Italian Vegetable Salad
A crisp chopped salad of romaine, tomatoes, cucumber, sweet pepper, red onion, olives, and basil tossed with a garlicky red wine vinaigrette.
Instructions
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Step 1
Whisk the olive oil, red wine vinegar, garlic, oregano, salt, and black pepper in a small bowl until combined.
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Step 2
Chop the romaine, cut the tomatoes into wedges, slice the cucumber and bell pepper, and thinly slice the onion. Place them in a large mixing bowl with the olives and torn basil.
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Step 3
Pour the prepared vinaigrette over the vegetables and toss gently until evenly coated. Serve immediately.
Nutrition (Estimated)
Food safety
Caution: low
Wash and dry the vegetables and basil before cutting. Refrigerate leftovers within 2 hours and use within 1 day.
Risk factors
- Raw produce can carry soil or surface contamination.
- Cut vegetables deteriorate more quickly at room temperature.
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