Italian Salad Dressing (and Salad)
Reminiscent of Italian Pizzeria’s, this dressing is as close to a bottled salad dressing as it can get; using better olive oil and mixes up in minutes with dried herbs. Use it on a salad or for a quick marinade before chicken hits the grill.
Italian Salad Dressing (and Salad)
If you have the time, it’s important the red onions marinate in the dressing before tossing with the salad. A couple hours is best, but a minimum of 40 minutes will take the bite out of the onions.
Ingredients
- ¼ cup olive oil
- 2 TBSP Red Wine Vinegar
- ½ tsp. Dijon mustard
- ¼ tsp. oregano dried
- ¼ tsp. basil dried
- ¼ tsp. parsley dried
- ¼ tsp. salt
- ¼ tsp. pepper
Salad:
- 6 cups washed and chopped Romaine lettuce
- ¼ cup (30 gr) red onion, thinly sliced
- ½ cup 15 Kalamata olives
- 3 (114 gr) cocktail tomatoes
Instructions
- Thinly slice onions with a knife or mandolin. Place in a flat pasta style dish.
- Mix all dressing ingredients in a small mason jar and shake until mustard incorporates.
- Add dressing to the onions and let rest at room temperature for up to 2 hours.
- Wash and chop lettuce, drain Kalamata olives and slice tomatoes into quarters just prior to serving.
- Add the onion and dressing to the lettuce. Top with olives and tomatoes.
- Toss and serve immediately.
Notes
We almost always serve this salad as a side dish and pair the wine to the main course. If you want the salad for lunch, by itself, think Italian…………what grows together, goes together. We would recommend a Chianti or Pinot Gris.