My Favorite Italian Salad Recipes

BIG ITALIAN SALAD

Big Italian Salad image

This Italian salad pairs nicely with Italian comfort food. You'll love the homemade dressing!

Provided by Jennifer Segal

Categories Salads

Yield 6

Number Of Ingredients 16

Ingredients

1 cup loosely packed fresh Italian parsley leaves
1 cup loosely packed fresh basil leaves
¼ teaspoon dried oregano
2 cloves garlic, peeled
¼ cup red wine vinegar, best quality such as Pompeian Gourmet
¾ cup extra virgin olive oil, best quality such as Lucini or Colavita
Heaping ¾ teaspoon salt
¼ teaspoon ground black pepper
1½ teaspoons honey
1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces
1 large red bell pepper, chopped
1 cup seeded and chopped hothouse cucumbers
1 to 2 carrots, peeled into ribbons
Handful grape tomatoes, halved
Handful pitted olives
Ricotta Salata (see note) or Feta, crumbled to taste

Steps:

Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.
Note: Nutritional information was calculated assuming ½ cup of ricotta salata and all of the dressing was used.

Nutrition Facts : Calories 338, Fat 31 g, Carbohydrate 12 g, Protein 5 g, SaturatedFat 6 g, Sugar 6 g, Fiber 5 g, Sodium 393 mg, Cholesterol 11 mg

MY FAVORITE ITALIAN SALAD

My Favorite Italian Salad image

I got this recipe from my great aunt years ago and it is a favorite with our entire family. This is great for large gatherings or potluck dinners. It travels well and is always popular at picnics or on the buffet table. Note: **Don't be tempted to "jazz up" the dressing. This simple dressing combines with the flavors of the pepperoni and salami and tastes great.

Provided by MamaJ

Categories European

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1 lb small shell pasta, cooked
2 medium onions, chopped
2 medium green peppers, chopped
3 tomatoes, chopped
4 celery ribs, chopped
1 (12 ounce) jar green olives
1 (15 ounce) can black olives
1/2 lb hard salami, chopped in 1/2 inch pieces
1/4 lb pepperoni, chopped in 1/2 inch pieces
1/2 lb provolone cheese, chopped in 1/2 inch pieces
salt and pepper
1 teaspoon oregano
1/4 cup vinegar
3/4 cup oil

Steps:

Rinse cooked pasta with cold water and drain completely.
In a large bowl, toss together pasta and next nine ingredients {through provolone).
Season to taste with salt and pepper.
Mix dressing ingredients--oregano, vinegar and oil.
Pour over salad and mix well.
Refrigerate for an hour before serving.
**Note**Don't substitute larger shells for the small--for some reason it really makes a difference in the taste and appearance of the salad.

ITALIAN CHOPPED SALAD RECIPE BY TASTY

Italian Chopped Salad Recipe by Tasty image

All of your favorite Italian flavors are chopped together in this hearty salad. Full of tender and bitter greens, hearty protein from salami and chickpeas, and flavor boosters like Provolone, pepperoncini, and a garlicky vinaigrette, it's satisfying enough to stand alone, or can be served alongside your favorite dishes for an Italian feast.

Provided by Tasty

Categories Lunch

Time 15m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 romaine hearts, thinly sliceds
1 small head of radicchio, thinly sliced
1 cup thinly sliced hard salami
½ cup thinly sliced Provolone cheese
1 cup cherry tomatoes, halved
15 oz 1 can of chickpeas, drained and rinsed
½ red onion, thinly sliced
½ cup thinly sliced pepperoncini
4 garlic cloves, minceds
2 teaspoons dijon mustard
½ cup finely grated parmesan cheese
¼ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried oregano
½ cup olive oil

Steps:

Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
Pour the vinaigrette over the salad and toss to coat.
Enjoy!

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