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Italian Summer Salad With Basil Dressing

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Fresh and crisp tossed salad with Italian flavors. This Italian Summer Salad recipe is a springboard for making a myriad variations to this tossed salad. Serve it as an accompaniment or as a meal it itself. Summer salads offer countless variations and this recipe gives you plenty of ideas. #summersalad, #Italiansalad, #tossedsalad, #allourway

I’d planned on making our usual mixed salad this evening when the colorful pyramids of fresh vegetables at our local market talked me into making something different, something like an Italian Summer Salad with Basil Dressing. A fresh tossed salad is the perfect accompaniment to any meal and it may even be a meal in itself.  It all depends on what you like and what you want to add. This recipe has been updated from the original August 2015 version in order to provide a better experience for our readers. Last update April 2019. 

For this recipe you will need: salad greens, radicchio, English cucumber, celery, grape tomatoes, cherry tomatoes, scallions, peperoncini, sunflower seeds, pecorino cheese, lemon juice, white balsamic vinegar, fresh basil leaves, Dijon mustard, olive oil, salt, pepper, garlic powder.

Tossed salad with romaine, radicchio, cherry tomatoes, and peperoncini in a glass bowl with green basil dressing on the side.

First Published: August 19,2015… Last Updated: April 25, 2019

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Picking the vegetables for a summer salad

I hadn’t thought about making an Italian salad until we were at the Market. Our typical first course didn’t seem the least bit appealing.

Romaine, scallions, celery, red and purple tomatoes, radicchio , peperoncini in straw basket with springs of fresh basil in front.

Fresh ingredients for our Italian Summer Salad.

I suppose the “talking” vegetables did a great job of convincing me to forget the usual and go for an Italian Summer Salad recipe.

Selecting the salad base

  • I grabbed a head of bright green romaine from the neat stack and placed it in the cart’s basket. This would be my base.
  • Then I spotted the beautiful purple globes of radicchio and tossed one into the grocery cart.

Picking out the additions

  • Celery and an English cucumber {we like this variety since it has less seeds} are a must in our salad so one of each joined the other vegetables.
  • And what would an Italian salad be without tomatoes? I looked around and spotted the little ruby red grape tomatoes piled in small trays just waiting for me to add them to the group in the cart.
  • I looked around searching for a little bit more variety when I remembered we had some fantastic purply-black cherry tomatoes waiting to be picked on our potted plant on the patio.

 

Potted Cherry Tomato Plant growing like a bean stalk @allourway.com

Purple cherry tomato plant on our patio.

Adding some zip

  • Something oniony was needed. Hmmm! I looked around and picked up a package of scallions.
  • Now, the Italian summer salad needed something with tangy zing. The lightbulb turned on in the brain — peperoncini! Now we were getting somewhere. I rolled over to the pickle department. Found it! The jar joined the veggies.
  • If there was a salad in front of my Hubby it needed to have olives. Luckily we had some spicy pimento stuffed green olives at home. Perfecto!

Finishing the Italian Salad

Now the tossed salad needed some kind of nutty crunch plus a delicious cheese. I turned the cart around and pushed to where all the bulk items were on display.

There they were — sunflower seeds! Italy has lots of sunflowers. Roasted and toasted sunflower seeds would taste great on the fresh vegetables.

And the cheese would be pecorino. At home we had a hunk of pecorino and some shaved pieces on top would be ideal.

A glass bowl full of fresh chopped romaine with red and purple tomatoes, green olives, shaved pecorino cheese and peperoncini.

The summer salad is ready to be dressed.

Basil Dressing the finishing touch

Now, what about a salad dressing? Basil! We have so much basil we’re using it in vases as herb bouquets.

I’ve mentioned before the problem of sticking basil in water — it roots. Then we have to find some place to bury the roots. *sigh* We can only make so much pesto. The basil dressing uses up a healthy amount of basil leaves so basil dressing it will be.

