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Easy Italian Salad

A delicious and healthy Italian Salad with a perfect herb dressing and plenty of veggies is an easy dinner salad that you can customize.
Course Salad
Cuisine Italian
Keyword italian salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Calories 170kcal
Author Chelsea, dressing adapted from Once Upon a Chef
Cost $5.60


For the Dressing

  • 1 cup fresh flat-leaf Italian parsley, loosely packed, chopped (measured into 1 cup before chopping)
  • 1/4 cup packed fresh basil leaves chopped
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic minced
  • 1/4 cup red wine vinegar
  • 1 teaspoon white sugar
  • Freshly cracked black pepper and fine sea salt
  • 3/4 cup extra virgin olive oil

For the Salad

  • 1 large head Romaine lettuce washed, dried and cut into bite-sized pieces
  • 3/4 cup English cucumbers halved and quartered
  • 1/2 cup artichokes drained and coarsely chopped (Note 1)
  • 1/2 cup grape tomatoes halved
  • 1/3 cup pitted black olives halved
  • 1 large avocado, chopped or thinly sliced
  • Freshly grated Parmesan cheese, optional to top salad with
  • Croutons store-bought or homemade, parmesan cheese, added to preference
  • Optional: pepperoncini


  • Make the dressing: Combine the chopped parsley, chopped basil, oregano, garlic cloves, red wine vinegar, sugar, salt and pepper (to taste, I use 1/4 teaspoon pepper and 3/4 teaspoon salt) in a food processor or blender and pulse to combine. Slowly drizzle in the olive oil and pulse until combined. Don't overmix or the olive oil can taste metallic. Refrigerate in a Mason jar while preparing other ingredients. Shake to recombine dressing ingredients as needed before adding to the salad.
  • Place the chopped lettuce, cucumbers, artichokes, tomatoes, olives, and optional pepperoncini in a large bowl. Right before serving, add about half of the dressing, avocado, Parmesan cheese, and toss well. Add more dressing as needed, making sure to generously coat the lettuce (you'll likely use more dressing than you think to really get the flavor perfect!). Add some more salt and pepper (to taste) to the salad and top with croutons and Parmesan cheese. Serve immediately.
  • *Only add avocado, dressing, cheese, and croutons to the amount of salad that will be finished immediately. This salad doesn't sit well with the dressing. The croutons will get soggy and the avocado will brown in any leftover salad.



Note 1: Often, I'll trade out artichokes for thinly sliced baby sweet bell peppers.


Calories: 170kcal | Carbohydrates: 4g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 762IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg