Big Yummy Italian Salad

I love a big Italian salad! Crisp romaine, salty salami and cheese, briney pepperoncini, and toasty garlic breadcrumbs. YUM!

Italian salad in a bowl with breadcrumbs on top.

I am in a salad ZONE right now. In all seasons, but especially in summer, I love a big Italian salad – salami, cheese, pepperoncini, all the spicy, briny, mouth-loving salady things.

But I do not love having to think about a dressing. I’m lazy. It’s not hard but it feels like a barrier? I don’t know.

So here’s how I’m doing Italian salads right now – and by doing, I mean, like, making every couple of days to sit outside and eat in the sun for some lunchy moments of bliss. It’s giving Olive Garden bottomless salad, but, like, more grown-up, more fun, and all-around incredible.

We’ve got shreds of romaine, chopped salami and cheese (two kinds, if you’re me), pepperoncini, paper-thin pieces of red onion, and a big spoonful of these garlic golden crispy bits that are essentially serving the purpose of a crouton in a more pleasant, less mouth-scratching format. Just a delicate, golden garlic bready crunch amidst all this flavor. Drool.

 
Italian salad in a bowl.

And the key component! The dressing gets slicked into every crevice of this salad – it’s just in the form of a couple of absolutely mindless, no-recipe splashes and drizzles. I use 3 things:

  • a good olive oil
  • pepperoncini brine
  • Italian seasoning

There’s already so much good stuff here with a ton of flavor, so I guess I just started to realize – why are we making a dressing for this? No need. Splish, splash, shake and done.

I’m using the DeLallo Castelvetrano Extra Virgin Olive Oil for this salad these days and it’s delightful – fruity, pleasantly bitter, with a peppery finish making it awesome for finishing which is basically all applications in this salad. Plus the squeeze bottle! Ooo baby! Love, love! It makes it THE PERFECT oil component in this recipe. I feel personally close to this bottle of olive oil right now. We’ve worked with DeLallo for years and they produce and import the best Italian products around!

To big yummy Italian salads in the sun! Let’s go!

Welcome To My House! Let’s Make An Amazing Italian Salad.

1

Cut Up Your Salad Stuff.

Salami, cheese, red onion, and lettuce. (I’m using romaine here.)

Chopped salad ingredients on a cutting board - romaine, red onion, cheese, and salami.

2

Make Your Golden Panko.

The DeLallo castelvetrano squeeze bottle oil is my good, good friend in this recipe. Just squeeze that oil onto the panko with some garlic powder to start.

Squeezing olive oil into a bowl of breadcrumbs.

Then we microwave that for about a minute, stir it up, and go back for another 20-30 seconds until it’s nice and golden. It’ll be HOT – don’t taste it yet! But add a pinch of salt and admire your crispies.

Mixing breadcrumbs in a bowl to make crispy panko topping.

3

Low-Key Dress Everything.

This is absolutely effortless. I just add 3 things: a few shakes of Italian seasoning, a couple squeezes of olive oil

Squeezing olive oil onto a bowl of salad.

and a splash of pepperoncini brine.

Pouring pepperoncini brine into a bowl of salad.

4

You’re Done! Yum!

Toss and serve! Or, in my case, take the whole big bowl for yourself.

Tossed Italian salad in a bowl with a fork.

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