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If you’re craving a salad that bursts with bold flavors, vibrant colors, and a perfect balance of crunchy and savory, then you absolutely have to try my Big Yummy Italian Salad Recipe. This salad is a delightful mix of fresh romaine, zesty pepperoncini, and flavorful salami, all elevated by crispy golden panko and tangy seasonings. It’s quick to make, satisfying, and truly a showstopper that’s perfect for lunch or a light dinner.
Ingredients You’ll Need
Every ingredient in this Big Yummy Italian Salad Recipe works together to create layers of texture, flavor, and freshness. From the crisp romaine lettuce to the punchy pepperoncini and the crispy garlic panko topping, nothing here is just filler—each element is essential to the final delicious experience.
- 3-4 cups chopped romaine lettuce: Provides a crisp and refreshing base with a mild flavor that lets other ingredients shine.
- 12-15 pieces salami, cut into bite-sized pieces: Adds a rich, savory, and slightly spicy touch to complement the fresh veggies.
- 1/2 cup cubed cheese like Provolone: Offers creamy texture and a subtle tang that rounds out the salad’s flavor profile.
- 1/4 cup grated Parmesan cheese: Brings a salty, nutty depth that enhances every bite.
- 1/2 cup DeLallo Sliced Mild Pepperoncini: Gives the salad a vibrant zing and a hint of mild heat without overpowering.
- 1/2 cup thinly sliced red onion: Adds a sharp, slightly sweet crunch that cuts through the richness of the meats and cheese.
- 1 cup panko: Creates irresistible golden crunch when toasted, making the salad extra special.
- 1/2 teaspoon garlic powder: Infuses the panko with a warm, aromatic note that takes the crunch to the next level.
- 2 tablespoons DeLallo Castelvetrano Extra Virgin Olive Oil: Used for toasting the panko, providing richness and a fruity undertone.
- Drizzle of DeLallo Castelvetrano Extra Virgin Olive Oil (3 tablespoons): A finishing touch that brings the salad components together with silky smoothness.
- Splash of pepperoncini brine (1-2 tablespoons): Adds a briny brightness that lifts the whole salad.
- A few shakes of Italian seasoning (about 1/2 teaspoon): Warms up the flavor with a blend of herbs quintessential to Italian cooking.
- Salt and pepper to taste: Essential seasonings to enhance all the vibrant flavors.
How to Make Big Yummy Italian Salad Recipe
Step 1: Prep Salad Stuff
The first step is to get everything chopped and ready to go—romaine lettuce, salami, cheese, red onion, and pepperoncini. Having all the components prepped ensures smooth assembly later and maximizes freshness.
Step 2: Make Golden Crispy Garlic Panko
In a bowl, combine the panko with garlic powder and 2 tablespoons of DeLallo Castelvetrano Extra Virgin Olive Oil. Microwave this mixture for one minute, then give it a good stir. Pop it back in the microwave for another 20 to 40 seconds until the panko is beautifully golden and crispy. Be careful—this will be hot! Finish by seasoning with a bit of salt. This crispy garlic panko is what takes the salad from good to unforgettable.
Step 3: Toss with No-Recipe Dressing
In a large bowl, add all your prepped salad ingredients. Drizzle with 3 tablespoons of olive oil, a splash or two of pepperoncini brine, Italian seasoning, salt, and pepper. Toss everything together so every bite is coated in those vibrant flavors. Finally, gently fold in the golden panko crisps, which add the perfect crunchy contrast. Taste and adjust seasoning as you like—you know the drill!
How to Serve Big Yummy Italian Salad Recipe
Garnishes
For an extra pop, sprinkle some freshly chopped parsley or basil on top. A few freshly cracked black peppercorns also add a lovely touch and subtle spice that compliments the Italian seasonings perfectly.
Side Dishes
This salad pairs beautifully with crusty bread or garlic toast to soak up any leftover dressing. If you want a heartier meal, serve it alongside grilled chicken or crispy polenta for an authentic Italian-inspired dinner.
Creative Ways to Present
For a stunning presentation, layer the salad components in a large glass bowl to showcase the vibrant colors or serve it in individual mason jars for a charming, portable option. You can even turn this salad into a wrap by stuffing the filling into large romaine leaves—great for a grab-and-go lunch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Big Yummy Italian Salad Recipe, store the salad without the crispy panko in an airtight container in the refrigerator. It will keep fresh and tasty for 3-4 days. Add the panko fresh just before serving to maintain that perfect crunch.
