Vegan Italian Salad with Homemade Italian Dressing
Bright, fresh, and bursting with Mediterranean flavors, this Vegan Italian Salad with Homemade Italian Dressing is a quick and satisfying recipe perfect for any occasion. Featuring crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and vibrant red bell peppers, this salad is elevated with hearty artichoke hearts, protein-packed chickpeas, and the briny tang of black olives. A handful of fresh basil adds an aromatic touch, while the star of the dish—a zesty homemade Italian dressing—ties everything together with rich olive oil, red wine vinegar, Dijon mustard, and a hint of maple syrup for balance. Ready in just 20 minutes, this wholesome, plant-based salad is ideal as a light lunch, side dish, or a healthy addition to your next dinner party. Perfectly customizable and naturally vegan, it's a crowd-pleasing recipe you'll want to recreate again and again.
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 large Cucumber
- 0.5 medium Red onion
- 1 medium Red bell pepper
- 0.5 cup Black olives
- 1 cup Artichoke hearts
- 1 cup Garbanzo beans (chickpeas), cooked
- 0.5 cup Fresh basil leaves
- 0.5 cup Olive oil
- 3 tablespoons Red wine vinegar
- 1 teaspoon Maple syrup
- 1 teaspoon Dijon mustard
- 1 large Garlic clove, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, ground
Instructions
1. Wash and dry all the vegetables thoroughly.
2. Tear or chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
3. Halve the cherry tomatoes and add them to the bowl.
4. Peel, halve, and slice the cucumber into thin half-moons and add to the salad.
5. Thinly slice the red onion and red bell pepper, then add them both to the bowl.
6. Slice the black olives and add them along with the drained artichoke hearts.
7. Rinse and drain the garbanzo beans, then add them to the salad for extra protein.
8. Tear the fresh basil leaves and scatter them over the salad.
9. In a small bowl, whisk together olive oil, red wine vinegar, maple syrup, Dijon mustard, minced garlic, dried oregano, salt, and black pepper to make the homemade Italian dressing.
10. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
11. Serve immediately, garnished with extra fresh basil leaves if desired.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2242 mg | 97% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 35.9 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2753 mg | 59% | |
*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.
