Insalata Recipe

Mince and measure

Mince the garlic and measure all ingredients so assembly is quick.

In a medium bowl or a jar with a tight lid, combine the red wine vinegar, lemon juice, Dijon mustard, sugar, minced garlic, dried oregano, dried basil, crushed red pepper flakes, kosher salt, and black pepper. Whisk or shake until the sugar begins to dissolve.

Slowly drizzle in the extra-virgin olive oil while whisking constantly (or pour oil into jar and shake vigorously) to emulsify the dressing. Continue until fully incorporated and slightly thickened.

If the dressing is too thick or sharp, add up to 1 tablespoon of water, 1 teaspoon at a time, and whisk to reach a bright, pourable consistency. Taste and adjust seasoning—add more salt, pepper, or a splash of vinegar or lemon if desired.

Let the dressing rest for at least 10 minutes at room temperature to allow flavors to meld. For best flavor, refrigerate for 1 hour. Shake or whisk again before using. Keeps 5–7 days refrigerated in a sealed container.

Wash and thoroughly dry the mixed salad greens. Place them in a large salad bowl and gently toss to fluff.

Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, halved olives, and sliced pepperoncini to the greens. Toss gently to distribute evenly.

Pour about 3–4 tablespoons of the house Italian dressing over the salad (start with less; you can always add more). Toss the salad gently to coat leaves and ingredients evenly.

Taste and add more dressing, salt, or pepper as desired. Transfer to a serving platter or individual plates and finish with the shaved or grated Parmesan scattered over the top.

Serve immediately so greens remain crisp.