Soy-Free Italian Salad with Homemade Italian Dressing
Elevate your salad game with this vibrant Soy-Free Italian Salad featuring a zesty Homemade Italian Dressing. Packed with crunchy romaine lettuce, juicy cherry tomatoes, crisp cucumber, thinly sliced red onion, briny black olives, creamy mozzarella balls, and smoky roasted red peppers, this fresh creation delivers bold flavors in every bite. The tangy, aromatic dressing made with extra virgin olive oil, red wine vinegar, garlic, and Dijon mustard ties it all together beautifully, while fresh basil adds a fragrant finishing touch. Perfect for quick weeknight dinners, potlucks, or a healthy lunch, this salad comes together in just 20 minutes and is guaranteed to impress. Plus, it’s entirely soy-free, making it a fantastic option for those with dietary restrictions. Whether you’re serving it as a light meal or a colorful side dish, this Italian salad is sure to delight your taste buds and add a touch of Mediterranean flair to your table.
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Recipe Information
Ingredients
- 2 hearts Romaine lettuce
- 1.5 cups Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 0.5 cup Black olives
- 1 cup Mozzarella balls
- 0.5 cup Roasted red peppers
- 0.25 cup Fresh basil leaves
- 0.5 cup Extra virgin olive oil
- 3 tablespoons Red wine vinegar
- 2 cloves Garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
1. Wash and dry the romaine lettuce hearts. Chop them into bite-sized pieces and place in a large salad bowl.
2. Rinse and halve the cherry tomatoes. Add them to the salad bowl.
3. Peel and slice the cucumber, then add to the salad bowl.
4. Thinly slice half of a medium red onion and add them to the salad.
5. Drain the black olives and add them to the bowl.
6. Add the mozzarella balls to the salad mixture.
7. Slice the roasted red peppers into strips and add them to the bowl.
8. Tear the fresh basil leaves into smaller pieces and sprinkle over the salad.
9. To prepare the dressing, finely mince the garlic cloves.
10. In a jar or small bowl, combine the garlic, extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper.
11. Whisk or shake the dressing ingredients together until emulsified.
12. Pour the dressing over the salad and toss gently to combine all the ingredients thoroughly.
13. Serve the salad immediately for the freshest flavor.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 21.4 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1870 mg | 144% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3687 mg | 78% | |
*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.
