Italian Salad

Fresh Italian garden salad with sliced red onions and wooden serving utensils.

5 from 23 votes

Make my easy St. Louis Italian Salad - it's a classic! Toss with an Italian inspired red wine vinaigrette, it's got an acidic bite thanks to the pimentos, parmesan, red onion and artichoke hearts.

Prep Time5

Total Time5

Course: Salad

Cuisine: Italian

Servings:

Author: Lifestyle Gleam

Ingredients

6 cups iceberg lettuce (one head) clean and chopped
2 cups romaine lettuce (⅓ head) clean and chopped
1 cup artichoke hearts drained (not marinated, 6.5 ounce can)
½ cup diced pimientos drained (7 ounce jar)
1 cup red onion sliced
⅔ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon salt
¼ teaspoon black pepper fresh
⅔ cup parmesan cheese fresh grated

Instructions

Wash and chop ingredients. Dry lettuce.
In a large bowl, toss to combine chopped iceberg, romaine, artichoke hearts, pimientos and red onion.
6 cups iceberg lettuce, 2 cups romaine lettuce, 1 cup artichoke hearts, ½ cup diced pimientos, 1 cup red onion
In a sealable jar, add olive oil, vinegar, salt and pepper. Shake vigorously.
⅔ cup extra virgin olive oil, ⅓ cup red wine vinegar, 1 teaspoon salt, ¼ teaspoon black pepper
Drizzle dressing over salad, tossing with parmesan until coated.
⅔ cup parmesan cheese

Notes

Chop Ingredients Uniformly: For the best texture and presentation, chop all salad ingredients into uniform, bite-sized pieces.
Chill Ingredients: Ensure all ingredients are chilled before assembling the salad for a refreshing crunch.
Combine Just Before Serving: To keep the salad crisp, combine the ingredients and dress the salad just before serving.
Toss Well: Ensure the dressing coats all the ingredients evenly. Toss the salad thoroughly.

Make Ahead

To make Italian salad ahead of time, add the ingredients to the bowl and cover with a damp paper towel.
Loosely cover with plastic wrap and refrigerate up to 24 hours.
Tear the lettuce, rather than cutting it, to help prevent wilting.
Toss with dressing just before serving.

Storage Notes

Store homemade vinaigrette in the refrigerator up to a week in an airtight container. Store salad separately in an airtight container and toss immediately before serving.

Nutrition