Freezing
This salad does not freeze well due to its fresh vegetables and cheese, which can lose texture and flavor when thawed. For best results, enjoy it fresh or within a few days refrigerated.
Reheating
This salad is best enjoyed cold or at room temperature. If you want to warm it, serve it alongside a warm dish instead of reheating the salad itself to keep those fresh, crisp textures intact.
FAQs
Can I use a different type of lettuce for this salad?
Absolutely! While romaine gives the Big Yummy Italian Salad Recipe its classic crunch and freshness, you can substitute with crisp iceberg or a mixed green blend if you prefer.
Is there a vegetarian version of this salad?
Sure thing! Simply omit the salami and add extra cheese or roasted vegetables for protein. You can also toss in some chickpeas to keep it hearty and satisfying.
Can I make the garlic panko ahead of time?
Yes, you can prepare the garlic panko a day ahead and store it in an airtight container. Just make sure to re-crisp it in the oven or toaster oven before adding it to the salad.
What can I use if I don’t have pepperoncini brine?
If you don’t have pepperoncini brine on hand, a splash of mild vinegar or lemon juice can provide a similar tangy kick, though the unique flavor of the brine is a lovely component that’s worth trying to source.
How can I adjust this salad to serve more people?
Simply multiply the ingredients based on how many servings you need. This Big Yummy Italian Salad Recipe scales well without losing any of its fresh, bold flavors.
Final Thoughts
There’s truly nothing like a salad that’s as fun to eat as it is to make, and this Big Yummy Italian Salad Recipe fits the bill perfectly. With its mix of fresh, salty, tangy, and crunchy elements, it’s bound to become a go-to favorite. So grab your chopping board, assemble these fantastic ingredients, and enjoy every delicious bite!
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Big Yummy Italian Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
A vibrant and flavorful Big Yummy Italian Salad featuring crisp romaine, savory salami, creamy cheeses, tangy pepperoncini, and golden garlic panko crisps tossed in a zesty Italian-inspired dressing. Ready in just 15 minutes, this salad combines crunchy textures and bold flavors for a satisfying and easy-to-make meal or side dish.
Ingredients
Salad Ingredients
- 3–4 cups chopped romaine lettuce
- 12–15 pieces salami, cut into bite-sized pieces
- 1/2 cup cubed Provolone cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup DeLallo Sliced Mild Pepperoncini
- 1/2 cup thinly sliced red onion
Garlic Panko Topping
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 2 tablespoons DeLallo Castelvetrano Extra Virgin Olive Oil
- Salt, to taste
Dressing
- 3 tablespoons DeLallo Castelvetrano Extra Virgin Olive Oil (drizzle)
- 1–2 tablespoons pepperoncini brine (splash)
- About 1/2 teaspoon Italian seasoning (a few shakes)
- Salt and pepper, to taste
Instructions
- Prep Salad Ingredients: Chop the romaine lettuce, salami, Provolone cheese, pepperoncini, and thinly slice the red onion to prepare all salad components.
- Make Golden Crispy Garlic Panko: In a microwave-safe bowl, combine the panko breadcrumbs, garlic powder, and 2 tablespoons olive oil. Microwave for 1 minute, stir, then microwave for another 20 to 40 seconds until the panko is golden brown and crispy. Be careful as it will be hot. Season with salt to taste.
- Assemble and Toss Salad: Place all chopped salad ingredients into a large bowl. Drizzle with 3 tablespoons olive oil, splash in the pepperoncini brine, sprinkle Italian seasoning, salt, and pepper. Toss thoroughly to combine and adjust seasoning if necessary. Finally, toss in the golden crispy garlic panko breadcrumbs for added texture and flavor. Serve immediately for the best crunch.
Notes
- For a vegetarian version, omit the salami and consider adding chickpeas or grilled vegetables for protein.
- The pepperoncini brine adds tang and zest to the dressing; adjust amount based on your preference for acidity.
- The garlic panko can be made in an oven at 350°F for 5-7 minutes if preferred over microwaving—just watch closely to avoid burning.
- This salad is best served fresh to maintain the crispness of the panko and lettuce.
