Authentic Italian Salad Recipe
This classic Italian salad recipe is perfect if you are after a fresh lunch. It’s super easy to make, it’s loaded with crunchy veggies and a simple homemade dressing. Eat it as a main dish, or enjoy it as the perfect side salad!
Servings: 6 servings
Calories: 103kcal
Ingredients
- 1 large head lettuce salad - romaine or butterhead (see note 1)
- 1/2 red onion - thinly sliced
- 2 cups arugula
- 1 cup cherry tomatoes - cut in half
- ½ cup black olives - sliced or whole
- 2 carrots - grated or julienne
- 1 fresh mozzarella - or fresh mozzarella bocconcini or ciliegine, cut into small chunks
- Dried oregano - optional - see note 2
Italian Dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon white wine vinegar
- 3 tablespoons extra virgin olive oil
- ½ teaspoon salt
Instructions
- Chop the lettuce (note 3) and arugula and wash it in icy water (this will help to crisp them up). Drain very well and pat dry.
- Prepare the dressing: Mix the vinegar, extra virgin olive oil, and salt in a jar or small mixing bowl (note 4).
- Place all the ingredients in a large salad bowl. Drizzle with the dressing and toss well to combine. Sprinkle with oregano and serve immediately.
Notes
Note 1: You can use any variety of crispy lettuce for this salad: Romaine lettuce, red leaf lettuce, little gem, and frisée lettuce. You could also add some Belgian endive, radicchio, or arugula to give this salad more punch.
Note 2: Italians rarely add oregano to salads. It’s mostly used on pizza, bruschetta, and roasted vegetables (especially if BBQed in the summer). But I think it works really well and gives this salad an extra aromatic note.
Note 3: If you want to make this ahead, tear the lettuce leaves with your hands instead of cutting them. It’ll help to keep them fresh for longer.
Note 4: Italians don’t ever bother to mix the dressing. They simply dress their salads with a good swirl of olive oil, some wine vinegar, and a pinch of salt. But I do have to admit that mixing the dressing ahead gives it a creamier and uniform consistency.
How to store: Salads don't keep very well. You should consume it immediately, as it will become soggy quickly after adding the dressing. You can, however, mix the salad and store it in the fridge. You can also make the dressing ahead and store it in the fridge. Remove the dressing at least 1 hour before serving, and mix with the salad.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 103kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Sugar: 3g