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For the Dressing:
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 clove of garlic, minced
- 1 teaspoon of Dijon mustard
- 1 teaspoon of dried oregano
- Salt and black pepper to taste
INSTRUCTIONS:
- Step 1 – Begin by washing and preparing all the vegetables. Chop the romaine lettuce, halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and pit and halve the Kalamata olives.
- Step 2 – In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, diced bell pepper, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, chopped fresh basil leaves, and chopped fresh parsley leaves. Toss gently to mix the ingredients evenly.
- Step 3 – In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper until well combined.
- Step 4 – Pour the dressing over the salad and toss again to coat the ingredients evenly with the dressing.
- Step 5 – Once the salad is well-dressed, transfer it to a serving platter or individual salad bowls.
- Step 6 – Optionally, garnish the salad with additional crumbled feta cheese and fresh basil leaves for a final touch of flavor and presentation.
Serve the Italian Chop-Chop Salad immediately as a refreshing appetizer or alongside your favorite Italian-inspired main course. This vibrant medley of flavors and textures is sure to impress your taste buds and transport you to the sunny shores of the Mediterranean with each delicious bite. Buon appetito