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Italian Summer Salad

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  • Yield: 3/4 cup dressing 1x


  • Italian Vinaigrette
  • 2 tbsp. grated parmesan
  • 1/2 c. extra virgin olive oil
  • 1/4 c. red wine vinegar
  • 3/4 tsp. kosher salt
  • 1 clove garlic
  • generous squirt of honey
  • 6 cracks of fresh pepper
  • Salad
  • greens of your choice
  • english cucumber, chopped
  • cherry tomatoes, quartered
  • green onion, thinly sliced
  • pepperoncinis, lightly chopped
  • salted sunflower seeds
  • feta or parmesan


  1. 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.
  2. Add remaining ingredients into the blender. Cover and blend until well combined, 15-30 seconds.
  3. Store in an airtight container for up to 3 weeks in the fridge. Shake well before serving as dressing will separate and sometimes congeal.
  4. 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.


Vinaigrette adapted from Brown Eyed Baker.

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