Aunt Suzanne’s Italian Marinated Salad (Holiday Version)

Melissa Jo

Aunt Suzanne’s Italian Marinated Salad (Holiday Version)

5 from 4 votes

If you’re anything like my family, holiday dinners are a full‑on flavor party. On Christmas Eve and Christmas Day, we load the table with seafood, pasta, and all the Italian classics… and everyone waits for one special dish.

That dish is the salad.

And this salad is Aunt Suzanne’s.

It’s so good that years ago we all agreed: Aunt Suzanne is officially responsible for the salad at every holiday event. She’s bringing it this Christmas Eve, and it’s literally the first thing people grab. I also have my Top 10 Holiday Dishes that go perfectly with this salad!

Here’s how it works — and why it’s become my go‑to for every party now, too.

Print Recipe Email The Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 5 people

Course: Main Course

Cuisine: Italian

Ingredients

For the Dressing

1 cup good extra-virgin olive oil I love La Española, but any good EVOO works
½ cup total acid:
Fresh-squeezed lemon juice
Topped off with red wine vinegar to reach ½ cup
1½ teaspoons salt
1 teaspoon black pepper despite the photo, regular or cracked both work
1&1/2 teaspoons sugar
See tasting tip below — this is key

Herbs

1 teaspoon dried oregano
1 teaspoon fresh basil finely chopped
¼ cup fresh parsley chopped
1 garlic clove (sliced in half)

The Veggies & Add-Ins

¼ cup finely diced celery
1 pint cherry tomatoes quartered
6 –7 ounces fresh mozzarella cut into small cubes
1 14-ounce can artichoke hearts, drained and chopped
1/4 cup diced red onion

Equipment

1 32 ounce containers

Method

Start with the dressing

In a 32-ounce deli container (linked above), add the olive oil, lemon juice, red wine vinegar, salt, pepper, and sugar. Seal and shake or stir until combined.

Taste & adjust

Too sharp? Add a little more sugar.
Tastes flat? Add a pinch more salt.
This balance is everything.

Add the herbs

Stir in the oregano, basil, and parsley.
Pile in the vegetables
Add the celery, tomatoes, mozzarella, and chopped artichokes.
I stuff mine completely to the top. If yours feels too full, just hold back a little of the artichokes — but I love it packed so everything marinates together.

Seal & chill overnight

Put the lid on tight and refrigerate overnight (or at least 6–8 hours).

How to Serve

Spoon the marinated vegetables and dressing over a big bowl of fresh greens, toss into a bowl of cooked cheese tortellini, or serve it over a mixture of whipped cream cheese and feta cheese as a dip!Or serve it family-style and let everyone help themselves with a side of crusty bread!