Whenever I make this Italian salad, it instantly reminds me why I love simple, fresh meals. The combination of crisp lettuce, sweet cherry tomatoes, and briny olives tossed in a tangy dressing always hits the spot. I like how effortless it is to prepare yet feels so flavorful and satisfying especially on days when I want something light but still full of texture and taste.
Italian Salad Recipe
Difficulty: Easy4
servings15
minutes220
kcalFresh, colorful, and bursting with flavor, this Italian Salad combines crisp greens, juicy tomatoes, olives, cheese, and zesty homemade dressing. It’s quick to make, easy to customize, and perfect as a side dish or light meal.
Ingredients
- For the Salad
4 cups mixed salad greens (romaine, arugula, and iceberg work well)
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1 cup cucumber, sliced
1 cup black olives (pitted)
½ cup pepperoncini peppers (optional, for a zesty kick)
1 cup mozzarella balls (bocconcini) or cubed provolone cheese
½ cup sliced salami or pepperoni (optional, for protein)
- For the Salad
½ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder (or 1 fresh garlic clove, minced)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 teaspoon honey (optional, balances acidity)
Directions
- Prepare the Vegetables: Wash and dry the salad greens. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
- Assemble the Salad: In a large salad bowl, combine greens, tomatoes, cucumber, onion, olives, cheese, and salami (if using).
- Make the Dressing: In a small bowl or jar, whisk together olive oil, vinegar, mustard, oregano, basil, garlic powder, salt, pepper, and honey until well blended.
- Dress the Salad: Drizzle the dressing over the salad just before serving. Toss gently to combine.
- Serve: Garnish with extra oregano or grated Parmesan if desired. Serve chilled or at room temperature.
Nutrition Information
- Calories: ~220 kcal
- Carbohydrates: 8 g
- Protein: 8 g
- Fat: 18 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: ~480 mg
Expert Tips and Variations
You can swap regular mozzarella for burrata or feta for a creamier texture. Add grilled chicken, shrimp, or even chickpeas for extra protein. A drizzle of balsamic glaze or a sprinkle of chili flakes gives a flavorful twist. Be sure not to overdress the salad too much vinaigrette can make the greens soggy. Toss it just before serving to keep everything crisp and delicious.
How to Store Italian Salad
Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat is not needed just toss the salad with the dressing right before serving to keep it fresh and crunchy.
Things People Ask
Which is the most popular Italian salad?
The most popular Italian salad is Caprese Salad, made with fresh mozzarella, tomatoes, basil, olive oil, and balsamic vinegar. It’s simple yet flavorful.
What are the 5 basic salad types?
The five basic salad types are green salads, bound salads, vegetable salads, fruit salads, and combination/mixed salads.
What goes in an Italian chopped salad?
An Italian chopped salad usually includes romaine lettuce, tomatoes, cucumbers, olives, red onions, cheese, salami, and Italian dressing, all finely chopped.
How long does Italian Salad last in the fridge?
Once dressed, it’s best enjoyed immediately. Without dressing, the salad ingredients can be stored in an airtight container for up to 2 days. The dressing itself lasts up to a week in the fridge.
