Big Classic Italian Salad

Step 1: Make the Italian vinaigrette.

In a small bowl or a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, grated garlic, dried oregano, salt, and pepper. Whisk or shake until the dressing is creamy and emulsified. You will see it turn a little cloudy and thick when it is ready. Taste it with a piece of lettuce, and adjust the salt or vinegar to your liking. This zesty dressing is what makes your Big Classic Italian Salad taste like it came from a restaurant.

Lora’s Tip: Grate the garlic clove on a microplane instead of mincing it, and it will melt right into the dressing with no raw chunks. Rub the cut side of the garlic over the inside of the salad bowl before adding the greens for an extra whisper of garlic flavor.

Step 2: Chop and prep all the salad ingredients.

Wash and thoroughly dry your romaine and arugula. I spread the leaves on a clean kitchen towel and gently pat them dry to prevent a watery salad. Chop the romaine into bite-sized pieces and place it in a very large mixing bowl along with the arugula. Slice the salami and pepperoni into thin strips. Halve the tomatoes, slice the red onion into thin half moons, drain and halve the pepperoncini, and halve the olives. Drain the mozzarella pearls. At this point, your kitchen will smell like an Italian deli, and that is exactly the sign that you are on the right track with this classic Italian chopped salad.

If you want a milder onion flavor, soak the sliced red onion in a bowl of ice water while you prep everything else, then drain and pat it dry. I learned this little trick years ago, and it is a game changer for a Big Classic Italian Salad that does not leave you with onion breath for the rest of the evening.

Step 3: Build your Big Classic Italian Salad.

Add the sliced meats, tomatoes, mozzarella, onion, olives, pepperoncini, and half of the grated parmesan to the bowl with the greens. Use your clean hands or two large spoons to gently toss everything together so the ingredients are evenly distributed. You should be able to see colorful pieces of salami and bright red tomatoes peeking through the lettuce.

For a tip on beautifully handling fresh mozzarella so it does not get soggy, I love the method I use in my Caprese Salad with Balsamic Glaze. The same gentle patting and room temperature approach works perfectly here.

Step 4: Dress, toss, and serve immediately.

Pour about three-quarters of the vinaigrette over the salad and toss until every leaf glistens. Taste a piece of romaine and add the remaining dressing if you like a more heavily dressed salad. Finish with the rest of the parmesan, a little extra cracked black pepper, and a small pinch of dried oregano on top. I like to set the finished bowl of Big Classic Italian Salad right in the middle of the table and let everyone serve themselves. It feels abundant, simple, and so welcoming.

Drying your greens thoroughly is the single most important step for a salad that stays crisp and not watery. I learned this from years of soggy salad fails, and now I never skip it.