There’s nothing quite like a colorful bowl of Loaded Italian Salad with Red Wine Vinaigrette to awaken your taste buds and brighten your day. Imagine crisp greens mingling with juicy tomatoes, creamy mozzarella, and a tangy dressing that dances on your tongue. This salad is not just a side dish; it’s an experience, a vibrant celebration of flavors that brings joy to any meal.
I remember the first time I made this salad for my family gathering. As soon as I placed it on the table, my cousin exclaimed, “Wow! That looks like a party in a bowl!” The anticipation in the room was palpable, and with each bite, we found ourselves transported to the sunny hills of Italy. It was the perfect companion for our summer barbecue, and now I can’t wait to share this delightful recipe with you!
Why You'll Love This Recipe
- This Loaded Italian Salad with Red Wine Vinaigrette is super easy to prepare and packs a flavor punch.
- The colorful ingredients make it visually stunning, making it ideal for gatherings.
- You can easily customize it based on your preferences or what’s in your fridge.
- Perfect as a light lunch or as a side for dinner parties!
I once brought this salad to a potluck, and let me tell you—it disappeared faster than my dog running after the mailman. Everyone raved about it, asking for seconds and thirds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Mixed Greens: A blend of arugula, spinach, and romaine adds freshness and texture; opt for organic if possible.
Cherry Tomatoes: Sweet and juicy; choose vibrant red ones for maximum flavor.
Cucumber: Crisp and refreshing; peel it for a softer texture or leave the skin on for crunch.
Red Onion: Thinly sliced for that zesty kick; soak in cold water to mellow its sharpness.
Fresh Mozzarella Balls: Creamy bites that add richness; look for buffalo mozzarella for extra flavor.
Pitted Kalamata Olives: Briny and bold; they bring an authentic Mediterranean touch.
Red Wine Vinegar: A key ingredient in our vinaigrette; pick high-quality vinegar for best results.
Extra Virgin Olive Oil: Use robust olive oil to enhance the salad’s flavor profile.
Dried Oregano: Adds depth; fresh herbs work too if you have them!
Salt & Pepper: Season according to taste; don’t forget that sprinkle of love!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Loaded Italian Salad with Red Wine Vinaigrette
Prepare Your Ingredients: Start by washing all your vegetables thoroughly under cool running water. Chop your mixed greens into bite-sized pieces while keeping the cherry tomatoes whole for that fun burst of flavor.
Create the Vinaigrette: In a small bowl or jar, combine red wine vinegar, olive oil, dried oregano, salt, and pepper. Whisk vigorously or shake until all ingredients are well combined—this dressing is where the magic happens!
Toss It All Together: In a large mixing bowl, combine your chopped greens with sliced cucumbers, cherry tomatoes, red onion rings, mozzarella balls, and olives. Pour over the vinaigrette and toss gently until everything is coated evenly.
Plate It Up: Transfer your vibrant salad to a serving platter or individual bowls. Take a moment to admire those colors—nature really outdid itself here!
Add Finishing Touches: For an elegant presentation, sprinkle some extra oregano or freshly cracked pepper on top before serving. Trust me; this little detail goes a long way in impressing your guests.
Now you’re ready to enjoy this stunning Loaded Italian Salad with Red Wine Vinaigrette! Each bite delivers crunchiness from fresh veggies paired with creamy mozzarella drizzled in delightful dressing—a true delight that’ll have everyone asking for the recipe!
Content
Fresh herbs elevate flavor; use basil or parsley for extra zing. I learned this when my neighbor’s basil plant took over their garden, and I happily borrowed some.
Chill the salad before serving for a refreshing crunch. My first attempt was warm, and let’s say it wasn’t pretty!
Use high-quality olive oil in your vinaigrette; it adds depth and richness. Trust me, it makes a difference—just ask my taste testers!
Perfecting the Cooking Process
Start by whisking together the red wine vinaigrette. Chop veggies next, then toss everything with the dressing just before serving to maintain crispness.
Add Your Touch
Feel free to swap in seasonal vegetables or add proteins like grilled chicken or chickpeas for extra substance. Customize as you please!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Avoid reheating; enjoy cold for the best texture and flavor.
Chef's Helpful Tips
- Use fresh ingredients for vibrant flavors that truly shine in your Loaded Italian Salad with Red Wine Vinaigrette.
- Don’t overdress; let guests add more if desired, preserving each ingredient’s unique taste.
- Chill before serving to amplify freshness, making every bite a delight!
Cooking this salad reminds me of family gatherings where laughter filled the air alongside delicious food, creating unforgettable memories.
FAQ
What vegetables work best in a Loaded Italian Salad?
Use bell peppers, cucumbers, cherry tomatoes, and olives for vibrant flavor and texture.
How long does the salad stay fresh in the refrigerator?
The Loaded Italian Salad is best within three days when stored properly in an airtight container.
Can I make the red wine vinaigrette ahead of time?
Absolutely! Prepare it one day prior to enhance flavors before tossing with salad ingredients.
Loaded Italian Salad with Red Wine Vinaigrette
Loaded Italian Salad with Red Wine Vinaigrette is a vibrant and refreshing dish that brings the essence of Italy to your table. Bursting with crisp mixed greens, juicy cherry tomatoes, creamy mozzarella, and tangy olives, this salad is dressed in a flavorful homemade red wine vinaigrette. Perfect for summer gatherings or as a light lunch, it’s easy to customize with your favorite ingredients. Enjoy a bowl of sunshine and flavor that will impress your family and friends!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: No cooking required
- Cuisine: Italian
Ingredients
- 4 cups mixed greens (arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 cup fresh mozzarella balls
- 1/2 cup pitted Kalamata olives
- 3 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- Thoroughly wash all vegetables. Chop mixed greens into bite-sized pieces.
- In a small bowl, whisk together red wine vinegar, olive oil, oregano, salt, and pepper.
- In a large bowl, combine mixed greens, cucumber slices, cherry tomatoes, red onion rings, mozzarella balls, and olives.
- Drizzle the vinaigrette over the salad and toss gently until evenly coated.
- Serve immediately or chill before serving for an extra refreshing crunch.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Swap in seasonal vegetables like bell peppers or add proteins such as grilled chicken or chickpeas for added nutrition. Store leftovers in an airtight container for up to three days; enjoy cold for best flavor.