Tonight we’re going to enjoy Italian Summer Salad with Basil Dressing.  

And who knows, tomorrow I’m may make a chef style salad for our al fresco dinner.

A chef salad closeup with salad greens, carrots, olives, cheese, and sliced meats, tomatoes.

 

If you like this salad, you may enjoy these:

Panzanella Italian Bread Salad

Lemon Basil Farfalle Salad

Mediterranean Tomato Cucumber Salad with Yogurt Dressing

Unbeatable Beet Salad With Hickory Bacon Vinaigrette

I know you’ll enjoy these salads. They will definitely perk up your tastebuds!

Mangiare dovrebbe essere un’avventura {Eating should be an adventure}

And before your meal, how about a nice light Aperol Spritz? This drink is one of the most popular in the Venice area! 

Tutti a tavola è pronto.

Un caro saluto, alla prossima.

YOU MAY NEED…

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We are huge fans of white balsamic vinegar. It blends well with other ingredients and it seems to be milder than the red balsamic. For the vinaigrette recipe it doesn’t alter the color of the dressing which is a plus for us. Try it and see if you don’t like it. We always have both the red and white balsamic on hand.

A glass bowl filled with red grape tomato halves, chopped romaine, radicchio, green olives, peperoncini, and sunflower seeds.

Italian Summer Salad With Basil Dressing

A delightful crunchy salad that uses the freshest vegetables of the season. Your salad variations are only limited to your imagination. Make the salad a first course or add some additions such as meat, beans, eggs, additional cheese and have it has a light summer meal. Delicious and satisfying!

If you like this recipe please consider giving it a 5-star rating.

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Italian Summer Salad with Basil Dressing and Roasted Sunflower Seeds @allourway.com

Italian Summer Salad with Basil Dressing

A crispy mixed salad with romaine as the base with delicious additions of cucumber, tomatoes,radicchio, scallions, peperoncini, roasted sunflower seeds, shaved pecorino cheese and topped with a fresh basil dressing.
5 from 12 votes
Print Pin Rate
Course: First course, Salad
Cuisine: American-Italian
Keyword: basil, summer, summertime, light dressing, easy
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 people
Calories: 70kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • Salad: be sure to wash greens
  • Romaine - torn into pieces
  • Radicchio - washed and cut into desired pieces
  • English Cucumber sliced lengthwise and cut into half moons and celery cut on bias
  • Grape tomatoes - cut in half
  • Cherry tomatoes - cut in half
  • Scallions green onions - use white and green - sliced
  • Peperoncini - we left them whole
  • Roasted Sunflower Seeds
  • Shaved pecorino cheese q.b. quanto basta - as much as you like

Basil Dressing

  • 3/4 cup fresh lemon juice
  • 2/3 cup white balsamic vinegar
  • 1 cup packed fresh basil leaves
  • 1/3 cup Dijon mustard
  • 1 1/2 cups extra virgin olive oil
  • 1 1/2 teaspoon kosher salt
  • 1 Tablespoon black pepper
  • 1 1/2 teaspoon garlic powder

Optional salad ingredients

  • Italian meats such as Salami, pepperoni, etc.
  • shredded carrots
  • beans such as chickpeas, cannellini, garbanzo
  • cheeses such as feta, mozzarella, goat
  • microgreens, arugula, baby spinach, baby kale, etc.

Instructions

  • Prepare the salad, starting with the romaine and adding everything except the cheese and sunflower seeds in layers. Toss the salad and sprinkle the seeds and shaved pecorino on top

For the salad dressing

  • Add everything except the olive oil to a blender and puree. Slowly add the olive oil to the basil mixture so it will emulsify and blend thoroughly.
  • When ready to serve, place the salad on a plate and then drizzle the basil dressing on top. You can also dress the entire salad but we prefer doing it individually.

