Description
Fresh, crisp chopped salad with romaine lettuce, Parmesan cheese, and tangy vinaigrette. Every bite contains all the delicious flavors.
Ingredients
Scale
- 2 heads romaine lettuce, chopped into ½-inch pieces
- 1 cup cherry tomatoes, quartered
- 1 medium cucumber, diced
- ½ red onion, finely diced
- 1 cup fresh Parmesan cheese, grated
- ½ cup pepperoni or salami, diced (optional)
- ¼ cup fresh basil leaves, chopped
- 3 tablespoons red wine vinegar
- ⅓ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup toasted pine nuts
Instructions
- 1. Wash and thoroughly dry the romaine lettuce, then chop into uniform ½-inch pieces. Place in a large mixing bowl.
- 2. Quarter the cherry tomatoes and add to bowl with lettuce.
- 3. Dice the cucumber into small, bite-sized pieces and add to bowl.
- 4. Finely dice the red onion and add to bowl.
- 5. Grate fresh Parmesan cheese and set aside.
- 6. If using pepperoni or salami, dice into small cubes.
- 7. Chop fresh basil leaves into thin ribbons.
- 8. In a small bowl, whisk together red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.
- 9. While whisking continuously, slowly drizzle in olive oil to create smooth emulsion.
- 10. Add all prepared vegetables, herbs, and meat to bowl with lettuce.
- 11. Pour half the dressing over salad and toss gently to coat evenly.
- 12. Add more dressing as needed, tasting to achieve right balance.
- 13. Top with grated Parmesan cheese and toasted pine nuts just before serving.
Notes
Store undressed salad components in refrigerator up to 3 days. Keep dressing separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 12g