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A Loaded Italian Salad in a large serving bowl topped with freshly ground black pepper alongside a pinch bowl of vinaigrette.

Loaded Italian Salad


  • Author: Naomi
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Description

This Loaded Italian Salad is great as a hearty lunch or dinner salad. It is chock full with flavor, texture and color. With ingredients like salami, pepperoni, cucumber, Kalamata olives and pepperoncini this salad is sure to make everyone smile. And this recipe comes with an easy and delicious homemade vinaigrette as well.


Ingredients

Units Scale
  • 1 5 oz box Spring Mix, 2 Romaine Lettuce Heads, chopped or a combination of the two
  • 23 oz Four Peppered Turkey or Ham, thinly sliced, cut into bite-size pieces (1 slice equals 1 oz)*
  • 23 oz Italian Style Peppered Salami, cut into bite-size pieces (3 slices equals 1 oz)*
  • 23 oz Sliced Pepperoni, cut into bite-size pieces (3 slices equals 1 oz)*
  • 23 oz Dairy Free Cheese, cut into bite-size pieces (1 slice equals 1 oz)*
  • 1 English Cucumber, diced
  • 1 large Red Bell Pepper, diced
  • 1/4 cup Kalamata Olives, halved
  • 1/2 cup Pepperoncini, thinly sliced
  • Freshly Ground Black Pepper, just a bit for topping (optional)
  • Lemon-Herb Vinaigrette Dressing or Briannas® Italian Vinaigrette
  • LEMON-HERB VINAIGRETTE:
  • 1/4 cup Extra Virgin Olive Oil (good quality)
  • 1/2 large Lemon, freshly squeezed juice
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 tsp Himalayan Pink Salt
  • 1 Garlic Clove, minced
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Dried Rosemary
  • 1/4 tsp Dried Parsley

Instructions

  1. Make the vinaigrette: Rub the herbs in between your fingers to release the oils and mellow the herbs. Add all the ingredients to a mason jar or a jar with a tight fitting lid. Shake until well combined. Set aside.
  2. Assemble the salad: In a large serving bowl, add the lettuce, and layer with all of the other salad ingredients, minus the dressing. Give it a nice toss. Or you can assemble the salad in four smaller bowls.
  3. Optional: Top the salad with just a bit of freshly ground black pepper. (I like a bit extra to finish it off). 
  4. Serve: Drizzle the dressing over the salad, toss and serve immediately.

Notes

  • Meats: For the salami and pepperoni I like to use the Dietz & Watson brand.
  • Cheese: Feel free to use your favorite dairy-free cheese. I sometimes use this Field Roast vegan cheese. For those that want a dairy option, provolone will work well too.
  • Pepperoncini: I like to purchase the peppers whole and then slice them myself. I notice that the pre-sliced version isn’t as good texture wise.
  • Vinaigrette: My dressing can be prepared in advance. If you do, remove it from the fridge and let it sit out on the counter for awhile before using. This just allows it to come to room temperature, which makes it easier to mix up again. (Feel free to add more herbs into it such as: basil, oregano and marjoram to make it even more authentic).
  • Category: Lunch, Dinner
  • Cuisine: American

Keywords: Dairy-Free Recipes, Easy Dinner Recipes, Easy Lunch Recipes, Gluten-Free Recipes, Healthy Lunch, Main Dish, Salad Recipes

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