Cunetto’s Salad is a vibrant and refreshing dish that brings together a perfect balance of fresh ingredients and bold flavors. Originating from Italian cuisine, this salad showcases the simplicity and elegance that make Mediterranean dishes so beloved worldwide. It’s a go-to for anyone looking to enjoy a healthy yet satisfying meal.
We love how easily this salad comes together with crisp vegetables, tangy dressing, and a hint of herbs that elevate every bite. Whether you’re serving it as a light lunch or a side dish for dinner, Cunetto’s Salad never fails to impress. Let’s dive into this recipe and discover how to create a colorful, flavorful salad that’s perfect for any occasion.
Ingredients for Cunetto’S Salad Recipe
To make an authentic Cunetto’s Salad that bursts with Mediterranean freshness and vibrant flavors, we carefully select each ingredient. Below are the essential components divided into categories for clarity and ease.
Fresh Vegetables
We use crisp and colorful vegetables to create the perfect base. Each vegetable is washed and chopped to maintain a bright texture and flavor contrast.
- 2 cups Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, peeled and diced
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup shredded carrots
Dressings and Sauces
The dressing in Cunetto’s Salad adds a zesty punch that complements the freshness of the vegetables. We favor a tangy Italian-style vinaigrette with balanced acidity and herbs.
| Ingredient | Measurement |
|---|---|
| Extra virgin olive oil | 3 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Red wine vinegar | 1 tablespoon |
| Garlic clove | 1, minced |
| Dijon mustard | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Freshly ground black pepper | 1/4 teaspoon |
| Dried oregano | 1/2 teaspoon |
Optional Add-Ins
For added texture and richness, we suggest some optional ingredients that enhance the salad’s complexity and nutritional value.
- 1/4 cup crumbled feta cheese for a creamy and salty accent
- 1/4 cup toasted pine nuts to add a crunchy nutty element
- 1/2 avocado, sliced, for extra creaminess and healthy fats
- Grilled chicken breast or shrimp for a protein boost if desired
Equipment Needed
To prepare Cunetto’s Salad perfectly, having the right equipment is essential for efficiency and achieving the ideal texture and flavor balance. Here is a detailed list of tools we use throughout the recipe:
| Equipment | Purpose |
|---|---|
| Large salad bowl | To toss and mix all fresh ingredients evenly |
| Chef’s knife | For precise chopping of vegetables and optional add-ins |
| Cutting board | Provides a safe surface for preparing vegetables |
| Measuring spoons | To measure vinaigrette ingredients accurately |
| Small mixing bowl | For whisking together the Italian-style vinaigrette |
| Whisk or fork | To emulsify the dressing smoothly |
| Salad tongs | To toss the salad and serve |
| Grater or peeler | Optional: for shredding carrots or zesting lemon |
Pro tip: Using a sharp chef’s knife ensures clean cuts preserving the freshness and crispness of the Romaine, red bell pepper, and cucumber.
Always prepare the vinaigrette separately and add it to the salad after tossing the vegetables to maintain the salad’s crisp texture and vibrant flavors.
Prep Work
Proper Prep Work sets the foundation for a vibrant and delicious Cunetto’s Salad. Let’s focus on clean, precise techniques to enhance the fresh flavors and crisp textures.
Washing and Chopping Vegetables
We start by thoroughly washing all fresh vegetables under cold running water. This step removes dirt, pesticides, and impurities, ensuring every bite is clean and refreshing.
- Romaine lettuce: Rinse, then dry using a salad spinner or clean kitchen towel. Chop into bite-sized pieces for easy tossing.
- Cherry tomatoes: Halve evenly to release their sweet juice without becoming mushy.
- Cucumber: Peel if desired, then slice lengthwise and chop into thin half-moons.
- Red bell pepper: Remove seeds and white membranes. Chop into uniform strips or small cubes to maintain crunch.
- Red onion: Peel and cut into thin slices to balance sharpness without overpowering.
- Carrots: Peel and shred finely for subtle sweetness and color contrast.
- Kalamata olives: Pit if whole, then slice or leave whole depending on your texture preference.
Using a sharp chef’s knife is crucial here. It ensures clean cuts that preserve vegetable integrity and maintain crispness in the salad.
| Vegetable | Preparation | Purpose |
|---|---|---|
| Romaine Lettuce | Washed, dried, chopped into pieces | Crisp base |
| Cherry Tomatoes | Washed, halved | Juicy, sweet bursts |
| Cucumber | Washed, peeled (optional), sliced | Cool, refreshing texture |
| Red Bell Pepper | Washed, deseeded, chopped | Crunch and mild sweetness |
| Red Onion | Peeled, thinly sliced | Sharpness with subtle bite |
| Carrots | Peeled, finely shredded | Sweetness and color contrast |
| Kalamata Olives | Pitted, sliced or whole | Briny depth |
Preparing Dressing
For the zesty Italian-style vinaigrette that defines Cunetto’s Salad, we prepare the dressing separately to keep the vegetables crisp.
- Combine extra virgin olive oil (½ cup), fresh lemon juice (2 tablespoons), and red wine vinegar (1 tablespoon) in a small bowl.
- Add minced garlic (1 clove), Dijon mustard (1 teaspoon), and dried oregano (1 teaspoon).
- Season generously with salt (½ teaspoon) and freshly ground black pepper (¼ teaspoon).
- Whisk vigorously until the dressing emulsifies to a smooth, slightly thick consistency.
