Salad recipes

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

Chunks of tomatoes and lots of Italian spices make this a real winner.

Insalata verde e rossa, an Italian red and green salad with dandelion leaves, watercress, and radishes in olive oil and red wine vinegar. A bitter greens salad with peppery bite.

Salad of Fresh Fava Beans with Pecorino Romano Cheese recipe

Quick and easy home made Italian style salad dressing.

Israeli couscous with fresh mozzarella, tomatoes and basil. A delightful side dish.

Italian asparagus. How to cook asparagus Italian-style. Classic flavor-packed cold marinated asparagus with an onion, caper, lemon and mint dressing. Perfect to make ahead and serve anytime with simple ingredients. It's even vegan and vegetarian.

Caprese Con Mozzarella Di Bufala (Mozzarella,Tomato and Basil) recipe

Skip store-bought packets and make your own Italian dressing mix that will keep in the pantry for up to a year.

Two-ingredient spicy Italian dressing made by mixing picante sauce with Italian dressing. Use it on salads, as a veggie marinade, or tossed with shrimp. Ready in 10 minutes, makes 3/4 cup.

Crisp garlic croutons, silky prosciutto strips and a nutty walnut oil vinaigrette tossed with tender greens. A 25-minute elegant Italian salad for two that feels straight from a Tuscan trattoria.

Italian dressing variations: customize a base Italian vinaigrette with anchovies, bacon, Parmesan, tomato puree or red wine to create five distinct dressings from one starting point.

Multiple layers of Italian flavour. Salami, roasted peppers, eggplant and cheese sandwiched in between crusty Italian bread.

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

Italian tomato and anchovy antipasto with ripe tomato wedges draped with anchovy fillets, dressed in anchovy oil, lemon juice, and fresh oregano. Simple, no-cook, and bursting with umami.

Make-ahead Italian antipasto with tuna, olives, artichoke hearts, mushrooms, and vegetables simmered in tomato sauce. Freezes for up to three months.