Classic Italian Salad
A vibrant, colorful salad featuring crisp greens, fresh vegetables, olives, and a zesty Italian vinaigrette. Simple, refreshing, and full of Mediterranean flavors.
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings:2–3
Ingredients
Salad Base
3 cups mixed greens (romaine, arugula, or baby spinach)
1 cup cherry tomatoes, halved
1 cucumber, sliced or diced
½ red onion, thinly sliced
½ cup black or green olives, pitted
¼ cup pepperoncini or banana peppers (optional)
¼ cup shredded carrot
Optional Toppings
¼ cup crumbled feta or Parmesan shavings
½ cup toasted pine nuts or almonds
½ avocado, sliced
Italian Vinaigrette
3 tbsp extra virgin olive oil
1 ½ tbsp red wine vinegar or balsamic vinegar
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp dried oregano
Salt & black pepper to taste
Optional: ½ tsp honey or maple syrup for sweetness
Instructions
1. Prepare the Salad
Wash and dry all greens and vegetables.
Slice cucumbers, tomatoes, onion, and optional vegetables.
Place all salad ingredients in a large bowl.
2. Make the Vinaigrette
In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, pepper, and honey (if using).
Taste and adjust seasoning.
3. Toss and Serve
Drizzle vinaigrette over salad just before serving.
Toss gently to combine.
Top with feta, nuts, or avocado if desired.
Tips
For extra Mediterranean flavor, add sun-dried tomatoes or roasted red peppers.
Add protein: grilled chicken, shrimp, or tuna to make it a full meal.
For crunch: add croutons or roasted chickpeas.
Make the vinaigrette in advance — it keeps in the fridge for 1 week.
Frequently Asked Questions
Q: Can I make it vegan?
Yes — skip cheese and use nuts or avocado for creaminess.
Q: Can I prepare ahead?
Prep vegetables ahead, but toss with dressing right before serving to keep greens crisp.
Q: Can I make it spicy?
Yes — add a pinch of red chili flakes or sliced jalapeno.
Nutritional Information
Calories: 180–220
Protein: 4–6g
Carbs: 10–12g
Fat: 14–16g
Fiber: 4–5g