28+ Delicious Summer Italian Salad Recipes to Savor This Season

When the summer sun is shining and the days are long, there’s nothing quite like a refreshing, vibrant salad to enjoy the season’s best produce.

Italian cuisine, known for its simplicity and use of fresh ingredients, offers an endless variety of salads that are both light and full of flavor.

From crisp greens to ripe tomatoes, creamy cheeses to tangy dressings, summer Italian salads are an easy way to bring the flavors of the Mediterranean to your table.

Whether you’re hosting a backyard barbecue, preparing a light lunch, or simply craving something fresh, these 28+ summer Italian salad recipes will inspire you to savor the season in style.

In this article, we’ve gathered an array of Italian-inspired salads that are perfect for summer dining.

From the classic Caprese to inventive combinations with grilled vegetables and fresh herbs, you’ll find salads that will satisfy any palate.

So, grab your ingredients, and let’s dive into the world of Italian summer salads that bring fresh, vibrant flavors to every bite!

28+ Delicious Summer Italian Salad Recipes to Savor This Season

Whether you’re a longtime fan of Italian cuisine or just discovering its vibrant salads, these 28+ summer Italian salad recipes will add color, flavor, and freshness to your summer meals.

From light, crisp salads perfect for hot days to more hearty, satisfying dishes that can be served as a meal, each recipe showcases the beautiful simplicity of Italian cooking.

With fresh ingredients like tomatoes, basil, mozzarella, olives, and olive oil, you’ll be able to enjoy authentic Mediterranean flavors all summer long.

So, go ahead—embrace the bounty of the season and treat yourself to the best of Italy’s salad offerings!

Caprese Salad with Balsamic Glaze

A classic Caprese salad is the epitome of summer freshness. Ripe tomatoes, creamy mozzarella, and fragrant basil are the heart of this iconic Italian dish.

Finished with a drizzle of sweet, tangy balsamic glaze, this salad is light yet flavorful, making it a perfect appetizer or side for any summer meal.

Ingredients:

• 3 large ripe tomatoes, sliced
• 1 lb fresh mozzarella, sliced
• 1 bunch fresh basil leaves
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic glaze (or reduction)
• Salt and freshly ground black pepper, to taste

Instructions:

1. On a large platter, alternate slices of tomato and mozzarella, slightly overlapping them in a circular or linear pattern.
2. Tuck whole basil leaves between the layers.
3. Drizzle the olive oil evenly over the salad.
4. Finish with a generous drizzle of balsamic glaze.
5. Sprinkle with salt and freshly ground black pepper to taste.

Whether served at a picnic, as a starter for a barbecue, or alongside grilled meats, Caprese salad delivers simple elegance.

Its vibrant colors and bold flavors capture the essence of Italian summer cuisine.

Panzanella (Tuscan Bread Salad)

Panzanella is a rustic Tuscan bread salad that transforms stale bread into a delightful dish packed with summer produce.

Juicy tomatoes, crisp cucumbers, and sweet red onions are tossed with chunks of crusty bread soaked in olive oil and vinegar, creating a salad that’s hearty, refreshing, and full of character.

Ingredients:

• 4 cups stale rustic bread, cut into 1-inch cubes
• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Soak the bread cubes in water for about 30 seconds, then squeeze out excess moisture.
2. In a large bowl, combine the tomatoes, cucumber, onion, and basil.
3. Add the bread cubes and gently toss everything together.
4. Drizzle with olive oil and vinegar.
5. Season with salt and pepper, mix again, and let the salad sit for at least 30 minutes before serving.

Panzanella is ideal for using up day-old bread and overripe tomatoes. The flavors deepen as it rests, making it even better after a short chill in the fridge.

It’s a satisfying dish that stands on its own or pairs beautifully with grilled fish or chicken.

Italian Tuna and White Bean Salad

This protein-rich salad is a staple in many Italian households during the warmer months.

