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Italia Salad with Lemon Basil Dressing

  • Author: One Lovely Life
  • Yield: 4 servings 1x


The amounts here are VERY fluid. Add as much or little of everything as you like. Use your favorite salad greens for this recipe. I like a mix of crunchy romaine and something more colorful like red butter lettuce or spinach.



  • !For the Salad:
  • 56 cups salad greens
  • 46oz salami, diced (we like uncured/nitrate-free)
  • 1 (15oz) can chickpeas, drained and rinsed
  • 1 batch slow roasted tomatoes (or fresh ones)
  • Kalamata or salt-cured olives
  • 1 small jar marinated artichoke hearts (I like the ones packed in olive oil)
  • Other possible add ins: avocado, roasted red peppers, peperoncinis, pine nuts, etc.
  • !For the Dressing:
  • Juice of 1 lemon (about 1/4 cup)
  • 1/3 cup olive oil
  • 1/2 cup fresh basil leaves, loosely packed
  • 1/21 tsp honey (optional)
  • salt and pepper to taste


For the dressing:

  1. Combine all ingredients in a food processor or blender and puree until completely blended. If you’re making the dressing by hand, finely mince the basil and shake everything together in a tightly lidded jar to combine. Taste and add salt and pepper, as desired.
  2. For the salad:
  3. Combine desired salad ingredients and toss with just enough dressing to coat. Serve immediately and store additional dressing in the refrigerator.