Italian Chopped Veggie Salad
A fresh and light salad featuring a medley of chopped vegetables, perfect for a healthy lifestyle.
Equipment
- 1 large salad bowl
- 1 Whisk for dressing
- 1 Cutting Board
- 1 Knife
Ingredients
Salad Ingredients
- 2 cups Romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 bell pepper diced
- 1/4 cup red onion finely chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry all vegetables. Chop the Romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper.
Assembly
- In a large salad bowl, combine the chopped Romaine lettuce, cherry tomatoes, cucumber, bell pepper, and red onion.
- Drizzle the prepared dressing over the salad. Toss gently to ensure all ingredients are evenly coated with the dressing.
Serving
- Serve immediately as a refreshing side dish or a light main course.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to two days. The salad is best enjoyed fresh, as the vegetables may become soggy over time.
Notes
Pro Tips: Use the freshest ingredients for the best flavor. Ingredient Substitutions: Feel free to swap in any seasonal vegetables of your choice. How to Serve: Pair with grilled meats for a complete meal. Storage & Freshness: Keep in an airtight container for up to two days. Make-Ahead Tips: Prepare vegetables in advance and store separately; dress the salad just before serving.