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Day or night for a quick and refreshing meal there is always a fresh salad that can easily be prepared in minutes.  

The alternative to a time consuming recipe is a quick salad that not only tastes great but is also healthy and filled with all the nutrition needed for a hard days work or simply relaxing by the poolside or on vacation.

Enjoy these great salad recipes brought to you from our sponsors, friends, our kitchen and visitors like yourselve. Thanks for visiting us, you are always welcome anytime. Don't forget to tell your friends about the italiancook.ca website.

If you have a delicious Salad recipe, please share with us. If you have questions regarding this recipe page, please fill out our online contact form and it will be our pleasure to respond. ♥ The Italian Cook

Italian Salad Recipe List

Artichoke Salad with Grand Padano Cheese

 

Artichoke Salad with Grand Padano Cheese

Artichoke SaladIngredients:

2 raw artichokes, pared down to the hearts
1 tablespoon lemon juice
1/4 lb. Grana Padano, thinly sliced
3 tablespoons Olio Carli Extra Virgin Olive Oil

Directions:

1• Cut artichoke hearts into very thin lengthwise slices.
2• Sprinkle the artichoke slices with the lemon juice.
3• Combine with the other ingredients and toss.
Serves 4 to 6 people.

Caesar Salad

 

Caesar Salad

Caesar SaladIngredients:

• 3 to 4 medium garlic cloves - crushed
• 1/4 cup fresh lemon juice
• 1/4 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 1/2 teaspoons Worcestershire sauce
• 1 tablespoon anchovy paste
• 1/4 cup fresh grated Parmigiano Reggiano
• 1 cup extra virgin olive oil
• garlic croutons
• 12 whole anchovy filets
• 1 head of romaine lettuce

Directions:

1• In a food processor or in a large bowl, whisk together garlic, lemon juice, salt, pepper, Worcestershire sauce, dijon mustard, anchovy paste and cheese until well blended and salt is dissolved.
2• Slowly add the oil in a thin stream until it is incorporated.
3• Dressing should have a light, mayonnaise-like consistency. Makes about one cup.
4• Place clean romaine lettuce in a large bowl, sprinkle on about half of the Parmigiano Reggiano Cheese, a few tablespoons (or to taste) of dressing and toss.
5• Add more dressing if desired, the remaining cheese, sprinkle on croutons and lay whole anchovies on top.

Serve immediately.

Eggplant and Caper Salad - Caponata

 

Eggplant and Caper Salad - Caponata

Eggplant and Caper SaladIngredients:

• 8 medium size aubergines (eggplants)
• 400 grams of peeled mature tomatoes
• 2 medium size sweet white or yellow onions
• the heart of a large celery
• 200 grams of pitted large cured firm green olives
• 200 grams of capers (if salted soak in water and drain to remove salt)
• extra virgin olive oil
• white vinegar
• sugar
• salt

Reflecting Sicily's Arab heritage, this classic recipe (but without the tomatoes, a New World discovery) probably dates from the ninth century, when it is believed that the eggplant (aubergine) was introduced in Sicily by the Saracens. Culinary historians debate whether eggplants were grown in Sicily earlier, perhaps in Roman times, but hardly anybody disagrees that caponata is delicious. It should be served chilled as an antipasto (appetizer). There are popular variations of this recipe; some versions call for the addition of artichokes, sweet peppers or more sugar.

Directions:

1• Cut the eggplants into chunks about one inch or two centimetres square. (You may prefer slightly larger or smaller pieces.) Do not peel.
2• Cook these by steaming covered in a large pot until completely cooked but firm. (Don't boil them.) Drain well and set aside.
3• Chop the tomatoes into small pieces or a thick pulp, without discarding the juice or seeds.
4• Chop the onions into medium pieces or thin slices.
5• Cut the celery stalks into pieces about one inch long. Discard leaves.
6• Halve the olives.
7• In a large pan, sauté the onions and celery pieces in olive oil. The celery should be lightly cooked, firm but not raw.
8• Add the tomato pulp and bring the mixture to a boil, then simmer for a few minutes until the sauce changes color to a lighter red.
9• At this point, simmer over low heat for another 4-6 minutes.
10• Add the eggplants, olives and capers to the mixture.
11• Also add a few tablespoons each of olive oil, vinegar and sugar. Stir gently and allow to simmer covered (steaming) for about five minutes over medium-low heat until mixture thickens but doesn't burn.
12• Remove from heat and allow to cool. Salt to taste. Then chill for at least three hours before serving.

Grape & Gorgonzola Cheese Salad

 

Grape & Gorgonzola Cheese Salad

Grape & Gorgonzola Cheese SaladIngredients:

• 1/2 small melon
• 8 lettuce leaves
• 4 oz seedless green grapes
• 3 oz red grapes, seeded

Dressing:

• 185g (6 oz) Gorgonzola Cheese crumbled
• 8 teaspoon fruity sauce
• 1/4 teaspoon chilli sauce
• squeeze of lemon juice

Garnish:

• Sprigs of parsley
• Few frisee and radicchio leaves
• Little paprika

Directions:

1• First make dressing by combining all ingredients in a bowl. Set aside.
2• Cut melon into 4 slices; remove rind and seeds.
3• Place 2 lettuce leaves each on 4 individual plates.
4• Arrange melon and grapes among the leaves.
5• Put a spoonful of dressing on top of each salad and garnish with parsley, frisee and radicchio leaves.
6• Sprinkle a little paprika over dressing just before serving.

Serves 4
Note: To make a thinner dressing if required, add a little single (light) cream of milk until the desired consistency is reached.