With tender cannellini beans, high-quality tuna, and crisp vegetables, this salad is refreshing, filling, and incredibly easy to make. The lemony vinaigrette brings it all together with a zesty punch.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (5 oz) tuna in olive oil, drained
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped parsley
• Juice of 1 lemon
• 3 tbsp extra virgin olive oil
• Salt and black pepper to taste

Instructions:

1. In a large mixing bowl, combine the beans, tuna, onion, tomatoes, and parsley.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let it sit for 10–15 minutes to allow the flavors to meld.

This salad is a powerhouse of nutrients and flavor. It travels well, making it a great choice for picnics or work lunches, and it’s even better when made a few hours ahead.

For a complete meal, serve it with crusty bread or over a bed of arugula.

Grilled Zucchini and Ricotta Salad

This salad highlights the natural sweetness of zucchini, enhanced by grilling and paired with creamy ricotta and fresh herbs.

It’s a simple yet elevated dish that embodies Italian summer cooking—light, rustic, and full of depth.

Ingredients:

• 3 medium zucchinis, sliced lengthwise
• 1/2 cup ricotta cheese
• 2 tbsp extra virgin olive oil, plus more for grilling
• Juice of 1 lemon
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh basil
• Salt and pepper to taste
• Optional: toasted pine nuts or almonds for crunch

Instructions:

1. Brush zucchini slices with olive oil and grill over medium-high heat for 2–3 minutes per side, until tender and slightly charred.
2. Arrange the grilled zucchini on a serving platter.
3. Dollop small spoonfuls of ricotta across the top.
4. In a small bowl, mix olive oil, lemon juice, chopped herbs, salt, and pepper.
5. Drizzle dressing over the zucchini and ricotta.
6. Top with pine nuts or almonds if using.

This salad offers a satisfying contrast of textures and temperatures—warm, smoky zucchini meets cool, creamy ricotta.

It’s ideal as a starter or a side to grilled meats or pasta.

Italian Orzo Pasta Salad with Pesto

Orzo pasta serves as a perfect base for this vibrant summer salad, tossed in fresh pesto and loaded with colorful vegetables.

It’s a filling yet light dish that brings garden-fresh flavor and a touch of indulgence with parmesan and pine nuts.

Ingredients:

• 1 cup orzo pasta
• 1/2 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup red bell pepper, chopped
• 1/4 cup black or kalamata olives, sliced
• 1/4 cup grated parmesan
• 1/4 cup fresh basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Optional: 2 tbsp toasted pine nuts

Instructions:

1. Cook orzo according to package instructions, then rinse under cold water and drain.
2. In a large bowl, combine orzo, tomatoes, cucumber, bell pepper, and olives.
3. Add the pesto and mix well to coat evenly.
4. Stir in the parmesan and season with salt and pepper.
5. Top with pine nuts just before serving for added crunch.

This salad is a crowd-pleaser and perfect for outdoor gatherings.

It can be served chilled or at room temperature and easily customized with grilled chicken, shrimp, or extra veggies.

Arugula and Prosciutto Salad with Shaved Parmesan

This elegant salad brings together peppery arugula, salty prosciutto, and nutty parmesan in a delicate yet flavorful combination.

It’s balanced with a lemony vinaigrette that enhances each ingredient without overpowering them.

Ingredients:

• 4 cups arugula (rocket)
• 4–6 slices prosciutto, torn into pieces
• 1/3 cup shaved parmesan
• Juice of 1/2 lemon
• 2 tbsp extra virgin olive oil
• Freshly ground black pepper, to taste

Instructions:

1. In a large salad bowl, place the arugula.
2. Add the torn prosciutto and shaved parmesan on top.
3. In a small bowl, whisk together lemon juice, olive oil, and black pepper.
4. Drizzle the dressing over the salad and toss gently before serving.

Light, savory, and refined, this salad is perfect for those moments when you want something sophisticated yet fuss-free.

It pairs especially well with a glass of crisp white wine and a sunny patio.

Farro Salad with Cherry Tomatoes and Mozzarella

This wholesome salad features chewy farro, juicy cherry tomatoes, and creamy mozzarella pearls tossed with fresh herbs and a zippy vinaigrette.

It’s a satisfying and nutritious dish that’s ideal for summer lunches or picnics.

