Italian Salad
User Reviews
5
Italian Salad
Description
This Italian Salad features fresh, crunchy romaine lettuce cut into bite-sized pieces and tossed with sliced red bell pepper, quartered Roma tomatoes, quarter-sliced cucumbers, thinly sliced red onions, and tangy sliced pepperoncini peppers. Green Castelvetrano and black olives provide contrasting briny flavors, while dried oregano adds an aromatic hint. The finely grated Parmigiano Reggiano brings a salty, nutty element.
The dressing method involves pouring red wine vinegar and olive oil around the edges of the mixing bowl instead of directly on the greens. This technique helps distribute the vinaigrette evenly without making the lettuce soggy, preserving the crisp texture. The salad is gently combined using a large spoon and fork and served with extra Parmigiano if desired.
This salad is ideal as a refreshing side dish in an Italian-themed meal or as a light main course when topped with additional protein. Using fresh, ripe vegetables and evenly sliced pieces ensures balanced flavor and texture in each bite.
For optimal freshness, season with salt and pepper just before serving. The salad and dressing can be prepped up to two days ahead if kept separately to prevent wilting, and storing them apart in the refrigerator extends the salad’s crispness.
Ingredients
- 1 romaine lettuce large head
- 1 red bell pepper seeded, julienne
- ½ cucumber quarter sliced
- 6 Roma tomato quarter sliced or San Marzano tomatoes
- ¼ red onion peeled, thinly sliced
- ½ cup Pepperoncini no juice, sliced
- ¼ cup green olives Castelvetrano variety, pitted
- ¼ cup black olives pitted
- 1 teaspoon oregano dry
- ¼ cup Parmigiano Reggiano cheese finely grated
- 3 tablespoons red wine vinegar
- ¼ to 1/3 cup olive oil
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Cut the lettuce down to bitesize pieces.
- Prepare the vegetables.
- Add the lettuce to a large bowl with the peppers, tomatoes, cucumbers, onions, pepperoncini’s, oregano, parmigiana, salt, and pepper.
- Pour the vinegar and olive oil around the outside edges of the bowl.
- Mix the salad losing a large spoon and fork until combined.
- Serve with additional parmigiana cheese.
Notes
- Add vinegar and olive oil around the bowl’s edges to evenly dress without weighing down the greens.
- Select fresh, crisp vegetables like ripe tomatoes and firm lettuce for best texture and flavor.
- Slice vegetables uniformly to ensure balanced bites and even dressing coverage.
- Season with salt and pepper immediately prior to serving to maintain freshness and crispness.
- Prepare the salad components and dressing separately up to two days in advance, combining just before eating.
- Consider topping with grilled meats or prosciutto to make the salad a filling main dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 4mg | 1% |
| Sodium | 379mg | 16% |
| Potassium | 642mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3282IU | 66% |
| Vitamin C | 78mg | 87% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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