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Big Italian Salad
6 servings

[ INGREDIENTS ]

FOR THE VINAIGRETTE

Fresh Italian Parsley Leaves
Fresh Basil Leaves
Dried Oregano
Garlic
Red Wine Vinegar
Extra-Virgin Olive Oil
Salt
Black Pepper
Honey

FOR THE SALAD

Romaine Lettuce
Red Bell Pepper
Cucumber
Carrots
Grape Tomatoes
Pitted Olives
Ricotta Salata ¹ or Feta

[ INSTRUCTIONS ]

MAKE THE DRESSING

1. Combine :
   
   1 Cup Fresh Italian Parsley Leaves;
   1 Cup Fresh Basil Leaves;
   1/4 Teaspoon Dried Oregano;
   2 Cloves Garlic, Peeled;
   1/4 Cup Red Wine Vinegar;
   3/4 Cup Extra-Virgin Olive Oil;
   3/4 Teaspoon Salt;
   1/4 Teaspoon Black Pepper;
   1 1/2 Teaspoons Honey;
   in a food processor and blitz to blend.

MAKE THE SALAD

1. Place :
   
   1 Large Head Romaine Lettuce (or 3 hearts) Cut into Large, Bite-Sized Pieces;
   1 Large Red Bell Pepper, Chopped;
   1 Cup Cucumber, Seeded and Chopped;
   1 - 2 Carrots, Peeled into Ribbons;
   Handful Grape Tomatoes, Halved;
   Handful Pitted Olives;
   in a large bowl.
2. Right before serving, add about half of the dressing and toss well.
3. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland.
4. Toss in :
   
   Ricotta Salata ¹ or Feta, Crumbled;
   then taste and adjust seasoning with :
   
   Salt, to Taste;
   Black Pepper, to Taste;
   if necessary.

[ NOTE ]

¹ Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub.

::: View the original recipe for Big Italian Salad at onceuponachef.com