Best 7 Italian Fresh Vegetable Salad Recipes

Welcome to the world of Italian fresh vegetable salad, a delightful dish that showcases the vibrant flavors and textures of the Mediterranean diet. With its colorful array of crisp vegetables, aromatic herbs, and tangy dressing, this salad is a refreshing and nutritious addition to any meal. Whether you are hosting a summer barbecue, packing a lunch for work, or simply looking for a healthy and satisfying snack, an Italian fresh vegetable salad is sure to hit the spot. So gather your ingredients, sharpen your knives, and get ready to embark on a culinary journey that will transport your taste buds to the sun-kissed hills of Italy.

Let's cook with our recipes!

ITALIAN VEGETABLE SALAD

Italian Vegetable Salad image

Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 11

Ingredients

5 cups fresh broccoli florets (1 large bunch)
5 cups fresh cauliflowerets (1 small head)
4 plum tomatoes, chopped
1 medium cucumber, peeled and sliced
1 medium sweet onion, thinly sliced
1 cup sliced fresh carrots
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup pimiento-stuffed olives
1 bottle (8 ounces) Italian salad dressing
1 bottle (8 ounces) creamy Italian salad dressing
2 cups shredded part-skim mozzarella cheese

Steps:

In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).

ITALIAN FRESH VEGETABLE SALAD

Italian Fresh Vegetable Salad image

Garden-fresh veggies are a hit at community potlucks. I carry the dressing in a mason jar to add just before serving. - Jeanette Hildebrand, Stafford, Kansas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 24 servings (3/4 cup each).

Number Of Ingredients 21

Ingredients

SALAD:
1 bunch romaine, torn
4 cups fresh baby spinach
2 cups grape tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 medium zucchini, thinly sliced
1 small green pepper, sliced
1 small sweet red pepper, sliced
1 cup thinly sliced fresh mushrooms
1 cup thinly sliced red onion
1 cup shredded part-skim mozzarella cheese
1/2 cup sliced pepperoncini
1 can (2-1/4 ounces) sliced ripe olives, drained
VINAIGRETTE:
2/3 cup canola oil
1/2 cup red wine vinegar
1/4 cup minced fresh basil
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground mustard
1 teaspoon honey
1/2 teaspoon salt

Steps:

In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients., Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use.

Nutrition Facts : Calories 84 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 149mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ITALIAN-MARINATED VEGETABLE SALAD

Italian-Marinated Vegetable Salad image

Enjoy putting together the bright colors of fresh produce in this Italian-Marinated Vegetable Salad. You'll love the flavorful bite of vegetables and Italian seasonings to make your own Italian-Marinated Vegetable Salad.

Provided by My Food and Family

Categories Vegetable Recipes

Time 3h15m

Yield 14 servings, 1/2 cup each

Number Of Ingredients 7

Ingredients

1/2 lb. fresh green beans, trimmed, cut in half
2 cups small cauliflower florets
1 cup halved cherry tomatoes
1 cup canned chickpeas (garbanzo beans), rinsed
1 cup sliced pimento-stuffed green olives
1/4 cup thinly sliced sun-dried tomatoes
1/2 cup KRAFT Tuscan House Italian Dressing

Steps:

Cook beans and cauliflower in boiling water in large saucepan 3 to 5 min. or until crisp-tender; drain. Rinse under cold water; drain again.
Place bean mixture in large bowl. Add remaining ingredients; mix lightly.
Refrigerate 3 hours or until chilled.

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

SICILIAN GRILLED VEGETABLE SALAD

Sicilian Grilled Vegetable Salad image

A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.

Provided by impellizzeri kitchen

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 8h45m

Yield 8

Number Of Ingredients 10

Ingredients

1 large eggplant, peeled and cut into 1/2-inch slices
1 large sweet onion, peeled and halved
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1 small zucchini, cut into 1/2-inch slices
8 fresh tomatoes, chopped
¼ cup balsamic vinegar
¼ cup olive oil
12 fresh basil leaves
salt and pepper to taste

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 15.4 g, Fat 7.3 g, Fiber 5.4 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 31.8 mg, Sugar 8.4 g

ANYTIME VEGETABLE SALAD

Anytime Vegetable Salad image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups shelled edamame soy beans
8 ounces thin green beans, trimmed
8 ounces yellow wax beans, trimmed
1 1/2 cups cherry tomatoes, halved
1/3 cup red wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh basil or tarragon leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl.
Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
When you're ready to serve, shake the jar again to re-mix the vinaigrette and pour it over the vegetables. Season with more salt and pepper, if desired.
Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

ITALIAN PASTA SALAD WITH FRESH VEGETABLES

Italian Pasta Salad With Fresh Vegetables image

This is a great summer meal-in-one. Its bursting with fresh-from-the-garden goodness with added spark from the salami. Be as creative as you like with the optional veggies. I often have a few handfuls of something from the garden or a half a cup of leftovers that go right in. Even if you don't particularly like anchovies try adding the anchovy paste at least once. You don't really taste it -- it just improves the flavor of the dressing. Try it at your next potluck or picnic!

