I bring an Italian Tossed Salad that crunches in every bite, loaded with tomato, parmesan, olives, onion and pepperoncinis, and it always steals the show at potlucks.

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I am obsessed with this Big Classic Italian Salad. It hits hard with bright cherry tomatoes and heaps of shaved Parmesan, and I will fight anyone who calls it just a side.

And I bring this to every barbecue and it’s the Salad For A Potluck that disappears first. Big, noisy, crunchy, messy.

Not delicate. It stands up to plates of spaghetti, which is why it’s the Best Salad To Go With Spaghetti in my house.

Salty olives and pepperoncinis? Yes please.

Giant bowl, bold dressing, zero apologies. Eat it fast.

You will want seconds, trust me, every single time.

Ingredients

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Romaine: crunchy backbone, it’s sturdy and so satisfying.
Mixed greens: extra crunch and color, adds lightness.
Cherry tomatoes: juicy pops, bright little flavor bombs.
Cucumber: cool, refreshing bite that keeps things crisp.
Red onion: sharp punch, a little sweet when thinly sliced.
Kalamata or black olives: briny depth, salty and tangy.
Pepperoncinis: tangy heat, adds zip and a bite.
Provolone or salami: savory protein, classic Italian heft.
Parmesan: nutty, salty finish that you’ll want more of.
Croutons: crunchy contrast, textural fun in every forkful.
Parsley: fresh herb lift, brightens the whole bowl.
Red pepper flakes: optional kick, it’s spicy without overpowering.
Olive oil: silky mouthfeel, makes everything glossy and smooth.
Red wine vinegar: tangy backbone, cuts through the oil.
Lemon juice: bright citrus zing, wakes up the salad.
Dijon mustard: slight bite, helps the dressing cling.
Garlic: pungent warmth, a little goes a long way.
Dried oregano: herby, Mediterranean note you’ll notice.
Dried basil: subtle sweetness, pairs well with tomatoes.
Sugar or honey: balances acidity, keeps dressing rounded.
Kosher salt: essential seasoning, brings everything together.
Black pepper: ground heat, finishes with a little snap.

Ingredient Quantities

2 heads romaine lettuce, washed, dried and chopped (about 12 cups)

4 cups mixed salad greens (optional, for extra crunch)

2 pints cherry or grape tomatoes, halved (about 3 cups)

1 large cucumber, peeled if you like, sliced into half moons

1 small red onion, thinly sliced

1 1/2 cups pitted Kalamata or black olives, halved

1 cup pepperoncinis, sliced (jarred, drained)

8 ounces provolone or mild salami, cut into bite sized strips or cubes (optional but classic)

1 1/2 cups shaved or shredded Parmesan cheese (about 6 ounces)

1 cup homemade croutons or store bought, slightly crushed for extra texture

1/4 cup chopped fresh parsley (optional)

1/2 teaspoon crushed red pepper flakes (optional, for a little heat)

For the dressing: 1 cup extra virgin olive oil

For the dressing: 1/3 cup red wine vinegar

For the dressing: 1 tablespoon fresh lemon juice

For the dressing: 1 teaspoon Dijon mustard

For the dressing: 1 large garlic clove, minced or grated

For the dressing: 1 teaspoon dried oregano

For the dressing: 1/2 teaspoon dried basil

For the dressing: 1 teaspoon granulated sugar or honey

For the dressing: 1 teaspoon kosher salt, plus more to taste

For the dressing: 1/2 teaspoon freshly ground black pepper

How to Make this

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1. Wash and dry the romaine and mixed greens well, chop the romaine into bite sized pieces and put both in a very large bowl so everything has room to toss.

2. Halve the cherry tomatoes, slice the cucumber into half moons, thinly slice the red onion, halve the olives, and slice the pepperoncinis; add all of that to the greens.

3. Cut the provolone or salami into bite sized strips or cubes and toss them into the bowl, along with the shaved Parmesan and the slightly crushed croutons for extra crunch.

4. In a jar or small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, sugar or honey, kosher salt and black pepper until it emusifies a little; taste and adjust salt, pepper or lemon if you want more zip.

5. Pour about two thirds of the dressing over the salad and toss gently but thoroughly so the leaves are coated, add more if needed; you want flavor but not a soggy mess.

6. Sprinkle the chopped parsley and crushed red pepper flakes over the tossed salad, then give it one last gentle toss to distribute.

7. Let the salad sit for 5 to 10 minutes at room temperature so the dressing softens the onion and makes the flavors mingle, this helps it taste more like it does at a good Italian restaurant.

8. Right before serving, check seasoning again, add extra Parmesan or a few extra croutons if you like, and serve family style so everyone can grab a big crunchy scoop.

9. Leftovers keep well loosely covered in the fridge up to 24 hours but add extra croutons at serving time since they go soft overnight.

Equipment Needed

1. Very large mixing bowl (big enough to toss without spilling)
2. Chef’s knife
3. Cutting board
4. Salad spinner or clean kitchen towels for drying greens
5. Measuring cups and spoons
6. Small jar or bowl for the dressing
7. Whisk or fork for emulsifying the dressing
8. Salad tongs or large spoons for tossing and serving
9. Vegetable peeler or grater for shaving Parmesan (optional)

FAQ

Q: Can I make this salad ahead of time? A: Yes, you can assemble most of it a few hours before serving. Keep the lettuce, croutons and cheese separate from the dressing and the wetter ingredients like tomatoes and cucumbers. Toss everything together right before serving so the lettuce doesnt get soggy and the croutons stay crunchy.

Q: How do I store leftovers and how long will they last? A: Store tossed salad in an airtight container in the fridge up to 1 day, but texture will decline. If you kept components separate, you can store the dressing in the fridge for up to 1 week and the chopped veg and meats 2 to 3 days. Croutons are best added fresh.

