Create a restaurant-style Italian Salad at home in about 10 minutes with this simple, crowd-pleasing recipe. Keep it classic as a side salad, or build it up into a hearty dinner salad by adding your favorite proteins and extras. This version is dressed with a tangy homemade Italian vinaigrette and finished with juicy tomatoes, crunchy croutons and shaved Parmesan.
Table of contents
- Ingredients
- Instructions
- Optional additions
- Recipe notes
- What to serve it with
- More salad recipes
Bring the flavor of your favorite Italian restaurant to your table with this quick, adaptable salad. The combination of crisp romaine, tangy peppers, ripe tomatoes and bright dressing evokes the classic pizzeria-style salad, and preparing it yourself lets you control the ingredients, seasoning and portion sizes.
If you love cheese, add extra shaved Parmesan. Prefer more tomato? Use halved cherry tomatoes or extra roma slices. Want the crunch of fresh homemade croutons? Toasted bread cubes tossed with olive oil, garlic and herbs make a delicious topping. This salad works perfectly as a starter or as the base for a complete meal when you add protein like grilled chicken, turkey, salami or chickpeas.
This recipe is designed to be fast—about 10 minutes from start to finish, including the homemade Italian dressing—so it’s ideal for weeknight dinners, casual gatherings, or any time you want a bright, easy salad.
Ingredients
See the recipe card near the bottom for exact quantities. The list below highlights the main components you’ll use to build this salad and the dressing.
- Romaine lettuce – roughly 8 cups chopped (about 2 large romaine hearts) for a medium-sized salad.
- Red onion – thinly sliced or finely diced for a crisp, slightly sweet bite; omit if you prefer no onion.
- Tomatoes – use roma tomatoes sliced, or 1 cup of halved cherry tomatoes; these varieties are firm and won’t water down the salad.
- Pepperoncinis – drained and sliced; they add a bright, mildly tangy heat. You can use whole or sliced.
- Black olives – sliced and drained; they contribute a salty, savory contrast.
- Italian dressing – a quick homemade vinaigrette made from red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, olive oil and seasonings. Store-bought Italian dressing also works in a pinch.
- Parmesan cheese – freshly shaved or grated Parmesan adds salty, nutty flavor; fresh shavings deliver the best texture and presentation.
- Croutons – store-bought or homemade for crunch. Homemade croutons are easy to make from day-old bread, olive oil and seasonings.
- Dried oregano – a light sprinkle on top gives the salad a familiar pizzeria-style finish.
Instructions
- Make the Italian dressing: In a small bowl, whisk together red wine vinegar, fresh lemon juice, Dijon mustard, honey, Italian seasoning, salt and freshly ground black pepper. Slowly stream in extra-virgin olive oil while whisking until the vinaigrette is emulsified and smooth.
- Assemble the salad: In a large mixing bowl, combine the chopped romaine, sliced red onion, tomatoes, pepperoncinis and black olives. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Finish and serve: Top the salad with shaved Parmesan, croutons and a light dusting of dried oregano. Serve immediately so the croutons remain crunchy and the lettuce stays crisp.
That’s it—three straightforward steps to a flavorful Italian-style salad you can make in minutes.
Optional additions
This salad is delicious as written, but is also a perfect template for customization. Add protein or extra vegetables to turn it into a satisfying main dish.
- Turkey – 2 cups diced deli turkey, thick-sliced and chopped, makes a quick protein boost.
- Chicken – sliced grilled chicken breast (balsamic or simply seasoned) pairs especially well; serve it warm or cold.
- Salami – 3–4 ounces of sliced salami adds a savory, cured-meat flavor.
- Garbanzo beans (chickpeas) – a 15-ounce can, drained and rinsed, adds plant-based protein and texture.
- Mozzarella – ½ cup shredded mozzarella or small mozzarella balls (ciliegine) for extra creaminess.
- Bell peppers or cucumber – diced red bell pepper or sliced cucumber for more crunch and color.
- Fresh basil – about ¼ cup chopped basil brings a bright, peppery herb note.
Recipe notes
- Servings: This recipe serves about 2–4 people as a main course depending on added protein, or 4–6 as a side dish.
- Make the dressing ahead: The Italian vinaigrette keeps well in the refrigerator for up to 7 days. Store it in a sealed jar and shake before using.
- Serve fresh: Toss the salad with dressing only when you’re ready to serve. Once dressed, the lettuce will begin to wilt and the croutons will soften.
- Gluten-free option: Omit croutons or use a gluten-free variety.
What to serve it with
This Italian salad complements a wide range of Italian-style mains and soups. It’s a fresh, easy side for pasta dishes, baked casseroles and grilled mains. Here are ideal pairings to build a complete meal:
- Manicotti or stuffed pasta dishes
- Vegetable or meat lasagna
- Slow-cooked beef ragu or bolognese
- Pasta with creamy or garlicky sauces
- Homemade or store-bought pizza
- Hearty soups like pasta fagioli or chicken gnocchi
- Italian meatballs with marinara
- Caprese-style or basil-forward pasta salads
More salad recipes
If you enjoy this Italian salad, try other hearty and flavorful salads to vary your weeknight menu. Popular options include fruit-and-nut chicken salads, roasted beet salads with feta, BBQ chicken salads, and Caesar-style salads with a creamy dressing.
Fuji Apple Chicken Salad (Panera Bread Copycat)
Roasted Beet Salad
BBQ Chicken Salad
Chicken Caesar Salad with Cashew Caesar Dressing
Italian Salad
Ingredients
Italian Dressing
- 1 ½ tablespoons red wine vinegar
- 1 ½ tablespoons lemon juice fresh-squeezed
- ½ teaspoon Dijon mustard
- 1 teaspoon honey
- ½ tablespoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup extra-virgin olive oil
Italian Salad
- 8 cups chopped romaine lettuce (about 2 romaine hearts)
- ½ cup red onion finely diced
- 2 roma tomatoes sliced (or 1 cup cherry tomatoes halved)
- ½ cup pepperoncinis sliced
- ½ cup black olives sliced
- ½ cup Parmesan cheese thinly shaved or grated
- 1 cup croutons use homemade or store-bought
- 1 teaspoon dried oregano
Instructions
Italian Dressing
-
In a small bowl, whisk red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, salt and black pepper until combined.
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Slowly drizzle in the olive oil while whisking, forming a smooth vinaigrette.
Italian Salad
-
Place chopped romaine in a large bowl. Add red onion, tomatoes, pepperoncinis and black olives.
-
Drizzle the dressing over the salad and toss gently to combine. Top with Parmesan, croutons and dried oregano and serve immediately.
Notes
- Adding protein: To make this a satisfying main course, top with diced turkey, sliced grilled chicken, salami or a can of drained chickpeas.
- Serving size: As a main with protein, this salad serves 2–4. As a side, it serves 4–6.
- Prep ahead: The dressing can be prepared and refrigerated up to a week in advance. Shake or whisk before using.
- Freshness: Dress the salad just before serving to keep the lettuce crisp and the croutons crunchy. Dressed salad does not store well.
- Allergy swap: For a gluten-free version, omit croutons or choose a certified gluten-free option.
Nutrition Facts
Calories: 268 kcal | Carbohydrates: 16 g | Protein: 8 g | Fat: 20 g
Sodium: 681 mg | Fiber: 5 g | Sugar: 5 g
Vitamin A: 8683 IU | Vitamin C: 25 mg | Calcium: 223 mg | Iron: 2 mg