This zesty Italian Salad is easy enough for a weeknight and the best side salad to serve with a big Italian dinner! With a homemade Italian dressing recipe, or use your favorite store-bought dressing.
Servings: 4 servings
For the Salad:
- 6 cups (loosely packed) chopped romaine lettuce or mixed greens, or lettuce of choice
- 1 small cucumber chopped
- ¼ small red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1 cup canned chickpeas rinsed and drained
- ½ cup pitted kalamata olives
- ½ cup sliced pepperoncini
- ¼ cup shredded Parmesan cheese
For the Salad Dressing:
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon honey or more, to taste
To Make the Dressing:
Combine all salad dressing ingredients in a small bowl. Whisk until everything is mixed together well. (You can also make the dressing in a jar with a tight-fitting lid and shake the jar to combine.)
Taste dressing and adjust seasonings as needed.
To Make the Salad:
Place lettuce in a large bowl. Add the cucumber, red onion, tomatoes, chickpeas, kalamata olives and pepperoncini.
Pour dressing over the salad, a little at a time, tossing to combine, until salad is dressed to your liking.
Sprinkle on the shredded Parmesan cheese and toss to mix in the cheese. Serve immediately.
- You can use homemade or store-bought Italian salad dressing.
- Salad and dressing can be made a day ahead. Toss the salad with the dressing right before serving. Extra dressing can be stored in an airtight container in the refrigerator for up to 2 weeks.
Serving: 1/4 recipe | Calories: 309kcal | Carbohydrates: 14g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 632mg | Potassium: 418mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6524IU | Vitamin C: 26mg | Calcium: 132mg | Iron: 2mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com