Italian vegetable salad

Italian Vegetable Salad

This Italian Vegetable Salad is a vibrant and refreshing dish that captures the essence of Mediterranean flavors. Packed with fresh vegetables, aromatic herbs, and a zesty dressing, it’s perfect as a light lunch or a side dish. The combination of crisp textures and tangy notes makes it a delightful addition to any meal.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 0 minutes

Total Time: 20 minutes

Ingredients

• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, thinly sliced
• 1/4 cup black olives, pitted and sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Prepare the vegetables by washing and chopping them as specified in the ingredients list.
2. Combine the cherry tomatoes, cucumber, red and yellow bell peppers, red onion, and black olives in a large salad bowl.
3. Add the torn basil leaves to the bowl.
4. Whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl to make the dressing.
5. Pour the dressing over the salad and toss gently to combine all ingredients.
6. Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld.

Additional Notes

For a heartier salad, add some mozzarella balls or grilled chicken. You can substitute the red wine vinegar with balsamic vinegar for a sweeter flavor. This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

Nutritional Information

Estimated per serving: 150 calories, 12g fat, 10g carbohydrates, 2g protein, 3g fiber.

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