Mini Italian Salad Recipe

Wash and thoroughly dry the mixed baby lettuces. Place 4 cups in a large mixing bowl or divide between two small serving bowls.

Halve the cherry tomatoes. If using larger tomatoes, dice to roughly 1/2-inch pieces. Add to the bowl with the lettuce.

Peel (if waxed) and quarter the cucumber lengthwise, then slice crosswise into 1/4-inch half-moons. Add to the salad bowl.

Thinly slice 1/4 cup red onion into half-moons. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the bowl.

Pit and halve the kalamata olives and add 1/2 cup to the salad. Slice the pepperoncini into rings and add 1/4 cup.

If using pine nuts or walnuts, toast them in a small dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and cool slightly before adding 2 tablespoons to the salad.

Drain mini mozzarella balls and pat dry; add 1/2 cup to the salad. If using salami, roll or chiffonade 4 slices and add on top.

Sprinkle 1/2 cup crumbled feta or 1/2 cup shaved Parmesan over the assembled salad components.

Whisk vinaigrette

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or sugar), 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously (or screw lid on jar and shake) until the dressing is emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning: add more salt, pepper, or lemon for brightness if needed.

Just before serving, drizzle about half of the vinaigrette over the salad and gently toss with tongs to coat all components evenly. Add more dressing to taste (remaining dressing keeps refrigerated up to 3 days).

Divide into mini portions if making individual servings. Garnish with a final pinch of cracked black pepper and a small drizzle of extra-virgin olive oil if desired.

Serve immediately so the lettuces remain crisp.