When I think about a bright and fresh dish, Italian Mixed Green Salad comes to mind. It’s one of my favorite salads because it is so colorful and full of flavor. I love how the crisp greens mix with juicy tomatoes and crunchy cucumbers. Making this salad feels like a little adventure in my kitchen, and it’s perfect for any meal or just as a snack.
Fresh Ingredients
To make Italian Mixed Green Salad, I start by gathering all my fresh ingredients. I choose mixed greens like spinach, arugula, and romaine for a lovely base. Then I add bright cherry tomatoes, sliced cucumbers, and sweet red onions. Sometimes I even toss in some olives or pepperoncini for a bit of zing! The best part is the dressing—a simple mix of olive oil, balsamic vinegar, and Italian herbs. It brings everything together beautifully.
A Simple Joy
Enjoying Italian Mixed Green Salad is such a simple joy. I often serve it at family dinners or when friends come over. Everyone loves how fresh and tasty it is. Sometimes I add grilled chicken or shrimp to make it a full meal, but even on its own, it’s satisfying. Watching my loved ones enjoy it makes me so happy.
Each time I make Italian Mixed Green Salad, I think of sunny days in Italy, where meals are shared with laughter and love. This salad reminds me that food can be simple yet special. It’s a dish that brings everyone together, just like my family gatherings. I hope you try it and enjoy it as much as I do!
Table of Contents
Chef’s Notes-Italian Mixed Green Salad
- Use the freshest greens possible for the best flavor and crunch. Check for bright colors and crisp textures when selecting your produce.
- Feel free to swap in your favorite vegetables. Bell peppers, cucumbers, or even avocados can add variety and extra nutrients.
- Prepare the salad ingredients in advance and store them separately from the dressing to maintain freshness. Dress just before serving for the best flavor and texture.
- Experiment with different vinegars, like balsamic or apple cider, to change the flavor profile of your dressing. Adding fresh herbs like basil or parsley can also enhance the taste.
- Add grilled chicken, shrimp, or even a can of tuna for a heartier meal. For a vegan option, consider adding roasted chickpeas or quinoa.
- Pair the salad with a crusty loaf of garlic bread or a light soup for a satisfying meal.
- Let the dressed salad sit for a few minutes before serving to allow the flavors to meld together beautifully.
Italian Mixed Green Salad
Discover the vibrant flavors of our Easy and Healthy Italian Mixed Green Salad! Bursting with crunchy romaine, tangy radicchio, juicy cherry tomatoes, and protein-packed chickpeas, all drizzled in a zesty Italian vinaigrette. Perfect for a quick lunch or a refreshing side at dinner, this customizable salad is a must-try for any vegetable lover. Whether you’re a seasoned chef or a kitchen novice, this recipe is simple, affordable, and packed with nutrients. Bring restaurant-quality goodness to your table with minimal effort and maximum taste – your taste buds will thank you!
4
servings20
minutes0
minutes350
kcal20
minutesKeep the screen of your device on
Ingredients
- Greens and Vegetables
10 ounces romaine hearts finely chopped (approximately 2 medium or 3 small heads)
2 cups radicchio thinly sliced (from half a medium head)
1 cup red onion diced (about half a medium onion)
2 stalks celery chopped
1 pint cherry tomatoes halved
- Additional Ingredients
1/3 cup pickled pepperoncini sliced, stems removed
1/3 cup sun-dried tomatoes oil-packed, rinsed and roughly chopped
1 can chickpeas (15 ounces) drained and rinsed or 1 1/2 cups cooked chickpeas
- Optional
1 cup provolone cheese cut into 1/4-inch cubes
- Italian Vinaigrette
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 tbsp Dijon mustard
2 tsp dried oregano
1 tsp honey
2 cloves garlic minced
10 twists black pepper freshly ground
1/4 tsp salt adjust to taste
red pepper flakes a pinch (optional, for heat)
- Alternative Ingredients:
Provolone Cheese Replacement: Use vegan cheese or omit for a vegan version.
Honey Substitution: Replace honey with maple syrup for a vegan dressing.
Romaine Lettuce Alternative: Substitute with iceberg lettuce.
Radicchio Substitute: Use arugula or kale if radicchio is unavailable.
Pepperoncini Replacement: Replace with banana peppers.
Directions
- Prepare the Salad Base – In a spacious mixing bowl, combine the finely chopped romaine lettuce, sliced radicchio, diced red onion, and chopped celery. This forms the vibrant foundation of your salad, ensuring a balanced mix of textures and flavors.
- Add Flavorful Ingredients – Incorporate the halved cherry tomatoes, pickled pepperoncini peppers, sun-dried tomatoes, and chickpeas into the bowl. If desired, add the provolone cheese for an extra layer of richness. Gently toss all components to distribute evenly.
- Whisk the Vinaigrette – In a liquid measuring cup, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, minced garlic, freshly ground black pepper, salt, and red pepper flakes. Whisk vigorously until the dressing is fully blended and emulsified, approximately 2 minutes.
- Dress and Serve – If serving immediately, drizzle enough vinaigrette over the salad to lightly coat all ingredients and toss to combine. For storing, keep the salad and dressing separate to maintain freshness. Before serving, whisk the dressing again if needed and dress the salad. Letting the salad rest for a few minutes after dressing can enhance the flavors.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
Notes
- For an elevated touch, consider adding toasted pine nuts or sliced almonds to introduce a delightful crunch. To boost protein content, grilled tofu or tempeh make excellent additions. Pair this salad with crusty garlic bread or a hearty soup for a complete and satisfying meal. Allowing the salad to rest for a few minutes after dressing can help the flavors meld beautifully. Feel free to experiment with different greens or incorporate fresh herbs like basil or parsley to personalize the dish to your taste.
Nutrition Facts
- Calories: 350kcal
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 450mg
- Potassium: 700mg
- Carbohydrates: 35g
- Fiber: 10g
- Sugar: 8g
- Protein: 12g
- Vitamin A: 800IU
- Vitamin C: 30mg
- Calcium: 150mg
- Iron: 5mg
FAQ- Italian Mixed Green Salad
Can I make this salad vegan?
Yes! Simply omit the provolone cheese or use vegan cheese, and replace honey with maple syrup in the vinaigrette.
How long can I store the salad?
The salad can be stored in the refrigerator for up to 2 days, but it’s best to keep the dressing separate to prevent sogginess.
What other toppings can I add?
Consider adding toasted nuts, seeds, or other vegetables like bell peppers or cucumbers for extra texture and nutrition.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free as long as all your ingredients, including the vinaigrette, are gluten-free.
Can I use different greens?
Absolutely! Feel free to substitute romaine and radicchio with other greens like spinach, kale, or mixed salad greens based on your preference.
