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Classic Italian Salad with Homemade Dressing

A fresh and vibrant Italian-inspired salad featuring crisp greens, colorful vegetables, and a zesty homemade vinaigrette.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups mixed salad greens romaine, radicchio, arugula
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber sliced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup black olives pitted
  • 1/4 cup pepperoncini peppers sliced
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
Dressing Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 1 to taste Salt and black pepper

Equipment

  • Small bowl
  • Large salad bowl
  • Whisk

Method
 

Dressing Preparation
  1. Whisk together the red wine vinegar, Dijon mustard, minced garlic, and dried oregano in a small bowl until smooth.
  2. Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify.
  3. Season with salt and black pepper to taste and set aside.
Salad Assembly
  1. Wash and dry the greens thoroughly, tearing large leaves into bite-sized pieces.
  2. Combine greens, cherry tomatoes, cucumber, red onion, black olives, and pepperoncini in a large bowl.
  3. Top the salad with shredded mozzarella and grated Parmesan.
  4. Drizzle the dressing over the salad just before serving and toss gently to coat.
  5. Serve immediately, garnished with extra Parmesan and oregano if desired.

Notes

Store the salad and dressing separately in airtight containers. The salad will keep for 1-2 days in the fridge, while the dressing can be refrigerated for up to a week.