10 Big-Batch Salad Recipes for a Crowd That Always Impress

Whenever I host gatherings, I adore wowing my guests with vibrant, big-batch salads that truly shine.

From the zesty zing of a Mexican Street Corn Salad to the refreshing sweetness of Watermelon and Feta, these dishes are a feast for both the eyes and the palate. Each salad weaves its own story with colorful ingredients and bold flavors.

These delightful dishes are sure to spark lively conversations at your next event.

Classic Caesar Salad With a Twist

The Classic Caesar Salad is an all-time favorite, known for its rich, creamy dressing and crunchy croutons. But we’re adding a twist to this traditional delight by incorporating a few unique ingredients that will elevate its flavor profile. This big-batch recipe is perfect for gatherings or family dinners, serving 4-6 people, and it’s sure to leave your guests impressed by its distinctive taste and presentation.

Our twist on the Classic Caesar Salad includes the addition of crispy chickpeas and sun-dried tomatoes. The chickpeas add an unexpected crunch and a boost of protein, while the sun-dried tomatoes provide a sweet and tangy counterpoint to the creamy dressing. These ingredients not only enhance the texture but also introduce new dimensions of flavor that complement the traditional components of a Caesar Salad.

Ingredients (Serving Size: 4-6 People):

• 2 large romaine lettuce hearts, chopped
• 1 cup croutons
• 1/2 cup grated Parmesan cheese
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup Caesar dressing
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chickpeas: Preheat your oven to 400°F (200°C). Pat the chickpeas dry with a paper towel to remove excess moisture. In a mixing bowl, toss the chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
2. Roast the Chickpeas: Spread the chickpeas in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they’re golden brown and crispy. Remove from oven and let cool.
3. Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, croutons, grated Parmesan cheese, and sun-dried tomatoes.
4. Dress the Salad: Drizzle the Caesar dressing over the salad mixture. Toss the salad gently until all the ingredients are evenly coated with the dressing.
5. Add the Chickpeas: Just before serving, sprinkle the roasted chickpeas over the top of the salad for a delightful crunch.

Extra Tips:

For an even more flavorful salad, consider marinating the sun-dried tomatoes in olive oil and herbs for a few hours before adding them to the mix.

You can also customize the dressing by mixing in a squeeze of lemon juice for extra tanginess or a dash of Worcestershire sauce for depth.

If you’re preparing this salad in advance, keep the dressing and chickpeas separate until just before serving to maintain the freshness and crunchiness of the ingredients.

Mediterranean Chickpea and Quinoa Salad

Mediterranean Chickpea and Quinoa Salad is a vibrant and nutritious dish that brings together the flavors of the Mediterranean in a hearty and satisfying way. This salad is perfect for meal prep, potlucks, or a light yet filling family dinner. Packed with protein-rich chickpeas, fluffy quinoa, and a variety of fresh vegetables, this dish is both delicious and wholesome.

The addition of a zesty lemon-herb dressing ties all the ingredients together, resulting in a revitalizing salad that’s sure to be a favorite at any gathering. Ideal for serving 4-6 people, this salad not only boasts a colorful presentation but also provides a balanced nutritional profile.

With the combined benefits of plant-based proteins, fibers, and healthy fats, it’s a perfect dish to enjoy on its own or as a side. Whether you’re looking to incorporate more plant-based meals into your diet or simply want to enjoy a taste of the Mediterranean, this salad is a fantastic choice. Let’s explore the ingredients and steps needed to create this delicious dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 2 lemons
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the water is fully absorbed. Remove from heat and let it cool.
2. Prepare the Vegetables: While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, and halve the Kalamata olives. Chop the parsley and mint leaves for added freshness.
3. Make the Dressing: In a small bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and pepper. Adjust the seasoning as needed.
4. Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, parsley, and mint. Pour the dressing over the top and gently toss everything together until well combined.
5. Serve and Enjoy: Taste the salad and adjust the seasoning if necessary. Serve immediately or refrigerate for an hour to let the flavors meld. This salad can be served cold or at room temperature, making it a versatile addition to any meal.

