Italian Salad with Lemon and Olive Oil Vinaigrette is a favorite in the Spoon household. It’s my go to when having guest and I want to add an easy delicious salad! And, everyone loves it!
Light and fresh from the lemon, this salad is a great addition to almost any meal!
I used mixed greens in this recipe today. I like the different textures and colors; however, romaine is always perfect for the salad.
This is like a green salad and an antipasto all in one, which I love. You could add salami, ham, peparoni, along with big chunks of mozzarella or other cheese. Grilled chicken or shrimp would be delicious. Pepperoncini would add a tartness, and toppings like croutons or nuts would add a crunch!
You could easily substitute the lettuce for pasta in this salad and have a completely different salad for even a main dish. Here’s a link to give you some ideas of pastas to use in a a salad: https://www.thekitchn.com/the-best-pasta-for-pasta-salads-ingredient-intelligence-205203
My Popular, Italian Salad with Lemon & Olive Oil Vinaigrette
When my oldest son was growing up, I’d make a salad for him with iceberg lettuce, onion slivers, olives and I would top it with red wine vinegar, oil, and parmesan cheese, the kind in the can. I would add salt and pepper and adjust the oil and vinegar to get the right taste I wanted. He absolutely loved it.
Well, later as we grew older, I learned to class it up a little, lol! I started making the salad with chopped romaine, tomatoes, green onions, avocados, different types of olives, sometimes I’d add capers or artichokes, you know a lot of those delicious foods to make a terrific Italian Salad.
I started making the dressing separate combining olive oil, lemon, salt and pepper and either Parmesan, Asiago cheese or pecorino Romano in one jar for a great dressing. Here’s the link for the salad dressing which is also included in the recipe: http//://www.the2spoons.com/delicious-lemon-olive-oil-vinaigrette/
Here’s the easy recipe! Enjoy! Hope you love it as much as we do!
Ingredients
Method
- I didn’t give amounts because of course, that depends on how many servings you are making. Also, I used a bag of Spring Mix because I needed to but normally I would use Romaine hearts, either work well.
