This Classic Italian Salad with Homemade Vinaigrette is a vibrant, colorful dish that’s bursting with fresh flavors and Mediterranean goodness. Perfect as a side dish or a light main course, this salad features a mix of crisp romaine lettuce, crunchy cucumbers, juicy cherry tomatoes, briny kalamata olives, and tangy pepperoncini. Topped with hearty chickpeas and a sprinkle of Parmesan cheese, every bite is a delightful combination of textures and tastes. The homemade vinaigrette, made with extra virgin olive oil, red wine vinegar, and a blend of Italian herbs, ties everything together with a perfect balance of zesty and savory notes. Whether you’re looking for a simple lunch or a delicious starter for an Italian feast, this salad is sure to impress!
Ingredients:
- For the Salad:
- 6 cups loosely packed chopped romaine lettuce, 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
Instructions:
- Prepare the Salad:
- In a large salad bowl, combine the chopped romaine lettuce, chopped cucumber, sliced red onion, halved cherry tomatoes, rinsed and drained chickpeas, pitted kalamata olives, and sliced pepperoncini. Toss gently to mix all the ingredients together.
- Make the Salad Dressing:
- In a small bowl or a mason jar, whisk together the extra virgin olive oil, red wine vinegar, dried basil, dried parsley, dried oregano, garlic powder, salt, black pepper, and honey until well combined. If using a mason jar, simply add all the ingredients, seal the lid, and shake well to emulsify the dressing.
- Dress the Salad:
- Pour the prepared dressing over the salad and toss gently to ensure all the ingredients are evenly coated. You may not need to use all the dressing, so add it gradually and adjust to your taste.
- Serve:
- Sprinkle the shredded Parmesan cheese over the top of the salad. Serve immediately as a side dish or enjoy it as a light main course with some crusty bread.
Conclusion:
This Classic Italian Salad with Homemade Vinaigrette is a perfect way to enjoy fresh, crisp vegetables with a burst of Mediterranean flavors. The combination of juicy tomatoes, briny olives, and tangy pepperoncini pairs wonderfully with the creamy chickpeas and the crunchy lettuce, all brought together by the zesty homemade vinaigrette. It’s a versatile dish that’s easy to prepare and full of nutrients, making it a fantastic addition to any meal. Whether you’re serving it at a family dinner, a summer BBQ, or just enjoying it on its own, this salad is sure to be a hit!
Classic Italian Salad with Homemade Vinaigrette
A vibrant Italian salad with romaine lettuce, freshvegetables, chickpeas, and a tangy homemade vinaigrette. Perfect as a side dishor light meal!
- For the Salad:
- o 6 cups loosely packed chopped romaine lettuce (mixed greens, or lettuce of choice)
- o 1 small cucumber (chopped)
- o ¼ small red onion (thinly sliced)
- o 1 cup cherry tomatoes (halved)
- o 1 cup canned chickpeas (rinsed and drained)
- o ½ cup pitted kalamata olives
- o ½ cup sliced pepperoncini
- o ¼ cup shredded Parmesan cheese
- For the Salad Dressing:
- o 6 tablespoons extra virgin olive oil
- o 2 tablespoons red wine vinegar
- o ½ teaspoon dried basil
- o ½ teaspoon dried parsley
- o ½ teaspoon dried oregano
- o ¼ teaspoon garlic powder
- o ¼ teaspoon salt
- o ⅛ teaspoon black pepper
- o ½ teaspoon honey (or more, to taste)
- Prepare the Salad:
- o In a large salad bowl, combine the chopped romaine lettuce, chopped cucumber, sliced red onion, halved cherry tomatoes, rinsed and drained chickpeas, pitted kalamata olives, and sliced pepperoncini. Toss gently to mix all the ingredients together.
- Make the Salad Dressing:
- o In a small bowl or a mason jar, whisk together the extra virgin olive oil, red wine vinegar, dried basil, dried parsley, dried oregano, garlic powder, salt, black pepper, and honey until well combined. If using a mason jar, simply add all the ingredients, seal the lid, and shake well to emulsify the dressing.
- Dress the Salad:
- o Pour the prepared dressing over the salad and toss gently to ensure all the ingredients are evenly coated. You may not need to use all the dressing, so add it gradually and adjust to your taste.
- Serve:
- o Sprinkle the shredded Parmesan cheese over the top of the salad. Serve immediately as a side dish or enjoy it as a light main course with some crusty bread.