There was an Italian market right around the corner from where we lived in New Haven. They sold overpriced produce and served the best sandwiches and salads I’ve ever had. Prior to frequenting there, I’d never been extremely fond of ordering a sandwich or salad out, especially when given a choice. When in New Haven, you eat pizza. But this place and their pesto sandwiches and italian salads, they changed my mind forever.
I promised myself I’d work on that sandwich this summer, but the salad came first on a late spring afternoon when I was scrounging up a salad to take to family’s house, last minute as always. I came across Brown Eyed Baker’s Italian Dressing recipe. I altered it slightly and added all the ingredients from my favorite New Haven salad. I packed it up and ran out the door, praying the dressing wouldn’t tip on the way over. Instead, I spastically opened the driver door into my head. The salad survived. I did too, though I questioned whether I would at the time. They called me Miss Grace for a reason growing up.
We sat down to pizza and this salad. And the strangest thing happened. We ate seconds and thirds of salad before pizza. And the pizza was good.
Now, I’m no stranger to salads. But this salad, it’s epic. I don’t use that word lightly. We fight for the last bite in the bowl, my tiny human included. She has a new found love for salads, which is also the strangest and coolest thing. Sometimes I worry about dressing an entire salad before serving it. Will we eat it all? Will it go to waste? These questions have nothing on this salad. The answers are yes and no.
English cucumbers. Cherry tomatoes so fresh they’re sweet. Tangy pepperoncinis. Salty roasted sunflower seeds. Mild green onion. Fresh feta. Abundant greens. This is our house summer salad.
Make vinaigrette. Pull out your high-powered blender or food processor. Let’s keep the clean-up minimal by using the 1/4 cup measuring utensil for the first 3 ingredients. Fill half of the 1/4 cup with parmesan (that equals 2 tablespoons) and add to the blender. Add two measuring cups full of the oil and one of the vinegar. Semi-complicated directions, easy clean-up.
Add remaining ingredients into the blender. Cover and blend until well combined, 15-30 seconds.
Store in an airtight container for up to 3 weeks in the fridge. Shake well before serving as dressing will separate and sometimes congeal.
Make salad. Prepare salad. Use your discretion on how big or small to make the salad. Add all salad ingredients to a bowl. Just before serving, toss salad in desired amount of dressing. Start with a little. You can always add more. Serve.
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I had to come back and comment on the vinaigrette with a little story. I saw you post this recipe on IG over the summer, and immediately made the vinaigrette and LOVED it. Somehow I thought I’d just magically never forget where I got the recipe, but of course I did. I spent months searching the 300+ people I follow on IG, trying to jog my memory on where it came from (and my search/google history was no help). Finally, I saw one of your posts last week and had an “ah ha, it was fauxmartha!!” revelation. I can’t tell you how excited I was when I found this again. I have bookmarked, added to Evernote, and emailed it to myself, ha. I know it’s a simple thing, but it’s by far my favorite dressing ever! Thanks so much! Going to use it on some panzanella this Thanksgiving too.
Tried this salad tonight for dinner alongside homemade pizza…it was so delicious! Love the veggies you added, and the vinaigrette was very tasty! I will definitely be adding this to our regular rotation!
I saw this on Nester’s instagram. I recently found Brown Eyed Baker’s Italian dressing recipe too and it is delish!! Your’s sounds fabulous too and as soon as I make it to the store for some feta I plan to make it!! 🙂
We love salads in the summer!! I was planning on making this for dinner and then last minute my mother in law asked me to bring a pasta salad so I substituted pasta for the greens and also added black olives. Equally delicious!
Wow, what a gorgeous salad! My Hubby and I love sunflower seeds on our salads. And homemade dressings are the best! I usually use some sort of mustard in mine, I’ll have to try it without one time.
As soon as I read this I went to the store and bought all the ingredients and made it for lunch. Amazing, it was everything you said it would be! I did use salted roasted sunflower seeds instead of sesame seeds because that’s what it looks like you used in the photos. Am I right? Either way I am very likely making this again tomorrow. Thanks for sharing such a perfect summer meal!
