Big Italian Salad

This beautiful Italian salad combines all the classics: crisp romaine, iceberg, and radicchio lettuces. My favorite addition is the marinated Sicilian green olives. Their rich, buttery taste, subtle sweetness, and touch of brininess make them a perfect complement to this vibrant dish. Adding cured Italian meats like salami or prosciutto enhances the salad's heartiness, providing a satisfying, protein-rich twist. This has become one of my family's favorites. Pair it with your favorite pasta dish and homemade focaccia bread to complete a perfect family meal.

Enjoy!

MBK

Print Recipe

CourseSalad

Prep Time30

Calories273kcal

Equipment

Large Salad Bowl

Ingredients

1 garlic clove, crushed
2 tbsp mayonnaise (we prefer Hellmann's Mayonnaise)
2 tbsp red wine vinegar
1/2 teaspoon dried oregano
1/3 cup extra virgin olive oil
1 large romaine heart, chopped
1 small head radicchio, halved, cored and coarsely chopped
1/4 head iceberg lettuce, coarsely chopped
1 rib celery, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup pitted Sicilian green olives
8 whole Peperoncini peppers
1 cup Parmigiano-Reggiano cheese, shaved (use a potato peeler to get big thin strips)
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper

Optional Ingredients

Prosciutto
Salami

Instructions

In a large bowl smash the garlic clove and salt together to create paste. Whisk in the mayonnaise, vinegar and oregano. While whisking, drizzle in the the olive oil. Season with fresh ground pepper. Add in the lettuces, radicchio, celery, red onion, cherry tomatoes and olives. Toss to coat and add the shaved Parmigiano-Reggiano cheese at the end. Gently toss to incorporate the cheese and serve immediately.

Nutrition