Loaded Italian Salad with Red Wine Vinaigrette
Loaded Italian Salad with Red Wine Vinaigrette is a vibrant, refreshing dish that’s perfect for summer gatherings or light dinners. Bursting with colorful vegetables and topped with a tangy homemade vinaigrette, this salad is not just a side dish; it’s a delightful centerpiece that will impress your guests and tantalize your taste buds.
- Prep Time: 15 minutes
- Cook Time: No cooking required
- Total Time: 46 minute
- Yield: Serves approximately 4
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Ingredients
Scale
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into half-moons
- ½ cup red onion, thinly sliced
- ½ cup pepperoncini peppers, sliced
- ½ cup mixed olives (black and green), pitted
- ½ cup Parmesan cheese, shaved or grated
- ¼ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- 2 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Wash all fresh vegetables under cold water. Slice cherry tomatoes in half, chop cucumber into half-moons, and thinly slice the red onion.
- In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, honey, salt, and pepper until smooth.
- In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber slices, red onion, pepperoncini peppers, olives, and Parmesan cheese. Drizzle with half of the dressing and toss gently.
- Taste the salad and adjust seasoning if necessary.
- Chill in the refrigerator for about 30 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: For added protein, consider topping with grilled chicken or chickpeas. Feel free to swap in seasonal vegetables like bell peppers or add different cheeses such as feta for variety.