Total Time
Prep 30 mins
Cook 0 mins

I started with a Greek salad recipe that I found on another site, and I followed some of the review comments that suggested it was even better when made as an Italian salad. It's really refreshing and packed with flavor. It makes a lot, so it's a good salad to take to potluck gatherings.

Ingredients Nutrition


  1. Combine all the ingredients in a large bowl.
  2. Toss well and refrigerate 1-2 hours before serving.
  3. Serve chilled.
Most Helpful

5 5

Delicious! I have been a big fan of the Greek version of this salad that NorthwestGal posted, and don't know why I didn't try this version sooner. I essentially made this as posted, except I had sliced pepperoni and salami, which I diced. I cubed the mozzarella also. This makes a wonderful take-along lunch that is brightly flavored and filling. I will definitely be making this again! Made in honor of NorthwestGals' Week 8 Football Pool win.

5 5

This was REALLY good! I left out the red onions because I'm not a fan of biting into a raw piece of onion, but otherwise I kept to the original. I'll definitely make this again!

5 5

So hard to not eat the whole thing! This is seriously some great bean salad....and so perfect especially when the combination of flavors meld together. I followed this exactly, except I used some Italian ham instead of pepperoni. (only had this) left it for at least 2 hours, and you will see how packed with flavor it is! Thanks, NWG! Made for ZWT 7