Ingredients
Salad Ingredients
- 1 large head lettuce salad – romaine or butterhead
- 1/2 red onion – thinly sliced
- 2 cups arugula
- 1 cup cherry tomatoes – cut in half
- ½ cup black olives – sliced or whole
- 2 carrots – grated or julienne
- 1 fresh mozzarella ball – or fresh mozzarella bocconcini or ciliegine, cut into small chunks
- Dried oregano – optional
Italian Dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon white wine vinegar
- 3 tablespoons extra virgin olive oil
- ½ teaspoon salt
Instructions
- Chop and wash the greens: Chop the lettuce (romaine or butterhead) and arugula roughly. Wash them thoroughly in icy water to ensure they are crisp and fresh. Drain well and pat dry using a salad spinner or clean kitchen towel to remove excess water.
- Prepare the dressing: In a jar or small mixing bowl, combine 1 tablespoon of balsamic vinegar, 1 tablespoon of white wine vinegar, 3 tablespoons of extra virgin olive oil, and ½ teaspoon of salt. Whisk or shake well to emulsify the dressing.
- Combine the salad ingredients: Place the chopped lettuce and arugula in a large salad bowl. Add the thinly sliced red onion, halved cherry tomatoes, sliced or whole black olives, and grated or julienned carrots. Add the chunks of fresh mozzarella on top.
- Toss with dressing and serve: Drizzle the prepared Italian dressing over the salad ingredients. Toss gently but thoroughly to coat all components evenly. Sprinkle dried oregano over the salad if desired and serve immediately to enjoy fresh flavors.
Notes
- Note 1: Romaine or butterhead lettuce is preferred for freshness and optimal texture.
- Note 2: Dried oregano adds a classic Italian flavor but can be omitted based on preference.
- Note 3: Washing and drying the greens thoroughly is essential to keep the salad crisp.
- Note 4: The dressing can be adjusted with more or less salt or vinegar depending on taste preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