Extra Tips: For best flavor, consider making the salad a few hours ahead to allow the ingredients to marinate in the dressing. This can enhance the overall taste. If you want to add a bit more crunch, include some toasted pine nuts or almonds.

For a vegan version, simply omit the feta cheese or use a plant-based alternative. This salad can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.

Zesty Mexican Street Corn Salad

Zesty Mexican Street Corn Salad is a vibrant and flavorful dish that brings the taste of traditional Mexican street food to your table. This salad is perfect for a big batch gathering, offering a mix of sweet corn, tangy lime, creamy cheese, and a hint of spice. It’s a rejuvenating and satisfying option that pairs well with a variety of main courses or can be served as a standout side dish at barbecues, potlucks, or family dinners.

The key to this salad is fresh, grilled corn, which adds a smoky depth to the dish. Tossed with a creamy dressing and topped with cilantro and cheese, this salad isn’t only delicious but also visually appealing. The combination of ingredients creates a harmonious blend of textures and flavors that will leave your guests craving more.

Whether you’re hosting a gathering or simply looking for a delightful salad to enjoy at home, this Zesty Mexican Street Corn Salad is sure to impress.

Ingredients for 4-6 servings:

• 6 ears of fresh corn, husked
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese (or feta as a substitute)
• 1 teaspoon chili powder
• 1/4 cup freshly squeezed lime juice (about 2 limes)
• 1/2 cup chopped fresh cilantro
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional: 1 jalapeño, finely chopped

Instructions:

1. Prepare the Corn: Preheat your grill to medium-high heat. Brush the corn with a little oil and place them on the grill. Grill for about 10-12 minutes, turning occasionally, until the corn is charred and cooked through. Remove from the grill and let cool slightly.
2. Cut the Corn: Once the corn is cool enough to handle, cut the kernels off the cob using a sharp knife. Stand each cob upright in a large bowl to catch the kernels as you cut them off.
3. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, and chili powder until smooth. Season with salt and pepper to taste.
4. Combine Ingredients: In the large bowl with the corn, add the dressing, crumbled cotija cheese, chopped cilantro, and finely chopped jalapeño if using. Stir everything together until the corn is well coated with the dressing.
5. Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with extra cilantro and cheese if desired.

Extra Tips:

For the best flavor, use fresh corn when in season. If fresh corn isn’t available, you can use frozen corn, but make sure it’s properly thawed and drained before grilling.

Adjust the level of spice by adding more or less chili powder or jalapeño based on your preference. This salad can be made a day in advance, allowing the flavors to develop even more, making it a convenient option for entertaining.

Colorful Rainbow Pasta Salad

Colorful Rainbow Pasta Salad is a delightful and vibrant dish that brings together a medley of fresh vegetables and pasta, creating a feast for both the eyes and the palate. This salad is perfect for gatherings or meal prep, as it can be made in advance and served cold. The combination of colorful veggies such as bell peppers, cherry tomatoes, and red onions with al dente pasta makes it not only visually appealing but also rich in flavors and textures.

The addition of a tangy dressing ties all the ingredients together, making it a revitalizing and satisfying meal. Ideal for serving 4-6 people, this big-batch salad is a great way to incorporate a variety of nutrients into your diet, as it’s packed with vitamins and minerals from the fresh vegetables.

Whether you’re hosting a backyard barbecue, a potluck, or simply want a quick and healthy meal option throughout the week, this salad is sure to please all palates. The recipe is versatile, allowing you to adjust the ingredients based on personal preferences or what’s available in your pantry.

Ingredients:

• 12 ounces of rotini pasta
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the Pasta: Begin by boiling a large pot of salted water. Add the rotini pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
2. Prepare the Vegetables: While the pasta is cooking, dice the red and yellow bell peppers, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Slice the black olives and set all vegetables aside.
3. Make the Dressing: In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined.
4. Combine Ingredients: In a large bowl, combine the cooled pasta with the prepared vegetables, sliced olives, and crumbled feta cheese. Pour the dressing over the salad and toss everything together until evenly coated.
5. Garnish and Serve: Finally, sprinkle the chopped fresh parsley over the salad for a burst of color and flavor. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Extra Tips: For a more personalized touch, you can add or substitute other ingredients like avocados, grilled chicken, or chickpeas to enhance the salad’s nutritional profile.

