Kyler’s Recipes

Big Italian Salad

6 servings



total time


1 cup loosely packed fresh Italian parsley leaves

1 cup loosely packed fresh basil leaves

¼ teaspoon dried oregano

2 cloves garlic, peeled

⅓ cup red wine vinegar, best quality such as Pompeian Gourmet

¾ cup extra virgin olive oil, best quality such as Lucini or Colavita

Heaping ¾ teaspoon salt

¼ teaspoon ground black pepper

2 teaspoons honey

1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces

1 large red bell pepper, chopped

1 cup seeded and chopped hothouse cucumbers

1 to 2 carrots, peeled into ribbons

Handful grape tomatoes, halved

Handful pitted olives

Ricotta Salata or Feta, crumbled to taste


Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.

Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.

Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.

Note: Nutritional information was calculated assuming ½ cup of ricotta salata and all of the dressing was used.


Serving Size




Total Fat

31 g

Saturated Fat

6 g

Unsaturated Fat


Trans Fat



11 mg


393 mg

Total Carbohydrate

12 g

Dietary Fiber

5 g

Total Sugars

6 g


5 g

6 servings



total time
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