same seasonings and the olive oil base, but with an added tablespoon of honey (or maple syrup) and two cloves of freshly chopped garlic. For special occasions, she whips up this dressing ahead of time (at least four hours) so that the garlic can sit and mingle with the other flavors, fully infusing it with pungent warmth. I highly recommend trying this version; it’s a family favorite and I know it could become yours too!
How to make ahead and store
To make the salad ahead of time, prepare each ingredient and store it separately in its own container. It’s especially important to keep the dressing separate so the salad doesn’t get soggy before serving. Within 1-2 days, toss the salad fixings together and dig in. Leftovers, even soaked in dressing, are best eaten straight away but can be stored in an airtight refrigerated container for up to 2 days.
Serving Suggestions
Serve Italian salad as a starter or side for Angel Hair Pasta and Crock-Pot Meatballs, Butternut Squash Risotto, Keto Pizza Bowls, a Caprese Sandwich, or a Margherita Pizza. If, however, you’d like to set out this salad as a main dish, I recommend pairing it with focaccia or sourdough and a bowl of Bread Dipping Oil. A little smooth flavor goes a long way!
Ingredients
- 1 head romaine lettuce chopped
- 1 cup radicchio chopped
- 1/2 medium red onion thinly-sliced
- 1 1/4 cups cherry tomatoes halved
- 3/4 cup black olives pitted
- 1/2 cup pepperoncini sliced
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup Parmesan cheese shaved
Instructions
- In a large salad bowl, combine chopped romaine lettuce, radicchio, sliced red onion, halved cherry tomatoes, pitted black olives, and sliced pepperoncini.
- In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, Italian seasoning, kosher salt, and black pepper. Adjust seasonings as needed.
- Pour the dressing over the salad and toss well to coat evenly. Sprinkle with Parmesan cheese before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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