Italian Style Green Salad

 

Italian Green Salad

talian Green SaladIngredients:

• 1 whole Romain Salad
• 1 whole Icebeberg Salad
• 1 whole Radicchio Salad
• 3 medium tomatoes
• 1 whole onion
• olives with no pits (20)
• 2 medium cucumbers
• 3 ounces olive oil
• 1 ounce red vinigar
• salt and pepper
• 1/2 tsp garlic powder
• 1 tsp dried oregano

Directions:

1• Make sure the leaves are cool and dry, as you don't want water in your dressing. Put the salad in a bowl and wait until you are ready to eat before adding the dressing, as it will be soggy otherwise.
2• Salad mix: Romain, Iceberg, Radicchio, tomato, onion, olives and cucumbers.
3• Mix together dressing mix: 3 parts olive oil, 1 part red vinigar. Salt, pepper, garlic powder and oregano.

Italian Traditional Cheese Salad

 

Italian Traditional Cheese Salad

Italian Traditional Cheese SaladIngredients:

• 1/2 lb. Grana Padano, thinly sliced
• 1 roasted pepper cut lengthwise into strips
• 2 oz chopped green olives
• 1 cup diced hearts of palm or celery hearts
• 2 Tbsp Olio Carli Extra Virgin Olive Oil
• 1 Tbsp balsamic vinegar
• salt, to taste
• pepper, to taste

Directions:

1• Combine all ingredients, toss and serve.

Serves 4 to 6 people.

Orange Salad - Insalata d'Arance

 

Orange Salad - Insalata d'Arance

Orange SaladIngredients:

• 4 large naval oranges
• 1 large fresh anise bulb (the crisper the better)
• 1 small lemon
• 1/4 cup shelled almonds
• 1 tablespoon extra virgin olive oil
• 1 tablespoon white sugar
• 1 tablespoon sweet Marsala wine
• 1 head of lettuce
• dried coconut shavings
• a branch of fresh peppermint leaves

This typically Sicilian salad is excellent as a side dish, or a separate course leading into dessert. Serves 6.

Directions:

1• Separate mint leaves from stalk.
2• Clean the anise well.
3• Peel the oranges and lemon
4• remove the tough heart of the anise as well as the stalk and leaves
5• Cut the anise, oranges and lemon crosswise into thin slices.
6• Toss together with almonds and mint leaves in a large bowl.
7• Sprinkle with sugar, olive oil and Marsala wine, and toss again.
8• Chill for a few hours.
9• Toss again before serving.
10• Serve on a bed of lettuce leaves and sprinkle dried coconut shavings over the top.

Panzanella

 

Panzanella

PanzanellaIngredients:

• 2 cups cubed Italian bread, about half of one small loaf
• ¼ cup olive oil
• 2 cups mixed salad greens
• 12 cherry tomatoes
• ½ red onion, thinly sliced
• ½ cup fresh basil, cut into thin strips
• ¼ cup Gaeta or Niçoise olives
• ¼ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• salt and freshly ground pepper to taste
• ¼ cup thick shavings of Parmigiano Reggiano

Directions:

1• Preheat oven to 400 degrees Fahrenheit. In a large bowl, toss cubed bread with ¼ cup olive oil. Spread the bread evenly on a baking sheet and bake in preheated oven until golden, about 5-10 minutes. Remove and allow to cool.
2• In a salad bowl, combine salad greens, cherry tomatoes, sliced onions, basil, and olives.
3• In a small bowl, whisk together ¼ cup olive oil and balsamic vinegar. Toss the dressing mixture with the salad mixture and season with salt and pepper. Just before serving, toss in the shavings of Parmigiano Reggiano.

Serves 2-4

Sunshine Salad

 

Sunshine Salad

Sunshine Salad RecipeIngredients:

60 ml 1/4 cup Slivered almonds
6 Bacon slices, chopped
1.5 litres 6 cups Mixed lettuce
20 Kalamata black olives
1/2 1/2 Red bell pepper, julienned
250 ml 1 cup Grissol Three Bread Butter and Garlic Croutons
15 ml 1 tsp Honey Dijon mustard
15 ml 1 tsp White wine vinegar
60 ml 1/4 cup Vegetable oil
To taste Salt and freshly ground pepper
4 Hard boiled eggs, peeled and sliced
180 g 6 oz Cayer Brie Double Crème

Directions:

1• In a pan over medium heat, toast almonds on both sides.
2• Remove almonds from pan and set aside. In the same pan, over high heat, cook bacon until crispy.
3• Put cooked bacon on some paper towels to remove as much grease as possible. 4 Set aside.
4• In a bowl, mix the lettuce, olives, almonds, bacon, pepper and half the croutons.
5• In a another bowl, whisk together the mustard, vinegar and oil.
6• Add salt and pepper.
7• Pour over salad and toss. Arrange on plates.
8• Sprinkle the rest of the croutons and the egg slices over each plate of salad.
9• Slice the Brie into four equal portions and top each salad portion with a wedge of cheese. Serves 4.

Tomato Salad

 

Tomato Salad

Tomato SaladIngredients:

1/4 c Parsley, fresh; chopped
1/4 c extra virgin olive oil
2 tb Vinegar, cider
2 ts Mustard, prepared
1 ts Salt
1 ts Honey
1/4 ts Pepper
1 Garlic clove; minced
1 Onion; finely sliced
6 sm Tomatoes; firm, ripe, cubed


Directions:

1• Combine ingredients, mixing well. Place tomatoes in serving bowl, and pour dressing over all. Cover and let stand at room temperature 20 minutes before serving.


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