Tossed Salad with Pesto Vinaigrette
Tossed Salad with Pesto Vinaigrette is one of our favorite spring salads. I start this simple salad by tossing together lettuces, tomatoes, olives, red peppers, fresh mozzarella, and shaved Parmesan. Then, I added on my homemade Basil Pesto Vinaigrette. We like this salad for several reasons. First of all, I like that I can make this salad in only fifteen minutes. Secondly, I like that this salad is hearty enough to be a main course. I served it with some crusty Italian bread and it was a filling and delicious meal. Thirdly, I like that this is a meatless meal. Since, we don’t like to eat meat every day. And, lastly, we all love how delicious this salad is.
The Equipment I Used
- A Food Processor- You’ll need this to make the Basil Pesto Vinaigrette.
- A Salad Spinner- Use this to dry your salad greens. If your lettuce is wet the dressing will not cling to it.
The Ingredients Needed for Tossed Salad with Pesto Vinaigrette
- Parmesan Cheese- Use a vegetable peeler to shave large pieces off your Parmesan block.
- Mozzarella Cheese- If you can use a good quality fresh mozzarella cheese. It is the star of this salad.
- Olives- I used green Italian olives, but you can use whatever olives that you like.
- Lettuce- Use a mixture of romaine and baby lettuces.
- Olive Oil- I always use California Olive Ranch extra virgin olive oil. I like its nice mild flavor.
- Vinegar- Use a white balsamic vinegar.
- Garlic- I buy the peeled cloves and store them in my freezer.
- Basil-Fresh basil is a must here.
How I Made my Salad
- First, I tossed together all the salad ingredients.
- Then, I made the Basil Pesto Vinaigrette in my food processor. Be sure to taste it to see if it needs more cheese or a pinch of salt.
- Finally, I tossed it all together in a big bowl.
If you like pesto you need to try this delicious and fresh Tossed Salad with Pesto Vinaigrette.
Tossed Salad with Pesto Vinaigrette
Equipment
- Food processor
Ingredients
- 4 cups chopped romaine and baby lettuce
- 1 red pepper, sliced
- ½ cup olives
- 1 cup fresh mozzarella, cut in half inch cubes
- 1 cups grape tomatoes, halved
- ½ cup sliced red onion
- ½ cup shaved Parmesan
For the Basil Pesto Vinaigrette:
- ½ cup extra virgin olive oil
- 2 tbsp. white balsamic vinegar
- 1 clove minced garlic
- 2 tbsp. Parmesan cheese, grated
Instructions
- In a large bowl, toss together the lettuces, cheeses, tomatoes, red onions, red peppers, and olives.
- In the food processor, process together all the Basil Pesto Vinaigrette ingredients. Add as much dressing as you like to the salad bowl and toss it all together.
