How to Make Big Classic Italian Salad.

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Big Classic Italian Salad: 15-Minute Meal Stealer!

There’s nothing quite like a Big Classic Italian Salad to brighten any meal. It’s vibrant, fresh, and surprisingly simple to make.

This isn’t just a side dish. It’s bursting with flavor from crisp greens, briny olives, zesty pepperoncini, and a tangy homemade vinaigrette. It’s the kind of salad that will have everyone asking for seconds.

Whether it’s a side for pasta night or the star of your meal with some grilled chicken, this salad is always a crowd favorite. Let’s make it!

What Makes This Italian Salad So Special?

This Italian salad isn’t basic. It offers a fresh, crisp contrast to richer dishes. It’s also incredibly flexible. You can adjust it based on what you have on hand.

Ingredients for Your Ultimate Bowl

To build this amazing salad, you’ll need:

• Crisp greens: Romaine is key, but you can add iceberg or spring mix.
• Fresh veggies: Think cherry tomatoes, red onion, diced cucumber, and bell peppers for color.
• Flavorful Add-ins: Black or Kalamata olives, sliced pepperoncini, shredded carrots, and artichoke hearts add tang.
• Cheese: Grated Parmesan is traditional, but mozzarella pearls or provolone strips also work.
• Crunch: Homemade croutons are best! Garlic bread croutons or toasted pine nuts are also great.

Crafting the Perfect Italian Dressing

The dressing brings everything together. A great Italian vinaigrette should be tangy, savory, and a little sweet.

Core ingredients for homemade dressing:

• Red wine vinegar
• Extra virgin olive oil
• Minced garlic
• Dried oregano
• Salt and pepper

Optional flavor boosters:

• Dijon mustard (for creaminess)
• Lemon juice (for brightness)
• Grated Parmesan (for richness)
• A pinch of sugar or honey (to balance acidity)

Simply whisk or shake all ingredients in a jar until combined. Homemade dressing gives the best flavor. If using store-bought, choose one with minimal additives.

Instructions

1. Prepare the Vegetables: Wash and chop the romaine lettuce. Slice the tomatoes, cucumber, red onion, olives, and pepperoncini. Shred the carrots.
2. Make the Dressing: In a jar or bowl, combine the red wine vinegar, olive oil, Dijon mustard, garlic, oregano, salt, pepper, and optional honey and Parmesan. Shake or whisk well until emulsified.
3. Assemble the Salad: In a large salad bowl, layer the chopped romaine, tomatoes, cucumber, red onion, olives, pepperoncini, and carrots.
4. Add Crunch and Cheese: Sprinkle the salad with croutons and grated Parmesan cheese.
5. Toss and Serve: Drizzle with the Italian dressing just before serving and toss until evenly coated. Serve immediately.

Salad Variations and Add-Ons

This salad is super adaptable to your needs:

• Add protein: Turn it into a main dish with grilled chicken, salami, tuna, or chickpeas.
• Incorporate grains: Farro, quinoa, or orzo can make it more filling.
• Make it vegetarian/vegan: Skip the cheese. Add marinated tofu or roasted chickpeas.
• Customize: Use gluten-free croutons or extra veggies for more nutrients.

These variations make it perfect for busy weeknights, packed lunches, or meal prep.

Serving Suggestions

This salad pairs well with many dishes:

• Pasta nights: A fresh contrast to spaghetti Bolognese or baked ziti.
• Pizza nights: A crisp counterpoint to cheesy slices.
• Grilled meats: Excellent with steak, pork chops, or roasted chicken.
• Potlucks: Toss just before serving to keep it fresh.

For best presentation, layer ingredients in a wide bowl. Serve dressing on the side if for a crowd.

Common Mistakes to Avoid

To ensure your Big Classic Italian Salad is always a hit, steer clear of these common pitfalls:

• Dressing too early: Never dress the salad until just before serving. Doing so will make the greens soggy and lose their crispness.
• Washing rice for risotto: For creamy risotto, don’t wash the Arborio rice. The starch on the rice grains is essential for creating that signature creamy texture.
• Overcooking pasta for bakes: When making a pasta bake, cook the pasta al dente (slightly firm) before baking. It will continue to cook in the oven, and overcooking it beforehand can lead to a mushy texture.
• Using cold stock for risotto: Always warm your stock before adding it to risotto. Cold stock will drop the temperature of the rice, interrupting the cooking process and affecting the creamy consistency.
• Skipping blind baking for quiche: To prevent a soggy bottom crust in your quiche, blind bake the pie crust first. This pre-baking step creates a barrier against the wet custard.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about this Big Classic Italian Salad:

• Can I make this salad ahead of time?Yes! You can prep the vegetables and dressing up to a day in advance. Just store them separately and combine right before you’re ready to serve.
• What protein can I add to make this a main dish?Grilled chicken, salami, tuna, or chickpeas are all excellent choices to turn this salad into a more filling main course.
• Can I use store-bought dressing?Absolutely. If you opt for store-bought, look for a good-quality one made with real ingredients and no added sugars or preservatives for the best flavor.

Big Classic Italian Salad (15-Minutes) Recipe Card

This bold, fresh, and flavorful salad comes together in just 15 minutes. It’s perfect as a side or a standalone meal.

Ingredients

For the Salad:

• 8 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• ½ cup sliced cucumber
• ⅓ cup thinly sliced red onion
• ¼ cup sliced black or Kalamata olives
• ⅓ cup sliced pepperoncini
• ½ cup shredded carrots
• ½ cup croutons
• ¼ cup grated Parmesan cheese

For the Italian Dressing (Homemade):

• ¼ cup red wine vinegar
• ⅔ cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon honey or sugar (optional)
• 1 tablespoon grated Parmesan (optional)

Instructions

1. Prepare the Vegetables: Wash and chop the romaine lettuce. Slice the tomatoes, cucumber, red onion, olives, and pepperoncini. Shred the carrots.
2. Make the Dressing: In a jar or bowl, combine the red wine vinegar, olive oil, Dijon mustard, garlic, oregano, salt, pepper, and optional honey and Parmesan. Shake or whisk well until emulsified.
3. Assemble the Salad: In a large salad bowl, layer the chopped romaine, tomatoes, cucumber, red onion, olives, pepperoncini, and carrots.
4. Add Crunch and Cheese: Sprinkle the salad with croutons and grated Parmesan cheese.
5. Toss and Serve: Drizzle with the Italian dressing just before serving and toss until evenly coated. Serve immediately.