Everybody needs a big, fat, juicy Italian Salad recipe in their lives, and this is my favourite. It has croutons, a dusting of parmesan and a homemade Italian dressing I adore. This goes well with all things Italian but especially with cosy foods like pasta, parmigiana, lasagna.
Or, have it as a wholesome but satisfying meal. Move over Caesar salad!
Mega Italian Salad
I christened this a MEGA Italian salad in an effort to catch your attention with an implied promise that it’s better than just your basic everyday Garden Salad. Did it work? If you’re reading this, then hah, it did! 😉
I may be jesting but actually this salad really is mega – both in size and tastiness. If you’re used to bottled Italian dressing you’re going to fall in love with this homemade number which gets a flavour boost from seasonings and the secret ingredient, parmesan.
As for the salad itself, it might look like a jumble of usual salad tidbits. But actually, there’s a very deliberate balance of vegetables in it so it doesn’t taste like any other basic salad, but rather the sort of salad you’d order at your favourite rustic, family-run local Italian restaurant.
For those of you in the States – think the signature Garden Salad at Olive Garden. It tastes like that, except the dressing is better!
What you need for my Mega Italian Salad
Here’s what you need to make my super Italian salad. Yes, there are some very specific “half this” and “half that”, and “big this” and a “whole that” in this. I warned you – I’m very particular about the right balance of ingredients for my favourite Italian salad!
1. The salad stuff
Cos /romaine lettuce – We’re using a whole head for a big salad today. I chop, wash and then spin-dry the leaves in my awesome $5 Ikea salad spinner that I’ve owned for 15 years (here’s the one sold today).
As for what size to chop the pieces, it comes down to eater preference. I like big chunks for a big, voluminous salad. If you’re dealing with smaller or less greedy mouths, you might want to cut the pieces smaller.
Substitute with iceberg or other crunchy lettuce of choice.
Tomatoes – 2 big juicy ones. Or 3 medium ones. Cherry tomatoes are also fine. But for this salad, I prefer the juiciness of larger ones cut up.
Red onion – Just 1/2, finely sliced. For freshness and some bite, littered throughout.
Capsicum / bell pepper – Also just half. I don’t want capsicum to dominate the salad too much and taste like a Greek Salad. We’re making an Italian salad here!
Kalamata olives, pitted, whole – You can use any olives you want here though I personally much prefer the flavour and texture of kalamata olives rather than the generically labelled “black olives”. I like using whole olives because biting into soft, briny olives is part of why I love this salad so much.
Bread for croutons – Honestly, this salad is 100% fine to make without croutons. But with? That’s how I feel justified in calling this a MEGA Italian salad!
Note: the croutons are specifically a little larger than usual, made with stock-standard white sandwich bread. It’s much more satisfying crunching into extra-big golden croutons than delicate little ones (they have their place, just not in this!).
Parmesan – For sprinkling all over the salad, bringing salty umami to the party. It’s the other little thing that gives this salad that extra edge. If you’re new to parmesan in salads, be prepared to be wowed!
2. Italian Dressing
And here’s what you need for the Italian Dressing:
Parmesan – Yep, more. This is the secret ingredient that gives Italian Dressing the edge, yet people rarely pick that it’s in the dressing. They just know it’s darn tasty!
Dried herbs and spices – Basil and garlic powder, plus a touch of red chilli flakes. I specifically choose to use dried basil for the earthy flavour it brings this dressing rather the freshness of raw basil. Plus, it also means I can make this Italian dressing year-round and not just summer.
Extra virgin olive oil – If you’ve every wondered why even simple salads at upmarket restaurants taste so good, the answer is excellent quality oil and vinegar. I keep economical olive oil for cooking, and reserve the good stuff for salads. This salad deserves the good stuff!
