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Fresh Italian chopped salad with romaine, vegetables, and croutons
Isaac blogger

Big Classic Italian Salad

A crisp and flavorful Italian-style salad made with romaine lettuce, fresh vegetables, olives, pepperoncini, and a balanced homemade dressing. Fresh, bold, and perfect as a side or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Salad
Cuisine: Italian-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Before You Begin:
  2. This is a no-cook recipe. Wash and dry all produce thoroughly before assembling. Preparation times and results may vary depending on ingredient size and kitchen setup.
  3. Wash and dry all vegetables thoroughly. Chop the romaine and prepare remaining vegetables as listed.
  4. Place the romaine lettuce in a large salad bowl.
  5. Add tomatoes, cucumber, red onion, olives, pepperoncini, carrots, croutons, and Parmesan on top.
  6. In a small bowl or jar, whisk together all dressing ingredients until well combined.
  7. Pour dressing over the salad just before serving and toss gently until lightly coated.
  8. Serve immediately for best texture and freshness.

Notes

  • Wash and dry all produce thoroughly before assembling.
  • Keep greens dry to prevent soggy texture.
  • Add dressing and croutons just before serving for best freshness.
  • Keep ingredients refrigerated until use.
  • Refrigerate leftovers within 2 hours and store undressed salad up to 2 days.
  • Discard if odor, texture, or appearance changes.