![Antipasto Salad with Bocconcini and Green-Olive Tapenade](https://cdn.statically.io/img/www.foodandwine.com/thmb/_ALyhgMoYwSd8c3MA0Q7nlxJjc4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/antipasto-salad-with-green-olive-tapenade-XL-RECIPE0918-8c0c17f0cc7549debcf2374d70582491.jpg)
© Greg DuPree
These Italian-inspired salads bring a rainbow of colors and big flavors, with a variety of produce from each season. We've got simple salads, like a three-ingredient chicken caprese and a shaved raw asparagus salad, and main course-worthy salads, such as giardiniera with ham and beans. We've included pasta salads and seafood salads, too. Whichever greens or combination of things you're craving, this collection of Italian salad recipes is a great place to start.
Warm Castelfranco with Vincotto and Blu di Bufala
![Warm Castelfranco with Vincotto and Blu di Bufala](https://www.foodandwine.com/thmb/0lTCjvQEYnHcDJMiHBQIcAcF420=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201307-xl-warm-castelfranco-with-vincotto-and-blu-di-bufala-2000-fb692441acc348cfb9b43b6751f23856.jpg)
This simple and magical combination of ingredients from chef 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 Mirarchi gives it a personal imprint by adding fish sauce to the dressing.
Summer Farro Salad
![Summer Farro Salad](https://www.foodandwine.com/thmb/09bDn2Zm2fOtN8k1IzWdXkCmgow=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200909-xl-summer-farro-salad-2000-b10aeaf2d6d444e28bab87019d7eddec.jpg)
Chef Marco Canora says you can swap in any starch — like bread or pasta — for the farro in this recipe. Canora simmers farro in water with sautéed onion, carrots, and celery. The aromatic vegetables add delicate flavor to the cooked grains.
Antipasto Salad with Bocconcini and Green-Olive Tapenade
![Antipasto Salad with Bocconcini and Green-Olive Tapenade](https://www.foodandwine.com/thmb/_ALyhgMoYwSd8c3MA0Q7nlxJjc4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/antipasto-salad-with-green-olive-tapenade-XL-RECIPE0918-8c0c17f0cc7549debcf2374d70582491.jpg)
© Greg DuPree
Chef Nancy Silverton is an Italian cooking expert, getting the biggest flavor from the simplest ingredients. She does just that with this hearty salad, which combines crisp iceberg lettuce, milky mozzarella, spicy-tangy peperoncini, and salty olives and salami.
Tomato, Haricots Verts, and Potato Salad
![Tomato, Haricots Verts and Potato Salad](https://www.foodandwine.com/thmb/J2ReLUSWB48bx_0cMy-Y4snLBHI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/tomato-haricots-verts-and-potato-salad-XL-RECIPE0916-941303b7fdb34508a115eeb9ab740d38.jpg)
This rustic Italian salad is a great way to showcase perfect, in-season produce. Swap out the summer tomatoes and green beans for roasted root vegetables and fennel in the winter, or asparagus and shaved artichokes in the spring — the possibilities are endless.
Shaved Raw Asparagus with Parmesan Dressing
![Shaved Raw Asparagus with Parmesan Dressing](https://www.foodandwine.com/thmb/K3k7k1oGu9edqOU7qOC1_nbj5DI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/HD-201004-r-shaved-asparagus-1608f8510fd2433bb6aad491f159b346.jpg)
Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner mixes shaved spears with a supremely wine-friendly ingredient: Parmesan.
Big Italian Salad
![Big Italian Salad](https://www.foodandwine.com/thmb/epavVRdp0XYT5quqe5AFItWJmlo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201010-r-big-italian-salad-79b8653d8d414c0c8df9b8bd849219bb.jpg)
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.
Crunchy Vegetable Salad with Ricotta Crostini
![Crunchy Vegetable Salad with Ricotta Crostini](https://www.foodandwine.com/thmb/38PyEue6jgJRBztW5p1Yz-Qk9kA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201007-xl-crunchy-veggie-salad-012739ae6b9e4639a7f1c4ae9ddeb7c1.jpg)
Chef Michael White's fennel-asparagus salad uses a variety of herbs, including chervil and lemon balm, but it's equally delightful here made with just basil and tarragon.
Giardiniera with Ham and White Beans
![Giardiniera with Ham and White Beans](https://www.foodandwine.com/thmb/7Kgn9cAdHCHbhhZUd7V82tIWGcU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/HD-201007-r-ham-giardiniera-2592f8dcece9479f8505058c43957164.jpg)
This recipe is a nod to the pickled vegetables (giardiniera) in a Gramercy Tavern salad. Former F&W editor 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.
Serrano Ham and Arugula Salad with Pomegranate Salsa
![Serrano Ham and Arugula Salad with Pomegranate Salsa](https://www.foodandwine.com/thmb/gAR4lU29oF9DWUorm69EiIjaHTw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/HD-200512-r-ham-arugula-salad-1010a22cdf154af6b2961ef602011945.jpg)
This vibrant winter recipe, layered with arugula, bright white slices of ricotta salata, and strips of salty serrano ham, is the sort of composed salad that chef Suzanne Goin uses to showcase seasonal ingredients.
