This tossed Italian salad includes Genoa salami, provolone cheese for added flavor and a delicious fresh basil vinaigrette.

A single serving of salad on a plate.

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

5 from 1 vote
Leave a Review »
This tossed Italian salad includes Genoa salami, provolone cheese for added flavor and a delicious fresh 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
  • Salt and freshly ground black pepper
  • 1 clove garlic, minced
  • 1 tablespoon onion, minced
  • 1/2 cup extra-virgin olive oil
  • 6 large fresh basil leaves

Instructions

  • 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.
Calories: 419kcal, Carbohydrates: 10g, Protein: 10g, Fat: 39g, Saturated Fat: 9g, Polyunsaturated Fat: 28g, Cholesterol: 26mg, Sodium: 833mg, Fiber: 3g, Sugar: 4g
Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!