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–+ servings

Salad to Go with Lasagna

The only thing better than cheesy, bubbling lasagna is this salad showing up next to it like the cool cousin who balances the family out. It’s crisp, vibrant, herb-packed, and covered in a homemade dressing that puts bottled vinaigrette to shame.
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Prep Time 20 minutes
Course Side Dish
Servings 6

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 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
  • ¾ cup extra virgin olive oil
  • ¾ teaspoon salt heaping
  • ¼ teaspoon ground black pepper
  • 2 teaspoons honey
  • 1 large head romaine lettuce or 3 romaine hearts chopped
  • 1 large red bell pepper chopped
  • 1 cup chopped hothouse cucumber seeds removed
  • 1 to 2 carrots peeled into ribbons
  • 1 cup grape tomatoes halved
  • ½ cup pitted olives
  • ½ cup crumbled ricotta salata or feta cheese

Instructions

  • Make the Dressing: Add parsley, basil, oregano, garlic, red wine vinegar, olive oil, salt, pepper, and honey to a food processor. Blend until smooth and bright green—this is your flavor bomb.
    1 cup loosely packed fresh Italian parsley leaves, 1 cup loosely packed fresh basil leaves, ¼ teaspoon dried oregano, 2 cloves garlic, ⅓ cup red wine vinegar, ¾ cup extra virgin olive oil, ¾ teaspoon salt, ¼ teaspoon ground black pepper, 2 teaspoons honey
  • Build the Salad Base: Place the chopped romaine, red bell pepper, cucumber, carrot ribbons, grape tomatoes, and olives into a large mixing bowl.
    1 large head romaine lettuce or 3 romaine hearts, 1 large red bell pepper, 1 cup chopped hothouse cucumber, 1 to 2 carrots, 1 cup grape tomatoes, ½ cup pitted olives
  • Dress It Up: Pour about half of the dressing over the salad and toss thoroughly until all the veggies are coated. Add more dressing as needed until the salad is generously dressed but not soggy.
  • Add the Cheese: Sprinkle the crumbled ricotta salata or feta on top. Toss lightly or leave it on as a finishing touch. Taste and season with extra salt and pepper if needed.
    ½ cup crumbled ricotta salata or feta cheese
  • Save the Rest: Got leftover dressing? Store it in a sealed container in the fridge for up to 4 days. It’s just as amazing on grilled chicken, sandwiches, or roasted veggies.