Spring Peas and Greens with Cacio e Pepe Dressing
![Spring Peas and Greens with Cacio e Pepe Dressing](https://www.foodandwine.com/thmb/jzyLK3KKPGPiTf97IfEfXRqS3hk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201304-xl-spring-peas-and-greens-with-cacio-e-pepe-dressing-52d00c77b264487d82f05f08b9c64e7c.jpg)
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.
Lemony Chickpea Salad
![Lemony Chickpea Salad](https://www.foodandwine.com/thmb/ImXB3osui_8MZEjtvM_FYWI1PJs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/fw200507_xl_chickpea-b66e3d99d58b45ea82a893c824c65026.jpg)
Serve chef Tom Colicchio's fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing.
Chicken Caprese Salad
![Chicken Caprese Salad](https://www.foodandwine.com/thmb/qP7R64FIahhPGll9tfZrWnL8oBU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201209-xl-chicken-caprese-salad-2000-9cf8840d48a64f4f809cc1b1f64d8f40.jpg)
Bocconcini (mini mozzarella balls) are often sold floating in herbed olive oil. That tasty oil is essential to this three-ingredient recipe because it adds so much flavor to both the chicken marinade and the dressing.
Warm Puttanesca Pasta Salad
![Warm Puttanesca Pasta Salad](https://www.foodandwine.com/thmb/Wq-qEOgdQuRSSSAlEMu3NcmP0j4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/fwcooks_warmputtanescapastasalad_ft_recipe2019_8817-cf1b5e47c8f64888bae63d7d4efcf5cd.jpg)
Most tomato varieties are at their peak in the summer, but cherry tomatoes are reliably good all year. Combine them with crispy prosciutto, fragrant herbs, anchovies, shallot, and olives for a vibrant pasta salad that's delicious warm or at room temperature.
Insalata di Pesce
![Insalata di Pesce](https://www.foodandwine.com/thmb/FFY40UW9BHaK6p7r9pvyMdJqa7Q=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/insalata-d-pesce-FT-RECIPE1020-f29c9c5a915748d7a01c29718ec22dc2.jpg)
Master Sommelier Pavle Milic gave us the inspiration for this seafood salad, which pairs beautifully with white wines. Quickly poaching the mixed seafood gently cooks each piece to perfect doneness for tender, flaky bites. Choose a favorite olive oil here; its flavor permeates the whole dish and adds a savory vegetal flavor.
Fennel and Citrus Salad with Mint
![Fennel-and-Citrus Salad with Mint](https://www.foodandwine.com/thmb/g57mPWTHpU8ZTSb9XngmfR9b6BQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201210-xl-fennel-and-citrus-salad-with-mint-3773b4ebb6ac4dbbb0006048793f8997.jpg)
© Con Poulos
For his light, simple salad, chef Matthew Accarrino of San Francisco's SPQR mixes grapefruit and orange segments with shaved fennel and a sweet-tart honey-lemon dressing.
Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette
![Tomato, Basil, and Cucumber Panzanella](https://www.foodandwine.com/thmb/v77v9MP8JOMo3AvgdHdj7XXH_68=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/tomato-basil-cucumber-panzanella-FT-RECIPE0819-3db784683c8d4bf48186884b8eb21c3b.jpg)
This summer blockbuster panzanella from Samin Nosrat, author of Salt, Fat, Acid, Heat, pairs oven-roasted sourdough croutons with juicy ripe tomatoes, raw red onion, and crisp cucumbers. Grated tomato adds a gentle acidity and chunky texture to the vinaigrette, helping it cling to every bite.
Fregola with Charred Onions and Roasted Cherry Tomatoes
![Fregola with Charred Onions and Roasted Cherry Tomatoes](https://www.foodandwine.com/thmb/ZFDKtY4te1jU96fJ-DT_wnHBs1I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201206-xl-fregola-with-charred-onions-and-roasted-cherry-tomatoes-195bc4d7ae16497599ab0b7cff8870ce.jpg)
Fregola is a bead-shaped pasta from Sardinia; it's nicely chewy and can be used as a phenomenal base for a summer salad. Chef Jeff Banker roasts cherry tomatoes in the oven before he adds them to the fregola, which makes them especially sweet.
Pan-Seared Octopus with Italian Vegetable Salad
![Pan-Seared Octopus with Italian Vegetable Salad](https://www.foodandwine.com/thmb/siq4UbeBV0rlVRdRo1u_8Oxsc8k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201310-xl-pan-seared-octopus-with-italian-vegetable-salad-2000-5118bdd7d3854030b3ee6bc6a2bd4a21.jpg)
Chef Vinny Dotolo describes this salad's genesis: "I originally wanted to do an octopus sandwich, with the flavors of an Italian sub, but the bread got in the way." Now he sears the octopus, braises it in white wine until tender, and tosses it with chickpeas and a tangy mix of marinated carrots, fennel, and celery.