Small Italian Salad Recipe

Name: Paisanos Small Italian Salad Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 cups mixed salad greens (romaine, baby spinach, radicchio, arugula); 12 pieces cherry tomatoes, halved; 0.5 cups cucumber, thinly sliced; 0.25 cups red onion, thinly sliced; 6 pieces Kalamata olives, pitted and halved; 0.25 cups canned artichoke hearts, quartered; 2 tbsp shaved or freshly grated Parmesan; 0.25 cups crusty bread croutons (optional); 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 0.5 tsp honey; 0.5 tsp garlic, finely minced; 0.5 tsp dried oregano; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Paisano

Time15m

Serves2

Make Small Italian Salad Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

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

12 pieces Cherry tomatoes, halved

1/2 cups cucumber, thinly sliced

1/4 cups Red onion, thinly sliced

6 pieces Kalamata olives, pitted and halved

1/4 cups canned artichoke hearts, quartered

2 tbsp shaved or freshly grated Parmesan

1/4 cups crusty bread croutons (optional)

Dressing

3 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1/2 tsp Honey

1/2 tsp garlic, finely minced

1/2 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare vegetables

Wash and spin-dry the salad greens thoroughly. Pat dry with paper towels if needed. Halve the cherry tomatoes. Thinly slice the cucumber and red onion. Quarter the artichoke hearts if they are not already quartered.

Assemble salad

In a medium mixing bowl, combine the dried salad greens, halved cherry tomatoes, sliced cucumber, sliced red onion, Kalamata olives, and artichoke hearts. Toss gently to distribute ingredients evenly.

Add cheese and croutons

Sprinkle the shaved or grated Parmesan over the tossed salad. Add the croutons if using, and give the salad one gentle toss to incorporate them.

Transfer salad to a small serving plate or bowl and set aside while you finish the dressing.

Dressing

Combine

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

Emulsify

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or close the jar and shake vigorously) until the dressing is emulsified and slightly thickened.

Taste and adjust seasoning: add a pinch more salt, pepper, or a few drops of lemon or vinegar if you prefer brighter acidity.

Just before serving, drizzle the dressing over the assembled salad (about half to three-quarters of the dressing for a light coating, reserve the rest). Toss gently to coat all components evenly.

Serve immediately so the greens remain crisp.