Italian Salad with Sweet Basil & Onion Dressing
A crisp, refreshing salad combining leafy greens, crunchy veggies, and a bright, sweet-herb dressing based on basil and onion. Perfect as a starter, side dish, or light main with added protein.
Prep: 10 minutes
Total: 10 minutes
Servings:4
Ingredients
Salad
4 cups mixed salad greens (e.g. romaine, arugula, baby spinach)
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 small red onion, thinly sliced
¼ cup black olives, pitted and sliced
½ cup crumbled feta cheese
Fresh basil leaves for garnish
Sweet Basil & Onion Dressing
¼ cup fresh basil leaves
2 tbsp red onion, finely chopped
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp honey or maple syrup
Salt & freshly ground black pepper, to taste
Instructions
Prepare the salad: In a large bowl, combine mixed greens, tomatoes, cucumber, red onion, olives, and (if using) feta.
Make the dressing: In a small bowl or jar, whisk together basil leaves (finely chopped), finely chopped red onion, olive oil, red wine vinegar (or lemon juice), and honey (if using). Season with salt and pepper.
Dress the salad: Pour dressing over the salad before serving and toss gently to combine.
Garnish: Add a few whole basil leaves on top for freshness and aroma.
Tips & Variations
Add protein: Grilled chicken, chickpeas, or tuna make it a complete meal.
Make it vegan / lighter: Omit feta; optionally add a sprinkle of toasted nuts (walnuts or pine nuts) for crunch and healthy fats.
More Mediterranean flavor: Add slices of bell pepper, artichoke hearts, or sun-dried tomatoes.
Dressing twist: Use balsamic vinegar instead of red wine vinegar for a sweeter, richer flavor.
Serving suggestion: Serve immediately after dressing to keep greens crisp.
Nutritional Information
Calories: ~120–150 kcal
Protein: ~3–4 g
Carbs: ~8–10 g
Fat: ~9–11 g (from olive oil & optional olives)
Fiber: ~2–3 g