Italian Salad with Sweet Basil and Onion Dressing
A Perfect Pasta Side
This Italian Salad with Sweet Basil and Onion Dressing is what I always prepare as a side when I make an Italian Feast like Lasagna or Stuffed Shells. This salad has salami, two kinds of cheese, olives, beans, and veggies.
The Sweet Basil and Onion Dressing has simple ingredients like honey, oil, white wine vinegar, sweet onions, and fresh basil. It adds a refreshing bite to substantial Italian dishes.
The full, printable and Pinterest Pin-able recipe card is at the end of this post. It is a wonderful salad that can also be served as a complete meal.
It’s the perfect compliment to my Stuffed Shells, Baked Manicotti, Lasagna, and Meatballs and Sauce.
Make Ahead Deliciousness
What I love about this salad is that you can assemble it the night before and let it hang out in the fridge.
The seasonings add SO much flavor to the lettuce underneath. The dressing can be made and served right away, but it tastes even better when you make it ahead of time and let it sit in the fridge for all the goodness to combine.
The herbs and celery salt infuse the veggies with such fresh and savory goodness.
I’ll be Here All Week
This is a delicious salad but it’s so simple to make, I don’t have that many other tips to give you!
I suppose I could offer a quick joke.
What relative shows up at the start of an Italian dinner?
Auntie Pasto!
Sorry, was that too cheesy?
Italian Salad with Sweet Basil and Onion Dressing
This Italian Salad with Sweet Basil and Onion Dressing is always the salad I make when I make an Italian Feast like Lasagna or Stuffed Shells. This salad has salami, two kinds of cheese, olives beans and veggies. The Sweet Basil and Onion Dressing has simple ingredients like honey, oil, white wine vinegar, sweet onions and fresh basil. This salad it the perfect side to any Italian feast.
Ingredients
- 3 Romaine Hearts
- 1 15 ounce can of cannellini beans
- 1 pint of cherry or grape tomatoes
- 2 8 ounce containers of mini mozzarella cheese balls in marinade (photo in post)
- 1 5.75 ounce jar of Spanish Manzanilla Olives
- 2 Red Bell Peppers
- 1/2 lb of sliced provolone
- 1/2 lb of sliced salami
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of celery salt
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of dried parsley
- For The Dressing
- Approximately 2 cups of packed Fresh Basil
- 3/4 cups of white wine vinegar
- 1 cup of Avocado Oil (or other light tasting oil)
- 2 Tablespoons of Honey
- 1/2 teaspoon of white sugar
- 1 medium sized yellow or sweet onion, chopped
- Garlic Salt to taste (I used about 1/4 teaspoon)
- Sprinkle of black pepper
Instructions
- Wash and chop you romaine into bite sized pieces.
- Quarter each cherry tomato.
- Drain, rinse and pat dry your beans.
- Dice your salami and provolone.
- Drain MOST of the oil from the mini mozzarella, use the rest for the salad.
- Finely dice your red peppers.
- Drain your green olives.
- For the dressing, add the chopped onions, basil, oil, vinegar, honey, sugar, garlic salt and pepper to a blender and blend until smooth. Refrigerate for 4 hours or overnight. This dressing will last 2 weeks.
- For the salad, I add the romaine to a flat tray, then layer the ingredients to display it beautifully. I sprinkle the whole salad with the parsley and oregano. I sprinkle the tomatoes and and the red peppers with the celery salt. You can also make this salad the night before, and let it sit in the fridge. Before serving I add it to a large bowl and toss with the dressing. Or you can keep the dressing on the side.
If you’re looking for another great salad to serve with your Italian dinners, my Pizza Salad is a stone cold classic.