Classic Italian Salad
Easy Classic Italian Salad with homemade dressing, garbanzo beans, salami, mozzarella and greens. Ready in minutes. Serves about 4 to 6.
Our Classic Italian Salad Dressing Mix is the perfect pairing for this Italian Salad. Have fun with the ingredients on this recipe! Try adding in pepperoncinis, bell peppers, parmesan cheese, olives, and onions to build your perfect salad.
- Make the dressing with 2 tbsp dressing mix plus a 2:1 oil to vinegar ratio and let it meld up to 24 hours.
- Toss the lettuce and radicchio with dressing first, then add garbanzo beans, tomatoes, salami, and mozzarella.
- Customize with pepperoncinis, peppers, olives, parmesan or swap salami for a vegetarian protein.
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Preparation Instructions:
Add 2 tbsp Classic Italian Dressing Mix to a mason jar with 2/3 cup olive oil and 1/3 cup red wine vinegar; shake well. Let dressing meld for up to one day in the refrigerator. When ready to assemble the salad, shake dressing again.
Slice cherry tomatoes in half. Slice or chop the salami so it is uniform in size with the cherry tomatoes and mozzarella cubes.
In a large bowl, toss lettuce and radicchio with desired amount of dressing.
Add garbanzo beans, cherry tomatoes, salami, and mozzarella cheese to the bowl & toss again.
Plate salad on a large platter or serving dish. Garnish with optional basil. Enjoy!
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Frequently Asked Questions
What is Classic Italian Dressing Mix and how do I use it?
Classic Italian Dressing Mix is a dry seasoning blend used to make vinaigrette. For this recipe combine 2 tbsp of the mix with 2/3 cup extra virgin olive oil and 1/3 cup red wine vinegar in a jar, shake well, and refrigerate to let flavors meld.
How long can I store the homemade dressing?
Store the vinaigrette in the refrigerator for up to one week. Always shake the jar before using because the oil and vinegar will separate.
Can I make the salad ahead of time?
You can prepare the dressing and chop ingredients a day ahead. For best texture, toss the greens with dressing and assemble the full salad shortly before serving. A fully dressed salad will stay acceptable refrigerated for about one day but may become soggy.
How many people does this recipe serve and how do I scale it?
This recipe serves about 4 to 6 as a side. To scale, keep the dressing ratio the same: two parts oil to one part vinegar and 2 tbsp of dressing mix per batch shown, then multiply ingredients proportionally.
What can I substitute for salami or mozzarella?
For a vegetarian option, omit salami and add extra beans, roasted chickpeas, marinated artichokes, or a plant-based deli slice. Swap mozzarella for provolone, feta, or shaved parmesan depending on the flavor you want.
What are good add-ins to customize this Italian salad?
Try pepperoncinis, sliced bell peppers, olives, red onion, shredded parmesan, toasted pine nuts, or roasted red peppers. These extras boost flavor and texture without changing the basic method.
Can I use different oils or vinegars?
Yes. Extra virgin olive oil and red wine vinegar are classic here, but you can use milder olive oil, avocado oil, or white wine vinegar. Keep the 2:1 oil to vinegar ratio for balanced flavor.
Which greens work best in this salad?
Romaine and radicchio give crisp texture and slight bitterness that complement the dressing. You can also use mixed greens, arugula, or baby lettuces for a softer bite.
What is Classic Italian Dressing Mix and how do I use it?
Classic Italian Dressing Mix is a dry seasoning blend used to make vinaigrette. For this recipe combine 2 tbsp of the mix with 2/3 cup extra virgin olive oil and 1/3 cup red wine vinegar in a jar, shake well, and refrigerate to let flavors meld.
How long can I store the homemade dressing?
Store the vinaigrette in the refrigerator for up to one week. Always shake the jar before using because the oil and vinegar will separate.
Can I make the salad ahead of time?
You can prepare the dressing and chop ingredients a day ahead. For best texture, toss the greens with dressing and assemble the full salad shortly before serving. A fully dressed salad will stay acceptable refrigerated for about one day but may become soggy.
How many people does this recipe serve and how do I scale it?
This recipe serves about 4 to 6 as a side. To scale, keep the dressing ratio the same: two parts oil to one part vinegar and 2 tbsp of dressing mix per batch shown, then multiply ingredients proportionally.
What can I substitute for salami or mozzarella?
For a vegetarian option, omit salami and add extra beans, roasted chickpeas, marinated artichokes, or a plant-based deli slice. Swap mozzarella for provolone, feta, or shaved parmesan depending on the flavor you want.
What are good add-ins to customize this Italian salad?
Try pepperoncinis, sliced bell peppers, olives, red onion, shredded parmesan, toasted pine nuts, or roasted red peppers. These extras boost flavor and texture without changing the basic method.
Can I use different oils or vinegars?
Yes. Extra virgin olive oil and red wine vinegar are classic here, but you can use milder olive oil, avocado oil, or white wine vinegar. Keep the 2:1 oil to vinegar ratio for balanced flavor.
Which greens work best in this salad?
Romaine and radicchio give crisp texture and slight bitterness that complement the dressing. You can also use mixed greens, arugula, or baby lettuces for a softer bite.
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