Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Italia Salad with Lemon Basil Dressing


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Description

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.


Ingredients

Scale
  • !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

Instructions

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.