Italian Salad



  • 4 each tomatoes, Roma, cubed
  • 1 each onion, sweet
  • 1 each cucumber, quartered & sliced
  • 1 each red bell pepper, cubed
  • 1 each zucchini, quartered & sliced
  • 1 tbsp. fresh parsley, chopped
  • 4 each pepperoncini, sliced, and 2 tbsp of their juice (reserved)
  • 16 each green olives, sliced
  • 12 each artichoke hearts, quartered, and 5 tbsp of their oil (reserved)
  • Black pepper, fresh, to taste
  • 2 tbsp. Pine nuts, toasted
  • 1/2 cup parmesan cheese, grated
  • 2 cups pasta, cooked, small (optional)
  • 4 tbsp. Balsamic vinegar
  • 1 tbsp. Basil, fresh, chopped
  • 1 tbsp. Brown sugar
  • Salt and pepper to taste


    In a large bowl, combine the tomatoes, onion, cucumber, parsley, red bell pepper, zucchini, pepperoncini, green olives, artichoke hearts, and pasta (optional). Season to taste with black pepper.

    Dressing: Combine 4 tbsp. Of the oil from the artichokes and 2 tbsp. Of the juice from the pepperoncini with balsamic vinegar (5 tbsp.), basil(1 tbsp.),
    and brown sugar(1 tbsp.). Season to taste with salt and pepper. Toss the dressings with vegetables. Garnish with Parmesan and place in the refrigerator. Store pine nuts separately in a zip lock bag.
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