Name: Luigi's Restaurants Italian Double Tossed Salad With Cheese Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups romaine lettuce; 2 cups baby spinach; 1 cup radicchio (or red leaf lettuce); 1 cup cherry tomatoes, halved; 1 cup cucumber, seeded and sliced; 0.25 cup red onion, thinly sliced; 0.5 cup roasted red peppers, sliced; 0.5 cup Kalamata olives, pitted and halved; 1 cup fresh mozzarella, small balls (bocconcini) or torn; 0.5 cup Parmesan cheese, shaved or thinly sliced; 0.5 cup Italian salami or prosciutto, torn (optional); 0.25 cup toasted pine nuts or chopped walnuts; 0.25 cup fresh basil leaves, torn; 2 tbs crumbled or grated Pecorino Romano (optional extra); 0.5 cup extra-virgin olive oil; 3 tbs red wine vinegar; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 clove garlic, minced; 1 tsp dried oregano; 1 tsp honey or sugar; 0.75 tsp salt; 0.5 tsp freshly ground black pepper; 1 tbs warm water (to adjust emulsion)

Method

Salad Greens & Vegetables

Prep and dry greens

Wash romaine, baby spinach, and radicchio thoroughly. Spin or pat dry until very dry. Tear romaine and radicchio into bite-sized pieces if needed and place in a large mixing bowl.

Prep vegetables

Halve the cherry tomatoes, peel/seeds as desired and slice the cucumber, thinly slice the red onion, and slice roasted red peppers. Add all vegetables to the bowl with the greens.

Add Kalamata olives to the bowl.

Cheeses & Protein

Tear or add fresh mozzarella pieces and scatter them over the salad. Add the torn salami or prosciutto if using.

Sprinkle half of the shaved Parmesan into the bowl to begin layering flavor; reserve the rest for finishing.

Crunch & Garnish

Toast pine nuts or walnuts in a dry skillet over medium heat for 2–3 minutes, shaking frequently until fragrant and lightly golden. Remove from heat and let cool slightly.

Tear fresh basil leaves and set aside for final toss/garnish. Measure Pecorino Romano and reserve for finishing.

Italian Vinaigrette

Make the vinaigrette

In a small bowl or jar combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey, salt, and pepper. Whisk or shake to combine. Slowly drizzle in extra-virgin olive oil while whisking briskly to emulsify. If the dressing seems too thick or starting to separate, whisk in 1 tablespoon of warm water to help the emulsion and reach a pourable consistency. Taste and adjust seasoning — more salt, pepper, or vinegar to preference.

Double Toss & Finish

First toss (coat the salad)

Pour about two-thirds of the vinaigrette (reserve the rest) over the salad in the large bowl. Using salad tongs or two large spoons, toss the salad thoroughly to coat all leaves and vegetables evenly. Toss for about 20–30 seconds to distribute dressing without bruising delicate greens.

Add crunchy and cheese elements

Add the toasted pine nuts (or walnuts), torn basil, and half of the remaining Parmesan and Pecorino Romano to the tossed salad. Gently fold them in with two or three more turns so they distribute evenly.

Second toss (final finish)

Move the salad briefly to a serving bowl or keep in the mixing bowl and drizzle remaining vinaigrette sparingly — add just enough to taste. Give a final gentle toss (10–15 seconds) to finish. Arrange reserved mozzarella and any larger pieces on top, then shave remaining Parmesan over the salad for a pretty finish.

Serve immediately so greens remain crisp. Offer extra dressing and grated Pecorino at the table.