When making the dressing, feel free to adjust the seasoning to your taste preferences. If you prefer a creamier dressing, you can incorporate a tablespoon of mayonnaise or Greek yogurt. To save time, consider preparing the vegetables and dressing a day in advance, storing them separately, and combining everything just before serving for maximum freshness.

Asian-Inspired Sesame Noodle Salad

Asian-Inspired Sesame Noodle Salad is a vibrant and delicious dish that brings together a medley of flavors and textures. This dish is perfect for gatherings or meal prep, as it can be made in a large batch and enjoyed cold or at room temperature. The salad combines tender noodles with fresh vegetables, crunchy toppings, and a savory sesame dressing, making it both satisfying and revitalizing.

The recipe is easy to customize with your favorite vegetables or proteins, ensuring it can suit a variety of dietary preferences. This salad isn’t only rich in flavor but also packed with nutrients, thanks to the combination of vegetables and the wholesome sesame dressing. The balance of salty, sweet, and tangy notes in the dressing complements the umami-rich noodles and crisp vegetables, creating a harmonious and delectable salad that will be a hit at any table.

Perfect for a light lunch, a picnic, or as a side dish at a larger meal, this Asian-Inspired Sesame Noodle Salad is sure to become a staple in your culinary repertoire.

Ingredients for 4-6 servings:

• 12 oz (340g) rice noodles or thin spaghetti
• 1 cup shredded carrots
• 1 cup thinly sliced bell peppers (any color)
• 1 cup sliced cucumbers
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup sesame seeds, toasted
• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon honey or maple syrup
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 tablespoon sriracha or chili sauce (optional)
• 1/4 cup chopped peanuts or cashews (optional)

Instructions:

1. Cook the Noodles: Begin by cooking the noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
2. Prepare the Vegetables: While the noodles are cooling, prepare the vegetables. Shred the carrots, slice the bell peppers and cucumbers, and chop the green onions and cilantro. Place all the prepared vegetables in a large mixing bowl.
3. Make the Dressing: In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and sriracha (if using). Whisk until all ingredients are well combined and the dressing is smooth.
4. Assemble the Salad: Add the cooled noodles to the bowl with the vegetables. Pour the sesame dressing over the noodles and vegetables, and toss gently to combine, ensuring everything is evenly coated with the dressing.
5. Garnish and Serve: Transfer the salad to a serving platter or bowl. Sprinkle the toasted sesame seeds over the top, and if desired, add chopped peanuts or cashews for extra crunch. Serve immediately, or refrigerate for up to an hour before serving to allow the flavors to meld.

Extra Tips:

For added protein, consider adding grilled chicken, shrimp, or tofu to the salad. This dish can be made in advance and stored in the refrigerator for up to two days, which makes it perfect for meal prep or serving at a party.

If you find the noodles clumping together after refrigeration, simply toss them with a little extra sesame oil before serving to loosen them up. Additionally, feel free to adjust the level of heat by adding more or less sriracha to suit your taste preferences.

Fresh and Fruity Spinach Berry Salad

Fresh and Fruity Spinach Berry Salad is a delightful and invigorating dish perfect for summer gatherings or as a vibrant side to any meal. This salad combines the tender leaves of fresh spinach with the juicy sweetness of mixed berries, creating a harmonious blend of flavors that both look and taste extraordinary. The addition of creamy goat cheese and crunchy nuts adds depth and texture, making it a well-rounded dish that stands out on any table.

