The Best Italian Green Salad Recipe

I make my most requested Perfect Green Salad in five minutes with a homemade dressing our family refuses to share.

I’ve been making what everyone calls the Perfect Green Salad for years, and I still get nervous when they ask me to bring it. Its simple but sneaky, resting on big mixed salad greens and finished with ribbons of shaved Parmesan cheese that somehow make people quiet down and actually notice.

One Thanksgiving it became the go to Company Salad Recipe, and after that there was no turning back. I never wanted to be known for a salad, i just wanted something easy, but now folks text me at the last minute asking for this one.

You’ll see why.

Ingredients

• mostly romaine, radicchio, arugula.

  provide fiber, vitamins, low calorie, slightly bitter

• juicy and sweet, give vitamin C, antioxidants, small carb boost
• crisp, hydrating, mainly water, low calories, mild fresh flavor
• sharp bite, adds pungent tang, antioxidants, small amount of fiber
• tangy, slightly spicy, adds sour kick, low calories, briny
• salty, healthy fats, give savory depth, some sodium so watch it
• umami salty, adds protein and calcium, richer, use sparingly
• crunchy, add carbs and texture, can be buttery, watch portions
• extra virgin olive oil gives heart healthy fats and rich mouthfeel

Ingredient Quantities

• 6 cups mixed salad greens (mostly romaine, radicchio, arugula)
• about 1 cup cherry tomatoes halved
• 1 medium cucumber thinly sliced
• 1/2 small red onion thinly sliced
• 1/2 cup pepperoncini sliced (optional)
• 1/3 cup kalamata or black olives pitted
• 1/2 cup shredded carrots (optional)
• 1/3 to 1/2 cup shaved Parmesan cheese
• 1 to 1 1/2 cups croutons (store bought or homemade)
• 1/3 cup extra virgin olive oil (for dressing)
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice (optional)
• 1 teaspoon Dijon mustard
• 1 small garlic clove or 1/4 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil or 1/2 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar or 1 teaspoon honey (optional)
• 1 tablespoon grated Parmesan (optional, for dressing)

How to Make this

1. Wash and dry 6 cups mixed salad greens (mostly romaine, radicchio, arugula), then tear or roughly chop the romaine so it’s bite sized.

2. Prep the other veg: about 1 cup cherry tomatoes halved, 1 medium cucumber thinly sliced, 1/2 small red onion thinly sliced, 1/2 cup pepperoncini sliced if using, 1/3 cup pitted kalamata or black olives, and 1/2 cup shredded carrots if using.

3. Shave or thinly slice 1/3 to 1/2 cup Parmesan for the salad and set aside, measure 1 to 1 1/2 cups croutons and keep them separate until serving.

4. Make the dressing in a jar or small bowl: combine 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice optional, 1 teaspoon Dijon mustard, 1 small garlic clove minced or 1/4 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon dried basil or 1/2 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon granulated sugar or 1 teaspoon honey optional, and 1 tablespoon grated Parmesan optional.

5. Emulsify the dressing by tightly closing the jar and shaking vigorously or whisking hard in a bowl until combined, then give it a quick taste and adjust salt or acid if needed.

6. If the garlic seems too sharp let the dressing sit 5 minutes to mellow, or soak the sliced red onion in cold water for 5 to 10 minutes to take the bite out of it, then drain.

7. In a large bowl combine the prepared greens, tomatoes, cucumber, red onion, pepperoncini, olives and shredded carrots, toss gently to mix.

8. Pour about half the dressing over the salad, toss gently with tongs to coat everything, taste and add more dressing if you want, but don’t overdress because you can always add more later.

9. Add the shaved Parmesan, toss lightly, then sprinkle the croutons on top just before serving so they stay crunchy, reserve a little Parmesan for garnish if you like.

10. Serve immediately. Leftover dressing keeps in the fridge up to about 5 days, keep extra croutons separate so they dont go soggy.

Equipment Needed

1. Large salad bowl
2. Salad spinner or colander for washing greens
3. Cutting board
4. Chef’s knife and a small paring knife
5. Measuring cups and measuring spoons
6. Jar with a tight‑fitting lid or a small bowl plus a whisk
7. Vegetable peeler or a cheese slicer for shaving Parmesan
8. Salad tongs or serving spoons

FAQ

The Best Italian Green Salad Recipe Substitutions and Variations

• Mixed salad greens: baby spinach, butter lettuce, or escarole — baby spinach gives a gentler flavor, butter lettuce is extra tender, escarole adds a pleasant bitter Italian note.
• Cherry tomatoes: grape tomatoes, halved plum (Roma) tomatoes, or quick-rehydrated sun-dried tomatoes (chop small) — use sun-dried sparingly, they’re much more concentrated.
• Kalamata or black olives: Castelvetrano olives for a buttery milder bite, green olives for brighter brine, or capers if you want punchy salty tang.
• Shaved Parmesan: Pecorino Romano for a sharper salty kick, Asiago for nuttier flavor, or crumbled feta for a tangier, creamier twist.

Pro Tips

1) Make the dressing ahead and give it time to hang out for 10 to 20 minutes so the garlic and herbs mellow and the flavors marry. Taste after it rests and tweak the salt or acid, and if it still feels sharp add a little honey or sugar.

2) Dry the greens really well, like in a salad spinner or by patting with towels, because wet leaves make dressing slide off and the salad goes soggy fast. Chill the bowl and greens briefly for extra crunch, and tear romaine by hand for better texture.

3) Keep croutons totally separate until the last possible second. If yours are soft revive them in a hot oven for 5 minutes, or make quick homemade ones tossed with olive oil and garlic powder so they actually have flavor.

4) Take the bite out of raw red onion by soaking the slices in cold water for 5 to 10 minutes, or quick-pickle them for brightness. Add shaved Parmesan at the end and reserve a little for garnish so it stays pretty and doesnt wilt into the leaves.