Q: Can I make the dressing without an emulsifier like mustard? A: Yes, but the dressing will separate. Whisking vigorously or shaking in a jar right before dressing the salad will recombine it. Mustard helps it stay blended longer and adds a nice tang, so I recommend using at least a little if you can.

Q: Any good swaps for ingredients my family wont eat? A: Sure. Leave out salami for a vegetarian version and add garbanzo beans or roasted chickpeas for protein. Use feta instead of Parmesan for a tangy twist, or swap pepperoncinis for sliced roasted red peppers if you want milder heat.

Q: How can I make the salad less salty? A: Use low-sodium olives or rinse jarred olives under water, cut back on added salt in the dressing, and taste before adding more. Strong cheeses and cured meats are salty, so reduce those or add more fresh veg to balance it out.

Q: What if I want to double or halve the recipe? A: The dressing scales easily. For accuracy, keep the oil to vinegar ratio about 3 to 1 and adjust garlic, salt and sugar to taste. If halving, whisk or shake the dressing in a smaller jar so it emulsifies well; if doubling, use a larger bowl or jar.

Big Classic Italian Salad Recipe Substitutions and Variations

Romaine lettuce: swap with butter lettuce for a softer bite, or use arugula or baby spinach if you want peppery or leafy notes. (They wilt faster, so toss just before serving.)
Provolone or mild salami: go with sliced pepperoni, mortadella, or for a vegetarian twist use cubed fresh mozzarella or roasted chickpeas for protein and crunch.
Kalamata or black olives: green Castelvetrano olives give a milder, buttery flavor, or use capers if you want briny pops without big olive pieces.
Parmesan cheese: Pecorino Romano is saltier and sharper, Asiago is nuttier, or shave manchego for a slightly sweet finish.

Pro Tips

1. Toast the croutons and let them cool before adding, they stay crunchy way longer that way and give the salad a better nutty flavor, if using store bought, smash a few extra at serve time so everyone gets crunch.

2. Taste and tweak the dressing while it’s cold, then let it sit 10 minutes so the garlic and oregano mellow out, if it’s too sharp add a little more honey or lemon, too flat? add a pinch more salt.

3. Salt the cucumber and red onion lightly and let them sit in a sieve for 5 minutes, then blot them dry, this pulls out excess water so the salad wont get soggy but still keeps the bite.

4. Assemble most of the salad ahead but wait to toss with all the dressing until 10 minutes before serving, that way leaves don’t wilt and you can add extra cheese or croutons at the last minute for texture.

Big Classic Italian Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I bring an Italian Tossed Salad that crunches in every bite, loaded with tomato, parmesan, olives, onion and pepperoncinis, and it always steals the show at potlucks.

Servings

servings

Calories

584

kcal

Equipment: 1. Very large mixing bowl (big enough to toss without spilling)
2. Chef’s knife
3. Cutting board
4. Salad spinner or clean kitchen towels for drying greens
5. Measuring cups and spoons
6. Small jar or bowl for the dressing
7. Whisk or fork for emulsifying the dressing
8. Salad tongs or large spoons for tossing and serving
9. Vegetable peeler or grater for shaving Parmesan (optional)

Ingredients

2 heads romaine lettuce, washed, dried and chopped (about 12 cups)
4 cups mixed salad greens (optional, for extra crunch)
2 pints cherry or grape tomatoes, halved (about 3 cups)
1 large cucumber, peeled if you like, sliced into half moons
1 small red onion, thinly sliced
1 1/2 cups pitted Kalamata or black olives, halved
1 cup pepperoncinis, sliced (jarred, drained)
8 ounces provolone or mild salami, cut into bite sized strips or cubes (optional but classic)
1 1/2 cups shaved or shredded Parmesan cheese (about 6 ounces)
1 cup homemade croutons or store bought, slightly crushed for extra texture
1/4 cup chopped fresh parsley (optional)
1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
For the dressing: 1 cup extra virgin olive oil
For the dressing: 1/3 cup red wine vinegar
For the dressing: 1 tablespoon fresh lemon juice
For the dressing: 1 teaspoon Dijon mustard
For the dressing: 1 large garlic clove, minced or grated
For the dressing: 1 teaspoon dried oregano
For the dressing: 1/2 teaspoon dried basil
For the dressing: 1 teaspoon granulated sugar or honey
For the dressing: 1 teaspoon kosher salt, plus more to taste
For the dressing: 1/2 teaspoon freshly ground black pepper

Directions

Wash and dry the romaine and mixed greens well, chop the romaine into bite sized pieces and put both in a very large bowl so everything has room to toss.
Halve the cherry tomatoes, slice the cucumber into half moons, thinly slice the red onion, halve the olives, and slice the pepperoncinis; add all of that to the greens.
Cut the provolone or salami into bite sized strips or cubes and toss them into the bowl, along with the shaved Parmesan and the slightly crushed croutons for extra crunch.
In a jar or small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, sugar or honey, kosher salt and black pepper until it emusifies a little; taste and adjust salt, pepper or lemon if you want more zip.
Pour about two thirds of the dressing over the salad and toss gently but thoroughly so the leaves are coated, add more if needed; you want flavor but not a soggy mess.
Sprinkle the chopped parsley and crushed red pepper flakes over the tossed salad, then give it one last gentle toss to distribute.
Let the salad sit for 5 to 10 minutes at room temperature so the dressing softens the onion and makes the flavors mingle, this helps it taste more like it does at a good Italian restaurant.
Right before serving, check seasoning again, add extra Parmesan or a few extra croutons if you like, and serve family style so everyone can grab a big crunchy scoop.
Leftovers keep well loosely covered in the fridge up to 24 hours but add extra croutons at serving time since they go soft overnight.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.