Name: Loaded Italian Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 large head romaine lettuce, chopped; 115g (4 oz) salami, diced; 115g (4 oz) pepperoni, sliced; 115g (4 oz) provolone cheese, cubed; 150g (1 cup) cherry tomatoes, halved; 1/2 red onion, thinly sliced; 60g (1/2 cup) black olives, sliced; 60g (1/2 cup) pepperoncini, sliced; 60ml (1/4 cup) extra virgin olive oil; 30ml (2 tbsp) red wine vinegar; 1 tsp dried oregano; 1 clove garlic, minced; Salt and black pepper to taste

This crisp, zesty Loaded Italian Salad is made with romaine lettuce, cured meats, and provolone cheese, and ready in 15 minutes. The tangy vinaigrette clings to every piece of pepperoni and crunchy red onion perfectly. I make this for lunch when I need something genuinely satisfying.

Why This Classic Works

I used to throw random vegetables into a bowl and call it an Italian salad, but it always tasted a bit flat. The real trick is getting the ratio of sharp, salty, and fresh ingredients properly balanced.

Chopping everything into small, uniform bite-sized pieces completely changed the texture for me. Now, every forkful gets a little bit of salami, a sharp bite of pepperoncini, and plenty of crisp lettuce.

Loaded Italian Salad Ingredients

For the Salad:

1 large head romaine lettuce, chopped
115g (4 oz) salami, diced
115g (4 oz) pepperoni, sliced
115g (4 oz) provolone cheese, cubed
150g (1 cup) cherry tomatoes, halved
1/2 red onion, thinly sliced
60g (1/2 cup) black olives, sliced
60g (1/2 cup) pepperoncini, sliced

For the Dressing:

60ml (1/4 cup) extra virgin olive oil
30ml (2 tbsp) red wine vinegar
1 tsp dried oregano
1 clove garlic, minced
Salt and black pepper to taste

How To Make Loaded Italian Salad

Mix the dressing: In a small bowl, whisk the olive oil, red wine vinegar, oregano, garlic, salt, and pepper until combined.
Prep the base: Place the chopped romaine lettuce into a large serving bowl.
Add the toppings: Scatter the salami, pepperoni, provolone, tomatoes, red onion, olives, and pepperoncini evenly over the lettuce.
Toss and serve: Drizzle the dressing over the salad and toss thoroughly until all ingredients are evenly coated.

Recipe Tips

Chop uniformly: Keeping the meat, cheese, and vegetables roughly the same size ensures a balanced bite every time.
Dry the lettuce: Use a salad spinner to remove excess water from the romaine so the dressing does not become diluted.
Let onions soak: If you find raw red onion too sharp, soak the slices in cold water for ten minutes before adding them.

What To Serve With Loaded Italian Salad

This salad pairs flawlessly with a warm, crusty baguette to soak up any leftover dressing at the bottom of the bowl. It also works brilliantly as a fresh side for rich baked ziti or a simple margherita pizza.

How To Store

Keep the un-dressed salad in an airtight container in the fridge for up to three days. Store the dressing separately in a jar and only toss when you are ready to eat.

FAQs

Can I use a different type of lettuce?

Iceberg lettuce or a spring mix works well if you do not have romaine. Iceberg will give you an even crispier crunch.

Is there a substitute for provolone cheese?

Fresh mozzarella pearls or grated parmesan are great alternatives. Both offer a lovely mild flavour that balances the salty meats.

Can I make this vegetarian?

Yes, simply omit the salami and pepperoni. You can add roasted chickpeas or artichoke hearts for extra substance and texture.

Nutrition

Calories: 450 kcal
Total Fat: 35 g
Saturated Fat: 12 g
Cholesterol: 65 mg
Sodium: 1200 mg
Total Carbohydrate: 12 g
Protein: 18 g