Introduction
The first time I experienced a true Italian salad was at a small trattoria in Florence. The chef, with a warm smile, placed a colorful bowl of fresh greens, crisp cucumbers, juicy tomatoes, and briny olives on the table, drizzled with a simple yet unforgettable dressing. That vibrant mix of flavors stayed with me long after my travels ended. Inspired by that memory, Lina Vexley brings this Italian salad recipe to your kitchen. It’s a dish that captures the heart of Mediterranean dining—fresh, wholesome, and bursting with flavor. Whether as a side or main, it makes every meal feel special.
Italian Salad
Equipment
- Mixing Bowl
- Whisk
Ingredients
Salad Base
- 4 cups mixed lettuce leaves
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1/2 cup carrots shredded
- 1/2 cup black and green olives pitted
- 1/2 cup mozzarella or feta cheese cubed
Dressing
- 3 tbsp olive oil extra virgin
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning dried herbs mix
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- In a large bowl, combine lettuce, tomatoes, cucumber, carrots, olives, and cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and black pepper.
- Pour dressing over the salad and toss gently to combine.
- Serve immediately for the freshest flavor.
Notes
Nutrition
How to Make Recipe
To prepare this Italian salad, start with the freshest ingredients possible. Wash and dry the lettuce leaves thoroughly, then place them in a large salad bowl. Add halved cherry tomatoes, sliced cucumber, shredded carrots, and a mix of black and green olives for a burst of Mediterranean flavor. Cube mozzarella or feta cheese and scatter it over the top.
For the dressing, whisk together extra virgin olive oil, red wine vinegar, Italian seasoning, salt, and black pepper in a small bowl until well emulsified. This simple vinaigrette is what gives the salad its signature tangy and herbaceous flavor.
Once the dressing is ready, pour it over the prepared vegetables and cheese. Toss gently using salad spoons or your hands to ensure everything is evenly coated without bruising the delicate leaves. If desired, add fresh basil leaves for a fragrant and authentic Italian flair.
This salad is best served immediately to enjoy the crisp freshness of the vegetables and the brightness of the dressing. It pairs beautifully with pasta dishes, grilled meats, or crusty bread, making it a versatile addition to your meal. If preparing ahead, keep the dressing separate and combine just before serving to maintain the salad’s texture.
The beauty of this dish lies in its adaptability. You can swap or add ingredients like roasted red peppers, artichoke hearts, or even thinly sliced red onion for extra zing. It’s a salad that welcomes creativity while staying true to the essence of Italian cuisine—simple, fresh, and full of flavor.
Conclusion
Italian salad is a timeless dish that showcases the beauty of Mediterranean simplicity. Lina Vexley’s recipe captures the essence of Italy with fresh vegetables, briny olives, and a zesty vinaigrette that ties it all together. It’s quick to prepare yet elegant enough for gatherings, offering both nourishment and vibrant flavors. This salad proves that wholesome food doesn’t have to be complicated—sometimes all you need are fresh ingredients and a touch of seasoning. Whether served as a starter, side dish, or light main, Italian salad brings a taste of Italy to your table with every crisp, refreshing bite.