Italian House Salad Recipe (Quick and Simple)
This Italian house salad is my go to quick and simple side dish. It’s fresh, crunchy, and easy to make with everyday ingredients. It’s packed with crisp lettuce, cucumbers, tomatoes, chickpeas, olives, pepperoncini, and capers, plus mozzarella and Parmesan for a little creaminess. It tastes like a classic Italian salad but made with real ingredients you already have at home.
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Equipment
- Large salad bowl (3–5 quarts) – for tossing everything together
- Cutting board – for chopping cucumbers, tomatoes, and onions
- Chef’s knife – for slicing and chopping
- Small colander – for draining chickpeas, olives, and mozzarella
- Measuring cups & spoons – for dressing and add‑ins
Ingredients
Salad
- 1 large bag (10–12 oz) iceberg salad mix (with carrots + red cabbage)
- 1 cup cucumber, sliced or chopped
- 1 cup cherry tomatoes, halved
- ½ cup chickpeas, drained and rinsed
- ½ cup black olives, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup pepperoncini, sliced or whole
- 1–2 tablespoons capers, drained
- ½ cup croutons
- ¼ cup grated Parmesan cheese
- ½ cup fresh mozzarella balls (ciliegine), drained
Dressing
- ½–¾ cup Olive Garden Italian dressing (or your favorite brand)
How to Make This Italian House Salad
- Add the entire bag of iceberg mix to a large salad bowl.
- Add the cucumber, tomatoes, chickpeas, olives, red onion, pepperoncini, and capers.
- Add the Parmesan, mozzarella balls, and croutons.
- Drizzle with ½ cup dressing to start, toss well, then add more if you like it heavier dressed.
- Taste and adjust add more pepperoncini, capers, or dressing depending on how tangy or briny you like it.
Notes
- Add a pinch of dried oregano for extra Italian flavor.
- Add roasted red peppers or provolone cubes for a deli style twist.
- Best eaten immediately so the iceberg and croutons stay crisp.
If you want a full Italian‑style dinner, try my Bacon Carbonara recipe.