Description
This Zesty Italian Chopped Salad with Parmesan and Peppers is a vibrant, crunchy salad bursting with fresh vegetables, tangy Italian dressing, and a sharp sprinkle of Parmesan cheese. Perfect as a light lunch or a flavorful side dish, this salad combines chopped bell peppers, cucumbers, tomatoes, and red onions with a zesty homemade Italian dressing for a refreshing and colorful meal.
Ingredients
Salad Ingredients
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 1 cup chopped cucumber
- 1 cup halved grape tomatoes
- ½ cup finely chopped red onion
- ½ cup shredded Parmesan cheese
- 2 cups chopped romaine lettuce
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Vegetables: Wash and chop the red and yellow bell peppers, cucumber, romaine lettuce, and halve the grape tomatoes. Finely chop the red onion to ensure even distribution of flavors throughout the salad.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper until well emulsified and smooth.
- Toss the Salad: In a large bowl, combine all the chopped vegetables and romaine lettuce. Pour the prepared Italian dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Add Parmesan Cheese: Sprinkle the shredded Parmesan cheese on top of the salad. Gently toss again just to mix the cheese throughout without crushing it.
- Serve: Serve immediately to enjoy the fresh crisp texture of the vegetables with the zesty dressing, or chill for 15 minutes to allow flavors to meld slightly.
Notes
- For best flavor, use fresh Parmesan cheese and freshly minced garlic in the dressing.
- You can substitute red wine vinegar with balsamic vinegar for a sweeter dressing.
- Add sliced black olives or pepperoncini for an extra tangy kick.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- Adjust the salt and pepper in the dressing to your taste preference.
