keto Italian veggie salad

Ingredients:

• Salad Base:
  • 2 cups mixed greens (arugula, spinach, or romaine lettuce)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/2 cup black olives, pitted and halved
  • 1/2 cup artichoke hearts, chopped
  • 1/4 cup pepperoncini peppers, sliced (optional for a little kick)
  • 1/2 cup mozzarella cheese balls (bocconcini) or crumbled feta cheese
  • 1/4 cup fresh basil leaves, torn
• Dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions:

1. Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, Dijon mustard, salt, and pepper. Set aside to let the flavors meld.
2. Assemble the Salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, artichoke hearts, pepperoncini peppers, cheese, and fresh basil leaves.
3. Dress and Toss: Pour the dressing over the salad ingredients. Gently toss to combine, ensuring all the veggies are coated with the dressing.
4. Serve: Serve immediately or chill in the refrigerator for 15-20 minutes to let the flavors develop further. Enjoy!