Italian Salad

My go-to salad recipe is this fresh and flavorful Italian Salad. It's made with a variety of tasty ingredients and is tossed in an easy homemade Italian vinaigrette. You're going to want to serve it with everything!

Course Salad

Cuisine Italian

Diet Vegetarian

Prep Time 15

Total Time 15

Servings side servings

Calories 275

Author Kim

Ingredients

For the vinaigrette:

1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

For the salad:

1 large head romaine lettuce chopped
1/2 medium red onion thinly sliced
1 1/2 cups cherry or grape tomatoes halved
1/3 cup pitted black olives halved
1/3 cup sliced or whole pepperoncini peppers
2 cups croutons more or less depending on preference
1/2 cup grated Parmesan cheese plus extra for serving

Instructions

For the vinaigrette:

Add all ingredients to a jar with a lid. I use a mason jar. Shake vigorously to combine all ingredients. Use immediately or store in the fridge for about a week.

For the salad:

Add all salad ingredients to a large salad serving bowl. Toss to combine, drizzle with the vinaigrette and toss again to coat the salad. Serve with more Parmesan cheese sprinkled over the top.

Video

Notes

*Nutritional information includes all of the vinaigrette.

Storing leftovers: Once the salad and dressing have combined, it is hard to store for any length of time. The dressing will quickly start to make the lettuce and croutons soggy. Only dress what you plan on eating and store the salad and dressing separately for longer storage. Both will keep in the fridge for 2-3 days.

Nutrition