Ingredients:

• 1 cup farro, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1/2 cup mozzarella pearls
• 1/4 cup chopped fresh basil
• 2 tbsp chopped parsley
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Cook farro according to package directions, then drain and cool.
2. In a large bowl, combine farro, tomatoes, mozzarella, basil, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
4. Pour dressing over the salad and toss well.
5. Let it rest for 10–15 minutes before serving to enhance the flavors.

Farro gives this salad a nutty, hearty bite that makes it more filling than typical grain salads.

It’s perfect as a standalone meal or served alongside grilled vegetables or fish.

Antipasto Salad with Italian Dressing

Inspired by a traditional antipasto platter, this salad is a colorful medley of cured meats, cheeses, olives, and marinated vegetables.

It’s robust and full of flavor, making it a favorite for gatherings and festive occasions.

Ingredients:

• 1 cup romaine or mixed greens
• 1/4 cup sliced salami or prosciutto
• 1/4 cup mozzarella cubes or provolone
• 1/4 cup marinated artichoke hearts, chopped
• 1/4 cup roasted red peppers, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup black or green olives
• 3 tbsp Italian dressing (homemade or store-bought)

Instructions:

1. In a large bowl, layer the greens as the base.
2. Add meats, cheeses, vegetables, and olives over the top.
3. Drizzle with Italian dressing and toss gently.
4. Serve immediately or chill for up to an hour for the flavors to blend.

This salad turns a classic antipasto board into a complete, fork-friendly dish.

It’s packed with protein, flavor, and a variety of textures, making it a great no-cook option on hot summer days.

Peach and Burrata Salad with Prosciutto

This elegant summer salad blends sweet, juicy peaches with creamy burrata cheese and savory prosciutto.

Finished with arugula and a balsamic reduction, it’s a luxurious yet easy dish that captures the essence of Italian al fresco dining.

Ingredients:

• 2 ripe peaches, sliced
• 1 ball burrata cheese
• 3–4 slices prosciutto, torn
• 2 cups arugula
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• Salt and freshly ground pepper, to taste

Instructions:

1. Arrange arugula on a serving plate or shallow bowl.
2. Layer sliced peaches and prosciutto over the greens.
3. Tear the burrata into large pieces and nestle into the salad.
4. Drizzle with olive oil and balsamic glaze.
5. Sprinkle lightly with salt and pepper before serving.

This salad is a beautiful harmony of creamy, salty, and sweet.

It’s visually stunning and perfect for a summer dinner party or romantic evening meal outdoors.

Roasted Pepper and Olive Salad

This vibrant salad combines smoky roasted bell peppers with briny olives and capers, tossed in a garlicky olive oil dressing.

It’s a zesty and colorful dish that’s perfect served chilled or at room temperature.

Ingredients:

• 3 large bell peppers (red, yellow, orange)
• 1/2 cup mixed Italian olives (such as Castelvetrano or Gaeta), pitted and halved
• 1 tbsp capers, rinsed
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• Optional: chopped fresh parsley or basil for garnish

Instructions:

1. Roast the bell peppers over an open flame or under a broiler until blackened and blistered on all sides.
2. Place peppers in a bowl and cover for 10 minutes, then peel off the skins and remove seeds.
3. Slice peppers into strips and combine in a bowl with olives and capers.
4. In a small bowl, whisk together olive oil, vinegar, garlic, salt, and pepper.
5. Pour the dressing over the salad and toss well. Garnish with fresh herbs if desired.

This salad is both smoky and tangy, with bold Mediterranean flavors that develop even more after chilling.

It’s an ideal companion to grilled meats, crusty bread, or served atop bruschetta.

Italian Chickpea Salad

Packed with protein and bright flavors, this chickpea-based salad is perfect for a quick lunch or summer potluck.

Fresh vegetables, herbs, and a lemony vinaigrette make it hearty yet refreshing.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta or cubed mozzarella
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, parsley, and cheese.
2. In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour dressing over the salad and mix until well combined.
4. Let sit for at least 15 minutes before serving to allow the flavors to meld.

