Italian-American Sunday Salad Recipe

Every Italian-American family has that one salad that always makes an appearance at Sunday dinner. For me, it’s this Sunday Salad.

It’s the kind of salad you’d find at an old-school Italian red sauce joint, served family-style in a big bowl alongside pasta, meatballs, and whatever else is coming out of the kitchen.

Nothing fancy. Just cold, crunchy iceberg lettuce, roasted red peppers, black olives, red onions, and pepperoncini tossed with a homemade Italian vinaigrette.

And that vinaigrette is what brings everything together. It’s tangy, garlicky, loaded with dried Italian herbs, and finished with freshly grated Parmesan cheese.

I make this salad for one occasion and one occasion only: Sunday dinner. It’s a tradition, and I wouldn’t have it any other way.

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Sunday Salad at a Glance

What Is It: A classic Italian-American house salad made with crunchy iceberg lettuce, roasted red peppers, black olives, red onion, and pepperoncini.
The Dressing: A bold homemade Italian Vinaigrette
Perfect For: Sunday dinners, family-style Italian-American meals, and classic red sauce joint nights at home.
Rocco’s Tip: Start with 1/2 cup red wine vin, and adjust to taste. I like mine on the tangier side, especially when serving it alongside some red sauce.

Makes: 8

Why You’ll Love This Italian-American Sunday Salad

It’s a Sunday dinner classic: This is the kind of salad that belongs in the middle of the table, ready for everyone to help themselves.

The homemade dressing makes it special: Garlic, oregano, basil, red wine vinegar, and Parmesan create a bold Italian vinaigrette that beats anything from a bottle.

It’s all about texture: Crisp iceberg lettuce, tender roasted peppers, briny olives, and crunchy red onions give every bite something different.

It balances a hearty meal: The sharp vinaigrette cuts through rich pasta sauces, meatballs, sausage, and other Italian-American favorites.

It’s easy to prepare: There’s no cooking involved. Chop the vegetables, whisk the vinaigrette, and toss everything together before dinner.

Ingredients You’ll Need

You don’t need a long list of complicated ingredients to make a great Italian-American salad. The key is combining crisp vegetables with a vinaigrette that has plenty of flavor.

For the Salad

Iceberg Lettuce: The foundation of this salad. Iceberg gives you that cold, crunchy texture you’d expect from a classic Italian-American house salad.

Roasted Red Bell Pepper: Adds sweetness and a tender texture that contrasts with the crisp lettuce.

Black Olives: Bring a mild, salty flavor that works especially well with the tangy dressing.

Red Onion: Thin slices add a sharp bite and a little extra crunch.

Pepperoncini: Give the salad a briny, slightly spicy kick that makes it feel like something straight out of an Italian restaurant.

Cherry Tomatoes: An optional addition for a little freshness and sweetness. I don’t consider them essential to this salad.

For the Homemade Italian Vinaigrette

Red Wine Vinegar: The backbone of the dressing. I use a generous amount because I want the vinaigrette to have a noticeable tang.

Garlic: Freshly grated or pressed garlic gives the dressing a punchy, savory flavor

Dried Oregano: Adds that familiar Italian-American dressing flavor.

Dried Basil: Complements the oregano and gives the vinaigrette another layer of herbal flavor.

Red Pepper Flakes: Add a subtle heat without making the dressing overly spicy.

Honey or Sugar: Balances the acidity of the vinegar. Either option works.

Parmesan Cheese: Freshly grated Parmesan adds a salty, savory richness that makes this dressing stand out.

Salt and Black Pepper: Bring the ingredients together and round out the dressing.

Olive Oil: Gives the vinaigrette body and helps balance the sharp red wine vinegar.

How to Make an Italian-American Sunday Salad

This salad comes together in minutes. The only real trick is keeping the lettuce crisp and getting the vinaigrette exactly how you like it.

Step 1: Prepare the Salad Ingredients

Start by chopping the iceberg lettuce into bite-sized pieces. Wash it thoroughly and dry it well.

Add the lettuce to a large serving bowl, followed by the sliced roasted red pepper, black olives, red onion, and pepperoncini.

If you’re using cherry tomatoes, add them now.

Step 2: Build the Italian Vinaigrette

In a medium mixing bowl, combine the red wine vinegar, grated garlic, dried oregano, dried basil, red pepper flakes, honey or sugar, Parmesan cheese, salt, and black pepper.

Whisk everything together until the ingredients combine.

Step 3: Slowly Add the Olive Oil

While whisking continuously, slowly drizzle in the olive oil.

This helps the oil and vinegar come together into a more cohesive vinaigrette.

Once you’ve added all the oil, taste the dressing. If you want a sharper, more vinegar-forward flavor, add another splash of red wine vinegar.

Step 4: Dress the Salad

Right before serving, pour enough vinaigrette over the salad to coat the vegetables.

Toss gently until everything is evenly dressed.

You can also bring the dressing to the table separately and let everyone add as much as they like.

Step 5: Serve Family-Style

Bring the big bowl straight to the Sunday dinner table.

I like serving this salad cold, with plenty of dressing and all those crunchy, briny ingredients mixed throughout.

Tip

Keep the iceberg lettuce refrigerated until you’re ready to assemble so the lettuce stays crunchy.
Dry the lettuce thoroughly
Adjust the vinegar to your taste. I like mine a little more acidic, but start with 1/2 cup and adjust to your taste.
Grate the Parmigiano Reggiano fresh.
Don’t dress the salad too early, dress it right before serving.

Frequently Asked Questions

What is an Italian-American Sunday Salad?

An Italian-American Sunday Salad is a simple, family-style salad often served alongside a traditional Sunday dinner. It typically features crisp lettuce, vegetables, olives, and a tangy Italian dressing. Every family has its own version.

Why use iceberg lettuce instead of romaine?

I prefer iceberg because of its cold, crunchy texture. It holds up well against the roasted peppers, olives, onions, and bold vinaigrette.

What makes this Italian vinaigrette different?

My version includes freshly grated Parmesan, plenty of garlic, dried oregano and basil, and a generous amount of red wine vinegar. The result is tangy, savory, and full of flavor.

Can i use jarred roasted red peppers?

Absolutely. In fact, I use jarred roasted red peppers all the time. Just drain them well before slicing.

Can I make the Italian dressing ahead of time?

Yes. Make the vinaigrette in advance and refrigerate it in a sealed container for up to 3–4 days. Whisk or shake before serving.

What dishes go best with Sunday Salad?

This salad pairs beautifully with a classic Sunday dinner – pasta, meatballs, Italian sausage, chicken cutlets, and other hearty Italian-American Sunday dinner favorites.

The Salad That Only Comes Out on Sundays

There are certain foods that just belong to a specific day of the week, and for me, this is one of them.

I don’t make this salad on a random Tuesday or throw it together for lunch. I make it on Sundays, for Sunday dinner. That’s it.

Growing up, there was always something special about having a big Italian-American meal with the family, and a salad like this just fits that tradition. It’s nothing complicated or fancy, but that’s exactly what makes it so good.

So when Sunday dinner rolls around, this is the salad I want on the table. Every single time.

Italian-American Sunday Salad