Red wine vinegar – Made from wine (really?), this vinegar is milder and has more flavour than your everyday white distilled vinegar. Red or white wine vinegar can be used here, though I particularly like the colour of red wine vinegar in the dressing. Of course, the fun police will always point out that once it’s tossed through the salad you can’t really tell if it’s red or white wine vinegar. 😂
How to make my Mega Italian Salad
I didn’t make a recipe video for this salad because it’s so straightforward.
Shake the dressing in a jar (my preferred method for ease + leftovers storage)
Toss together with all the salad ingredients and serve right away. Nobody likes soggy croutons and wilting lettuce!
MAKE AHEAD – Just keep the salad separate from the vegetables. It’s good for 24 hours, and still acceptable for 48 hours.
What to serve with Mega Italian Salad
This is a salad that’s a natural pairing with all things Italian, such as:
Your favourite pasta – whether it be Spag Bol, a creamy chicken pasta or eggplant and tomato Pasta all Norma;
A big pasta bake;
Perennial crowd fav lasagna;
A cosy tray of cannelloni; or
A homemade to-die-for chicken or eggplant parmigiana.
Some reader favourite Italian mains
Really it will work alongside most dishes and cuisines except perhaps Asian food, Middle Eastern, Indian food etc. You know the sort of flavours I mean!
I’d love to know what you serve this with if you make it as a side or as a meal. I really think this salad could give Caesar salad a run for its money. And try adding chicken for an Uber Mega Italian Salad! – Nagi x
PS. No video today, I thought this was a nice and simple recipe that doesn’t need one. But if it will help, drop me a note and I’ll film it when I make it for lunch one day!
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Mega Italian Salad
Ingredients
Croutons:
- 3 slices white sandwich bread , ~1.75 cm / 3/4" thick, crust off, cut into cubes (Note 1)
- 1 tbsp extra virgin olive oil
- 2 pinches salt
Italian Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar (Note 2)
- 4 tsp freshly grated parmesan (Note 1)
- 2 tsp sugar (any)
- 1/4 tsp each garlic powder
- 1/4 tsp dried basil
- 1/4 tsp chilli flakes (red pepper flakes), optional
- 1/2 tsp cooking/kosher salt
- 1/8 tsp black pepper
Salad:
- 1 head cos / romaine lettuce , chopped into large or small bite size pieces (Note 3)
- 2 large tomatoes , cut into 6 to 8 wedges, then each wedge in half
- 1/2 green capsicum/bell pepper , 1.5cm / 2/3″ cubes
- 1/2 red onion , finely sliced
- 1 cup whole pitted kalamata olives (Note 4)
- 1/4 cup (tightly packed) finely grated parmesan
Instructions
- Croutons: Preheat oven to 200°C/390°F (180°C fan). Toss bread with oil and salt. Spread on a tray and bake 15 minutes, stirring twice, until golden and fully crisp. Cool on tray.
- Dressing: Shake ingredients in a jar.
- Make salad: Set aside some parmesan for garnish. Place croutons and all remaining salad ingredients in a large bowl. Pour Dressing over, toss well.
- Serve: Transfer salad into a serving bowl. Sprinkle with reserved parmesan. Serve immediately!
Recipe Notes:
Nutrition Information:
Life of Dozer
Even Dozer eats his greens when it’s littered with croutons and sprinkled with parmesan.
Hi Nagi, With regard to the Mega Italian Salad, what was the note that you forgot to include about the parmesan cheese. You had two Note 1’s but only included a comment about the bread. Thanks Nagi. I’m a big fan. Love all your recipes.
Why can’t I save this to my Pinterest page? P button does not work.
This looks like a fantastic summer salad to just have on its own. Can’t wait to try it.
Any news about when your book will be available in the states?
Stay tuned! It’s coming soon…I was literally reviewing some things for it this morning! N xx
HI Nagi and Dozer.
Great recipe! Reminds me of one that my Mum would make except, being from south Italy, she would use Pecorino cheese instead of Parmesan. One I’ll be making very soon. Extra hug for Dozer!
Nagi, thank you so much for this delicious recipe and for all Thai / Indian curries as well. I’m having a party next week and it would be fantastic to host you <3 !!!
