So it’s been a while since I’ve posted a recipe… but I have a good excuse! We just got married!! That’s right, the two of us finally tied the knot! Looks like we’ll be cooking Healthy for Two for a long time to come. Planning a wedding sure is a ton of work and it took up a lot of our time over the past couple months… but I loved every single minute of it.
One of the great parts about getting married, aside from celebrating the fact that you will be spending the rest of your life with your best friend, is all of the awesome new kitchen supplies! This past weekend was our first weekend back from our honeymoon and I went a little crazy in the kitchen. I went through little binge-cooking experience. I cooked up so many amazing meals using all my new gear. I am absolutely loving my new pressure cooker and Dutch oven, so stay tuned for recipes featuring those beauties.
This recipe is an easy-to-make Italian salad that is so freakin’ delicious! It’s by far my favorite salad I have ever made. It’s super simple to make and you can really customize it any way you like.
I served a few of our meals this week on my new platters, rather than plating the food directly from the pans in the kitchen. We both really enjoyed eating our meals this way! It was nice to see the presentation of the food on the platters and then casually scoop as much as you need to you plate while at the table. This is probably the norm to some of you out there, but to me, it’s a fun new discovery! It’s like a Italian family-style way of eating meals… now we just need a family!
Oops wait… no. Not yet!
Serves 4 or more (or 2 with leftovers for lunch!)
- Greens (I used a mixture of spinach and arugula)
- 2 roma tomatoes, diced into large chunks
- 1 zucchini
- 1 yellow squash
- 1/2 red pepper
- 2 cups of fresh cooked green beans
- 2-3 ounces of salami, cut into quarters
- Small mozzarella balls
- Red onion, sliced into thin pieces
For the Dressing:
- 1/2 cup olive oil
- Zest of 1 lemon
- 2 tablespoons of lemon juice
- 1 clove of garlic, grated or pressed
You can either add the squash and red pepper to the salad fresh, or roast them in the oven beforehand. I chose to roast them and let them cool a bit before adding them to the salad.
Arrange the salad on a large platter – first the greens, then all of the veggies, cheese and salami.
Mix all of the ingredients for the dressing in a small bowl. Using a spoon, drizzle the dressing over the entire salad. Enjoy your delicious creation!