This is simply one of the most flavorful salads you will try.
No special equipment is needed to make this classic Italian salad.
For the Base Salad:
1 large Tomato, finely sliced
1 tablespoon of Blue Cheese, crumbled
3 Green Onions, finely chop the entire green onion including the green scallion
1 ball of Mozzarella Cheese, thinly sliced (approximately ¾ of a pound in total)
15 leaves small to medium-sized of Basil, chopped into thin strips
½medium-sized White Onion, finely chopped
8-12 Kalamata Olives, finely chopped
1 ½ tablespoon Pepperoncini, finely chopped
2 tablespoons Artichoke Hearts, finely chopped
1 ½ tablespoons of Pesto Sauce (please see our separate recipe for Pesto Sauce, by clicking here)
Salt and freshly ground Black Pepper to taste
For the Italian Salad’s Second-layer Topping:
8-10 ounces Arugula
8-10 baby Grape Tomatoes
4 Green Onions, chopped
10 small-to-medium Basil leaves, chopped
1-1 ½ tablespoons Vinaigrette – to taste (Please see our separate recipe for Vinaigrette Salad Dressing by clicking here.)
Once all of the ingredients are sliced/chopped begin to layer them onto a plate. Then, in a separate bowl for the second-layer topping, combine the arugula, tomatoes, green onions and refrigerate. Just before serving, mix vinaigrette in with arugula tomatoes, basil, and green onions. Spoon the salad mixture over base salad and serve.
As a serving suggestion, we recommend using our Vinaigrette Salad Dressing, which you can access by clicking here, on this wonderful salad.