The Best Italian Green Salad Recipe

This vibrant and refreshing Italian green salad combines a variety of crisp, fresh greens with colorful vegetables and savory cheese, making it a perfect side dish or addition to any meal.

A few years ago, I remember discussing with a colleague the best time to serve a tossed green salad. We debated whether an Italian green salad with tomatoes and cucumbers tossed in a homemade Italian dressing should be served before or after the main course.

Drawing from my Italian heritage, green salads are traditionally served at the end of a substantial meal, just before the arrival of cheese, fruit, and desserts. 

Whether you prefer to serve your salad as a starter, alongside the main course, or at the end, this Italian green salad is versatile and delicious at any point in the meal.

The combination of fresh greens, juicy vegetables, and a flavorful homemade dressing makes it a crowd-pleaser every time.

I can assure you that it does not get any tastier than this tossed Italian salad. It’s so good that you always manage to have a few extra bites of it, even after a large meal. 

I like to prep and toss all the salad ingredients together, especially during the summer when green and red lettuce, butter crunch, romaine, radicchio, and Italian frisée are all fresh from my backyard garden. In the winter, I rely on a mix of romaine, radicchio, and endive.

My mom’s homemade Italian dressing recipe is equally easy to prepare and adds a perfect touch to the salad.

Let’s look at some ingredients to make this amazing salad recipe.

Jump to:

• Salad Ingredients
• Dressing ingredients
• Salad preparation
• Let’s make the homemade Italian dressing
• How to serve
• Tips
• FAQ
• Traditional Italian salads
• Recipe inspiration
• Recipe

Salad Ingredients

• Romaine Lettuce: Known for its crisp texture and mild flavor, romaine forms the backbone of this salad. It’s a reliable choice for its crunchiness.
• Radicchio: This red, slightly bitter leafy vegetable adds a vibrant color and distinct flavor to the salad. If you don’t have radicchio, red cabbage can be used as a substitute.
• Endive, Red and Green Leaf Lettuce, Butter Crunch, Italian Frisée: These greens add variety in texture and flavor. Endive brings a slightly bitter taste, red and green leaf lettuce offer a tender texture, butter crunch is soft and sweet, and Italian frisée adds a hint of bitterness and a unique appearance. Any of these can be substituted with other lettuces or mixed greens based on availability.
• Fresh Parsley: Finely chopped parsley adds a fresh, slightly peppery taste. If parsley isn’t available, cilantro can provide a different yet refreshing flavor.
• Fresh Basil Leaves: Torn fresh basil leaves contribute a fragrant, sweet aroma and flavor. If you don’t have basil, fresh mint leaves can be a good alternative.
• Cucumber: Chopped cucumber adds a refreshing, crisp texture and mild flavor. English cucumber or Persian cucumber are excellent choices for their thin skin and fewer seeds.
• Celery: Chopped celery, along with its leaves, brings a crunchy texture and slightly salty flavor. If celery is unavailable, fennel can be used as a crunchy alternative.
• Cherry Tomatoes: These halved tomatoes add juicy sweetness and vibrant color. Grape or chopped regular tomatoes can also be used if cherry tomatoes are unavailable.
• Pitted Green Olives: These olives contribute a salty, briny flavor.  Use black olives, kalamata olives, or capers for a different twist.
• Ricotta Salata: This crumbly, slightly salty cheese adds a creamy texture and rich flavor. If Ricotta Salata is unavailable, feta cheese is a suitable substitute offering a similar texture and taste.

Dressing ingredients

• Extra Virgin Olive Oil: Provides a rich and fruity base for the dressing. You can substitute with other types of olive oil such as regular olive oil or avocado oil. 
• Red Wine Vinegar: Adds a tangy acidity. Substitutes include white wine vinegar, apple cider vinegar, or balsamic vinegar.
• Oven-Roasted Garlic: Minced and smashed into a paste, roasted garlic lends a deep, caramelized flavor with a mild sweetness. You an use fresh minced garlic instead of roasted garlic for a sharper flavor. Garlic powder is another option. 
• Dried Oregano: Infuses the dressing with a savory note. If available, you can substitute with fresh oregano leaves. or other dried herbs such as thyme or basil depending on personal preference.
• Kosher Salt and Pepper: Season to taste. Substitute with sea salt or regular table salt.
• Honey (optional): Adds a touch of sweetness to balance the acidity of the vinegar and round out the flavors of the dressing. Maple syrup or agave nectar can also be used.

Salad preparation

Thoroughly wash and dry the lettuce leaves. I like to use my salad spinner to remove the excess water and then place the leaves on a tea towel to remove any moisture that might still be clinging on. I also prefer to hand-tear my lettuce leaves. You need approximately 6-8 cups of “chopped” lettuce in a larger salad bowl.

Finely chop the fresh parsley (¼ cup) and tear 4-5 fresh basil leaves, then add them to the salad bowl.

Slice 1-2 cucumbers and 1 stalk of celery, including a tablespoon of celery leaves, and add them to the bowl.

Halve the cherry tomatoes (about 1 cup) and add them to the salad.

Add 1 can (398 mL) of pitted olives, green or black, along with 250 grams (about 9 ounces) of Ricotta salata (or to taste). 

Let’s make the homemade Italian dressing

The homemade Italian salad dressing combines ⅓ cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1-2 oven-roasted garlic cloves (minced and smashed into a paste), ½ teaspoon of dried oregano, 1 teaspoon of honey, ½ teaspoon of kosher salt (or to taste), and a generous pinch of pepper (or to taste).

I like to combine these ingredients in a Mason jar, shake it vigorously, and set it aside until it is time to dress my beautiful green salad. Adjust the seasonings to your liking and drizzle this amazing dressing over the salad just before serving.

How to serve

When you are ready to serve, gently toss the salad with the Italian vinaigrette to coat each ingredient and allow the flavors to harmonize. Enjoy the salad immediately. Serve with garlic knots, Italian crusty bread, or a slice of this Italian focaccia recipe. 

Tips

• Achieve a balance of flavors by incorporating a combination of sweet (such as cherry tomatoes), savory (like olives or capers), tangy (such as a vinaigrette), and slightly salty elements, such as ricotta salata. This variety of flavors will contribute to a well-rounded and delicious Italian green salad.
• Use a variety of fresh salad greens to create a flavorful Italian green salad.
• Ensure your greens are thoroughly dried before assembling the salad. Wet leaves can dilute the dressing and make the salad soggy. Use a salad spinner or pat the leaves dry with a clean kitchen towel for the best results.
• Toss the salad with the dressing just before serving to maintain the crispness of the greens and prevent sogginess.

FAQ

Traditional Italian salads

Recipe inspiration

Along with this fennel orange salad, this Italian green salad was one of my Mom’s signature dishes. 

They were always a hit at our family gatherings, ensuring there were never any leftovers. My mom’s knack for combining fresh, simple ingredients into something extraordinary makes these salads special.

Whether as a side dish, a starter, or, in our family’s tradition, served at the end of a meal, everyone loves this salad! 

I hope you enjoy this recipe as much as my family has.

It’s a true testament to the beauty of simplicity in cooking and the joy of sharing good food with loved ones.

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You can find the mezzaluna and vinaigrette dispenser I am using in the recipe video in my Amazon store. If you are interested, head to my Amazon store for all the details.

★★★★★ If you have made this Italian chopped salad recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

 

Recipe

I originally published this post on December 31, 2016, and republished it on June 27, 2024, with updated content, photos and a video. Thanks for sharing.