Italian Salad
Published April 9, 2025. This post may contain affiliate links. Please read my disclosure policy.
My easy-to-make Italian Salad is packed with fresh greens, crisp vegetables, and juicy tomatoes, all tossed in a simple vinegar and oil dressing. In just 15 minutes, you can have a flavorful salad that might just become your new favorite Italian-inspired recipe to make at home.
I’ve always seen salads as more than just one thing. Sometimes they make the perfect starter, other times they’re a great side, and when you add a bit of protein, they turn into a satisfying main meal too. If you’re like me and enjoy big, hearty, refreshing salads, be sure to check out my Horiatiki and Panzanella salad recipes.
Italian Salad
Italian salad can look a little different depending on where you are and who’s making it. In Italy, it’s usually a simple mix of tomatoes, olives, onions, herbs, and sometimes cucumbers, all tossed in a light vinegar and oil dressing. In the United States, it often includes extra vegetables like peppers, and leafy greens are commonly used as the base, just like I make it at home.
When these simple salads first came to life, they were made with whatever was in season and available, always with a focus on bringing out the best possible flavor. Interestingly enough, that same approach still holds true today. The best salads, like my Italian Salad, come from using fresh, seasonal ingredients and keeping things simple.
You can easily customize it to your liking by using the ingredients you enjoy most. While just about any dressing will work, I recommend sticking with the simple vinegar and oil I use because it complements the salad without overpowering the fresh flavor of the vegetables. I truly love salads, and this easy Italian Salad really reflects my roots, I hope you give it a try!
Ingredients and Substitutions
- Lettuce – Romaine lettuce works best. However, you can use green or red-leaf lettuce or any of your favorite greens.
- Peppers – Any color bell pepper will work, although a red, yellow, or orange will be sweeter and have more flavor.
- Tomatoes – Any fresh tomato will work in this recipe. I prefer to use beef steaks, Roma’s, or San Marzano’s.
- Cucumbers and Onions – I usually use cucumbers and red onions in this salad, any type of cucumber works well, and you can go with white, or even a sweet onion depending on what you have or prefer.
- Pepperoncini’s – This is optional, but some jarred pepperoncini add a little tang and zip to this Italian salad.
- Olives – I like using a combination of Castelvetrano and black olives. However, you can use any pitted olive in this recipe.
- Dressing – I use red wine vinegar because it gives the right balance, but balsamic works too if that’s what you have. As for the oil, I always go with olive oil, it’s the only one I use for this kind of salad.
- Herbs – I like to add a bit of dried oregano for that classic flavor, but if I’m out, dried basil makes a great substitute too.
- Cheese – Freshly grated Parmigiano Reggiano takes my Italian salad to the next level.
How to Make Easy Italian Salad
Prep the lettuce: I start by cutting the romaine into bite-sized pieces.
Prep the vegetables: I slice the cucumbers, tomatoes, onions, and peppers so they’re ready to toss into the bowl.
Build the salad: I add the chopped lettuce to a large bowl, then toss in the peppers, tomatoes, cucumbers, onions, pepperoncinis, dried oregano, grated Parmigiano, salt, and pepper.
Add the dressing: I pour the red wine vinegar and olive oil around the outer edges of the bowl.
Toss the salad: I use a large spoon and fork to gently toss everything together until the salad is well combined and evenly coated with the dressing.
Finish and serve: I like to sprinkle a little extra Parmigiano cheese on top right before serving.
Chef Tip + Notes
Something important to consider when making this Italian Salad is to pour the vinegar and oil around the edges of the bowl instead of right on top. I started doing this back in my early kitchen days and never looked back. It helps the dressing mix in more evenly and keeps the greens from getting weighed down or soggy.
- Use the freshest ingredients you can find: Fresh vegetables make all the difference in a simple salad like this. Look for crisp lettuce, ripe tomatoes, and firm cucumbers.
- Slice everything evenly: I like to cut the vegetables into uniform sizes so every bite has a balanced mix. It also helps the dressing coat everything more evenly.
- Season just before serving: If you’re making the salad ahead of time, wait to add salt and pepper until right before serving. This keeps the vegetables crisp and fresh.
- Add protein for a full meal: If you want to turn it into a main course, grilled chicken, steak, or even a few slices of prosciutto make great additions.
- Simple swaps to make it your own: You can also swap the vinegar for fresh lemon juice if you want a citrusy flavor. And if you’re using larger tomatoes, three will do the job instead of six smaller ones.
Serving Suggestions
You can enjoy this Italian Salad in so many ways. I like to serve it as a starter when I’m hosting dinner, it’s become a bit of a tradition for me. It also pairs fantastic with main pasta dishes like my Pasta Aglio e Olio or this flavorful Pasta alla Genovese.
On busy days when I need something quick, I love tossing this salad together with a little leftover grilled chicken or some roast beef. It’s an easy meal, and honestly, I could eat it every day.
Make-Ahead and Storage
Make-Ahead: Keep the dressing separate and the salad accompaniments separate, but you can prepare this up to 2 days ahead of time for freshness. Don’t season it until it’s ready to serve.
How To Store: If you can keep the seasoning and vinaigrette separate, cover, and keep it in the refrigerator for up to 3 days.
More Recipes for Salad Lovers
Italian Salad
Ingredients
- 1 large head Romaine lettuce
- 1 seeded julienne red bell pepper
- ½ quarter sliced cucumber
- 6 quarter sliced roma or san marzano tomatoes
- ¼ peeled and thinly sliced red onion
- ½ cup sliced pepperoncinis, no juice
- ¼ cup pitted Castelvetrano olives
- ¼ cup pitted black olives
- 1 teaspoon dry oregano
- ¼ cup finely grated parmigiano Reggiano cheese
- 3 tablespoons red wine vinegar
- ¼ to 1/3 cup olive oil
- coarse salt and fresh cracked pepper to taste
Instructions
- Cut the lettuce down to bitesize pieces.
- Prepare the vegetables.
- Add the lettuce to a large bowl with the peppers, tomatoes, cucumbers, onions, pepperoncini’s, oregano, parmigiana, salt, and pepper.
- Pour the vinegar and olive oil around the outside edges of the bowl.
- Mix the salad losing a large spoon and fork until combined.
- Serve with additional parmigiana cheese.
I’ve made this salad for my Friday night dinner with friends. Everyone loved it! Had grilled salmon also. Yum! Thanks Chef!
Clean, crisp, refreshing. This has been my go to for a quick and delicious dinner or lunch…I just add chicken or shrimp
Billie makes the recipe so easy and they are always delicious and fresh! My family loves them.
Excellent!
Very good.
Love Billy’s salads!