This salad isn’t only visually appealing but also packed with nutrients. Spinach is rich in vitamins and antioxidants, while berries provide a burst of vitamin C and fiber. The goat cheese adds a creamy element that balances the tartness of the berries, and the nuts offer healthy fats and a satisfying crunch. Together, these ingredients create a salad that’s as nutritious as it’s delicious, perfect for feeding a crowd or enjoying as a light meal.

Ingredients for 4-6 servings:

• 10 oz fresh spinach leaves
• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup raspberries
• 1/2 cup crumbled goat cheese
• 1/2 cup sliced almonds or walnuts
• 1/4 cup red onion, thinly sliced
• 1/2 cup balsamic vinaigrette dressing

Instructions:

1. Prepare the Ingredients: Begin by washing and drying the spinach leaves thoroughly. Rinse the berries under cold water and gently pat them dry with a paper towel. Hull and slice the strawberries, ensuring they’re bite-sized.
2. Combine the Base: In a large salad bowl, place the spinach leaves as the base. Scatter the sliced strawberries, blueberries, and raspberries evenly over the spinach.
3. Add Toppings: Sprinkle the crumbled goat cheese over the salad, followed by the sliced almonds or walnuts. Distribute the thinly sliced red onion over the top for an added zing.
4. Dress the Salad: Drizzle the balsamic vinaigrette dressing evenly over the entire salad. Alternatively, serve the dressing on the side to allow guests to add their preferred amount.
5. Toss and Serve: Gently toss the salad to combine all ingredients and make sure the dressing coats the salad evenly. Serve immediately for the freshest taste and texture.

Extra Tips:

For the best flavor, choose ripe and fresh berries. You can customize this salad by adding other fruits like sliced apples or pears for additional sweetness. If goat cheese isn’t to your taste, feta cheese can be a good substitute.

Toasting the nuts prior to adding them will enhance their flavor and add a warm, nutty aroma to the salad. If you prefer a homemade dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, and a touch of honey for a simple and delicious alternative.

Hearty Greek Orzo Salad

Hearty Greek Orzo Salad is a delicious and satisfying dish that combines the flavors of the Mediterranean with the comforting texture of orzo pasta. This salad is perfect for large gatherings or as a make-ahead meal, providing a rejuvenating and healthy option that can be enjoyed as a side dish or a light main course. Packed with vibrant vegetables, tangy feta cheese, and a zesty dressing, this dish is sure to be a hit at any table.

The combination of ingredients in this salad not only offers a delightful taste but also a variety of textures that make every bite interesting. The orzo pasta serves as a hearty base, while the fresh cucumbers, juicy tomatoes, and crisp bell peppers add a rejuvenating crunch. Kalamata olives and red onions contribute a savory depth, balanced by the creamy tang of feta cheese. The dressing, made from olive oil, lemon juice, and oregano, ties all the flavors together, creating a harmonious dish that’s both nourishing and satisfying.

Ingredients for 4-6 servings:

• 1 ½ cups uncooked orzo pasta
• 1 pint cherry tomatoes, halved
• 1 large cucumber, diced
• 1 red bell pepper, diced
• ½ cup Kalamata olives, pitted and sliced
• ½ small red onion, thinly sliced
• 1 cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint leaves, chopped
• ⅓ cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the Orzo: Start by bringing a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, about 8-10 minutes. Once cooked, drain the orzo and rinse it under cold water to stop the cooking process and cool it down. Set aside.
2. Prepare the Vegetables: While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, slice the olives, and thinly slice the red onion. Confirm all the vegetables are cut to a similar size for uniformity in the salad.
3. Mix the Salad: In a large mixing bowl, combine the cooked and cooled orzo with the prepared vegetables. Add in the crumbled feta cheese, chopped parsley, and mint leaves. Toss the ingredients gently to combine them evenly.
4. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined. Adjust seasoning to taste, if necessary.
5. Combine and Serve: Pour the dressing over the orzo salad and toss everything together until the salad is well coated with the dressing. Transfer the salad to a serving dish and garnish with additional parsley or mint if desired. Serve immediately or refrigerate for up to a few hours to let the flavors meld.

