Italian house salad is a crisp, restaurant style bowl of romaine, juicy cherry tomatoes, thin red onion, black olives, and tangy pepperoncini, finished with crunchy croutons and grated Parmesan. A simple homemade Italian dressing ties everything together in under 15 minutes.
It is the kind of salad that makes any pasta dinner feel complete. The vinaigrette is a quick shake of olive oil, red wine vinegar, oregano, and garlic powder, so you skip the bottle and get a fresher flavor with ingredients you probably already have.
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Why This Italian House Salad Recipe Works
The salad balances crunch, salt, and acid. Romaine stays crisp under a vinaigrette, olives and pepperoncini add briny punch, and the tomatoes and red onion bring freshness and a little sweetness.
A homemade dressing lets you control how much oil and salt goes on the plate. Tossing the salad right before serving keeps the croutons crunchy and the lettuce from wilting.
Ingredients for Italian House Salad
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup sliced black olives
- 1/2 cup pepperoncini peppers
- 1/2 cup croutons
- 1/4 cup grated Parmesan cheese
For the Italian dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
How to Make Italian House Salad
1. Wash and dry the lettuce.
Rinse the romaine under running tap water, then dry it well in a salad spinner or with clean towels. Dry leaves hold dressing better and stay crisp longer. Chop the lettuce into bite size pieces.
2. Prep the vegetables.
Halve the cherry tomatoes and slice the red onion as thinly as you can. If you find raw onion sharp, soak the slices in cold water for a few minutes, then drain them well.
3. Make the dressing.
Combine the olive oil, red wine vinegar, oregano, garlic powder, sugar, salt, and pepper in a jar. Seal the lid and shake until the dressing looks blended.
4. Build the salad.
In a large bowl, combine the romaine, tomatoes, red onion, olives, and pepperoncini. Toss gently to mix the ingredients together.
5. Add the toppings.
Scatter the croutons and Parmesan over the top. Adding them last keeps the croutons crisp.
6. Dress and serve.
Shake the dressing again, drizzle about half over the salad, and toss gently. Add more only if needed, taste, and serve right away.
How to Serve Italian House Salad
This salad is a classic partner for baked pasta. Serve it with a pan of ricotta beef lasagna or the herb filled garlic basil lasagna, and add warm air fryer baguette garlic bread for a full Italian dinner.
It also pairs well with a skillet meal such as Italian sausage and peppers, since the cool, tangy salad balances the richness.
How to Store and Reheat Italian House Salad
Dressed salad does not keep well, so only dress what you plan to eat. Store the undressed vegetables in an airtight container in the refrigerator, and keep the croutons and cheese separate so they stay crunchy and dry.
The dressing can be stored in a sealed jar in the refrigerator, and you can shake it again before use. Cut produce should not sit at room temperature for more than two hours, or one hour above 90 degrees F, according to Fight BAC food safety guidance from Texas A&M AgriLife in this food safety brochure.
Tips and Variations for Italian House Salad
Rinse fresh vegetables under running water, even those with skins you do not eat. Dry them well, since extra water dilutes the dressing and makes the croutons soggy.
Add sliced banana peppers or artichoke hearts for extra tang, or toss in a handful of shredded mozzarella. For a heartier meal, top the salad with grilled chicken. If you prefer a lighter dressing, use a little less oil and add a splash more vinegar.
Frequently Asked Questions About Italian House Salad
Can I make Italian House Salad ahead of time?
You can prep the vegetables and the dressing ahead and keep them separate. Toss the salad right before serving to keep it crisp.
What dressing goes best on Italian House Salad?
A simple oil and red wine vinegar vinaigrette with oregano and garlic suits it best. Any good Italian vinaigrette works if you are short on time.
How do I keep Italian House Salad from getting soggy?
Dry the lettuce well, add the croutons last, and dress the salad just before serving.
Can I add protein?
Yes. Grilled chicken, shrimp, or chickpeas make the salad a full meal.
Can I make my own croutons?
Absolutely. Cube day old bread, toss it with olive oil and a little garlic powder, and bake it until crisp.
Italian House Salad
Ingredients
Main Ingredients
- 1 head romaine lettuce chopped
- 1 cup cherry tomatoes halved
- ½ red onion thinly sliced
- ½ cup sliced black olives
- ½ cup pepperoncini peppers
- ½ cup croutons
- ¼ cup grated Parmesan cheese
- ¼ cup olive oil for the dressing
- 2 tbsp red wine vinegar for the dressing
- 1 tsp dried oregano for the dressing
- ½ tsp garlic powder for the dressing
- ½ tsp granulated sugar for the dressing
- ¼ tsp salt for the dressing
- ¼ tsp black pepper for the dressing
Instructions
Cooking
- Rinse the romaine, dry it well, and chop it into bite size pieces.
- Halve the cherry tomatoes and thinly slice the red onion.
- Shake the olive oil, vinegar, oregano, garlic powder, sugar, salt, and pepper in a jar to make the dressing.
- Combine the romaine, tomatoes, onion, olives, and pepperoncini in a large bowl.
- Top with the croutons and Parmesan.
- Drizzle with about half of the dressing, toss gently, and add more only if needed. Serve right away.
