Big Italian Salad

This big Italian salad is part green salad, part antipasto salad—and loaded with delicious ingredients!

This big salad is part green salad, part antipasto salad—a fun twist on the regular. The recipe combines lettuce, radicchio, onion, peperoncini, olives mozzarella, cherry tomatoes and shaved parmesan—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise.

Big Italian Salad

Course Salad
Cuisine Italian
Prep Time 30 minutes
Servings 6



  • 1 garlic clove smashed
  • 2 tablespoons mayonnaise
  • 2 tablespoons red wine vinegar
  • ½ teaspoon dried oregano
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground pepper, to taste


  • 3-4 romaine hearts chopped
  • ½ small head of radicchio—cored and coarsely chopped
  • ½ head of iceberg lettuce coarsely chopped
  • ½ small red onion, thinly sliced
  • 1 cup cherry tomatoes
  • 1 cup mozzarella balls
  • ¼ cup pitted green olives, preferably Sicilian
  • 4-8 peperoncini
  • ¼ cup Parmigiano-Reggiano cheese, shaved
  • Kosher salt, to taste
  • Freshly ground pepper, to taste


  1. 1. In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper.

  2. 2. Add all of the remaining ingredients and toss well. Serve.

Recipe Notes

For meat lovers, you could also add charcuterie to this salad. Proscuitto or salami would work well!

Bon Appétit!

2 comments on “Big Italian Salad

  1. Jeremy Woods

    We made this last weekend and it was very tasty – added artichoke hearts as well. Thanks Bree

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