What You’ll Need To Make A Big Italian Salad
- Fresh Basil and Italian Parsley: Add fresh herb flavor to the dressing.
- Dried Oregano: Provides classic Italian seasoning and depth of flavor. (Pro tip: Many chefs prefer dried oregano over fresh because drying concentrates its earthy, slightly peppery flavor while also mellowing out the bitterness that fresh oregano can sometimes have.)
- Garlic: Adds a punch of flavor to the dressing.
- Red Wine Vinegar: Provides tanginess and acidity to the vinaigrette.
- Extra-Virgin Olive Oil: Forms a smooth, rich base for the dressing.
- Honey: Balances the acidity of the vinegar with the slightest hint of sweetness.
- Romaine Lettuce: Creates a crisp and refreshing base for the salad. I suggest buying pre-washed romaine hearts if possible so you don’t have to bother rinsing the leaves.
- Red Bell Pepper, Cucumbers, Carrots, and Grape Tomatoes: These veggies add vibrant color, a touch of sweetness, and crunch to the salad.
- Pitted Olives: Add briny flavor and a salty kick to the salad.
- Ricotta Salata or Feta Cheese: Adds flavor and richness to the salad.
Step-by-Step Instructions
Begin with the homemade dressing: Combine the parsley, basil, oregano, garlic, red wine vinegar, olive oil, salt, pepper, and honey in the bowl of a food processor.
Pulse until evenly blended. The dressing will keep nicely in the fridge for up to 4 days. Just give it a good shake before using it to recombine any separated ingredients.
Next, place all salad ingredients in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Taste and adjust seasoning with salt and pepper. Reserve any leftover dressing for another use—it’s good on almost everything!
Want to experiment with different versions of this salad? Feel free to use whatever vegetables you have on hand, add some diced salami, prosciutto, or grilled chicken for extra protein, or swap the cheese with shaved Parmigiano-Regianno or even fresh mozzarella pearls for a different twist.
Big Italian Salad
Serves 6- 1 cup loosely packed fresh Italian parsley leaves
- 1 cup loosely packed fresh basil leaves
- 1/4 teaspoon dried oregano
- 2 cloves garlic, peeled
- 1/3 cup red wine vinegar, best quality such as Pompeian Gourmet
- 3/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
- Heaping 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons honey
- 1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces
- 1 large red bell pepper, chopped
- 1 cup seeded and chopped hothouse cucumbers
- 1 to 2 carrots, peeled into ribbons
- Handful grape tomatoes, halved
- Handful pitted olives
- Ricotta Salata or Feta, crumbled to taste
Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
Note: Ricotta salata is an Italian sheep’s milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.
Nutrition Information
Per serving (6 servings)Calories: 338, Fat: 31 g, Saturated fat: 6 g, Carbohydrates: 12 g, Sugar: 6 g, Fiber: 5 g, Protein: 5 g, Sodium: 393 mg, Cholesterol: 11 mg
