Rosalie’s Italian Salad with Balsamic Vinaigrette

Published on June 18, 2015 by Rosalie Harpole
A plate of salad with dressing on the side.

NOTE:  I grew up with this salad on our table almost every meal, and I can tell you, it is still as popular as ever!  You can add any combination of greens, cheeses, or even croutons

Ingredients:

[caption id="attachment_854" align="aligncenter" width="225"]Rosalie's Italian Salad with Balsamic Vinaigrette Rosalie's Italian Salad with Balsamic Vinaigrette[/caption] 1 bunch green leaf lettuce
  • 1 large bunch red leaf lettuce
  • ½ cup olives, black, green or Kalamata, pitted
  • ½ cup tender celery hearts, chopped
  • 1 cup marinated artichokes
  •  Or marinated artichoke salad
  • 1 small purple onion, sliced into rings
  • 1 large, or 2 medium tomatoes, vine ripened and cut into wedges
  • 10 to 12 pepperoncinis
  • ¾ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon coarse sea salt
  • ½ teaspoon coarse ground black pepper
  • 2 cups rope Provel cheese
  •  Or shredded Provolone
Cuisine: Italian
Yield: Serves 8
Rating:
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Instructions:

  1.  Rinse lettuce well and pat dry.   Chop the lettuce coarsely and place into a large salad bowl.  Add the olives, celery, artichokes and onion rings; toss again to combine.
 
  1.  Arrange the salad into salad bowls.  Place 4 tomato wedges around the salad and top the salad with 2 pepperoncinis.
 
  1. Make the dressing by combining the olive oil, vinegars, and salt and pepper into a jar with a lid.  Shake the ingredients well to combine.  Pour the dressing over the salads.   Top each salad with the Provolone cheese.  Makes 6 to 8 salads.