Big Italian Salad

Big Italian Salad
Teresa Blackburn
  • Yield: 12 servings
  • Prep: 15-20 minutes

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


Creamy Garlic Dressing:
2 garlic cloves
1/4teaspoon sea salt
1/4cup mayonnaise
1/4cup red wine vinegar
1teaspoon dried oregano
3/4cup olive oil (or combination olive and canola oil)
1 to 2pinch red pepper flakes
1large head romaine, washed, dried, chopped
1head radicchio, washed, dried, torn into bite-sized pieces
10ounces baby spinach
2 celery ribs, thinly sliced
1small red onion, thinly sliced
1cup cherry tomatoes, cut into halves
1/2cup pitted green olives and/or pitted black olives
10 peperoncini peppers, thinly sliced
1/2cup roasted red peppers, thinly sliced
1 (14-ounce) can quartered artichoke hearts in brine, drained
1/4 to 1/2pound pepperoni or salami, thinly sliced
8ounces provolone slices, cut into thin strips
1/4cup grated Parmigiano Reggiano


  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.

Recipe courtesy of Nancy Vienneau and the Third Thursday Potluck