Description
A vibrant, crunchy salad packed with fresh vegetables, savory Italian flavors, and a zesty homemade vinaigrette perfect for a light meal or refreshing side dish.
Ingredients
4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup pepperoncini peppers, sliced
1/2 cup mozzarella cheese, cubed or mini balls
1/4 cup salami, diced (optional)
1/4 cup fresh basil, chopped
For the dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Instructions
- In a large salad bowl, combine romaine lettuce, cherry tomatoes, cucumber, red bell pepper, red onion, olives, pepperoncini, mozzarella, salami (if using), and fresh basil.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately for the freshest crunch, or chill in the refrigerator for 15-20 minutes to let flavors meld.
Notes
Optionally add roasted red peppers or substitute salami with pepperoni or prosciutto.
For a vegetarian version, omit salami and add chickpeas for protein.
Swap mozzarella for feta for a tangier cheese.
Add toasted pine nuts or sunflower seeds for extra texture.
Store leftovers in an airtight container; keep dressing separate to avoid soggy greens.
Salad stays fresh up to 2 days but best eaten same day.
Gluten-free and easily customizable.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, Tossed
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
