The Italian salad, prepared with iceberg lettuce, tomatoes, olives, pepperoncini, parmesan and a creamy vinaigrette dressing, is just like the one at your favorite Italian. Actually it’s better.
This Italian restaurant salad is an exact recreation of the classic you experienced at dinner or on the hoagie from your neighborhood Italian deli that you never thought you could recreate at home.
Why our testers loved this
Our testers loved it Classic Italian salad the crispy iceberg lettuce combined with creamy dressing. They loved that the salad and the dressing were both easy to doand there was “just the right amount of add-ins.”
Notes on ingredients
- Creamy Italian dressing– You can also substitute a plain vinaigrette or store-bought dressing if you prefer.
- iceberg lettuce–Iceberg’s high water content makes it crispy and crunchy and is the perfect vehicle for creamy Italian dressing. For the classic Italian salad experience, we don’t recommend substituting another type of lettuce.
- Red onion-If you prefer a milder flavor to your red onion, soak the sliced onion in cold water for 5 to 10 minutes before draining and adding to the salad.
- pepperonciniPat these peppers dry with a kitchen paper before adding to the salad.
How to make this recipe
- Pour the dressing into a large bowl.
- Add the salad ingredients and mix. Serve immediately.
Frequently asked questions about recipes
How do you chop olives?
Using a shot glass or the bottom of a small drinking glass, press down on the olive until it splits in places. If your olive has a pit, it should slide out easily after smashing.
Can I do this in advance?
You can make the dressing up to 1 day in advance and wash and cut your salad a few hours before serving. Store them separately in the fridge. Do not assemble the finished salad until just before serving, as the salad will become mushy if it is lying out.
What should I serve this with?
Classic Italian-American cuisine is perfect here. This salad goes great with lasagne and breadsticks, or if you’re on a gluten-free or vegetarian diet, try it with gluten-free Eggplant Parmesan.
Helpful tips
- Prepare your dressing in a lidded jar so you can shake to recombine the ingredients before assembling your salad.
- This recipe is suitable for vegetarian and gluten-free diets.
More great salad recipes
☞ If you prepare this recipe or any other dish on LC, consider leaving a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
Italian restaurant salad
Made with iceberg lettuce, tomatoes, olives, pepperoncini, parmesan and a creamy vinaigrette dressing, this Italian salad is just like the one at your favorite Italian. Actually it’s better.
-
Pour the creamy Italian salad dressing into a large serving bowl.
-
Add the lettuce, celery, onion, cherry tomatoes, olives, pepperoncini, and parmesan and mix to combine.
-
Serve immediately.
- get ahead–Prepare the salad dressing up to 1 day in advance and wash and chop or tear the salad several hours before serving. Store separately in the fridge.
- dressing container–Prepare your dressing in a lidded jar so you can shake to recombine the ingredients before assembling your salad.
- Nourishment-This recipe is suitable for vegetarian and gluten-free diets.
Portion: 1portionCalories: 138kcal (7%)Carbohydrates: 9G (3%)Protein: 5G (10%)Fat: 10G (15%)Saturated Fatty Acids: 3G (19%)Polyunsaturated fat: 3GMonounsaturated fatty acids: 3GTrans fats: 0.02GCholesterol: 6mg (2%)Sodium: 544mg (24%)Potassium: 239mg (7%)Fiber: 2G (8th%)Sugar: 6G (7%)Vitamin A: 667ie (13%)Vitamin C: 17mg (21%)Calcium: 140mg (14%)Iron: 1mg (6%)
If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.