Provided by 3KillerBs

Categories One Dish Meal

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 27

Ingredients

1 lb tri-color spiral pasta, cooked and drained
1 green pepper, chopped
1 red pepper, chopped
2 medium cucumbers, chopped
1/2 cup marinated artichoke hearts, chopped
1/2 medium onion, finely chopped
1 -2 large vine-ripened tomatoes, coarsely diced
1/4 cup black olives, sliced
1/2 lb hard salami or 1/2 lb pepperoni, diced
1/2 lb mozzarella cheese or 1/2 lb provolone cheese, diced
pepperoncini peppers (optional) or other hot pepper (optional)
snow peas (optional)
snap peas (optional)
green peas (optional)
broccoli (raw or blanched) (optional)
cauliflower (raw or blanched) (optional)
carrot (shredded or sliced) (optional)
green beans (raw or blanched) (optional)
lima beans (cooked and cooled) (optional)
garbanzo beans (cooked and cooled) (optional)
mushroom (fresh or canned) (optional)
1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons fresh basil leaves, chopped
1 garlic clove, crushed
1/8-1/4 teaspoon anchovy paste (optional)
salt and pepper

Steps:

Mix all salad ingredients and any optional veggies in a large bowl.
Put all dressing ingredients into a bowl and mix vigorously with a whisk or fork to make sure that the anchovy paste is thoroughly blended inches.
Toss salad with dressing and refrigerate for several hours or overnight.
Taste and correct seasonings if necessary. If the pasta has soaked up too much dressing make a little more.
There should be a tang too it, maybe even a bite. If it seems bland make more dressing but don't overwhelm the fresh, bright flavor of the veggies.

ITALIAN FRESH GREEN SALAD RECIPE

Italian Fresh Green Salad Recipe image

The Fresh Italian Salad is packed with veggies and makes the perfect side dish for any dinner!

Provided by Camille Beckstrand

Categories Salad

Time 15m

Number Of Ingredients 12

Ingredients

6 cups romaine lettuce ((torn into small pieces))
4 cups baby spinach
2 cups cherry tomatoes
14 ounces artichoke hearts (1 can, (rinsed, drained and cut into bite-size pieces))
1 green bell pepper (thinly sliced)
1 red bell pepper (thinly sliced)
¾ cup red onion (thinly sliced)
1 cucumber (sliced)
4 ounces sliced olives (1 can, drained)
½ cup sliced banana peppers
1 cup shredded Parmesan cheese
8 ounces Italian dressing (or your favorite, 1 bottle)

Steps:

In a large bowl, combine all salad ingredients listed above.
Top with your favorite Italian or Balsamic Vinaigrette dressing.

Nutrition Facts : Calories 183 kcal, Carbohydrate 13 g, Protein 7 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 9 mg, Sodium 907 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

Tips for Making a Flavorful and Refreshing Italian Fresh Vegetable Salad:

Use High-Quality Ingredients: Opt for fresh, vibrant vegetables that are in season. Look for produce that is brightly colored and free of blemishes.
Balance Flavors: Strive for a balance of sweet, sour, and salty flavors in your salad. Incorporate sweet elements like ripe tomatoes or roasted peppers, tangy ingredients like lemon juice or vinegar, and salty components such as olives or capers.
Add Bitter Greens: Include bitter greens like arugula or radicchio for a pop of complexity and depth of flavor. These greens provide a nice contrast to the sweeter vegetables.
Choose the Right Dressing: Opt for a simple, flavorful dressing that enhances the taste of the vegetables without overpowering them. A classic vinaigrette made with olive oil, lemon juice, and Dijon mustard is always a good choice.
Garnish Elegantly: Elevate the presentation of your salad by garnishing it with fresh herbs like basil, oregano, or parsley. You can also add a sprinkle of grated Parmesan cheese or crumbled feta for an extra layer of flavor and texture.

Conclusion: Embracing the Freshness and Simplicity of Italian Vegetable Salads:

Italian fresh vegetable salads are a testament to the beauty of simple, seasonal ingredients prepared with care and attention to detail. By following these tips, you can create vibrant, flavorful salads that showcase the bounty of fresh vegetables. Experiment with different combinations of vegetables, dressings, and garnishes to find your perfect Italian vegetable salad recipe. Whether you serve it as a light lunch, a refreshing side dish, or a colorful addition to your dinner table, this classic Italian salad is sure to delight your taste buds and leave you feeling refreshed and invigorated. Embrace the freshness and simplicity of Italian vegetable salads and enjoy the vibrant flavors of the Mediterranean in every bite.