0 from 6 votes
Big Easy Italian Salad
This is an easy salad to please a crowd: endlessly adaptable and goes with just about anything. I think of it as a life-long salad situation: make it on repeat, swapping in what you have on hand and what you like.
Prep Time
15 mins
Total Time
15 mins
Servings: 8
Calories: 1478 kcal
Course:
Salad
Cuisine:
Italian
Ingredients
For the Salad
- 1 head romaine lettuce, chopped
- 1 head radicchio, chopped
- 1 small red onion or 2 shallots, halved and thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup pitted black olives
- 2 cups Pepperoncini
- ½ cup Shaved parmesan
- black pepper
- croutons (optional)
For the Italian Dressing
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
Instructions
- Mix the salad. In a large bowl, combine the romaine lettuce, radicchio, red onion (or shallots), cherry tomatoes, olives, and pepperoncini. Toss gently to mix.
- Make the Italian dressing. In a mason jar or sealable container, add the Italian seasoning, salt, red wine vinegar, and olive oil. Close the lid and shake very well. (Or, add the Italian seasoning, salt, and vinegar to a small bowl. Whisk as you slowly drizzle in the olive oil, whisking until emulsified.)
- Dress and serve. Pour the dressing over the salad and toss. Add the shaved parmesan and a dash of black pepper. Taste and adjust seasoning. Mix in the croutons, if using, and serve.
Cup of Yum
Notes
- You can prepare the dressing and salad the night before. Store them separately, covered in your refrigerator. Give the dressing a good shake/whisk before using, and dress the salad just before serving.
- This salad is best right after you dress it, but radiccio and romaine are hearty enough that leftovers should last for a day or so in your fridge–it’ll just be a bit less crisp.
- Store, covered in your fridge, for up to 2 weeks.
- to browse quality Mediterranean ingredients including
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- Make ahead: You can prepare the dressing and salad the night before. Store them separately, covered in your refrigerator. Give the dressing a good shake/whisk before using, and dress the salad just before serving.
- Leftovers: This salad is best right after you dress it, but radiccio and romaine are hearty enough that leftovers should last for a day or so in your fridge–it’ll just be a bit less crisp.
- If you don’t use all the dressing: Store, covered in your fridge, for up to 2 weeks.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
Calories
147.8kcal
(7%)
Carbohydrates
4.8g
(2%)
Protein
3.3g
(7%)
Fat
13.4g
(21%)
Saturated Fat
2.6g
(13%)
Polyunsaturated Fat
1.3g
Monounsaturated Fat
9g
Cholesterol
4.3mg
(1%)
Sodium
516.2mg
(22%)
Potassium
166.6mg
(5%)
Fiber
2.2g
(9%)
Sugar
1.8g
(4%)
Vitamin A
621IU
(12%)
Vitamin C
31.1mg
(35%)
Calcium
97.9mg
(10%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1478
% Daily Value*
| Calories | 147.8kcal | 7% |
| Carbohydrates | 4.8g | 2% |
| Protein | 3.3g | 7% |
| Fat | 13.4g | 21% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 4.3mg | 1% |
| Sodium | 516.2mg | 22% |
| Potassium | 166.6mg | 4% |
| Fiber | 2.2g | 9% |
| Sugar | 1.8g | 4% |
| Vitamin A | 621IU | 12% |
| Vitamin C | 31.1mg | 35% |
| Calcium | 97.9mg | 10% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.