Sounds great Nagi. Had your Vietnamese Chicken Salad again tonight and just loved it. So easy to put together and tasty. Cant wait for my book to arrive.
I love making salads !! Nice salad dressing 🙂 Will defo try.
Your beach looks oh so so beautiful. I’de be in the ocean all the time rain or shine…just like DOZER. He looks so
happy. Enjoy 🙂
Domo Nagi
Comparing it to Olive Garden salad REALLY does this salad a disservice. It’s SO much better. At this point I can still use fresh herbs from the garden so that’s a huge flavour booster compared to dried. Grilling a steak & thinly slicing it is my favourite way to make this a complete meal.
We don’t have Olive Garden in Australia so we can’t compare it anyway. Maybe Nagi has been there when visiting the US? I avoided it at all costs when we were in NYC
I think food bloggers and recipe developers must have the patience of saints. I can’t imagine going to the trouble to write and share beautiful content with us, only to have the questions begin: Can I make this without X? Can I add Y? Z is cruel. I can’t eat ABC. And on and on and on. If you don’t like it or can’t eat it, fine, move on!!
Well said Bette! After going through all that work it can be irritating to read I’m sure. Honestly! If you make it with A instead of B and added C and D then get your own blog because it isn’t Nagi’s recipe anymore and I really don’t want to hear about it. It’s oneupmanship.
Nagi I love, love this dressing. I have been making it for the past year. It is the only one I make. I am happy for the individual recipe also that you posted. I use that for when I take my salad to work and put the dressing in a small jar. Fantastic flavoring and taste! As always you nailed it! Hugs to Dozer!
Love hearing that Regina! I’m pretty obsessed with it too 🙂 Hugs past on (though actually, he’s really stinky at the moment, you wouldn’t have enjoyed it) 😂
Strange place to put this… but I forgot to mention in today’s newsletter that by popular demand, we now have the CHOCOLATE version of Friday’s Hazelnut Olive Oil Cake, kindly shared by Charlotte Ree, the author of the cookbook I got the cake recipe from. I’ll include it in Friday’s newsletter (and file it somewhere for easy access). But for those who asked (many of you!), the chocolate version can be found here -> https://www.recipetineats.com/charlottes-hazelnut-olive-oil-cake/comment-page-1/#comment-1350352
Thanks Charlotte! – Nagi
This intrigues me! How can I sign up for your newsletter? I make so many of your recipes and it’s the only way I can get my kids to try new recipes. All I have to say is “this is one of Nagios recipes.” 😁
Scroll to the very bottom of the page. Just above the navy blue strip is where you sign up for the newsletter.
Nagi’s*** stupid autocorrect
Love your recipes Nagi and this one’s no exception. Not so excited about Dozer ignoring beach rules, tell him they are there for a reason. Can you imagine if all the local fur babies broke the rules?
Oh please, you are obviously not an animal lover. Move along
Actually, you are quite wrong, have owned and cared for animals all my life. I have also always tried to live by the laws that are designed to help and benefit everyone.
Fair point Alan. Not even Dozer is above the law. Blame me 😓
Aah, bugger it, early in the morning. No one got hurt. – love your work Nagi
Definitely going to try this now its getting warmer and lettuce isnt so expensive.
For a tip: I use tiger bread (unsliced) to make croutons, after cutting up biggish pieces I toss with olive oil (that I infuse with garlic for a couple of hours when I remember)and italian herbs. It is so much quicker in the air fryer if you have one, seriously about 6 minutes mixing halfway through, that is about half a loaf of bread, And it keeps in an airtight container for months
Funny you mention the price of lettuce, that’s exactly why I shared this – I got overly excited about the price of lettuce coming down. 😂 This, and old school beef nachos with shredded lettuce!!!! N x
Thank you very,very much!
Something I have waited for.
