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Italian Tossed Salad Recipe

Name: Luigi's Restaurants Italian Tossed Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups Romaine lettuce; 2 cups Mixed baby greens (arugula, spinach, radicchio); 1 cups Cherry tomatoes, halved; 0.5 cups English cucumber, thinly sliced; 0.25 cups Red onion, very thinly sliced; 0.5 cups Kalamata olives, pitted and halved; 0.5 cups Roasted red peppers, julienned; 1 cups Fresh mozzarella, small bocconcini or diced; 0.25 cups Parmesan, shaved; 0.25 cups Pepperoncini, sliced (optional); 2 tablespoons Toasted pine nuts or chopped toasted walnuts; 0.25 cups Fresh basil leaves, torn; 0.5 cups Extra-virgin olive oil; 3 tablespoons Red wine vinegar; 1 tablespoons Fresh lemon juice; 1 teaspoons Dijon mustard; 1 clove Garlic, minced; 1 teaspoons Dried oregano; 0.5 teaspoons Honey or sugar; 0.75 teaspoons Salt; 0.5 teaspoons Black pepper, freshly ground

Inspired by Luigi's Restaurant

Time20m

Serves4

Make Italian Tossed Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Greens & Vegetables

4 cups Romaine lettuce

2 cups Mixed baby greens (arugula, spinach, radicchio)

1 cups Cherry tomatoes, halved

1/2 cups English cucumber, thinly sliced

1/4 cups Red onion, very thinly sliced

1/2 cups Kalamata olives, pitted and halved

1/2 cups Roasted red peppers, julienned

Cheese & Protein

1 cups Fresh mozzarella, small bocconcini or diced

1/4 cups Parmesan, shaved

Crunch & Extras

1/4 cups Pepperoncini, sliced (optional)

2 tablespoons Toasted pine nuts or chopped toasted walnuts

1/4 cups Fresh basil leaves, torn

Italian Vinaigrette

1/2 cups Extra-virgin olive oil

3 tablespoons red wine vinegar

1 tablespoons Fresh lemon juice

1 teaspoons Dijon mustard

1 clove Garlic, minced

1 teaspoons Dried oregano

1/2 teaspoons Honey or sugar

3/4 teaspoons Celtic sea salt

1/2 teaspoons Black pepper, freshly ground

Method

Prepare Greens & Vegetables

Wash and dry

Rinse the romaine and mixed baby greens thoroughly under cold water. Spin or pat dry until mostly moisture-free so the dressing adheres. Tear larger romaine leaves into bite-size pieces and place into a large salad bowl.

Halve the cherry tomatoes, thinly slice the cucumber and red onion. Pit and halve the Kalamata olives if not already pitted. Julienne the roasted red peppers. Add all prepared vegetables to the bowl with the greens.

Make Italian Vinaigrette

In a small bowl or jar combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano and honey. Whisk to combine.

Slowly whisk in the extra-virgin olive oil in a steady stream (or close jar and shake vigorously) until the dressing emulsifies. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness: add more vinegar or lemon if too flat, or a pinch more honey if too sharp.

Assemble Salad

Add the fresh mozzarella and shaved Parmesan to the bowl with the greens and vegetables.

If using pepperoncini and toasted nuts, distribute them evenly over the salad along with torn basil leaves.

Drizzle 3 to 4 tablespoons of the prepared vinaigrette over the salad (reserve extra dressing for people to add more at the table). Gently toss the salad with two large spoons or salad tongs until everything is evenly coated. Taste and add more dressing, salt or pepper as needed.

Serve

Transfer to a serving bowl or platter, finish with a few extra shavings of Parmesan and a light drizzle of olive oil if desired. Serve immediately so greens remain crisp.