Classic Italian Salad
Bright, fresh, and irresistibly flavorful, this Classic Italian Salad is a celebration of Mediterranean-inspired ingredients, perfect for any meal. Crisp Romaine lettuce forms the base, complemented by vibrant cherry tomatoes, refreshing cucumber slices, and a touch of sharpness from thinly-sliced red onion. Briny Kalamata olives and creamy mozzarella balls add bursts of indulgent flavor, while a zesty homemade vinaigrette of extra virgin olive oil, red wine vinegar, Dijon mustard, and a hint of garlic ties it all together. Quick and easy to prepare in just 20 minutes, this salad is ideal as a side dish or a light, satisfying main course. Garnished with oregano or fresh basil, this Italian classic beams with rustic charm and pairs beautifully with crusty bread or your favorite pasta dish. Perfect for lovers of Mediterranean salads and Italian cuisine!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 0.5 Red onion
- 100 grams Kalamata olives
- 150 grams Mozzarella balls
- 60 ml Extra virgin olive oil
- 30 ml Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the vegetables: Rinse the head of Romaine lettuce thoroughly under cold water, pat it dry with a clean towel, and chop it into bite-sized pieces.
Slice the cherry tomatoes in half and place them in a large salad bowl.
Peel the cucumber, slice it lengthwise, remove the seeds with a spoon, then cut it into quarter-inch thick slices, and add to the bowl.
Peel the red onion and slice it thinly. Add the slices to the bowl.
Drain the Kalamata olives, slice them in half, and add them to the salad.
Add the mozzarella balls directly into the salad bowl.
To make the vinaigrette, combine the extra virgin olive oil, red wine vinegar, and Dijon mustard in a small mixing bowl.
Mince the garlic clove finely and add it to the vinaigrette mixture.
Sprinkle in the dried oregano, salt, and freshly ground black pepper.
Whisk the vinaigrette thoroughly until the ingredients are well combined and emulsified.
Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Serve the salad immediately, garnishing with additional oregano or fresh basil if desired.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 15.4 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1191 mg | 92% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2284 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
