Italian Salads

Lemony Chickpea Salad

These Italian-inspired salads include a fresh take on a classic caprese, crisp shaved fennel, and more.

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Antipasto Salad with Bocconcini and Green-Olive Tapenade

Antipasto Salad with Bocconcini and Green-Olive Tapenade
John Kernick

Inspired by the antipasto in Italian-American restaurants, Silverton developed a sophisticated version for Jar in Los Angeles. It features shredded and vinaigrette-dressed iceberg lettuce and salami mixed with petite mozzarella balls (bocconcini), which she loves because each is a perfect little bite.

02 of 12

Summer Farro Salad

Summer Farro Salad

Marco Canora says you can swap in any starch—like bread or pasta—for the farro (a nutty Italian grain) in this recipe. Canora simmers farro in water with sautéed onion, carrots and celery. The aromatic vegetables add delicate flavor to the cooked grains.

03 of 12

Warm Castelfranco with Vincotto and Blu di Bufala

Warm Castelfranco with Vincotto and Blu di Bufala

This simple and magical combination of ingredients from Carlo Mirarchi includes Castelfranco (a mild radicchio), vincotto (aged vinegar) and the superb blue cheese blu di bufala. It's a very Italian dish, but Carlo Mirarchi gives it a personal imprint by adding fish sauce to the dressing.

04 of 12

Fennel and Red-Onion Salad with Parmesan

Fennel and Red-Onion Salad with Parmesan

Crisp raw fennel, pungent onion, and a sprightly lemon and orange dressing make for a delectable salad. A food processor with a slicing attachment cuts the fennel in no time.

05 of 12

Shaved Raw Asparagus with Parmesan Dressing

Shaved Raw Asparagus with Parmesan Dressing
© John Kernick

Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner mixes shaved spears with a supremely wine-friendly ingredient: parmesan.

06 of 12

Crunchy Vegetable Salad with Ricotta Crostini

Crunchy Vegetable Salad with Ricotta Crostini

Michael White's fennel-and-asparagus salad uses a variety of herbs, including chervil and lemon balm, but it's equally delightful here made with just basil and tarragon.

07 of 12

Big Italian Salad

Big Italian Salad
© Quentin Bacon

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.

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Antipasto Salad

Antipasto Salad
09 of 12

Giardiniera with Ham and White Beans

Giardiniera with Ham and White Beans
© Stephanie Foley

This recipe is a nod to the pickled vegetables (giardiniera) in a Gramercy Tavern salad. Grace Parisi quickly soaks baby cauliflower in vinegar and sugar, then combines it with snap peas, white beans, ham and sunflower seeds to create a unique main-course dish.

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Serrano Ham and Arugula Salad with Pomegranate Salsa

Serrano Ham and Arugula Salad with Pomegranate Salsa
© John Kernick

This vibrant dish, layered with arugula, bright white slices of ricotta salata and strips of salty serrano ham, is the sort of composed salad that Suzanne Goin uses to showcase seasonal ingredients. Another of her favorite winter salads is made with blood oranges, dates and Parmesan cheese.

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Spring Peas and Greens with Cacio e Pepe Dressing

Spring Peas and Greens with Cacio e Pepe Dressing

Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and fava beans topped with a delicious buttermilk dressing.

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Lemony Chickpea Salad

Lemony Chickpea Salad

Serve Tom Colicchio's fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing.

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