A delicious and healthy Italian Salad with a perfect herb dressing and plenty of veggies is an easy dinner salad that you can customize.
Keyword italian salad
Prep Time 15minutes
Total Time 15minutes
Author Chelsea, dressing adapted from Once Upon a Chef
For the Dressing
1cup fresh flat-leaf Italian parsley,loosely packed, chopped (measured into 1 cup before chopping)
1/4cuppacked fresh basil leaveschopped
1/4cupred wine vinegar
Freshly cracked black pepper and fine sea salt
3/4cupextra virgin olive oil
For the Salad
1large head Romaine lettucewashed, dried and cut into bite-sized pieces
3/4cupEnglish cucumbershalved and quartered
1/2cupartichokesdrained and coarsely chopped (Note 1)
1/3cuppitted black oliveshalved
1largeavocado,chopped or thinly sliced
Freshly grated Parmesan cheese,optional to top salad with
Croutonsstore-bought or homemade, parmesan cheese, added to preference
Make the dressing: Combine the chopped parsley, chopped basil, oregano, garlic cloves, red wine vinegar, sugar, salt and pepper (to taste, I use 1/4 teaspoon pepper and 3/4 teaspoon salt) in a food processor or blender and pulse to combine. Slowly drizzle in the olive oil and pulse until combined. Don't overmix or the olive oil can taste metallic. Refrigerate in a Mason jar while preparing other ingredients. Shake to recombine dressing ingredients as needed before adding to the salad.
Place the chopped lettuce, cucumbers, artichokes, tomatoes, olives, and optional pepperoncini in a large bowl. Right before serving, add about half of the dressing, avocado, Parmesan cheese, and toss well. Add more dressing as needed, making sure to generously coat the lettuce (you'll likely use more dressing than you think to really get the flavor perfect!). Add some more salt and pepper (to taste) to the salad and top with croutons and Parmesan cheese. Serve immediately.
*Only add avocado, dressing, cheese, and croutons to the amount of salad that will be finished immediately. This salad doesn't sit well with the dressing. The croutons will get soggy and the avocado will brown in any leftover salad.
Note 1: Often, I'll trade out artichokes for thinly sliced baby sweet bell peppers.