Best Italian Salad Recipe (Restaurant-Style)
Our Italian salad recipe features romaine, cannellini beans, Italian meats and cheese, olives, and a homemade red wine vinaigrette. Fresh, easy, and perfect for pasta nights.
Ingredients
Ingredients:
- 3 cups romaine lettuce chopped
- 15 ½ ounce can cannellini beans drained
- ½ cup red wine vinaigrette
- 4 ounces provolone cheese diced small
- 4 ounces pepperoni sliced into thin ribbons
- 4 ounces Soppressata sliced into thin ribbons
- ¼ cups kalamata olives pitted and chopped
- ¼ cup red onion chopped
- ¼ cup pepperoncini seeds removed and chopped
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Instructions
Instructions:
- Add the drained cannellini beans and ½ cup of red wine vinaigrette to a small mixing bowl.
- Mix the red wine vinaigrette and the beans thoroughly, then marinate for at least 10 minutes or up to 1 hour.
- To a medium mixing bowl, add the chopped romain lettuce, red onion, pepperoni, pepperocini, soppressata, olives, and ½ cup of red wine vinaigrette. You can re-use the red wine vinaigrette from the beans for a slightly creamier texture.
- Mix all ingredients well and serve immediately. Add more vinaigrette if desired.
Notes
Recipe Variations
- Italian Chopped Salad - Finely chop the ingredients for a deli-style salad.
- Creamy Italian Salad - Mix a little mayo or sour cream into the dressing.
- Grilled Chicken Italian Salad - Turn it into a meal with grilled chicken.
- Grilled Vegetable Italian Salad - Toss in grilled zucchini, eggplant, and peppers.
- Italian Steakhouse Salad - Add sliced grilled steak and crispy onions.
- Italian Burrata Salad - Replace provolone with burrata and finish with balsamic glaze.
- Dry your greens thoroughly; wet lettuce waters down the dressing.
- Add the dressing right before serving so the salad stays crisp.
- Slice the onion thinly and soak briefly in cold water to soften the bite.
- Season the salad: A small pinch of salt before tossing wakes up the vegetables.
- Finish with flaky sea salt and a drizzle of finishing olive oil.
- Add a splash of white balsamic for layered acidity.
- Serve alongside pasta, lasagna, or baked ziti.
- Pair with grilled chicken or salmon.
- Add warm garlic bread on the side.
- Pair with a bold Chianti or crisp Pinot Grigio.
- Top with toasted breadcrumbs for a subtle crunch.
How to Store Store undressed salad in an airtight container up to 2 days; It is best to store all ingredients separately if possible. Revive slightly wilted greens by soaking them in ice water for 5 minutes.
Recipe FAQs Can I make Italian salad ahead of time? Yes, but store components separately and toss just before serving. Do I need to use red wine vinaigrette? No, you don't. Creamy Italian, balsamic vinaigrette, and Ceaser dressing are all good substitutes. Can I turn an Italian salad into a meal? Absolutely. Add grilled chicken, shrimp, or steak for a heartier dinner salad.
Nutrition
Calories: 401kcalCarbohydrates: 14gProtein: 17gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 46mgSodium: 1111mgPotassium: 234mgFiber: 4gSugar: 1gVitamin A: 2253IUVitamin C: 6mgCalcium: 206mgIron: 2mg
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