This fresh Italian Salad is packed with crisp lettuce, ripe tomatoes, red onion, olives, crunchy croutons, Parmesan, and pepperoncinis, all tossed in a simple homemade vinaigrette. It’s the perfect side dish and tastes amazing topped with chicken, shrimp, or fish for a light dinner.

Italian salad served on a large white plate.

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A Note from Kim

The Salad I Make on Repeat

This easy Italian salad is my favorite to throw together because it goes with just about everything and comes together in minutes. There is nothing overly fancy about it, but that’s exactly what makes it so good. Simple, fresh ingredients come together for bold flavor and plenty of texture, so every bite is crisp, fresh, and satisfying without any fuss.

It is just as at home on a potluck table as it is on a Tuesday night beside a big bowl of spaghetti. I love serving it with dishes like lasagna, chicken parmesan, and just about any Italian-inspired meal I can think of. Everyone always loves it, and it is a great way to sneak in some extra veggies! 

With love (and lots of good eats), - Kim

What is in Italian salad?

Like most salad recipes, this Italian salad recipe is completely customizable with whatever ingredients you love best. Go ahead and get creative and make this recipe your own! Below are the ingredients my family enjoys most:

You can find the measurements in the recipe card below.

Lettuce, tomatoes, onions, cheese, croutons and black olives divided into small portions.
  • Greens. I usually use chopped Romaine lettuce, but a bag of mixed spring greens or iceberg lettuce works great too. Use whatever you have in the fridge!
  • Red onion. Sliced red onion gives the salad a pop of flavor and color. For a milder taste, try using a shallot.
  • Tomatoes. It’s not an Italian salad without the juicy tomatoes! I like to use cherry tomatoes, grape tomatoes or roma tomatoes. If it is tomato season and your garden is producing lots of large tomatoes, feel free to chop up big tomatoes and use them.
  • Black olives. Black olives are my favorite, but you can totally leave them out or use another olive variety.
  • Pepperoncini peppers. Zesty pepperoncini peppers really complete this recipe! However, if they’re not your thing or you don’t have them available, no worries.
  • Parmesan cheese. Use a high-quality Parmesan cheese, not the stuff in the green can. You can use shaved or freshly grated. And if you want to mix up the cheese, feta, goat, or shredded mozzarella cheese would also be delicious.
  • Croutons. For extra crunch! My kids’ favorite part of this salad are the croutons. Who can blame them?! If you want to make homemade croutons, I love this homemade crouton recipe!

Homemade Italian Vinaigrette

One of the best parts is the homemade Italian dressing! It’s easy to whisk together, with ingredients you probably already have in your kitchen. I love it so much more than store-bought dressing! It’s an easy mix of extra virgin olive oil, red wine vinegar, Dijon, garlic powder, dried oregano, salt and pepper.

Olive oil, red wine vinegar, dijon mustard and seasonings divided into small bowls.

Tips for Making a Great Italian Salad

  • Tear the lettuce instead of chopping it. Tearing the leaves by hand helps prevent bruising and keeps the greens from wilting as quickly, especially if you’re prepping the salad ahead of time.
  • Use Dijon to keep the dressing emulsified. The oil and vinegar in vinaigrettes naturally separate, but a teaspoon of Dijon mustard helps keep everything blended. Shake the dressing well before each use. I like to mix and store mine in a mason jar with a lid.
  • Dress the salad right before serving. Adding the vinaigrette too early can make the salad soggy, so wait until just before serving for the freshest texture.
  • Add protein to make it a full meal. Toss in grilled chicken, salami, chickpeas, air fryer salmon bites, or white beans to add protein and turn this great salad into a satisfying full meal.
  • Customize with extra Italian-inspired add-ins. Try sun-dried tomatoes, marinated artichoke hearts, banana peppers, bell peppers, prosciutto, salami, kalamata olives, fresh basil, parsley, or pine nuts for even more flavor.

Made this Italian salad for a small dinner party! Everyone loved it! Two people even asked for the recipe!

— Jeanne

How to Make an Italian Salad

This Italian salad can be tossed together while your main entrée is cooking. It can also be made in advance. To make ahead, add all of the ingredients (except croutons and tomatoes) to a large salad bowl. Cover with a slightly damp paper towel and then loose plastic wrap over that. Refrigerate up to 24 hours.

