Rosalie’s Italian Salad with Shredded Mozzarella

NOTE:  This salad is a little variation from my regular Italian salad.  I have added the shredded mozzarella and basil sprigs.  A great summer salad that enhances any entree.


  • 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 small purple or white onion, sliced into rings
  • Pepperoncini rings
  • 1 to 2 large garden tomatoes, cut into wedges
  • Italian Vinaigrette
  • 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 shredded mozzarella cheese
  • Basil sprigs [caption id="attachment_1206" align="alignleft" width="230"] A great summer Italian salad with fresh tomatoes and basil sprigs[/caption]
Cuisine: Italian
Yield: 6 to 8 Servings
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  1. Rinse lettuce well and pat dry.   Chop the lettuce coarsely and place into a large salad bowl.  Add the olives, celery, onion rings, pepperoncini rings, and tomatoes.    Toss the salad well.
  1. Place the salad into 6 bowls and add the Italian vinaigrette.
  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 shredded mozzarella.  Makes 6 to 8 salads.