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Italian Salad Recipe

Name: Mandina's Restaurants Italian Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups Romaine lettuce (coarsely chopped); 2 cups Baby arugula; 1.5 cups Cherry tomatoes (halved); 1 cup Cucumber (seeded and thinly sliced); 0.5 cup Red onion (thinly sliced); 0.5 cup Kalamata olives (pitted, halved); 0.5 cup Roasted red peppers (jarred, drained and sliced); 0.25 cup Fresh basil leaves (torn); 2 tbs Fresh flat-leaf parsley (chopped); 0.5 cup Parmesan cheese (freshly grated or shavings); 0.25 cup Pepperoncini or banana peppers (optional, sliced); 4 oz Italian salami or prosciutto (thinly sliced, torn); 6 oz Fresh mozzarella balls (bocconcini) or cubed mozzarella; 0.25 cup Extra-virgin olive oil; 3 tbs Red wine vinegar; 1 tsp Dijon mustard; 1 tbs Fresh lemon juice; 1 clove Garlic (finely minced); 1 tsp Dried oregano; 0.5 tsp Honey or sugar (optional, to balance acidity); 0.75 tsp Salt; 0.5 tsp Freshly ground black pepper; 2 tbs Toasted pine nuts or chopped toasted walnuts; 2 slices Crusty bread or focaccia (for croutons, optional); 1 tsp Olive oil for toasting croutons

Inspired by Mandina's Restaurant

Time20m

Serves4

Make Italian 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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Salad

6 cups Romaine lettuce (coarsely chopped)

2 cups Baby arugula

1 1/2 cups Cherry tomatoes (halved)

1 cup Cucumber (seeded and thinly sliced)

1/2 cup Red onion (thinly sliced)

1/2 cup Kalamata olives (pitted, halved)

1/2 cup Roasted red peppers (jarred, drained and sliced)

1/4 cup Fresh basil leaves (torn)

2 tbs Fresh flat-leaf parsley (chopped)

1/2 cup Parmesan cheese (freshly grated or shavings)

1/4 cup Pepperoncini or banana peppers (optional, sliced)

4 oz Italian salami or prosciutto (thinly sliced, torn)

6 oz Fresh mozzarella balls (bocconcini) or cubed mozzarella

Dressing

1/4 cup Extra-virgin olive oil

3 tbs red wine vinegar

1 tsp Dijon mustard

1 tbs Fresh lemon juice

1 clove Garlic (finely minced)

1 tsp Dried oregano

1/2 tsp Honey or sugar (optional, to balance acidity)

3/4 tsp Celtic sea salt

1/2 tsp Freshly ground black pepper

Garnish / Optional Crunch

2 tbs Toasted pine nuts or chopped toasted walnuts

2 slices Crusty bread or focaccia (for croutons, optional)

1 tsp Olive oil for toasting croutons

Method

Salad

Prepare greens and vegetables

Wash and thoroughly dry the romaine and arugula. Coarsely chop the romaine and place it in a large salad bowl. Add the arugula. Halve the cherry tomatoes, thinly slice the peeled cucumber and red onion; add them to the bowl.

Add the kalamata olives, drained and halved roasted red peppers, torn basil leaves, chopped parsley, sliced pepperoncini (if using), and the prepared salami/prosciutto pieces to the bowl.

Add the mozzarella balls (or cubed mozzarella) and most of the grated Parmesan, reserving a little for finishing.

Dressing

Make the dressing

In a small bowl or jar combine the red wine vinegar, Dijon mustard, lemon juice, minced garlic, dried oregano, honey (if using), salt and pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking (or add to jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust salt, pepper or honey as needed.

If you prefer a smoother dressing, let it rest for 5 minutes to allow flavors to meld; whisk again before using.

Assemble & Finish

Dress the salad

Pour about three-quarters of the dressing over the salad and gently toss with tongs until ingredients are evenly coated. Add more dressing to taste, but avoid overdressing; you can always serve extra on the side.

Transfer to a serving platter or leave in the bowl. Sprinkle the reserved Parmesan over the top and finish with a crack of fresh black pepper.

Scatter the toasted pine nuts or walnuts on top for crunch.

Optional Croutons

Make quick croutons (optional)

If using bread, cut slices into 1/2-inch cubes. Heat a small skillet over medium heat, add 1 tsp olive oil and the bread cubes, and toast, stirring often, until golden and crisp (3–5 minutes). Cool slightly and sprinkle over salad just before serving so they stay crunchy.