Massive Classic Italian Salad

The pan hisses as I set aside dinner for a moment and pull the salad bowl toward the center of the counter. The smell of garlic jumps up from the dressing I just shook together, and a memory floats in: my father setting down a big platter of greens at Sunday dinner while my brother reached for the pepperoncinis like they were candy. In a small New York kitchen, this Massive Classic Italian Salad feels like two things at once. It is simple and large enough to feed a crowd. It is comfort that comes with a crunch.

I make this salad when I want something that feels both casual and finished. It sits next to roasted chicken or pizza night and happily eats up leftovers for lunch. Meanwhile, the kids always find a way to steal an olive or two while I chop. If you like big, generous salads that bring people together, you are in the right place. If you are curious about pairing this with a warm pasta or a cozy sandwich, I sometimes reach for a gluten-free side like the Best Gluten-Free BLT Pasta Salad for a full meal that keeps everyone happy.

Why Massive Classic Italian Salad Works for Busy Families

This salad earns its place in my weekly rotation because it is forgiving and fast. It handles busy nights when homework and trains collide. It also shines on weekends when friends spill in and the table gets crowded. The ingredients are easy to find and can be prepped ahead.

The salad scales well. I have made it for two and for thirty. The flavors are bold and familiar. Salami and parmesan bring savory weight. Pepperoncinis give a bright pop. Cherry tomatoes and romaine add color and crunch. From there, a simple oil and vinegar dressing ties it all together.

When life is rushed, this salad makes the table feel intentional. It looks like effort. It eats like love. It gives you vegetables, protein, and fat in one bowl. That balance means fewer side dishes and happier, fed people.

How to Make Massive Classic Italian Salad

“Every time I stir this pot, it smells just like Sunday at home.”

I like to make the dressing first. It wakes up the rest of the salad and smells like summer basil and warm oil. As I whisk, the garlic note rises and the olive oil sits glossy on top. The romaine is a crisp bed and the salami adds a ribboned texture that kids call “meat curls.” Meanwhile, the olives shine black and firm, and the cheese adds a salty finish.

Tools I use: a large wooden salad bowl or a very large stainless steel bowl, a good chef’s knife, a salad tongs, and a mason jar for extra dressing. If you have a salad spinner, now is a good time to use it. Washing lettuce and letting it dry keeps the dressing from going watery. A wide shallow bowl makes tossing easier. This recipe makes a massive portion, so if your bowls are small, have another ready.

Timing: prep and assembly take about 20 to 30 minutes. If you make the dressing ahead, you can cut that time down to 10 to 15 minutes. The salad will keep its character for a few hours tossed, or you can store components separately for a make-ahead meal.

Ingredients You’ll Need

1/2 cup olive oil
3 Tbsp white vinegar (rice vinegar, or lemon juice)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp black pepper
1/2 tsp sea salt
14 to 16 ounces romaine leaf lettuce (chopped*)
1 cup kalamata olives (sliced)
1 cup pepperoncinis
2 cups cherry tomatoes (halves)
2 cups salami (cut into strips)
½ cup red onion (thinly sliced)
6 ounces grated parmesan cheese (to taste (about ½ to 1 cup of grated parm))

Personal side notes: Use fresh basil if you can; it gives the dish that garden brightness. If you prefer a little heat, add a pinch of red pepper flakes to the dressing. For a lighter take, swap half the salami for cooked garbanzo beans. If someone in the house is dairy-free, keep the parmesan on the side.

I keep a small mason jar of this dressing in the fridge. It lasts about two weeks and makes it easy to dress up a quick bowl of greens on a school night. For a cozier texture, shave the parmesan rather than grating it. If you love capers, add a few. They offer a tiny, briny surprise.

Step-by-Step Directions

1. Add the ingredients for the salad dressing to a small bowl or measuring cup and mix well to combine. Set aside until ready to use, and stir well just before using.
2. Chop the romaine lettuce, tomatoes, and onions. Add all of the salad ingredients to a very large bowl or large serving bowl. Note: this salad recipe makes a huge salad so if you don’t have a large mixing bowl, use two bowls.
3. Drizzle your desired amount of dressing over the salad and toss well to combine. Save any extra salad dressing in a mason jar for up to 2 weeks. Taste the salad for flavor and add more parmesan cheese and/or dressing to your personal taste. You can also add more of any of the ingredients for extra flavor.
4. Serve Italian salad with your main dish and enjoy!

Tips while you work: stir until the dressing emulsifies slightly. Watch for bruised lettuce leaves and toss them out. Toss gently so the cherry tomatoes do not burst into pink confetti. If you want a creamier dressing, add one tablespoon of mayonnaise or a tablespoon of plain yogurt and stir until creamy. Meanwhile, keep a handful of whole pepperoncinis on the side for the kids who like to pop them.

Once it is ready, give the bowl a final sprinkle of parmesan and a few grindings of black pepper. From there, place it in the center of the table and let everyone dig in. The salad keeps its snap for a while, so you have time to eat and talk without worrying it will go limp.

Serving Massive Classic Italian Salad at the Family Table

This is a salad that looks proud at the table. I set it down and the kids lean in. There is the clink of forks and a soft chorus of “oohs.” The red of the tomatoes, the green of the pepperoncinis, and the dark olives make it feel festive even on a Tuesday.

Pair it with roasted chicken, baked fish, or a pan of lasagna. For a New York-style dinner, I often serve it with slices of focaccia or a simple garlic bread. If you are making this for a potluck, let the dressing come in a separate jar and let people add their own. That way, the lettuce stays bright and the guests customize the salt and cheese.

