Best 4 Big Italian Salad With Cold Cuts Recipes

Indulge in the flavors and textures of a classic Italian salad with the addition of delectable cold cuts. In this article, we'll embark on a culinary journey to uncover the secrets of creating a hearty and refreshing salad that tantalizes your taste buds. Discover which cold cuts pair harmoniously with fresh greens, vegetables, and tangy dressings. Prepare to elevate your salad game and impress your family and friends with a dish that's bursting with Italian charm.

Check out the recipes below so you can choose the best recipe for yourself!

BIG ITALIAN SALAD WITH COLD CUTS

Big Italian Salad with Cold Cuts image

Provided by Jet Tila

Categories main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

2 cloves garlic (10 grams), grated
3/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
4 tablespoons (60 milliliters) mayonnaise
1/4 cup plus 2 tablespoons (90 milliliters) red wine vinegar
1 teaspoon (5 milliliters) dried oregano
3 tablespoons (45 milliliters) fresh lemon juice
1/2 cup plus 2 tablespoons (150 milliliters) extra-virgin olive oil
1 1/2 romaine hearts, cored and chopped
1/2 small head radicchio--halved, cored and coarsely chopped
1/2 head iceberg lettuce, coarsely chopped
2 celery ribs, thinly sliced on a mandoline or with a sharp knife
1/4 cup flat-leaf parsley, roughly chopped
1/2 small red onion, thinly sliced on a mandoline or with a sharp knife
1 pint cherry tomatoes
1 cup pitted green olives
One 4-ounce wedge Parmigiano-Reggiano cheese
Fleur de sel, for sprinkling
6 ounces thickly sliced salami, cut into 1/4-inch strips

Steps:

Make the dressing: Whisk together all of the ingredients in a medium bowl and set aside.
Make the salad mix: Spin dry all the lettuces, celery, parsley, and onion in a salad spinner. Wrap in paper towels to dry thoroughly and refrigerate.
Meanwhile, halve the cherry tomatoes and olives and transfer to a very large bowl. Shave the cheese with a vegetable peeler to yield 1 cup. Reserve some of the shaved cheese for garnish and add the remaining cheese to the bowl.
Remove the vegetables from the paper towels and add to the bowl. Season with fleur de sel. Add the dressing and toss to coat. Taste and adjust the seasoning, if necessary. Scatter the salami and reserved cheese over the top and serve immediately. Alternatively, prepare the salad mix and refrigerate for up to 3 days. Toss each serving with some of the dressing, as needed.

BIG ITALIAN SALAD

Big Italian Salad image

This Italian salad pairs nicely with Italian comfort food. You'll love the homemade dressing!

Provided by Jennifer Segal

Categories Salads

Yield 6

Number Of Ingredients 16

Ingredients

1 cup loosely packed fresh Italian parsley leaves
1 cup loosely packed fresh basil leaves
¼ teaspoon dried oregano
2 cloves garlic, peeled
¼ cup red wine vinegar, best quality such as Pompeian Gourmet
¾ cup extra virgin olive oil, best quality such as Lucini or Colavita
Heaping ¾ teaspoon salt
¼ teaspoon ground black pepper
1½ teaspoons honey
1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces
1 large red bell pepper, chopped
1 cup seeded and chopped hothouse cucumbers
1 to 2 carrots, peeled into ribbons
Handful grape tomatoes, halved
Handful pitted olives
Ricotta Salata (see note) or Feta, crumbled to taste

Steps:

Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.
Note: Nutritional information was calculated assuming ½ cup of ricotta salata and all of the dressing was used.

Nutrition Facts : Calories 338, Fat 31 g, Carbohydrate 12 g, Protein 5 g, SaturatedFat 6 g, Sugar 6 g, Fiber 5 g, Sodium 393 mg, Cholesterol 11 mg

SUPER ITALIAN CHOPPED SALAD

Super Italian Chopped Salad image

Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. -Kim Molina, Duarte, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

3 cups torn romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Pepperoncini, optional

Steps:

In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

Nutrition Facts : Calories 185 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

ITALIAN CHOPPED SALAD RECIPE BY TASTY

Italian Chopped Salad Recipe by Tasty image

All of your favorite Italian flavors are chopped together in this hearty salad. Full of tender and bitter greens, hearty protein from salami and chickpeas, and flavor boosters like Provolone, pepperoncini, and a garlicky vinaigrette, it's satisfying enough to stand alone, or can be served alongside your favorite dishes for an Italian feast.

Provided by Tasty

Categories Lunch

Time 15m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 romaine hearts, thinly sliceds
1 small head of radicchio, thinly sliced
1 cup thinly sliced hard salami
½ cup thinly sliced Provolone cheese
1 cup cherry tomatoes, halved
15 oz 1 can of chickpeas, drained and rinsed
½ red onion, thinly sliced
½ cup thinly sliced pepperoncini
4 garlic cloves, minceds
2 teaspoons dijon mustard
½ cup finely grated parmesan cheese
¼ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried oregano
½ cup olive oil

Steps:

Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
Pour the vinaigrette over the salad and toss to coat.
Enjoy!

Tips:

For the best flavor, use ripe, in-season tomatoes. Look for tomatoes that are firm and brightly colored.

Use a good quality olive oil. Extra virgin olive oil is best.

If you don't have any fresh herbs, you can use dried herbs instead. Use about 1/3 of the amount of dried herbs as you would fresh herbs.

If you're short on time, you can use pre-cooked cold cuts. Just be sure to choose cold cuts that are of good quality.

If you want to add some extra flavor to the salad, you can grill or roast the vegetables before adding them to the salad.

You can also add other ingredients to the salad, such as hard-boiled eggs, croutons, or nuts.

Conclusion:

Big Italian salad with cold cuts is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be customized to your own liking. With its combination of fresh vegetables, tangy dressing, and savory cold cuts, this salad is sure to be a hit with everyone at your table.