Italian Salad Recipe | Easy Salad Recipe

Big Easy Italian Salad: this easy Italian salad recipe delivers a wow factor with absolutely zero fuss! A mixture of romaine lettuce and radicchio with cherry tomatoes. olives and pepperoncini all tossed in a homemade salad dressing. This is an easy salad to please a crowd: endlessly adaptable and goes with just about anything. You’ll be making this easy salad recipe on repeat! #saladrecipe #salad #italiansalad #easysaladrecipe

👉FULL RECIPE: https://www.themediterraneandish.com/italian-salad/

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🍅INGREDIENTS: 🍅
For The Salad
🔹 1 head romaine lettuce, chopped
🔹 1 head radicchio, chopped
🔹 1 small red onion or 2 shallots, halved and thinly sliced
🔹 1 cup cherry tomatoes, halved
🔹 1 cup pitted black olives
🔹 2 cups pepperoncini
🔹 ½ cup shaved parmesan
🔹 Black pepper
🔹 Croutons (optional)
For The Italian Dressing
🔹 1 teaspoon Italian seasoning
🔹 ½ teaspoon kosher salt
🔹 2 tablespoons red wine vinegar
🔹 ⅓ cup extra-virgin olive oil

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⏱️CHAPTERS⏱️
00:00​​ – Intro
00:32 – Chopping the lettuce
01:13 – What can you use instead of radicchio?
02:02 – Adding the rest of the vegetables
02:53 – Making the homemade salad dressing
05:19 – Mixing the salad
05:50 – Adding the parmesan
06:11 – Taste test

#MediterraneanFood #MediterraneanDiet #HealthyEating

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The Mediterranean Dish is the top and best website / resource for modern Mediterranean recipes & the Mediterranean diet. See more: https://TheMediterraneanDish.com.

My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.

I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.

Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.

– If you need an easy, unfussy salad that will deliver on flavor and the wow factor, check out this Italian chopped salad. I heard that 62% of Americans claim to eat salad on a regular basis,

like every week, at least four times a week. And I’m thinking, if we’re gonna eat that many salads in our lifetime, they better be darn good salads. And this is what this salad is. So I’m gonna walk you through

how to build the best salad with such simple ingredients. So we’re starting with some lettuce. Look at me, I’m prepared. I washed my lettuce, dried it nicely. We’re working with one head of romaine lettuce

or hearts of romaine. And we’re just gonna chop. I’m a fan of romaine lettuce. If I have to use lettuce in my salad, which I don’t often, I like romaine. It’s nice and crisp. One head, chop, no big deal.

So I have a flavor party philosophy when it comes to salads. And I’ve said this before, but it’s like, just think a lot about texture and flavor as you’re building your salad. So we’ve got crispy romaine,

And then we have also some radicchio. Radicchio is a little bit bitter. But once you dress it all up, it’s so good. You know, endive could also work here. It’s in the same family as radicchio, but it’s not as bitter.

So if you’re worried, you can use endive. We’re gonna go around the core here. Thank you for coming. And then chop like a pro. So this is an Italian-style salad which means we’re gonna add a ton of flavor

In the form of beautiful ingredients like olives, Parmesan, and these beautiful little peperoncinis. I’m telling you, it’s gonna be something you wanna make on repeat. Going in with some grape or cherry tomatoes. I like to actually slice them

Even though they’re tiny because I want the juices of the tomatoes to impart flavor on the salad. Red onion or shallots. If you don’t want them to be so strong, you can use a couple shallots instead of a small red onion.

Shallot is in the onion family, except it’s not as bold. And then peperoncini. These you can buy at any grocery store. They come in little jars, they’re delicious. They’re kind of similar to banana peppers. Some black olives.

Of course, these are pitted. If you’re gonna put them in a salad, make sure you’re using pitted olives. (drum roll tapping) (crowd groans) (drum roll tapping) (bell dings) Second time is the charm. I couldn’t find my jar,

my mason jar that I do my dressings in. But cocktail shaker will work. I never really buy a dressing from the store because it is not as good for you. I personally don’t like the taste,

And it’s so easy to make your own fresh dressing or vinaigrette. So we’re making something of an Italian dressing, very easy. I’m going to use a little bit of Italian seasoning. I have a recipe for this for you

if you wanna make your own. A little bit of kosher salt, little bit of black pepper, add a shot of red wine vinegar, like two tablespoons, and then a little bit of extra virgin olive oil. I’m using our Italian Nocellara extra virgin olive oil.

It is a beautiful, somewhat fruity olive oil with hints of garden tomatoes so it’s perfect for a salad like this with all the Italian vibes. I mean, this is all you need

to make a beautiful Italian dressing. Why buy the expensive stuff that’s not so good for you? At this point, hopefully, you’re using a mason jar.

But if not, you can also just whisk this party together. I’m not the bartender in the family, so I’m trying here. Shake. And the shaking act will emulsify your dressing. – [David] So you would still shake it

even if you had a mason jar? – Yeah, if you’re working with a mason jar, you just close the lid and shake, shake, shake to emulsify, or you’re just gonna whisk

and make your own dressing. I often do that too, so it doesn’t matter how you get there. You’re making a great, gorgeous dressing for your salad and it’s so easy. We are gonna use about 1/4 cup

of extra virgin olive oil to make this. Isn’t this top supposed to open? – [David] Yeah, it’s supposed to be. – Well, it’s not opening. (gentle instrumental music) I know it opens because it was open

when I put it in. Anyone else wanna try? (bell dings) Because I’m just not gonna… – Okay. No. – Holy cow. (bell dings) You sure this came off? – [Host] Yeah, it does. – Yeah, ’cause it has the like… (bell dings) – Ta-da. We’ve got ourselves a beautiful Italian vinegarette in like no time. Pour this goodness all over. You must mix your salad well and you must taste it and adjust any of the seasoning to your liking.

Now a lot of people will put croutons in their Italian salad, totally optional. Mixing the salad super well is so important and my grandma would probably get in there with both hands

and kind of make sure that she’s feeling the lettuce, which is not a bad idea. How glorious does this look? No, I’m not forgetting about the cheese. We’ve got some shaved parm.

You can measure the cheese if you like. I’m not measuring, I mean what kind of person measures cheese? A precise person, I suppose. I love the salad and I make it often because as you can see, so much color, texture, beautiful flavors. Okay, a taste of my own poison as they say. You’ve got briny olives. A little bit of beautiful, bold peperoncini.

You can’t go wrong when you build a salad that has all this color in it. Mm. Lots of other delicious salads right here on the channel. Definitely check out my panzanella salad next. It’s another beautiful Italian salad I love.

Grab the recipe for this easy Italian salad over on TheMediterraneanDish.com. I will see you later, ciao.