Glad to hear it Elena! Hope you get a chance to try it 🙂 N x
Gorgeous salad!!! How can you not look forward to eating your veggies when they look like this??!!! This is a really refreshing dish! Thank you Nagi.
You got it Anna!! N x
This looks amazing, not made it yet but when I do I will not change a thing, well maybe just add more parmesan 😉 kind of gutted that I´ve bought everything for a sausage casserole for tonights dinner, otherwise I would go shopping for ingredients for this, and just to be akward then yes please add a video, not that I would struggle to make this without it, I just happen to really enjoy your videos, I sometimes watch them just for the fun of it (I´ve just realised I need to get a life) Love your work and a big cuddle to Dozer x
“yes please add a video, not that I would struggle to make this without it, I just happen to really enjoy your videos, I sometimes watch them just for the fun of it (I´ve just realised I need to get a life)” – my thoughts exactly. I really enjoy watching her videos too.
On it Cherie! I actually have everything I need to make it right now, might even make it for lunch today! – N xx
Hi Rakel! Happy to make this and add a video, I’ll probably be making it again this weekend anyway! And if you need to get a life, I REALLY need to get a life 😉 – N x
Hello Nagi – long time no see ! Oh this is a main meal naturally – love the dressing and all those black olives ! More red onion and a wee less of the cheese for me . . . and, just to be difficult as usual – no white bread ever in this house . . .it will be alright 🙂 !!! Am aiming to reach our late wondaful Queen’s age . . .
The cruelty behind parmesan cheese
Compassion in World Farming have visited Italian dairy farms and discovered the cruelty behind Parmigiano Reggiano (also known as parmesan) and its sister product Grana Padona cheese. The investigation discovered zero-grazing systems with cows permanently kept indoors.
“cows with leg injuries and severe lameness. Some animals even appeared emaciated. The sheds we visited were poorly designed, with cubicles that were too small. Slippery alleys covered in water, faeces and urine meant that cows could struggle to reach feeding and resting places.”
That sounds like vegan propaganda to me. Why don’t you visit a parmigiano producer in Italy and see for yourself. Many are open to the public. If you do you might soon realise that what is being claimed is not true in the vast majority of cases. Italians take their food production very seriously. Vegan propaganda will distort reality for their own purposes every time.
That’s it?!!! No comment about the salad – just a rant about farming practices in Italy? So, lunch at Nagi’s or Michael’s? Hmmm, I’ll go to Nagi’s!
Thanks for the words of support Martin! Come by anytime – if you can handle a Dozer breathing on your leg through the whole lunch, he!
Meet you there
You sure? Do you know what it’s like trying to enjoy lunch with a Dozer pressing up against you?? 😂
I wish had Dozer leaning against me! I just love him to pieces. Xoxo to Dozer and you, of course
Maybe don’t eat parmesan cheese then? Or consume any dairy and definitely don’t eat beef.. or any animal. Only ones that live with you in your backyard.
Remember though, that this is Nagi’s food blog. This is her work. Not the place to shame people about what they eat. There are other places for that. Diana.
Thank you Diana. – N x ❤️
Awesome reply !
Gosh. I hope he doesn’t realise how many recipes here use parmesan cheese….. 😱
Great reply.. couldn’t have said it better or so succinctly 🤗
Well said, Linda!
❤️ Thanks Linda – N x
The same cruelty can oft be observed with all animal products right around the world. Please do not subtract from a very good recipe as cheeses will be used and eaten around the world wherever your opinion !
Thank you Eha. ❤️
Sounds delicious! I would love to make a big batch of the dressing to always have on hand, do you think if you left out the parmesan it would stay fresh?
Thinking maybe I could just add the parmesan in when I use a small amount of it?
Hi Al! Actually, it’s good for 2 weeks even with the parmesan in it. I actually shared the dressing separately as a “make and keep” recipe. Just be sure not to switch the garlic powder with fresh garlic because that will reduce the shelf life to 2 days! -> https://www.recipetineats.com/italian-dressing-recipe/