You can find the full set of printable instructions and video in the recipe card below.

Italian dressing whisked together in a small mason jar.

Step 1: Make the dressing. Add the olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and pepper to a jar with a lid. Shake vigorously until combined, or whisk everything together in a small bowl.

Italian salad in a large white salad bowl near parmesan cheese and dressing.

Step 2: Toss the salad ingredients. Add the chopped romaine lettuce, red onion, cherry tomatoes, black olives, pepperoncini peppers, croutons, and Parmesan cheese to a large bowl. Toss to combine.

Drizzling dressing over a salad with a spoon.

Step 3: Add dressing. Drizzle the dressing over the whole salad and toss to combine. Alternatively, serve the dressing on the side and let everyone dress their own individual portions.

Chopped Salad Serving Ideas

Looking for some delicious entrees to serve with this? Here are some great pairing options:

Storage Recommendations

Like most salad recipes, once the salad and dressing have combined, it is hard to store for any length of time. The dressing will quickly start to make the lettuce and croutons soggy. Only dress what you plan on eating and store the salad and dressing separately for longer storage. The salad will keep in an airtight container in the fridge for 2-3 days.

You can make the vinaigrette in advance and keep it in the fridge for 1-2 weeks. It’s great to have on-hand if you need to make a quick weeknight salad!

Italian salad served on a small white plate.

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Easy Pasta Salad
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Arugula salad topped with orange, pecans, and feta cheese.

Best Arugula Salad

If you try this Italian salad recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Subscribe to our mailing list to receive more delicious recipes straight to your inbox.

Italian salad served on a large white plate.
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Favorite Italian Salad

Yield: 4 side servings
Prep Time: 15 minutes
Total Time: 15 minutes
This Italian Salad is fresh, flavorful, and tossed in a simple vinaigrette. Enjoy it as a side or add protein for an easy light meal.
Author: Kim

Ingredients

For the vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the salad:

  • 1 large chopped head romaine lettuce
  • 1/2 medium thinly sliced red onion
  • 1 1/2 cups halved cherry or grape tomatoes
  • 1/3 cup halved or sliced pitted black olives
  • 1/3 cup sliced or whole pepperoncini peppers
  • 2 cups croutons , more or less depending on preference
  • 1/2 cup grated Parmesan cheese, plus extra for serving

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Instructions 

For the vinaigrette:

  • Add 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a jar with a lid, like a mason jar. Shake vigorously to combine all ingredients. You can also whisk all ingredients in a small bowl or jar. Use immediately or store for later.

For the salad:

  • Add 1 large chopped head romaine lettuce, 1/2 medium thinly sliced red onion, 1 1/2 cups halved cherry or grape tomatoes, 1/3 cup halved or sliced pitted black olives, 1/3 cup sliced or whole pepperoncini peppers, 2 cups croutons and 1/2 cup grated Parmesan cheese to a large salad serving bowl. Toss to combine.
  • Drizzle the dressing over the salad and toss to combine. Add extra parmesan cheese, if desired. Alternatively, serve the dressing on the side and let everyone dress their own individual portions.

Notes

*Nutritional information includes all of the vinaigrette.
Storing leftovers: Once the salad is tossed with the dressing, it doesn’t store well for long. The dressing will make the lettuce and croutons soggy over time. For best results, store the salad and dressing separately and only dress what you plan to eat. Undressed salad will keep in the fridge for 2–3 days. Dressing will keep in the fridge for about a week.
 
This salad was originally published November 2019. It was republished on April 2021, November 2021, December 2022, December 2023 and March 2026 with new, helpful content.
Photos by Molly at Yes to Yolks
Author: Kim
Course: Salad
Cuisine: Italian
Serving: 1serving, Calories: 275kcal, Carbohydrates: 17g, Protein: 8g, Fat: 20g, Saturated Fat: 5g, Cholesterol: 11mg, Sodium: 782mg, Potassium: 230mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1263IU, Vitamin C: 17mg, Calcium: 169mg, Iron: 1mg

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