italian chopped olive and white bean salad
Hearty, healthy end of summer salad you MUST enjoy before the seasons turn, or else I'll turn on yo ass and we'll no longer be friends.
Ingredients
- 2 cups shredded romaine lettuce
- 2 15-oz cans white beans (cannellini)
- 1/2 cup kalamata olives, halved
- 1/2 cup green olives, halved
- 1 cup cherry tomatoes, halved
- 1 jar marinated artichokes, drained
- 2-3 Persian cucumbers, sliced
- 1 cup low-moisture mozzarella cheese, cubed
- fresh herbs and cracked black pepper, to serve
Italian vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1-2 tbsp honey
- 2 tsp dijon mustard
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 cloves garlic, minced or grated
Instructions
- To make the dressing: in a jar or bowl, shake or whisk the olive oil, red wine vinegar, honey (use 1 tablespoon for less sweetness, 2 for more), dijon mustard, dried basil and oregano, garlic, and a pinch of salt and pepper. Taste and adjust for seasoning as needed.
- In a large bowl, toss the romaine with the white beans, both olives, tomatoes, cucumbers, artichokes, and mozzarella with 2-3 big spoonfuls of dressing. If not serving right away, toss without the dressing.
- Divide into bowls and serve with fresh black pepper and herbs, as desired.
Notes
*Romaine alternatives: If you'd like a no-wilt, meal prep-friendly version of this salad, simply omit the lettuce or replace with kale, which holds up better with the vinaigrette over a period of time. Before tossing the whole salad together, massage the kale with a couple spoonfuls of the vinaigrette to soften the leaves and remove some of the bitterness.