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Big Italian Salad

Big Italian Salad

A lively assembly of vegetables, meats and cheeses that you’d find on an antipasta board.

If you can find Castelvetrano olives from Sicily—vivid green with mild buttery taste—be sure to include them. They are exceptional.

Prep: 15-20 minutes
Serves: 12 Save

Ingredients (23)

Creamy Garlic Dressing

  • 2 Garlic Cloves
  • ¼ tsp Sea Salt
  • ¼ cup Mayonnaise
  • ¼ cup Red Wine Vinegar
  • 1 tsp Dried Oregano
  • ¾ cup Olive Oil
  • ½ cup Canola Oil (optional)
  • ½ tsp Red Pepper Flakes

Salad

  • 1 Romaine Lettuce Head
  • 1 Radicchio Head
  • 10 oz Baby Spinach
  • 2 Celery Stalks
  • 1 Red Onion
  • 1 cup Halved Cherry Tomatoes
  • ½ cup Green Olives, Pitted
  • or ½ cup Black Olives, Pitted
  • 10 Pickled Peperoncini Peppers, Whole
  • ½ cup Roasted Red Bell Pepper Strips
  • 14 oz Canned, Quartered Artichoke Hearts
  • ½ lb Pepperoni
  • or ½ lb Salami
  • 8 oz Provolone Cheese
  • ¼ cup Grated Parmigiano Reggiano
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Directions

  1. To prepare dressing, mash garlic and salt to a paste in a small bowl. Whisk in mayonnaise, vinegar and oregano, then whisk in oil. Season with red pepper flakes.
  2. To prepare salad, place mixed greens in a large bowl. Add vegetables, meat and provolone. Pour dressing over ingredients and toss well.  Sprinkle Parmigiano Reggiano on top.