Description
A vibrant Italian Salad loaded with crisp romaine, iceberg, and radicchio lettuces, cherry tomatoes, black olives, pepperoncini peppers, shaved parmesan, and crunchy croutons, all tossed in a homemade zesty Italian dressing made with extra virgin olive oil, white wine vinegar, and lemon juice. Perfect as a refreshing side dish or light meal, this salad balances bright, tangy flavors with savory elements and a delightful texture contrast.
Ingredients
Scale
Dressing
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Salad
- 4 cups romaine lettuce - chopped
- 4 cups iceberg lettuce - chopped
- 3 cups radicchio - chopped
- 1 pint cherry or grape tomatoes - halved
- ½ cup medium black olives
- ½ cup sliced pepperoncini peppers - drained thoroughly
- ½ cup shaved parmesan - plus more to taste
- 1 cup croutons - homemade or store-bought
Instructions
- Prepare the dressing: Add the extra virgin olive oil, white wine vinegar, fresh lemon juice, Italian seasoning, salt, and black pepper into a medium jar. Secure the lid tightly and shake vigorously for about 30 seconds until the dressing emulsifies and thickens slightly. Set aside.
- Assemble the salad: On a large platter or in a serving bowl, layer the chopped romaine, iceberg, and radicchio lettuce evenly. Arrange the halved cherry tomatoes, black olives, sliced pepperoncini peppers, shaved parmesan, and croutons evenly over the top of the greens.
- Toss and serve: Just before serving, drizzle your prepared Italian dressing over the salad and gently toss to coat all ingredients evenly. Garnish with freshly cracked black pepper if desired, then serve immediately to enjoy optimal freshness and crunch.
Notes
- Use a variety of greens such as arugula or baby spinach to add complexity and visual appeal.
- Use good-quality extra virgin olive oil for great flavor; avoid light, vegetable, or seed oils.
- You can substitute the homemade dressing with your favorite store-bought Italian dressing or similar vinaigrettes.
- The dressing can be made up to one week ahead and stored in a sealed jar; shake well before each use.
- For a creamy, less acidic dressing, add 2-3 tablespoons mayonnaise to the dressing.
- Optional salad additions include red onion, cucumber, bell peppers, or marinated artichoke hearts.
- Make the salad vegan by omitting the parmesan cheese.
- Make it gluten-free by skipping the croutons or using gluten-free croutons.
- This salad is best served immediately after dressing to maintain texture.
- Store leftover undressed salad in an airtight container refrigerated for up to 2 days; leftover dressing keeps in the fridge for up to 2 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 270 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 12 mg
