The Best Italian Salad Recipe

So my friend keeps asking me for this recipe, and I’m finally writing it down. This is my go-to Italian salad recipe for when it’s too hot to even think about turning on the stove—which, here in Casablanca in July… is pretty much every day. It’s all based on this one salad I had years ago that basically ruined all other salads for me. It was just satisfying, not sad and watery, you know? The only real trick is to use ingredients that actually taste good on their own.

Ingredients for the Perfect Italian Salad Recipe

Don’t get scared by the list, it’s mostly just chopping. And look, these are just guidelines. I never really measure the mozzarella pearls, I just throw in a handful that feels right. It’s your salad, after all.

For the Salad:

• 1 large head of Romaine lettuce
• A big handful of cherry tomatoes, halved
• 1 English cucumber, diced
• About half a red onion, sliced thin
• 1 cup (or more!) fresh mozzarella pearls
• 1 can of chickpeas, rinsed really well
• A bunch of Kalamata olives
• Some sliced pepperoncini from a jar

For the Simple Italian Dressing:

• About 1/2 cup of extra virgin olive oil
• Juice from 1 lemon (about 3 tablespoons)
• 1 teaspoon of Dijon mustard
• 1 garlic clove, minced as small as you can
• 1 teaspoon dried oregano
• A pinch of salt
• A few cranks of black pepper

How I Throw It Together

This is my whole routine. It’s fast and it works.

Step 1: First thing: the dressing.

I do this first so the raw garlic can chill out a bit in the lemon juice and oil. Just… trust me on this. Put all the dressing ingredients in a clean jar, screw the lid on tight, and shake it hard. That’s it. You can whisk it in a bowl if you want to be proper, but the jar is faster and makes less of a mess.

Step 2: Chop all the things.

Now for the chopping. The only really important thing is to get the romaine super dry after you wash it. I use a salad spinner and then still pat it down with a kitchen towel because I have a deep-seated fear of soggy lettuce. As for the red onion, if you think raw onion is too aggressive, just let the slices hang out in a bowl of cold water for a few minutes while you do everything else. It really works.

Step 3: Get everything in the bowl.

Find your biggest bowl. No, bigger than that. You need space so you don’t toss chickpeas all over the floor (been there). Just dump in the lettuce, tomato, cucumber, onion, olives, chickpeas, mozzarella… everything. This is where it starts to look like a real chopped Italian salad and you’ll be tempted to start picking at it. I support this.

Step 4: The final, most important step.

SUPER IMPORTANT: Do not dress it until you are literally about to serve it. You will regret it. All that chopping for a wilted, sad salad. No thank you. Right before it goes on the table, pour on some of the dressing, not all of it. Toss it, have a taste. It probably needs a little more dressing or a pinch of salt. You get it.

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What to Serve with Your Italian Salad

People ask what to serve with Italian salad, and honestly, my first answer is just a bigger fork. But if you want to make a whole meal, it’s a great healthy Italian side dish. It’s perfect with some simple grilled chicken. But the best thing? Bread. Some good, crusty khobz or a baguette for getting every last bit of dressing from the bottom of the bowl is essential.

Anyway, I Hope You Make It

So yeah, that’s the salad. This Italian salad recipe is on rotation at least weekly in my house because it’s just easy and it actually tastes like something, not like you’re punishing yourself with vegetables. It’s crunchy and savory and just… a really solid meal.

Let me know if you make it. For real. Drop a comment or something. I’d love to know it worked for you too.

Continue to Content

Yield: 6 yield

Italian Salad Recipe

Prep Time: 20 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

A fresh and crunchy chopped Italian salad that's actually satisfying. So easy to throw together with a simple homemade lemon vinaigrette.

Print

Ingredients

• 1 large head of Romaine lettuce
• 1 cup cherry tomatoes
• 1 English cucumber
• 1/2 red onion
• 1 cup fresh mozzarella pearls
• 1 can chickpeas
• 1/2 cup Kalamata olives
• 1/4 cup sliced pepperoncini
• 1/2 cup extra virgin olive oil
• Juice from 1 lemon
• 1 teaspoon Dijon mustard
• 1 clove garlic minced
• 1 teaspoon dried oregano
• A pinch of salt and pepper

Instructions

Step 1

ok first the dressing get a jar put all the dressing stuff in it olive oil lemon juice mustard garlic oregano salt pepper screw the lid on tight and shake it good just let it sit on the counter for a few minutes

Step 2

now just chop everything up wash the lettuce and get it really dry then chop it put it in a big bowl chop the tomatoes cucumber and onion and throw them in too

Step 3

ok find your biggest bowl and dump everything else in the rinsed chickpeas the mozzarella the olives and the pepperoncini give it a little stir so its all mixed up

Step 4

right before you eat pour some dressing on not all of it just some and toss it around see if it needs more then serve it right away

Notes

let the dressing sit for a bit it tastes better

get your lettuce really really dry seriously

soak the red onion in cold water if you want less bite

dont dress it until you serve it or its soggy

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 377Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 24mgSodium: 495mgCarbohydrates: 21gFiber: 5gSugar: 9gProtein: 11g

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