Italian Tossed Salad With Cheese Recipe

Name: Luigi's Restaurants Italian Tossed Salad With Cheese Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups romaine lettuce; 2 cups mixed baby greens (optional: arugula, spinach); 1 cup cherry tomatoes, halved; 1 cup cucumber, seeded and sliced 1/4-inch; 1 /2 red onion, thinly sliced; 1 cup kalamata olives, pitted and halved; 1 /4 pepperoncini or banana peppers, sliced (optional); 8 oz fresh mozzarella, small balls (bocconcini) or diced; 1 cup parmesan cheese, grated or shaved; 1 tsp dried oregano; 1 tsp cracked black pepper; 1 tsp coarse sea salt; 1 cup extra-virgin olive oil; 1 tbs red wine vinegar; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 clove garlic, minced; 1 tsp honey or sugar; 1 /4 red pepper flakes (optional)

Inspired by Luigi's Restaurant

Time20m

Serves4

Make Italian Tossed Salad With Cheese 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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Salad base

6 cups Romaine lettuce

2 cups mixed baby greens (optional: arugula, spinach)

1 cup Cherry tomatoes, halved

1 cup cucumber, seeded and sliced 1/4-inch

1 /2 Red onion, thinly sliced

1 cup Kalamata olives, pitted and halved

1 /4 pepperoncini or banana peppers, sliced (optional)

Cheeses & add-ins

8 oz fresh mozzarella, small balls (bocconcini) or diced

1 cup parmesan cheese, grated or shaved

1 tsp Dried oregano

1 tsp Cracked black pepper

1 tsp coarse sea salt

Italian vinaigrette

1 cup extra-virgin olive oil

1 tbs red wine vinegar

1 tbs fresh lemon juice

1 tsp Dijon mustard

1 clove Garlic, minced

1 tsp honey or sugar

1 /4 red pepper flakes (optional)

Method

Salad base

Prep vegetables

Wash and thoroughly dry the romaine and mixed greens (use a salad spinner or pat dry). Tear or chop romaine into roughly 1- to 1.5-inch pieces. Place romaine and mixed greens in a large salad bowl.

Halve the cherry tomatoes and add to the bowl. Peel (if desired) and slice the cucumber into 1/4-inch rounds and add. Thinly slice the red onion into half-moons and separate the rings; add to the bowl. Add the halved kalamata olives and sliced pepperoncini if using.

Cheeses & add-ins

Drain the bocconcini or pat diced fresh mozzarella dry on paper towels; add to the bowl with the greens and vegetables.

Sprinkle grated or shaved parmesan over the salad base. Add the dried oregano, cracked black pepper, and coarse sea salt; these will help season the salad as you toss.

Italian vinaigrette

Make the vinaigrette: in a small jar or bowl combine the red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, honey (or sugar), and red pepper flakes if using. Whisk briefly to combine.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies (or put all ingredients in a jar, seal, and shake vigorously for 20–30 seconds). Taste and adjust seasoning with salt and pepper as needed.

Pour about 3–4 tablespoons of vinaigrette over the salad and toss gently with salad tongs to coat evenly. Taste and add more vinaigrette if you prefer a saucier salad (up to the remaining amount).

Finish: sprinkle an additional small pinch of parmesan and a light grind of black pepper over the tossed salad. Serve immediately.