Easy Garden Salad
User Reviews
5.0
6 reviews
Excellent
Easy Garden Salad
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A Big Italian Salad is a mix of crisp romaine lettuce, juicy tomatoes, cucumbers, red onions, olives, pepperoncini, and cheese—typically mozzarella or Parmesan. It’s tossed in a zesty Italian vinaigrette and served as a side for pasta, pizza, or grilled meats.
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Ingredients
Salad
- 1 large head romaine lettuce washed, dried, and cut into large, bite-sized pieces
- 1 large red bell pepper , chopped
- 1 small red onion , finely sliced
- 1 cup seeded and chopped hothouse cucumbers
- 1 to 2 carrots , peeled into ribbons
- 1 cup grape tomatoes , halved or 2 large tomatoes cut into small wedges or chopped
- 1 cup pitted olives
- 8 peperoncini
- 1 cup Feta, Ricotta Salata or Parmigiano-Reggiano cheese, shaved , crumbled to taste
Italian Dressing
- ¾ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 1 to 2 teaspoons dried oregano or italian seasoning
- 2 cloves garlic , peeled and crushed into a paste, or left whole if using a food processor.
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons sugar or honey , adjust to taste
Instructions
Make the dressing:
- Whisk together all the ingredients except the oil in a small bowl. Gradually whisk in the oil—start with a few drops, then add the rest in a steady stream until the dressing is smooth and slightly thick. Alternatively, you can add all the dressing ingredients to a food processor and blend until smooth.
Assemble the salad:
- Place all salad ingredients—except the cheese—in a large bowl. Just before serving, add about half the dressing and toss well. Add more dressing as needed, making sure the greens are well coated. Toss in the cheese, then taste and adjust with salt and pepper if needed.
Equipments used:
Notes
- How to Store
- How to Store
- It's best to keep the salad ingredients and dress them separately in airtight containers in the refrigerator to store the garden salad. If you have leftover salad, remove any remaining croutons before storing them to prevent them from becoming soggy. The salad will be kept in the fridge for 3-4 days.
- It's best to keep the salad ingredients and dress them separately in airtight containers in the refrigerator to store the garden salad. If you have leftover salad, remove any remaining croutons before storing them to prevent them from becoming soggy. The salad will be kept in the fridge for 3-4 days.
- Make-Ahead
- Make-Ahead
- Wash and chop the lettuce, grate the carrots, slice the bell peppers, and slice the cucumber and green onions. Store each ingredient separately in airtight containers or plastic bags in the refrigerator. Mix the dressing ingredients in a jar with a tight-fitting lid, and store it in the refrigerator until ready to use.
- Wash and chop the lettuce, grate the carrots, slice the bell peppers, and slice the cucumber and green onions. Store each ingredient separately in airtight containers or plastic bags in the refrigerator. Mix the dressing ingredients in a jar with a tight-fitting lid, and store it in the refrigerator until ready to use.
- When you're ready to serve, combine the prepped ingredients in a large bowl, add the dressing, and toss everything together until the salad is evenly coated. Add the pecans, cranberries, and croutons just before serving. Store the prepped ingredients in the refrigerator for 2-3 days. The dressing can be stored separately for up to a week.
- When you're ready to serve, combine the prepped ingredients in a large bowl, add the dressing, and toss everything together until the salad is evenly coated. Add the pecans, cranberries, and croutons just before serving. Store the prepped ingredients in the refrigerator for 2-3 days. The dressing can be stored separately for up to a week.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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