Hey Nancy! I’m so glad you liked it as much as we did! We’re eating this salad every day this week. And probably next. And thanks for the typo heads up. All changed. I had sesame seeds on my mental grocery list the past two weeks and it leaked out here. Sunflower seed are correct.
This looks incredible! I’ve been meaning to make my own dressings for a while but never remember to get dijon mustard (yes, that is my problem). This vinaigrette looks like the perfect answer. I actually have all of those things. Thank you!
I had to come back and comment on the vinaigrette with a little story. I saw you post this recipe on IG over the summer, and immediately made the vinaigrette and LOVED it. Somehow I thought I’d just magically never forget where I got the recipe, but of course I did. I spent months searching the 300+ people I follow on IG, trying to jog my memory on where it came from (and my search/google history was no help). Finally, I saw one of your posts last week and had an “ah ha, it was fauxmartha!!” revelation. I can’t tell you how excited I was when I found this again. I have bookmarked, added to Evernote, and emailed it to myself, ha. I know it’s a simple thing, but it’s by far my favorite dressing ever! Thanks so much! Going to use it on some panzanella this Thanksgiving too.
I want a save button on Instagram for this very reason. So glad you found it and panzanella sounds incredible. Happy Thanksgiving!
This fabulous salad was our dinner tonight! Soooo good. Thanks, Mel!!
Cannot wait to try this; sounds like everything my mouth has been wanting all summer!
Tried this salad tonight for dinner alongside homemade pizza…it was so delicious! Love the veggies you added, and the vinaigrette was very tasty! I will definitely be adding this to our regular rotation!
there are 4 tablespoons in a 1/4 C, not 2.
I think the math should be right in the recipe. Is there something I’m missing? I’d love to correct it if so.
Throw in some chickpeas or white beans and I’ll be eating this for lunch ALL.WEEK.LONG. So excited.
I saw this on Nester’s instagram. I recently found Brown Eyed Baker’s Italian dressing recipe too and it is delish!! Your’s sounds fabulous too and as soon as I make it to the store for some feta I plan to make it!! 🙂
We love salads in the summer!! I was planning on making this for dinner and then last minute my mother in law asked me to bring a pasta salad so I substituted pasta for the greens and also added black olives. Equally delicious!
This looks so fresh! I love the sound of the dressing – can’t wait to try it!
Totally perfect combination of all things wonderful. Can’t wait for it to feel like summer so I can make a giant bowl of this goodness!
Wow, what a gorgeous salad! My Hubby and I love sunflower seeds on our salads. And homemade dressings are the best! I usually use some sort of mustard in mine, I’ll have to try it without one time.
As soon as I read this I went to the store and bought all the ingredients and made it for lunch. Amazing, it was everything you said it would be! I did use salted roasted sunflower seeds instead of sesame seeds because that’s what it looks like you used in the photos. Am I right? Either way I am very likely making this again tomorrow. Thanks for sharing such a perfect summer meal!
Hey Nancy! I’m so glad you liked it as much as we did! We’re eating this salad every day this week. And probably next. And thanks for the typo heads up. All changed. I had sesame seeds on my mental grocery list the past two weeks and it leaked out here. Sunflower seed are correct.
Nicas?
Our vice was P&M. Probably because it was just a couple steps away.
I love that simple vinaigrette! So delicious!
Next to fresh fruit, there is nothing like a perfectly dressed salad in the summertime!
Oh my word love all these flavors and fresh veggies. Love love love this homemade dressing as well.
This sounds fabulous! I love a fresh summer salad!
Her Heartland Soul
http://herheartlandsoul.com
This looks incredible! I’ve been meaning to make my own dressings for a while but never remember to get dijon mustard (yes, that is my problem). This vinaigrette looks like the perfect answer. I actually have all of those things. Thank you!
We miss you here on the east coast. 🙂