Italian-American Sunday Salad
This Italian-American Sunday Salad is a classic family-style salad inspired by the red-sauce joints and Sunday dinners I grew up with. Crisp iceberg lettuce, roasted red peppers, black olives, red onion, and pepperoncini come together with a tangy homemade Italian vinaigrette loaded with garlic, herbs, and freshly grated Parmigiano. It's simple, refreshing, and the perfect addition to any Sunday dinner table.
Servings: 8 Servings
Ingredients
For the Sunday Salad
- 1 head of iceberg lettuce chopped
- 1 roasted red bell pepper diced
- 4 oz can of sliced black olives drained
- 1/2 red onions thinly sliced
- 1/4 cup sliced pepperoncini
- 1/4 cup halved cherry tomatoes optional
For the Homemade Italian Vinaigrette
- 1/2-3/4 cup red wine vinegar to taste
- 2 garlic cloves grated or pressed
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon honey or granulated sugar
- 1/3-1/2 cup freshly grated Parmigiano Cheese to taste
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 cup olive oil
Instructions
- Chop the iceberg lettuce and place in a large bowl. Add the roasted peppers, olives, red onion, pepperoncini, and tomatoes (if using). Set aside while you make the dressing.
- For the Italian Vinaigrette, add all the ingredients to a base of a blender, or container fitter for a hand blender.
- Blend on high until the vinaigrette is fully emulsified. Taste, and adjust seasoning as needed. If you want the vinaigrette to be a little heavier on the vinegar side, add some more vinegar and mix until combined.
- Dress the salad right before serving, taste, and adjust seasoning as needed.