Italian Salad Recipe

Name: Indacos Italian Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups mixed salad greens (arugula, romaine, baby spinach, radicchio mix); 2 cups ripe tomatoes, medium, cut into wedges; 1 cup English cucumber, halved lengthwise and sliced 1/4"; 3 oz Castelvetrano olives, pitted and halved; 1 cup pickled red onions, drained and roughly chopped; 4 oz soppressata, thinly sliced and torn into bite-size pieces; 8 leaves fresh basil leaves, torn; 1 oz shaved Parmesan or Pecorino (for garnish); 6 tbs extra-virgin olive oil; 3 tbs red wine vinegar; 1 tsp Dijon mustard; 1 clove garlic, minced or pressed; 1 tsp honey or sugar; 1 tsp dried oregano; 1 tsp crushed red pepper flakes (optional); 3 pinch salt; 6 grinds black pepper, freshly ground

Inspired by Indaco

Time20m

Serves4

mixed greens, tomatoes, cucumber, castelvetrano olives, pickled red onions, soppressata, Italian vinaigrette

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Ingredients

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Salad

6 cups mixed salad greens (arugula, romaine, baby spinach, radicchio mix)

2 cups ripe tomatoes, medium, cut into wedges

1 cup English cucumber, halved lengthwise and sliced 1/4"

3 oz Castelvetrano olives, pitted and halved

1 cup pickled red onions, drained and roughly chopped

4 oz soppressata, thinly sliced and torn into bite-size pieces

8 leaves fresh basil leaves, torn

1 oz shaved Parmesan or Pecorino (for garnish)

Italian Vinaigrette

6 tbs extra-virgin olive oil

3 tbs red wine vinegar

1 tsp Dijon mustard

1 clove garlic, minced or pressed

1 tsp honey or sugar

1 tsp Dried oregano

1 tsp crushed red pepper flakes (optional)

3 pinch Celtic sea salt

6 grinds Black pepper, freshly ground

Method

Italian Vinaigrette

Whisk vinaigrette

In a medium bowl or jar, combine red wine vinegar, Dijon mustard, minced garlic, honey, dried oregano and crushed red pepper flakes if using. Whisk to blend.

Slowly stream in the extra-virgin olive oil while whisking constantly (or tighten jar lid and shake vigorously) until the dressing emulsifies and thickens slightly.

Season with salt and freshly ground black pepper. Taste and adjust: add more vinegar for brightness, more honey for sweetness, or more oil to mellow. Set aside at room temperature.

Salad Assembly

Prepare vegetables: rinse and thoroughly dry the mixed greens using a salad spinner or clean kitchen towel. Pat the tomato wedges and cucumber slices dry to avoid diluting the dressing.

If pickled red onions are not prepped: thinly slice 1 small red onion and quick-pickle with 1/2 cup red wine vinegar, 1/2 cup water and 1 tbsp sugar for 20–30 minutes. Drain well before using. (If already pickled, simply drain and roughly chop.)

Place the dried mixed greens in a large salad bowl. Scatter the tomato wedges and cucumber slices over the greens in an even layer.

Add the halved Castelvetrano olives and the chopped/drained pickled red onions evenly across the salad.

Distribute the torn soppressata pieces over the salad, allowing some to rest on top for visual appeal.

Tossing: drizzle about half of the prepared Italian vinaigrette over the salad (reserve remaining vinaigrette to offer at the table). Gently toss with salad tongs until leaves are lightly coated—avoid overdressing. Add more vinaigrette to taste if needed.

Finish and serve: scatter torn basil leaves across the top and shave or sprinkle the Parmesan/Pecorino. Add a final light grind of black pepper. Serve immediately with extra vinaigrette on the side.