This salad is as filling as it is flavorful, with a beautiful balance of creaminess, crunch, and acidity.

It holds up well in the fridge, making it perfect for meal prep or outdoor dining.

Fennel and Orange Salad with Olives

A Sicilian classic, this salad is a refreshing mix of crunchy fennel, sweet oranges, and savory black olives.

It’s light, aromatic, and perfectly suited for hot summer days when you want something cool and citrusy.

Ingredients:

• 1 large fennel bulb, thinly sliced (fronds reserved for garnish)
• 2 oranges, peeled and sliced into rounds or segments
• 1/4 cup black olives (e.g., Gaeta or Kalamata), pitted
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar or lemon juice
• Salt and pepper to taste

Instructions:

1. Arrange sliced fennel and oranges on a serving plate.
2. Scatter olives on top.
3. In a small bowl, whisk together olive oil, vinegar or lemon juice, salt, and pepper.
4. Drizzle the dressing over the salad and garnish with chopped fennel fronds.

The sweet and savory contrast in this salad is unforgettable.

With its crisp textures and bright flavors, it makes a perfect palate cleanser or accompaniment to grilled seafood and pasta.

Tomato, Cucumber & Red Onion Salad with Oregano Vinaigrette

This rustic salad celebrates the simplicity of sun-ripened produce and bold Italian herbs.

Crunchy cucumbers, juicy tomatoes, and sharp red onion come together in a zesty oregano vinaigrette that brings out the best of each ingredient.

Ingredients:

• 2 cups cherry or heirloom tomatoes, halved
• 1 large cucumber, sliced
• 1/2 small red onion, thinly sliced
• 2 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste

Instructions:

1. Combine the tomatoes, cucumber, and red onion in a large bowl.
2. In a small bowl, whisk together vinegar, olive oil, oregano, salt, and pepper.
3. Pour the vinaigrette over the vegetables and toss gently.
4. Let it sit for 10–15 minutes before serving to let the flavors develop.

This salad is incredibly versatile and goes with almost anything—from grilled meats to seafood or pasta.

It’s refreshing, crunchy, and captures the essence of a Mediterranean garden in summer.

Spinach Salad with Sun-Dried Tomatoes and Pine Nuts

A beautiful balance of earthy, sweet, and nutty flavors, this salad combines tender spinach leaves with the rich taste of sun-dried tomatoes, toasted pine nuts, and shavings of parmesan.

It’s elegant yet easy to prepare.

Ingredients:

• 4 cups baby spinach
• 1/3 cup sun-dried tomatoes in oil, drained and sliced
• 2 tbsp toasted pine nuts
• 1/4 cup shaved parmesan
• 2 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Place spinach in a large bowl.
2. Add sun-dried tomatoes, pine nuts, and parmesan.
3. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
4. Drizzle dressing over the salad and toss gently.

This salad is both rich and refreshing, with bold flavors and a satisfying texture.

It pairs beautifully with grilled chicken, pasta, or served on its own with crusty bread.

Melon, Cucumber, and Prosciutto Salad

This refreshing and slightly sweet salad is a modern Italian twist, combining ripe melon with crisp cucumber, salty prosciutto, and a touch of mint.

It’s hydrating, light, and an unexpected delight on a hot summer day.

Ingredients:

• 1 cup cantaloupe or honeydew melon, cubed or balled
• 1/2 cucumber, thinly sliced
• 4–5 slices prosciutto, torn
• Fresh mint leaves
• Juice of 1/2 lemon
• 1 tbsp extra virgin olive oil
• Optional: cracked black pepper or a pinch of sea salt

Instructions:

1. In a serving bowl, combine melon and cucumber.
2. Add prosciutto and scatter mint leaves on top.
3. Drizzle with lemon juice and olive oil.
4. Lightly season with pepper or salt if desired.

This salad is a stunning combination of sweet and savory, soft and crunchy.

It’s ideal as an appetizer or light lunch and pairs wonderfully with chilled white wine or sparkling water.

Caponata-Inspired Eggplant Salad

This salad reimagines the traditional Sicilian caponata as a light, tangy summer dish.

