This iceberg radicchio salad is the kind of big, crunchy bowl that disappears first at any table. Crisp iceberg lettuce and slightly bitter radicchio get tossed with tomato, carrot, red onion, olives, pepperoncini, and croutons, then finished with a creamy Italian dressing you shake together in a jar. It takes about 20 minutes and uses simple ingredients.
The dressing is the star. It blends olive oil, white vinegar, mayonnaise, pecorino romano, and garlic into a tangy, creamy coating that clings to the lettuce. Once you make it at home, you will want to keep a jar in the refrigerator.
Table of Contents
Why This Iceberg Radicchio Salad Recipe Works
Iceberg lettuce brings crunch and a mild flavor, while radicchio adds color and a gentle bitterness that keeps the salad from tasting flat. Tomato, carrot, onion, and olives add sweetness, bite, and salt.
The dressing balances rich oil and mayonnaise with sharp vinegar and a small amount of sugar. Garlic powder and garlic salt give it an unmistakable savory flavor, and the pecorino adds depth without making it heavy.
Ingredients for Iceberg Radicchio Salad
For the salad:
- 1 head iceberg lettuce, washed and chopped
- 1/2 cup radicchio, washed and shredded
- 1 medium tomato, sliced
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 3 to 4 pepperoncini
- 1/4 cup sliced black olives
- 1 cup croutons
For the creamy Italian dressing:
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 2 tbsp mayonnaise
- 2 1/2 tbsp grated pecorino romano or Parmesan
- 1/2 tsp lemon juice
- 1 tsp sugar
- 1 tsp garlic powder
- 1/2 tsp garlic salt
- 1/4 tsp salt
- a dash of pepper
How to Make Iceberg Radicchio Salad
1. Prep the vegetables
Wash the lettuce and radicchio and dry them well so the dressing clings. Chop the iceberg and shred the radicchio.
2. Build the salad
Combine the iceberg, radicchio, tomato, carrots, red onion, pepperoncini, and olives in a large bowl.
3. Make the dressing
Add all of the dressing ingredients to a jar with a tight lid and shake well until smooth and creamy.
4. Toss and serve
Pour a little dressing over the salad right before serving and toss gently. Add more to taste, then top with croutons.
How to Serve Iceberg Radicchio Salad
Serve the salad in a big bowl so everyone can help themselves, with the croutons added at the last minute so they stay crisp. It goes well with creamy pasta and baked chicken, such as creamy garlic parmesan chicken. For another version of a restaurant style bowl, compare it with our Italian house salad. If you want something heartier, try Mediterranean lentil salad, or for a sweet side, sunshine salad is a bright choice.
How to Store and Reheat Iceberg Radicchio Salad
This salad is meant to be eaten cold, so there is nothing to reheat. Keep the dressing in a sealed jar in the refrigerator and shake it well before each use. Because it contains mayonnaise, keep it cold and do not leave it at room temperature for long. Store the undressed vegetables in a covered container in the refrigerator and dress only the amount you plan to eat, since dressed lettuce wilts quickly.
Tips and Variations for Iceberg Radicchio Salad
Add the dressing a little at a time. The recipe makes more than a single salad needs, and it is easy to over dress iceberg. Keep the lettuce cold and dry for the best crunch.
Cold dishes should stay cold. The University of Illinois Extension article on picnic potato salad explains keeping cold foods below 41 degrees F and limiting time out of the refrigerator, which applies to any cold salad with a mayonnaise based dressing.
For variations, add cucumber, sliced bell pepper, or grated cheese, or serve the salad with grilled chicken for a full meal.
Frequently Asked Questions About Iceberg Radicchio Salad
Can I make iceberg radicchio salad ahead of time?
You can prep the vegetables and make the dressing ahead, but toss them together just before serving so the lettuce stays crisp.
What can I use instead of radicchio in iceberg radicchio salad?
Shredded red cabbage gives similar color and crunch, though it is a little milder. Romaine also works for a different texture.
Is the dressing for iceberg radicchio salad creamy or oil based?
It is both. The mayonnaise makes it creamy while the oil and vinegar keep it tangy and light enough to coat the leaves.
Can I use Parmesan instead of pecorino?
Yes. Parmesan is milder, but it works well in the dressing and on top of the salad.
How do I keep the salad from getting soggy?
Dry the lettuce well, add dressing just before serving, and put the croutons on last.
Iceberg and Radicchio Salad with Creamy Italian Dressing
Ingredients
Main Ingredients
- 1 head iceberg lettuce washed and chopped
- ½ cup radicchio shredded
- 1 medium tomato sliced
- ½ cup shredded carrots
- ¼ cup red onion thinly sliced
- 3 pepperoncini to 4
- ¼ cup sliced black olives
- 1 cup croutons
- ½ cup olive oil for the dressing
- ¼ cup white vinegar for the dressing
- 2 tbsp mayonnaise for the dressing
- 2 ½ tbsp grated pecorino romano or Parmesan
- ½ tsp lemon juice
- 1 tsp sugar
- 1 tsp garlic powder
- ½ tsp garlic salt
- ¼ tsp salt
- pepper a dash
Instructions
Cooking
- Wash and dry the lettuce and radicchio, then chop the iceberg and shred the radicchio.
- Combine the lettuce, radicchio, tomato, carrots, onion, pepperoncini, and olives in a large bowl.
- Add all the dressing ingredients to a jar with a tight lid and shake until smooth.
- Pour some dressing over the salad just before serving and toss gently. Add more to taste and top with croutons.
