Packed with vegetables, salami, pepperoni, plenty of fresh mozzarella and basil, all tossed in an herby red wine vinaigrette. This loaded Italian salad is a summer favorite and makes an easy, satisfying meal.
This loaded Italian salad is a classic combination of crisp greens, vibrant vegetables, cured meats, creamy mozzarella and bright basil, all brought together by a tangy red wine vinaigrette. It’s light and refreshing yet hearty enough to be served as a main course. It’s a great option for quick weeknight dinners, potlucks, or a summer lunch—serve with garlic bread if you like.
Ingredients for the Loaded Italian Salad
Lettuce: Use sturdy leafy greens such as romaine or green leaf lettuce for the best texture.
Salami: Any dry or Italian-style salami will work—use pre-sliced or cut a hard salami stick into cubes.
Pepperoni: Pre-sliced pepperoni keeps prep quick and easy.
Fresh mozzarella: Mozzarella pearls or small fresh mozzarella cubes add creamy texture without extra work.
Tomatoes: Cherry or grape tomatoes are ideal for flavor and bite-sized pieces.
Pepperoncini: Sliced pepperoncini add a mild tang and crunch—use pre-sliced or slice them yourself.
Red onion: Thinly sliced red onion adds color and a milder onion flavor than white or yellow onion.
Black olives: Use pitted black olives, sliced.
Fresh basil: Thick slices of fresh basil bring brightness and a fragrant finish—don’t skip it.
Olive oil: Use a mild-tasting olive oil for the vinaigrette when you want the vinegar and herbs to shine.
Red wine vinegar: A key ingredient in the vinaigrette that provides tang—adjust to taste.
Garlic: Mince 2 garlic cloves for the dressing.
Seasonings: Italian seasoning, salt and black pepper round out the vinaigrette flavors.
How to Make a Loaded Italian Salad
1. Make the vinaigrette: Whisk together the olive oil, red wine vinegar, Italian seasoning, minced garlic and red pepper flakes. Season with salt and fresh black pepper to taste. If you prefer a less vinegar-forward dressing, add an extra tablespoon or two of olive oil. Chill the dressing while you prepare the salad.
2. Prepare the salad ingredients: Chop the lettuce into bite-sized pieces. Quarter or cube the salami if needed, halve the cherry tomatoes, slice the pepperoncini and red onion, and slice the basil. Combine the lettuce, salami, pepperoni, mozzarella pearls, tomatoes, olives, pepperoncini and red onion in a large bowl.
3. Toss: Drizzle the vinaigrette over the salad—start with a moderate amount and toss to coat. Add more dressing as desired. Taste and adjust seasoning.
4. Serve: Serve immediately, garnished with sliced fresh basil and grated or shredded Parmesan if you like. This salad is best enjoyed fresh to preserve the texture of the greens and mozzarella.
How to Make a Simple Red Wine Vinaigrette
A classic red wine vinaigrette is zesty, tangy and simple. Combine olive oil and red wine vinegar with Italian seasoning, minced garlic and optional red pepper flakes. Whisk until emulsified and season with salt and pepper. This dressing stores well in the refrigerator for up to two weeks—if it solidifies, let it sit at room temperature until the oil softens and whisk before using.
Variations
Vegetarian: Replace the salami and pepperoni with chickpeas or roasted vegetables for plant-based protein.
Avocado: Add sliced avocado for creamy richness.
Extra cheese: Sprinkle shredded Parmesan over the top for a second cheese that pairs well with the vinaigrette.
Crunch: Add garlic or seasoned croutons just before serving for texture contrast.
Frequently Asked Questions
Can I prep ingredients in advance? Yes. Chop and store all components separately in airtight containers in the refrigerator and toss them together when ready to serve.
What if my dressing solidifies in the fridge? Simply remove it and let it come to room temperature, then whisk to recombine the oil and vinegar.
How long does the vinaigrette keep? Properly stored, the vinaigrette will keep for up to two weeks in the refrigerator.
Why You’ll Love This Italian Salad
- Big flavor: Tangy, herby and bright with fresh basil and vinaigrette.
- Satisfying: Protein from salami and pepperoni, plus creamy mozzarella make it filling.
- Versatile main dish: Hearty enough for dinner and easy to scale up for gatherings or potlucks.
Recipe: Loaded Italian Salad with Red Wine Vinaigrette
Ingredients
For the salad:
- 6 cups leafy green lettuce (romaine or green leaf)
- 4 oz. salami, quartered
- 4 oz. pepperoni, halved
- 3/4 cup mozzarella pearls (or fresh mozzarella, cubed)
- 3/4 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted & sliced
- 1/4 cup pepperoncini, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, sliced thin
For the red wine vinaigrette:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 Tbsp Italian seasoning
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes (optional)
- Salt & black pepper, to taste
Instructions
- Make the vinaigrette. Whisk the olive oil, red wine vinegar, Italian seasoning, garlic and red pepper flakes in a bowl or measuring cup. Season with salt and pepper to taste. Cover and refrigerate while assembling the salad.
- Assemble the salad. Add the lettuce, salami, pepperoni, mozzarella, tomatoes, olives, pepperoncini, red onion and basil to a large bowl.
- Toss and serve. Pour your desired amount of vinaigrette over the salad and toss until evenly coated. Serve immediately and, if desired, top with shredded Parmesan or croutons.
Notes
- Ingredient quantities are suggestions—adjust amounts to taste.
- If you prefer a milder dressing, add 1–2 tablespoons more olive oil to reduce the vinegar bite.
- To add texture, finish with garlic croutons or shaved Parmesan just before serving.