I love how this salad feels like a complete meal rather than just a side dish. It comes together quickly, making it perfect for busy days or gatherings. The combination of fresh vegetables, salty olives, and rich salami creates a satisfying balance, and I can easily adjust the ingredients to suit my taste or what I have available.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup olive oil 3 Tbsp white vinegar (rice vinegar, or lemon juice) 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried parsley 1/2 tsp dried oregano 1/4 tsp black pepper 1/2 tsp sea salt 14 to 16 ounces romaine leaf lettuce (chopped) 1 cup kalamata olives (sliced) 1 cup pepperoncinis 2 cups cherry tomatoes (halves) 2 cups salami (cut into strips) ½ cup red onion (thinly sliced) 6 ounces grated parmesan cheese (to taste (about ½ to 1 cup of grated parm))
Directions
I start by making the dressing. I add the olive oil, vinegar, garlic powder, onion powder, dried parsley, oregano, black pepper, and salt to a small bowl or measuring cup, then mix everything well until combined. I set it aside and give it another stir just before using.
Next, I prepare the salad ingredients. I chop the romaine lettuce, tomatoes, and onion, then add them to a very large bowl along with the olives, pepperoncinis, and salami. Since this makes a large portion, I sometimes divide everything between two bowls if needed.
I drizzle my desired amount of dressing over the salad and toss everything well to combine. I taste and adjust by adding more parmesan cheese or dressing depending on my preference. I also add extra ingredients if I want a stronger flavor.
Finally, I serve the salad right away alongside my main dish and enjoy.
Servings and timing
This recipe makes about 10 servings and takes around 10 minutes to prepare, which makes it ideal for feeding a crowd quickly.
Variations
I like to customize this salad depending on my mood. Sometimes I swap salami for grilled chicken or turkey for a lighter option. I also enjoy adding mozzarella pearls or provolone slices for extra richness. For a vegetarian version, I simply leave out the meat and add more vegetables like cucumbers or bell peppers.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days, though I prefer to keep the dressing separate to maintain freshness. I do not reheat this salad since it is meant to be enjoyed cold. The extra dressing can be stored in a sealed jar in the refrigerator for up to 2 weeks.
FAQs
Can I make this salad ahead of time?
I prepare all the ingredients in advance but wait to add the dressing until just before serving to keep everything crisp.
What can I use instead of salami?
I often substitute grilled chicken, turkey, or even chickpeas for a different texture and flavor.
How do I keep the salad from getting soggy?
I keep the dressing separate and only toss the portion I plan to serve immediately.
Can I use a different type of lettuce?
I sometimes use iceberg, mixed greens, or spinach depending on what I have available.
Is this salad suitable as a main dish?
I find it filling enough to serve as a main dish, especially with the addition of protein like salami or chicken.
Conclusion
I find this Massive Classic Italian Salad to be a perfect option when I need something quick, satisfying, and full of flavor. It is easy to prepare, highly customizable, and always a crowd-pleaser at the table.
A bold and hearty Massive Classic Italian Salad packed with romaine, salami, olives, and parmesan tossed in a zesty homemade dressing.
Author:Sarah
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:10 servings
Category:Salad
Method:No-cook
Cuisine:Italian
Diet:Gluten Free
Ingredients
For the Dressing:
1/2 cup olive oil
3 tablespoons white vinegar (or rice vinegar / lemon juice)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 teaspoon sea salt
For the Salad:
14–16 ounces romaine lettuce, chopped
1 cup kalamata olives, sliced
1 cup pepperoncinis
2 cups cherry tomatoes, halved
2 cups salami, cut into strips
1/2 cup red onion, thinly sliced
6 ounces grated Parmesan cheese (about 1/2 to 1 cup, to taste)
Instructions
Prepare the dressing:
In a small bowl or measuring cup, whisk together olive oil, vinegar, garlic powder, onion powder, parsley, oregano, black pepper, and salt until fully combined. Set aside and stir again before using.
Prep the ingredients:
Chop the romaine lettuce, halve the cherry tomatoes, and thinly slice the onion.
Assemble the salad:
In a very large bowl, combine lettuce, olives, pepperoncinis, tomatoes, salami, onion, and Parmesan cheese.
Toss and serve:
Drizzle with your desired amount of dressing and toss well to combine. Adjust with extra dressing or Parmesan to taste. Serve immediately.
Notes
This recipe makes a large batch—use two bowls if needed.
Store extra dressing in a sealed jar in the fridge for up to 2 weeks.
Add cucumbers, croutons, or mozzarella for extra variety.