Roasted eggplant is combined with capers, tomatoes, and olives, then tossed in a sweet and sour dressing that captures the classic agrodolce flavor profile.

Ingredients:

• 1 medium eggplant, cubed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup green olives, sliced
• 1 tbsp capers
• 2 tbsp red wine vinegar
• 1 tsp sugar or honey
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste
• Fresh basil leaves, torn

Instructions:

1. Toss the eggplant cubes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until golden and soft.
2. In a large bowl, mix the roasted eggplant, tomatoes, olives, and capers.
3. Whisk together vinegar, sugar, and a tablespoon of olive oil.
4. Pour the dressing over the salad and toss gently.
5. Garnish with fresh basil before serving.

This salad has bold, punchy flavors and a satisfying richness.

It’s a perfect side dish for grilled fish or crusty Italian bread.

Panzanella with Mozzarella and Basil

A hearty Tuscan salad, Panzanella turns day-old bread into something spectacular.

With ripe tomatoes, creamy mozzarella, and fragrant basil, this salad is the very essence of rustic summer Italian cooking.

Ingredients:

• 4 cups cubed stale bread (preferably ciabatta or sourdough)
• 2 large ripe tomatoes, diced
• 1/2 cup mozzarella pearls or cubed fresh mozzarella
• 1/4 red onion, thinly sliced
• 1/4 cup chopped fresh basil
• 3 tbsp red wine vinegar
• 4 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. If the bread isn’t dry, toast it in the oven for 10 minutes at 350°F (175°C).
2. In a large bowl, combine tomatoes, mozzarella, onion, and basil.
3. Add the bread cubes and toss everything together.
4. Whisk vinegar, olive oil, salt, and pepper, then drizzle over the salad.
5. Let sit for 20 minutes before serving so the bread absorbs the flavors.

Panzanella is a celebration of texture and taste—juicy, chewy, and bursting with sun-ripened flavor.

It’s great on its own or as a side to grilled meats or charcuterie.

Zesty Lemon and Arugula Salad with Shaved Fennel

This bright and peppery salad combines the crispness of fennel with the bold bite of arugula, all elevated by a zesty lemon dressing.

It’s light, detoxifying, and packed with fresh Italian flavor.

Ingredients:

• 3 cups arugula
• 1 small fennel bulb, thinly shaved
• Zest and juice of 1 lemon
• 2 tbsp extra virgin olive oil
• Salt and freshly ground pepper to taste
• Shaved parmesan, to top

Instructions:

1. In a large bowl, toss arugula and shaved fennel.
2. In a small bowl, mix lemon zest, juice, olive oil, salt, and pepper.
3. Drizzle dressing over the salad and toss well.
4. Finish with shaved parmesan before serving.

This salad is crisp, citrusy, and invigorating—a perfect palate refresher.

Serve it as a light starter or alongside seafood or pasta primavera.

White Bean and Tuna Salad with Lemon-Herb Dressing

This protein-rich salad combines creamy cannellini beans with flaky tuna, crisp vegetables, and a tangy lemon-herb vinaigrette.

It’s a no-cook meal that’s both light and filling—perfect for hot summer days.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (5 oz) high-quality tuna in olive oil, drained
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely sliced
• 2 tbsp chopped parsley
• Juice of 1 lemon
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, combine beans, tuna (flaked), tomatoes, red onion, and parsley.
2. In a small bowl, whisk lemon juice, olive oil, salt, and pepper.
3. Pour dressing over salad and toss gently.
4. Chill for 15 minutes before serving for best flavor.

Hearty, bright, and packed with nutrients, this salad is perfect for a healthy lunch or a picnic.

It captures the essence of Italian coastal cuisine in each bite.

Italian Zucchini Ribbon Salad with Pecorino and Mint

Thin ribbons of fresh zucchini, sharp Pecorino Romano, and aromatic mint come together in this delicate, elegant salad.

It’s light and herbaceous, with a citrusy dressing that enhances the zucchini’s natural sweetness.

