Dairy-Free Italian Salad with Homemade Italian Dressing
Bright, fresh, and bursting with Mediterranean-inspired flavors, this Dairy-Free Italian Salad with Homemade Italian Dressing is the perfect addition to your healthy meal rotation. Featuring crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and the vibrant crunch of red bell peppers and onions, this salad is elevated with tangy Kalamata olives and tender artichoke hearts. The real star, however, is the zesty homemade Italian dressing—a harmonious blend of extra virgin olive oil, red wine vinegar, garlic, and aromatic herbs like oregano and basil. Easy to prepare in just 20 minutes, this dairy-free recipe is ideal for serving as a light lunch or refreshing side dish. Vegan-friendly and packed with bold flavors, this salad is a feast for both your palate and your health, making it an irresistible choice for Mediterranean cuisine enthusiasts.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 0.5 cup Kalamata olives
- 1 cup Artichoke hearts
- 0.5 cup Extra virgin olive oil
- 3 tablespoons Red wine vinegar
- 2 cloves Garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the dressing. In a small bowl or jar with a lid, combine the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, dried basil, salt, and black pepper.
Whisk the ingredients together (or shake the jar vigorously if using) until well combined and emulsified. Set aside for the flavors to meld while you prepare the salad.
Wash and dry all vegetables. Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Slice the cherry tomatoes in half and add them to the bowl.
Peel and slice the cucumber into thin rounds. Add to the salad bowl.
Deseed and thinly slice the red bell pepper. Add it to the salad mixture.
Thinly slice the red onion and add to the salad.
Add the Kalamata olives and chopped artichoke hearts to the mixture.
Toss the ingredients in the salad bowl to mix evenly.
Drizzle the prepared homemade Italian dressing over the salad.
Gently toss again to coat all the ingredients with the dressing.
Let the salad sit for about 5 minutes to allow the flavors to blend. Serve fresh and enjoy!
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3590 mg | 156% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 21.5 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2685 mg | 57% | |
*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.
