Italian Salad Recipe

Prepare greens

Place 5 cups of organic mixed greens in a large salad bowl. If greens are wet from washing, spin or pat dry so the dressing clings properly.

Slice tomatoes

Wash the Roma tomatoes and cut each into 6–8 wedges (or dice into 1/2-inch pieces if preferred). Add to the bowl with the greens.

Thinly slice onion

Peel half a medium red onion and cut in half lengthwise. Slice thinly into half-moons (about 1–2 mm). Separate the rings and add to the bowl.

Prepare pepperoncini and olives

Drain pepperoncini and slice any large ones in half lengthwise (leave smaller ones whole). If Kalamata olives are whole and unpitted, pit them and halve if large. Add both to the salad bowl.

Add carrots and herbs

Add 1/2 cup shredded or julienned carrots and 2 tablespoons chopped fresh parsley (optional) to the bowl.

Add croutons

Just before serving, sprinkle 3/4 cup croutons over the assembled salad to keep them crisp.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon honey (optional), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously (or close jar and shake) until the dressing is emulsified and smooth. Taste and adjust: add more vinegar or lemon for brightness, a pinch more salt, or a little more honey if too acidic.

If making ahead, refrigerate up to 3 days; bring to room temperature and re-whisk before using.

Dress the salad: drizzle roughly 2–3 tablespoons of dressing over the salad (start with less; you can always add more). Toss gently but thoroughly so vegetables are evenly coated.

Serve immediately so croutons remain crunchy. Offer extra dressing on the side.