Name: Big Italian Salad
Yield: 6
Ingredients: For the Vinaigrette:; 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; For the Salad:; 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

This Big Italian Salad is a fresh and vibrant dish that combines romaine lettuce, red bell peppers, cucumbers, carrots, grape tomatoes, and olives. It's all brought together with a zesty vinaigrette made with fresh herbs, garlic, red wine vinegar, and extra virgin olive oil for a burst of Italian flavor in every bite.

Basil

Bell Peppers

Cucumbers

Feta

Olives

Tomatoes