I like to place small bowls of extras nearby: fresh basil leaves, extra parmesan, and some crunchy bread croutons. The room fills with the scent of olive oil and warm bread. Afterward, the table feels full but not heavy. This salad has a way of making simple food feel like an event.

Serving size and timing: this recipe serves about 8 to 10 as a side or 4 to 6 as a main, depending on how hungry your crowd is. It holds up well on a buffet table for up to two hours. Once it sits longer, the lettuce will soften. If you expect it to be out all evening, set the dressing aside and toss once people are ready to eat.

Storing and Reheating Massive Classic Italian Salad

This is a salad that behaves differently depending on how you store it. If you plan to keep leftovers, separate the dressing from the salad. Put the dressed salad in an airtight container and use within a day for the best texture. Undressed components romaine, tomatoes, olives, salami, and cheese store well for up to three days in separate containers.

If you have leftovers, I like to make lunch bowls the next day. Add a scoop of warm quinoa or farro. Once it is ready, heat the grain, spoon it over a bed of leftover salad ingredients, and add a fresh splash of the dressing. The warm grain mellows the dressing and makes it into a new meal.

Freezing is not ideal for the lettuce or fresh tomatoes. However, if you have extra salami or pepperoncinis, those can be frozen for up to two months. Store dressing in a mason jar and shake well before using. The oil may thicken in the fridge; let it sit at room temperature for a few minutes and shake vigorously.

Leftover ideas: make a sandwich with two slices of good bread, arugula, and leftover salad. Or fold the leftovers into warm pasta and add a little extra olive oil and lemon. The salad transforms nicely into a quick grain bowl.

Quick Tips from My Kitchen

1. Chop the romaine into bite-size pieces and dry it well. Wet lettuce waters down the dressing. A salad spinner is worth the counter space.
2. Slice the salami into thin strips. Thin strips mingle with greens and are easier for kids to eat. If you use thicker cuts, reduce the amount to keep balance.
3. Use a mason jar for dressing. Shake it hard for a minute and the flavor blends beautifully. It also makes cleanup lightning fast.
4. Add the cheese last. Grated parmesan can melt slightly if served beside hot food. Save a little for the top so people can finish their bowls with more if they like.
5. Taste as you go. Some batches need a teaspoon more vinegar or an extra pinch of salt. Adjust to the brightness of your tomatoes and the saltiness of your salami.

These small moves make the difference between an okay salad and one that people ask for again. I have learned to always keep extra olives and pepperoncinis on hand. They vanish faster than anything else at my table.

Variations on Massive Classic Italian Salad

One of the joys of this salad is its adaptability. Here are ways I change it up depending on the season or the crowd.

• Family-friendly mild: Reduce the pepperoncinis and omit the red onion. Add a few cucumber slices for crunch. Kids will eat more if the flavors are gentle.
• Protein boost: Stir in grilled chicken, shrimp, or slices of roast beef for a more filling main. The salad then becomes a one-bowl meal.
• Vegetarian swap: Remove the salami and add marinated chickpeas or cannellini beans. Toast some pine nuts for extra texture.
• Winter warm-up: Toss in roasted beets and warm goat cheese. Serve on a bed of slightly wilted romaine so it feels more seasonal.
• Light and bright: Use lemon juice instead of white vinegar and thinly slice some fennel for a fresh, crisp note.
• New York deli twist: Add chopped cold roasted peppers and a few slices of provolone. Serve with rye bread on the side.

If you like other classic salads with a twist, try something sweet and crunchy like my quick toffee recipe for dessert or a different pasta salad for an alternate side. I often look to simple family recipes when I want to mix comfort with variety, and this salad takes well to those ideas. For another classic treat that pairs well after a big bowl of greens, see this Classic Christmas Toffee idea.

Massive Classic Italian Salad

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• Author: cookthatdish
• Total Time: 25 minutes
• Yield: 8 to 10 servings as a side or 4 to 6 servings as a main
• Diet: Mediterranean

Print Recipe

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Description

A large and vibrant Italian salad featuring romaine, salami, olives, pepperoncinis, and a simple garlic-infused dressing. Perfect for casual gatherings or hectic family dinners.

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Ingredients

• 1/2 cup olive oil
• 3 Tbsp white vinegar (or rice vinegar, or lemon juice)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried parsley
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• 14 to 16 ounces romaine leaf lettuce (chopped)
• 1 cup kalamata olives (sliced)
• 1 cup pepperoncinis
• 2 cups cherry tomatoes (halved)
• 2 cups salami (cut into strips)
• 1/2 cup red onion (thinly sliced)
• 6 ounces grated parmesan cheese (to taste)

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Instructions

1. In a small bowl or measuring cup, mix together the salad dressing ingredients and set aside.
2. Chop the romaine lettuce, tomatoes, and onions. Combine all salad ingredients in a very large bowl.
3. Drizzle your desired amount of dressing over the salad and toss well to combine. Taste and adjust the seasoning as needed.
4. Serve immediately and enjoy!

Notes

For a gluten-free version, ensure the salami and other processed ingredients are certified gluten-free. For a lighter version, substitute half the salami for cooked garbanzo beans.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Italian

FAQs About Massive Classic Italian Salad

Conclusion

I write these recipes with the hope that they help you make dinners that are easy, nourishing, and a little bit joyful. If you want to explore similar takes on Italian-style salads, check out this version of a Big Classic Italian Salad – The Roasted Root and this chopped version in The Best Italian Chopped Salad Recipe – Simple Bites. Both offer fresh ideas to riff on and pair with this Massive Classic Italian Salad.

Cooking at home is not about perfection. It is about showing up, sharing food, and making a place where people feel fed. Thank you for letting me share a bit of my kitchen with you. I hope this salad becomes a small tradition in your home too.