This Italian salad recipe is very much a “table salad”–or a salad you can throw on the table no matter what you’re serving. I consider it in the company of other iconic table salads like Tabouli or Shopska: It may be humble and easy to make, but the sum is worth so much more than its parts! A mixture of sweet romaine lettuce and slightly bitter radicchio gives this simple salad a delicious balance and bold flavor. Juicy cherry tomatoes add freshness, and layers of pickled things like olives and pepperoncini add depth and a more assertive vibe to bring this salad to the next level. A simple Italian dressing made with pantry staples like Italian seasoning, really good extra virgin olive oil, and red wine vinegar is rich and delicious. This is definitely a table salad you’ll make on repeat, for Sunday suppers, busy weeknights, and dinner parties alike.
Italian Salad Ingredients
I went for a vibrant mix of flavors, textures, and colors to give this easy Italian salad a restaurant-level vibe, but each ingredient is super easy to find. You’ll need:
Romaine lettuce is satisfyingly crunchy and sweet. Radicchio is delicately bitter, giving this simple salad a bolder flavor. Red onion or shallot adds a sweet and savory depth of flavor. Cherry tomatoes are juicy and have a nice bite to them even when they’re very ripe. Pitted black olives add a layer of pickled, briney flavor. Pepperoncinis, a type of yellow chili peppers, are super bright and slightly spicy, making this simple salad far from boring. Shaved parmesan shards add an addictive umami quality. Salt and black pepper enhance the flavor. Croutons are optional, but crunchy texture and toasty richness. You can use store-bought or make your own–steal the homemade croutons in step 1 of this Chicken Caprese Salad recipe. Italian seasoning adds a distinctly Italian flavor with dried oregano, thyme, rosemary, and more. You can likely make your own with a well-stocked spice drawer, or use a high-quality store-bought variety. Red wine vinegar is the only acidity in the very simple Italian dressing. Extra virgin olive oil is used for the Italian dressing and imparts a lot of the richness and flavor nuance. I like the richness, freshness, and light fruity notes of our Italian Nocellara for this recipe, but any high-quality extra virgin variety you have on hand will work as long as it has a pleasant flavor.
Swaps and Substitutions
If this Italian chopped salad is anything, it’s adaptable. Don’t be limited by the recipe! Throw in what you have and what you like. Some suggestions:
Romaine lettuce: Anything mild, sweet, and (ideally) crunchy, like little gems or butter lettuce. Radicchio: Any bitter chickory, like frisee or endive. Red onion: Any mild allium that won’t overpower the flavor, like chives, green onions, or shallots. Cherry tomatoes: Any sweet, juicy tomato variety that stays rather firm when it’s ripe, like chopped Roma or grape tomatoes. If you don’t like tomatoes substitute with Persian cucumbers for freshness. Black olives: Anything briney you like, from Castelvetrano olives to capers. Pepperoncini: Something spicy and bright, like pickled jalapeño, banana peppers, or Guindilla peppers. Italian seasoning: If you don’t have Italian seasoning on hand and you don’t want to make your own, you can use dried oregano instead. Red wine vinegar: Champagne vinegar, white wine vinegar, sherry vinegar, and lemon juice all work. Shaved parmesan: Torn mozzarella or even crumbled feta would taste delicious. Or leave off the cheese for a vegan/dairy-free option. Croutons: Croutons are very much optional, but if you avoid gluten and still want a little something crunchy, add chopped toasted almonds or pistachios.
How to Make Italian Salad
You don’t even need to grab measuring cups for an Italian salad. Feel free to eyeball it, but this is loosely what you’re going for:
Prep your veggies, adding them to your serving bowl as you go. Chop one head each of romaine lettuce and radicchio. Thinly slice 1 small red onion and halve 1 cup of cherry tomatoes. To the bowl, add 1 cup of pitted black olives and 2 cups of pepperoncini. Toss everything gently to mix. Make the Italian dressing. In a mason jar or sealable container, add 1 teaspoon Italian seasoning, ½ teaspoon salt, 2 tablespoons red wine vinegar, and 1/3 cup extra virgin olive oil. Close the lid and shake very well. (Or, add the Italian seasoning, salt, and vinegar to a small bowl. Whisk as you slowly drizzle in the olive oil, whisking until emulsified.) Dress and serve. Just before serving, use the largest side of a box grater or a peeler to shave 1/2 cup’s worth of shaved parmesan. Pour the dressing over the salad and toss. Add the shaved parmesan and a dash of black pepper. Taste and adjust seasoning. Mix in a handful of croutons, if you’d like, and serve.
What to do with Leftover Romaine
This Italian salad recipe uses just one head of romaine, so if you bought a whole bag here are 3 delicious ways to use it:
Grilled Romaine Salad with Corn, Tomatoes, and Tahini: A show-stopping salad recipe for your next backyard barbeque. Maroulosalata (Greek Lettuce Salad): Crisp, herbaceous and refreshing! Avocado Egg Salad: A healthy high-protein lunch!
What to Serve with This Italian Salad Recipe
You can’t go wrong sticking with its Italian spirit. For a full Italian extravaganza, start with Negronis and Arancini (Italian Fried Risotto). Prep the salad and dressing ahead of time, but keep them separate. Once everyone’s arrived and seated, dress the salad and serve with a crisp white wine. Continue with Chicken Puttanesca to match the bold and briny flavor–and don’t forget freshly baked Roasted Garlic Foccacia on the side. For dessert, how about Homemade Cannoli and a strong espresso? Saluti! Browse all Mediterranean recipes.
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