Chopped Italian Salad and Herbaceous Dressing

Hi Y’all!

I hope everyone’s 2017 is off to a good start. Things have been great here although I feel like we’ve been on the road since before the new year. Needless to say I’m glad to be home for the next couple of weeks.  Just after the Christmas Holiday we had all the in-laws over for my Mother in-laws birthday dinner.  One of the biggest hits of the night was my Chopped Italian Salad with a homemade Herbaceous dressing. People were going back for seconds scraping out every last bite of salad and by the end of the evening everyone wanted the recipe.  Even my husband who is a serious Ranch-a-holic (like many Texans…) loved it!! Since this is the time of January when that big bowl of ice cream starts calling our name from the freezer and we find ourselves straying away from that New Years resolution to eat better…  I figured what better time to share this delicious healthy recipe.


Chopped Italian Salad with Herbaceous Dressing

Chopped Italian Salad With Herbaceous Dressing

Herbaceous Italian Dressing


1 Tablespoon Dijon Mustard

2 Cloves of Garlic (grated)

1 Teaspoon Dried Oregano

1/2 Teaspoon Dried Parsley

1/2 Teaspoon Dried Basil

1/2 Teaspoon Dried Thyme

1/4 Teaspoon Red Pepper Flakes

1/8 Teaspoon Dried Dill

1/2 Teaspoon Sea Salt

Fresh Cracked Black Pepper to Taste

1/4 Cup Red Wine Vinegar

1/2 Cup Extra Virgin Olive Oil*


For best flavor make dressing a day in advance.

Add the mustard, dried herbs, salt, pepper, grated garlic, and red wine vinegar to a small bowl and whisk to combine.  While continuing to whisk slowly stream in the olive oil until the mixture is completely emulsified.  Store in a container with tight-fitting lid (like a mason jar) until ready to use.

* This is the time for really good Fruity Extra Virgin Olive Oil not just the everyday stuff.

Chopped Italian Salad

Chopped Italian Salad:

Combine desired amounts of:

Romaine Lettuce

Hot Banana Pepper Rings (or mild if you prefer)

Black Olives

Cherry Tomatoes

Sliced English Cucumber (seeds scraped out)

Thinly Sliced Shallot

Crumbly Cheese* (Feta, Goat Cheese, Ricotta Salata, Queso Fresco)

Diced Salami

Diced Prosciutto di Parma


Toss everything together in a large bowl with the desired amount of dressing and eat yourself skinny.

* I like to use a mild Queso Fresco cheese in my salad but use what ever crumbly cheese you like 🙂

Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

18 thoughts on “Chopped Italian Salad and Herbaceous Dressing

    1. Thanks Kathryn!! After a week in Pennsylvania and consuming more Philly Cheesesteaks than I can count follows by eight days in Las Vegas… I’m in need of a salad cleanse. You’ll have to let me know how you liked the dressing 🙂 Happy Eating!!

      Liked by 1 person

  1. Hi Mel!!! So glad to see your post– I’ve been missing you! I know things can get a little crazy with work and all. Glad glad you’re back! And this dressing looks awesome– packed with so much flavor! (I liked the scarping the bottom of the salad bowl–that’s how you know it’s good!). And that salad– has a bunch of my favorite things– salami!! fun recipe! hugs friend!!

    Liked by 2 people

      1. Yep, and salads just seem to give my system a little break– we are big salad (or soup) for dinner eaters around here. So fun to see you back at it!! hugs hugs!


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