Extra Tips:

To enhance the flavors, consider making the salad a few hours in advance and letting it chill in the refrigerator before serving. This allows the ingredients to marinate in the dressing and develop a richer taste.

If you’re preparing the salad ahead of time, add the fresh herbs and feta cheese just before serving to keep them vibrant and fresh. Additionally, feel free to customize the salad by adding grilled chicken or shrimp for extra protein, or swap out ingredients based on personal preference, such as using green olives instead of Kalamata or adding a handful of arugula for an extra peppery kick.

Tangy BBQ Ranch Potato Salad

Tangy BBQ Ranch Potato Salad is a delightful twist on the classic potato salad, blending the creamy richness of ranch dressing with the smoky sweetness of BBQ sauce. This dish is perfect for summer barbecues or family gatherings, offering a revitalizing and flavorful experience. The combination of tender potatoes, crisp veggies, and the zesty dressing creates a dish that’s both satisfying and invigorating.

This salad isn’t only delicious but also easy to make in large batches, making it ideal for serving a crowd. The ingredients are simple and readily available, guaranteeing you can whip up this delightful dish without too much fuss. Whether you’re serving it as a side dish or a main course, this Tangy BBQ Ranch Potato Salad is sure to be a hit with guests and family alike.

Ingredients (Serves 4-6 people):

• 2 pounds of small red potatoes
• 1 cup of corn kernels (fresh, frozen, or canned)
• 1/2 cup of diced red bell pepper
• 1/4 cup of chopped red onion
• 1/4 cup of chopped fresh cilantro
• 1 cup of ranch dressing
• 1/4 cup of BBQ sauce
• 1 tablespoon of apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the Potatoes: Start by washing the red potatoes thoroughly. Cut them into bite-size pieces, ensuring they’re approximately uniform in size for even cooking. Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes until they’re tender, about 10-15 minutes. Drain and set aside to cool slightly.
2. Cook the Corn: If using fresh corn, shuck and remove the kernels from the cob. For frozen corn, thaw it beforehand, and for canned corn, simply drain and rinse. In a small pan over medium heat, lightly sauté the corn for 5 minutes to enhance its sweetness. Remove from heat and let it cool.
3. Mix the Dressing: In a small bowl, combine the ranch dressing, BBQ sauce, and apple cider vinegar. Whisk together until the mixture is smooth and well blended.
4. Combine Salad Ingredients: In a large mixing bowl, add the cooked potatoes, corn, red bell pepper, red onion, and cilantro. Pour the dressing over the ingredients and gently toss to combine, ensuring all the components are evenly coated with the dressing.
5. Season and Chill: Season the salad with salt and pepper to taste. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.

Extra Tips:

For a more robust flavor, consider preparing this salad a day in advance; the flavors will deepen as they sit.

You can also customize the salad by adding bacon bits, shredded cheese, or diced jalapeños for extra heat. If you prefer a lighter dressing, substitute half of the ranch with Greek yogurt for a healthier twist.

Make sure the salad is well chilled before serving for best taste and vitality.

Rustic Italian Antipasto Salad

The Rustic Italian Antipasto Salad is a delightful medley of flavors that brings the essence of Italy to your table. This vibrant salad is a perfect blend of fresh vegetables, cured meats, cheese, and marinated vegetables, guaranteeing a burst of flavors in every bite. Ideal for a family gathering or a casual dinner, this salad can be prepared in advance and refrigerated, allowing the flavors to meld together beautifully.

The combination of textures and tastes makes it a versatile dish that can be served as a starter or a main course. This big-batch recipe is designed to serve 4-6 people, making it an excellent choice for entertaining guests. The hearty ingredients provide a nourishing and satisfying meal, while the bright colors make it visually appealing. The recipe calls for high-quality ingredients to guarantee an authentic Italian experience.

Whether you’re an experienced cook or a beginner, this dish is both easy to prepare and impressive to serve.

