Food Recipes Side Dishes Big Italian Salad 5.0 (3,020) 19 Reviews Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives, and cherry tomatoes — all tossed in a dressing made with olive oil, vinegar, and a little mayonnaise. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on June 8, 2023 Rate Print Share Total Time: 30 mins Yield: 4 to 6 servings Ingredients 1 garlic clove, smashed Kosher salt 2 tablespoons mayonnaise 2 tablespoons red wine vinegar 1/2 teaspoon dried oregano 1/4 cup plus 2 tablespoons extra-virgin olive oil Freshly ground black pepper 1 large romaine heart, chopped 1 small head of radicchio, halved, cored and coarsely chopped 1/4 head of iceberg lettuce, coarsely chopped 1 tender celery rib, thinly sliced 1/2 small red onion, thinly sliced 1/2 cup cherry tomatoes 1/4 cup pitted green olives, preferably Sicilian 8 peperoncini 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup) Directions Julia Hartbeck Gather the ingredients. Julia Hartbeck In a large bowl, mash the garlic to a paste with a generous pinch of salt. Julia Hartbeck Whisk in the mayonnaise, vinegar, and oregano, then whisk in the olive oil. Season with pepper. Julia Hartbeck Add all of the remaining ingredients and toss well. Serve right away. Julia Hartbeck Originally appeared: October 2010 Rate It Print