Ingredients:

• 2 medium zucchini, shaved into ribbons with a vegetable peeler
• 1/3 cup shaved Pecorino Romano cheese
• 2 tbsp fresh mint, chopped
• Juice of 1/2 lemon
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Place zucchini ribbons in a bowl and sprinkle with a pinch of salt. Let sit for 5–10 minutes to soften slightly.
2. Add cheese and mint to the bowl.
3. Whisk together lemon juice, olive oil, pepper, and a touch more salt if needed.
4. Drizzle dressing over salad and toss gently.

This salad is incredibly simple yet sophisticated, making it a beautiful starter or side dish for grilled fish, pasta, or a light summer entrée.

Radicchio and Pear Salad with Gorgonzola and Walnuts

This salad brings a perfect balance of bitter, sweet, and creamy.

Radicchio’s slight bitterness is mellowed by juicy pears, bold gorgonzola, and toasted walnuts, all tied together with a smooth balsamic vinaigrette.

Ingredients:

• 1 head radicchio, chopped or torn
• 1 ripe pear, thinly sliced
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cup toasted walnuts
• 2 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil
• Salt and freshly cracked black pepper

Instructions:

1. In a large bowl, combine radicchio, pear slices, Gorgonzola, and walnuts.
2. In a separate bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
3. Drizzle over the salad and toss gently to combine.

Elegant and flavor-forward, this salad is ideal for a dinner party or as a companion to roasted meats or pasta.

Its contrast of textures and tastes makes every bite memorable.

Grilled Zucchini and Ricotta Salad with Lemon-Honey Dressing

This warm salad highlights smoky grilled zucchini layered with creamy ricotta, fresh herbs, and a light lemon-honey dressing.

It’s simple yet sophisticated, ideal for summer barbecues or an elegant lunch.

Ingredients:

• 2 medium zucchini, sliced lengthwise
• 1/2 cup fresh ricotta
• 2 tbsp chopped fresh mint or basil
• Zest and juice of 1 lemon
• 1 tsp honey
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Brush zucchini slices with olive oil and grill for 2–3 minutes per side until tender and charred.
2. Arrange grilled zucchini on a serving plate. Dot with spoonfuls of ricotta.
3. In a small bowl, whisk lemon juice, zest, honey, olive oil, salt, and pepper.
4. Drizzle dressing over the salad and top with fresh herbs.

This salad is both rustic and refined.

The grilled zucchini brings out a caramelized sweetness that contrasts beautifully with the soft ricotta and tangy dressing.

Tricolor Italian Salad with Pesto Vinaigrette

Inspired by the colors of the Italian flag, this salad features arugula, ripe tomatoes, and fresh mozzarella tossed in a basil pesto vinaigrette.

It’s bold, fresh, and deeply rooted in Italian culinary tradition.

Ingredients:

• 2 cups arugula
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls (bocconcini), halved
• 2 tbsp basil pesto
• 2 tbsp white wine vinegar
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine arugula, tomatoes, and mozzarella.
2. In a separate bowl, whisk together pesto, vinegar, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat.

Colorful and bursting with flavor, this salad is quick to make and works beautifully as a starter or light meal.

It’s a celebration of fresh, high-quality ingredients.

Italian Potato Salad with Green Beans and Anchovy Vinaigrette

This lighter, vinaigrette-based potato salad is a Mediterranean twist on the classic.

With tender potatoes, crisp green beans, and a punchy anchovy dressing, it’s savory, bright, and packed with umami.

Ingredients:

• 1 lb small waxy potatoes, halved
• 1/2 lb green beans, trimmed
• 2 anchovy fillets, minced
• 1 garlic clove, minced
• 2 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 1 tbsp chopped parsley
• Salt and pepper to taste

Instructions:

1. Boil potatoes in salted water until just tender. In the last 3–4 minutes, add green beans. Drain and cool slightly.
2. In a bowl, whisk together anchovies, garlic, vinegar, olive oil, salt, and pepper.
3. Toss warm potatoes and green beans in the dressing.
4. Sprinkle with parsley before serving.

This salad is hearty and packed with bold, savory flavors.

It’s an excellent accompaniment to grilled meats or seafood and gets even better as it sits.