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    You are here: Home / Recipes / Italian

    Big ‘ol Italian Salad

    Published: Jun 27, 2022 · Modified: Feb 10, 2023 by Susie Weinrich · This post may contain affiliate links. Leave a Comment

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    This is such a fresh and delicious “recipe” for a Big Italian Salad. It makes a great entrée when you are craving a veggie heavy dinner. Or when you are having a nice Italian dinner or Pasta entrée it makes a killer side dish.

    Bonus- I’m including all my favorite salad tips so the yummy bits don’t end up at the bottom of the salad bowl. Read on….

    Italian Salad on a platter with basil vinaigrette

    When serving this Italian Salad as an entrée you can add some protein, we recommend this buttermilk grilled chicken or this Marinated Grilled Chicken.

    Table of Contents hide
    1 Ingredients
    2 Italian Dressing
    3 Salad as a Side Dish
    4 Salad Tips
    5 Did you make this recipe?!
    6 Big ‘ol Italian Salad

    Ingredients

    Pictured are the veggies that you need to make your Big Italian Salad. Of course if you like different veggies or have some in your fridge that need to be used up, sub in whatever you like!!

    ingredients on a table to make Italian Salad

    Italian Dressing

    This Homemade Basil Vinaigrette makes the perfect dressing for this salad. But if you have another favorite Italian dressing or store bought dressing you can absolutely sub that in. You will need about 1 cup of dressing plus some extra for serving on the side.

    Salad as a Side Dish

    This salad makes a great side dish to any Italian Dinner. Here are some main dish ideas for serving this salad:

    • Spaghetti and Meatballs
    • Pasta with Tomato Cream Sauce
    • Beef Ragu
    • Sausage Stuffed Shells
    • Lasagna
    a platter full of Italian salad with two glasses of wine in the background

    Salad Tips

    My number one tip when making just about any salad is to serve it on a platter instead of in a large bowl. When you mix a salad in a bowl all the yummy bits tend to fall to the bottom of the bowl. Then the first person served gets a big plate of lettuce and none of the good stuff!

    Toss the lettuce with the vinaigrette, then separately toss the veggies. This ensures that everything gets a little bit of the salad dressing.

    romaine on a platter that has been dressed with basil vinaigrette
    Italian Veggies in a bowl with basil vinaigrette

    Don’t over dress the salad. Just coat everything with dressing and then serve extra on the side if needed.

    Wait until serving time to toss the salad with the dressing. This is not the time to make-ahead.


    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    Italian Salad recipe on a platter with serving spoons

    Big ‘ol Italian Salad

    A Big Italian Salad that is more veggie than salad. Full of tomatoes, cucumbers, fennel, olives and artichoke hearts, dressed with a homemade Basil Vinaigrette.
    5 from 1 vote
    Print Pin Rate SaveSaved to Grow
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Total Time: 15 minutes
    Servings: 4 people (dinner), 6 people (side)
    Author: Susie Weinrich

    Ingredients

    • 1 head of romaine or green leaf lettuce washed and chopped
    • 1 cup cherry tomatoes halved
    • 1 cup pitted black olives (or favorite pitted Italian Olives, Castelvetrano olives would be delicious too!!)
    • 1 small raw fennel bulb core removed and discarded, halved and sliced thin
    • 14 oz can quartered artichoke hearts in brine drained
    • ½ English cucumber sliced
    • ½ red onion sliced thin and rinsed under cool water*
    • a lot of shaved parmesan cheese
    • Seasoned Croutons store bought or homemade

    Dressing

    • Double recipe of Basil Vinaigrette
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Salad Tip! I know we are all used to serving salad in a bowl. BUT try serving this salad on a large platter. That way all the yummy veggies, croutons and cheese don't end up at the bottom of the bowl.
      Also dress the lettuce and the veggies separate, that way everything gets seasoned.
    • Make a double batch of Basil Vinaigrette
    • In a large bowl toss the romaine with about ¼ cup of the Basil Vinaigrette.
      Then lay on a large serving platter.
      1 head of romaine or green leaf lettuce
      romaine on a platter that has been dressed with basil vinaigrette
    • Add all the veggies to the now empty bowl and toss with about ⅓ cup of dressing.
      Reserve the remaining dressing and serve on the side.
      1 cup cherry tomatoes, 1 cup pitted black olives, 1 small raw fennel bulb, 14 oz can quartered artichoke hearts in brine, ½ English cucumber, ½ red onion
      Italian Veggies in a bowl with basil vinaigrette
    • Pour the veggies over the salad on the platter.
    • Add the croutons and lots of shaved parmesan.
      a lot of shaved parmesan cheese, Seasoned Croutons
    • Serve right away!

    Notes:

    Red Onion- sometimes onion can be a really strong flavor that can overpower a dish. By rinsing the sliced red onion you will make their flavor just a bit milder.
    Adding Protein: This Buttermilk Grilled Chicken or Marinated Grilled Chicken would be a great addition to this salad!
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
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    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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