Ingredients:

• 8 ounces salami, thinly sliced
• 8 ounces prosciutto, thinly sliced
• 8 ounces provolone cheese, cubed
• 1 cup cherry tomatoes, halved
• 1 cup marinated artichoke hearts, drained and chopped
• 1 cup roasted red peppers, sliced
• 1/2 cup black olives, pitted
• 1/2 cup green olives, pitted
• 1/2 red onion, thinly sliced
• 1 small bunch of fresh basil leaves
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients: Begin by slicing the salami and prosciutto into thin strips. Cube the provolone cheese and halve the cherry tomatoes. Drain and chop the marinated artichoke hearts, and slice the roasted red peppers. Thinly slice the red onion. Set these ingredients aside.
2. Combine the Ingredients: In a large salad bowl, combine the salami, prosciutto, provolone cheese, cherry tomatoes, artichoke hearts, roasted red peppers, black olives, green olives, and red onion. Gently toss the ingredients together to guarantee an even distribution.
3. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Adjust the seasoning according to your taste preferences.
4. Dress the Salad: Pour the dressing over the salad mixture in the bowl. Carefully toss the salad to coat all the ingredients with the dressing. Guarantee that the dressing is evenly distributed.
5. Add Fresh Basil: Tear the fresh basil leaves and sprinkle them over the salad. Toss lightly once more to incorporate the basil into the mix.
6. Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. Serve the salad chilled for the best taste and freshness.

Extra Tips:

For a more robust flavor, consider preparing the salad a day in advance and allowing it to marinate overnight in the refrigerator. This will enhance the flavors and make the dish even more delicious.

If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing. You can also personalize the salad by adding other Italian favorites such as sun-dried tomatoes or capers. Remember to taste and adjust the seasoning before serving to guarantee it meets your preference.

Enjoy your Rustic Italian Antipasto Salad with a side of crusty Italian bread for a complete meal experience.

Refreshing Watermelon and Feta Salad

Nothing screams summer quite like a revitalizing and vibrant watermelon and feta salad. This dish combines the sweetness of juicy watermelon with the salty tang of feta cheese, creating a harmonious blend of flavors that’s both light and satisfying.

Perfect for picnics, barbecues, or simply as a delicious side dish, this salad is easy to prepare in large batches and will be a crowd-pleaser at any gathering.

The combination of fresh mint and a drizzle of balsamic glaze elevates the salad, adding a touch of herbaceousness and a sweet, tangy finish. Paired with crunchy cucumber and a hint of red onion, this watermelon and feta salad is both visually appealing and delectable.

Whether you’re serving it as a starter or alongside grilled meats, this recipe for 4-6 people is sure to impress your family and friends.

Ingredients (for 4-6 servings):

• 8 cups seedless watermelon, cubed
• 1 cup cucumber, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, roughly chopped
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• Salt, to taste
• Black pepper, to taste
• Balsamic glaze, for drizzling (optional)

Cooking Instructions:

1. Prepare the Ingredients: Start by cutting the watermelon into uniform cubes. Place them in a large mixing bowl. Thinly slice the cucumber and red onion, and add them to the bowl with the watermelon.
2. Add Cheese and Herbs: Crumble the feta cheese over the watermelon mixture. Roughly chop the fresh mint leaves and sprinkle them into the bowl as well.
3. Make the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, salt, and black pepper. Adjust the seasoning to your liking.
4. Combine the Ingredients: Pour the dressing over the watermelon salad. Gently toss everything together until all the ingredients are evenly coated with the dressing.
5. Serve: Transfer the salad to a serving platter or individual bowls. If desired, drizzle with balsamic glaze for an added layer of flavor. Serve immediately, or refrigerate for up to an hour before serving.

Extra Tips:

For best results, choose a ripe watermelon that’s firm and sweet. You can identify a ripe watermelon by looking for a yellow spot on its underside, indicating it has been sun-ripened.

If you prefer a bit of spice, consider adding a sprinkle of chili flakes for an extra kick. When making this salad ahead of time, keep the dressing separate until just before serving to maintain the salad’s freshness and texture.

Enjoy this delightful salad as a revitalizing accompaniment to any summer meal!