Italian Salad

Italian Garden Salad

Italian salad is quick and easy to make and is very refreshing to serve before your main. Any veggies can go into the salad and a typical Italian salad will have olives in it. You can pretty much customise your own ingredients. Italian salad using a vinaigrette-based dressing to keep it light and appetising and it usually doesn't contain any meat.
Prep Time 10 mins
Cook Time 5 mins
Course Appetizer
Cuisine Italian
Servings 4 people
Calories 240 kcal


  • Mixing Bowl
  • Colander



  • 1/2 head Iceberg Lettuce Hand Shredded
  • 1 each Red Onion Thinly Sliced
  • 1/2 punnet Cherry Tomatoes halved
  • 1/2 each Cucumber Julienned
  • 2 tbsp Parmesan Cheese


  • 4 tbsp Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 2 tbsp Lemon Juice
  • 1/4 tsp Mixed Herbs Dried
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper


  • Make the vinaigrette by combining all the ingredients together and whisking thoroughly. Let it sit for about 10mins to rehydrate the dry herbs for more flavour.
  • Prepare all the vegetables and place into mixing bowl.
  • Dress the salad and toss, only when closer to serving time, else the vinegar might wilt the vegetables, drain excess liquid.
  • Toss the salad mix with the vinaigrette before serving and garnish with parmesan cheese.


  • Use extra virgin olive oil for more flavour
  • It would nice to actually have red wine vinegar - but you can substitute with malt or apple cider vinegar
Keyword salad, vegan, vegetables

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