Italian Double Tossed Salad Recipe

Toast croutons

Preheat oven to 375°F (190°C). Toss cubed rustic bread with 1 tablespoon olive oil and 1/4 teaspoon kosher salt until evenly coated. Spread in a single layer on a baking sheet. Toast 8–12 minutes, turning once, until golden and crisp. Remove and cool.

Prep produce and proteins

Wash and spin-dry romaine, arugula, and radicchio. Tear romaine into bite-size pieces, leave arugula whole, and thinly slice radicchio. Halve cherry tomatoes, slice cucumber, thinly slice red onion, halve olives, slice roasted peppers and pepperoncini. Tear prosciutto or salami into bite-size pieces. If using bocconcini, drain and halve or dice mozzarella. Shave Parmigiano-Reggiano and set aside. Tear basil leaves.

In a medium bowl or jar, combine 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 finely minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon honey, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Whisk or shake to blend. Slowly stream in 1/2 cup extra-virgin olive oil while whisking to emulsify. Taste and adjust seasoning — add a pinch more salt or a splash more vinegar/lemon if needed. Keep dressing at room temperature.

In a large mixing bowl, combine all the greens and base: 6 cups torn romaine, 2 cups arugula, and 1 cup sliced radicchio. Add half of the prepared dressing (about 3–4 tablespoons) to the greens. Using tongs, toss thoroughly so the leaves are evenly coated. This first toss ensures the greens are lightly dressed before adding heavier ingredients.

To the lightly dressed greens add the cherry tomatoes, cucumber, red onion, olives, roasted red peppers, pepperoncini, torn prosciutto/salami, and fresh mozzarella. Add the remaining dressing (about 3–4 tablespoons) over the full mixture. Gently but thoroughly toss with tongs until everything is evenly distributed and coated. The second toss brings flavors together without over-wilting the greens.

Transfer the salad to a serving platter or bowl. Scatter toasted croutons over the top, then sprinkle shaved Parmigiano-Reggiano and torn basil leaves. If desired, drizzle 1 teaspoon extra-virgin olive oil over the finished salad for sheen. Taste and adjust with additional salt and pepper if needed. Serve immediately so croutons remain crisp.