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Italian Salad With Basil Vinaigrette

Thin strips of Genoa salami, chunks of sharp provolone cheese and fresh basil add plenty of zesty, Italian-style flavor to this tossed salad. The vinaigrette is best made just before serving to get the freshest flavor from the basil.

Italian Salad With Basil Vinaigrette

Italian Salad With Basil Vinaigrette

  • Ingredients:
  • 6 cups romaine lettuce, torn into bite-sized pieces
  • 1-1/2 cups radicchio, torn into bite-sized pieces
  • 6 thin slices Genoa salami, cut into 1/4-inch strips
  • 1/3 cup sharp provolone cheese, cut into 1/4-inch cubes
  • 3 or 4 paper-thin slices of red onion, separated into rings
  • 1 cucumber, peeled and sliced
  • 2 medium tomatoes, cored and cut into eighths
  • 2 tablespoons grated Romano cheese
  • Freshly ground black pepper
  • For the Basil Vinaigrette:
  • 1 tablespoon white wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon Dijon-style mustard
  • 1/2 teaspoon salt (or more to taste)
  • Freshly ground black pepper
  • 1 clove garlic, very finely chopped
  • 1 tablespoon onion, very finely chopped
  • 1/2 cup extra-virgin olive oil
  • 6 large fresh basil leaves

Preparation:
Combine the lettuce, radicchio, salami, provolone, red onion, cucumber and tomatoes in a large bowl and set aside.

Make the dressing by combining the vinegar, lemon juice, mustard, salt, pepper, garlic and onion in a blender or the work bowl of a food processor. Blend until smooth.

With the machine running, add the olive oil and blend completely, then add the basil leaves one by one and process until smooth. Taste and adjust the salt if needed.

Drizzle the dressing over the salad, add the grated Romano cheese and a few grinds of black pepper. Toss and serve immediately.

Makes 4 servings

comments & replies

This salad sounds divine! I will definitely be giving this recipe a try. Thanks so much for sharing it.

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