Notes

  • You can use red wine vinegar in place of the white balsamic but in this dressing we prefer the milder white. If you do use red wine you may want to add a teaspoon or two of honey.

Nutrition

Calories: 70kcal | Carbohydrates: 6g | Fat: 4g | Sodium: 559mg | Potassium: 87mg | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 9.6mg | Calcium: 22mg | Iron: 0.5mg

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Comments

  1. Dana says

    5 stars
    It truly doesn’t get more refreshing than this. This is the kind of salad you can make nightly to go with pretty much any dinner, I feel. Most dinners, anyway. There are so many goodies in here, it would be impossible to get tired of this salad. Not to mention a lot of produce you can pluck from your own garden if you have a veg garden going. And that vinaigrette sounds so refreshing!

    Reply

  2. Annemarie says

    5 stars
    You have me wishing for summer so I can make an Italian summer salad too! Once the tomatoes are ripe again I’ll have to try this and definitely make the basil dressing. My neighbor grows SO MUCH basil (and lets me have bunches) that I need ways to use it up too.

    Reply

  3. Debra says

    5 stars
    Wow, that dressing sounds so refreshing. I’m pinning it for when my garden explodes with too much basil. I love having that problem!

    Reply

  4. Sarah says

    5 stars
    Ooo I love this! And almost everything there can be picked fresh from my garden. This would be such a fresh addition to my dinner table!

    Reply

  5. Julie Menghini says

    5 stars
    I’m in love with this recipe! We eat a lot of salads but never a boring one. All of the flavors and texture you’ve added make this a beautiful dish. We love basil and your vinaigrette give me another yummy way to use some of it it. You’re right that you can only make so much pesto!

    Reply

  6. Daniela says

    5 stars
    Oh my goodness! This salad has me dreaming of farmers market season. It’s like a whole vegetable garden in a plate. I just planted some lovage (similar to celery) in my garden, and I think it would be perfect in this salad. I can’t wait for summer to make it!

    Reply

  7. Jenni LeBaron says

    5 stars
    I love that there are multiple kind of greens used in this salad. Radicchio is such a fantastic option to give this color and texture and the pepperoncini give this such a kick! The basil dressing also sounds lovely!

    Reply

  8. Gloria says

    5 stars
    I LOVE the sound of this salad. It would work for a side salad, or even as the main dish (with some nice crusty bread). I am planning on having a herb garden this summer. I know making things like this tasty dressing will be so nice.

    Reply

  9. Gloria says

    5 stars
    OMG look at that basil plant. I so am having a herb garden next year. I have already given hubby the low down on what he has to do. With the hot days we have been experiencing, salad for dinner is happening lots…like tonight. Love the sound of this dressing. Would have been perfect with the greens and tuna salad we had for dinner.

    Reply

  14. Karyl Henry says

    I just recently started making my own dressings, and now I’m a little obsessed! I also have TONS of fresh basil in my garden and can’t use it fast enough…definitely need to to make this. I’m not a fan of olives, but love everything else in the salad

    Reply

  19. Karen says

    That tall tomato plant is amazing, and that basil dressing sounds amazing. Sometimes it’s hard to get motivated to make a salad, but when I do, I’m so happy I did.

    Reply

  24. Diane P. says

    Oh, this salad looks perfectly fresh! I’ll bet it’s delicious. And the basil dressing?? What a great idea for using all of the basil that’s growing around the yard this summer. You can only make so much pesto!! Thanks for this great summer recipe.

    Reply

    • Marisa Franca says

      You’re welcome.It was such a welcome change. The different ingredients I added was enough to say — Why didn’t I do this before?? I agree with making pesto — the nuts are sooooooo expensive!!

      Reply

    • Marisa Franca says

      It is really good and you could almost use it as a sauce — thin it out a bit. Do you think basil clones itself like my bananas in the freezer? I swear I only have one or two and then there are about 12 in the freezer. Where do they come from? 🙂

      Reply

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