This controlled preparation ensures the tangy, aromatic dressing perfectly complements the fresh vegetables without wilting or sogginess.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Extra virgin olive oil | ½ cup | Rich, smooth base |
| Fresh lemon juice | 2 tablespoons | Bright acidity |
| Red wine vinegar | 1 tablespoon | Tangy depth |
| Minced garlic | 1 clove | Pungent aroma and flavor |
| Dijon mustard | 1 teaspoon | Emulsifier, subtle spice |
| Dried oregano | 1 teaspoon | Herbal earthiness |
| Salt | ½ teaspoon | Balances flavors |
| Black pepper | ¼ teaspoon | Mild heat and complexity |
By carefully handling this Prep Work, we ensure every element of Cunetto’s Salad shines with freshness and vibrant flavors.
Directions for Making Cunetto’S Salad
Let’s bring together the fresh ingredients and zesty dressing to create the perfect Cunetto’s Salad. Follow these precise steps for a vibrant and flavorful result.
Tossing the Salad
- Place the chopped vegetables — Romaine lettuce, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and shredded carrots — into a large salad bowl.
- Use clean hands or salad tongs to gently toss the vegetables. This helps to evenly distribute each ingredient while preserving their crispness.
- Ensure that the salad components are lightly combined, so the textures remain distinct and visually appealing.
Adding the Dressing
- Before adding the dressing, give the vinaigrette a quick whisk or shake to re-emulsify the ingredients.
- Slowly drizzle the zesty Italian vinaigrette over the tossed salad in a steady stream.
- Aim to add just enough dressing to lightly coat the vegetables without oversaturating them. Typically, use about 3-4 tablespoons for a large bowl of salad.
| Ingredient | Amount (approximate) | Notes |
|---|---|---|
| Zesty Italian vinaigrette | 3-4 tbsp | Adjust to taste |
| Fresh vegetables | 6-7 cups combined | Ensure properly chopped and cleaned |
Final Mixing
- Use salad tongs or two large spoons to gently fold the salad from the bottom upward.
- Mix just enough to blend the dressings evenly while maintaining the vegetables’ crisp and fresh texture.
- Taste the salad, and adjust seasoning with a pinch of salt or black pepper if needed.
- Optionally, sprinkle crumbled feta cheese, toasted pine nuts, or sliced avocado for extra richness and texture.
Serving Suggestions
To enjoy Cunetto’s Salad at its very best, we recommend pairing it with dishes that complement its refreshing and vibrant Mediterranean flavors. Here are some carefully curated serving suggestions to elevate your dining experience:
- Serve Cunetto’s Salad as a light and healthy lunch on its own. Its crisp vegetables and tangy vinaigrette make it satisfying without being heavy.
- Pair the salad with grilled proteins such as chicken, shrimp, or salmon. Their smoky, charred flavors beautifully enhance the bright notes of the salad.
- Present it alongside Italian classics like pasta, risotto, or focaccia for an authentic Mediterranean-inspired meal.
- For a vegetarian option, serve the salad with roasted vegetables or a hearty grain bowl featuring quinoa or farro.
- Add crumbled feta cheese or toasted pine nuts as toppings at the table to allow guests to customize their salad texture and flavor.
- Serve chilled in individual bowls or on a large platter for an elegant family-style presentation at gatherings.
Complementary Pairings Table
| Recipe Type | Suggested Pairings | Flavor Profile |
|---|---|---|
| Light Lunch | Cunetto’s Salad alone | Fresh, tangy, crisp |
| Grilled Proteins | Chicken, shrimp, salmon | Smoky, savory, rich |
| Italian Classics | Pasta, risotto, focaccia | Comforting, hearty |
| Vegetarian Options | Roasted vegetables, quinoa, farro | Earthy, wholesome |
| Additional Toppings | Feta cheese, pine nuts | Creamy, crunchy |
By thoughtfully combining Cunetto’s Salad with these options, we create balanced meals full of texture and flavor that highlight the salad’s crisp, zesty profile. Remember to serve the salad chilled and dress it just before eating to ensure every bite bursts with freshness.
Storage and Make-Ahead Tips
Proper storage and smart make-ahead strategies are essential to retain the vibrant flavors and crisp textures of Cunetto’s Salad. Here’s how we keep our salad fresh and delicious for later enjoyment:
Storing Cunetto’s Salad
- Store the salad components separately for best results. Keep the chopped vegetables in an airtight container lined with a paper towel to absorb excess moisture.
- Refrigerate the salad base in the coldest part of your fridge to maintain freshness.
- Keep the vinaigrette in a sealed jar or bottle and refrigerate separately to avoid wilting the greens.
- If you added protein like grilled chicken or shrimp, store it separately and combine just before serving.
| Item Stored | Storage Container | Refrigerator Duration | Special Tip |
|---|---|---|---|
| Chopped Vegetables | Airtight container, paper towel-lined | Up to 2 days | Paper towel prevents sogginess |
| Vinaigrette | Sealed jar or bottle | Up to 1 week | Shake well before use |
| Protein Add-ins | Airtight container | 2-3 days | Keep chilled and add freshly |
| Assembled Salad | Airtight container | Up to 24 hours | Consume quickly to enjoy optimal crispness |
Make-Ahead Preparation
- We recommend prepping vegetables the day before serving. Wash, chop, and dry vegetables thoroughly to avoid excess water diluting the flavors.
- Store prepared veggies in portions for quick assembly.
- Prepare and chill the vinaigrette at least a few hours ahead. This allows the flavors to meld beautifully.
- If adding toppings like pine nuts or feta cheese, store these separately and sprinkle just before serving to maintain texture and color.
- To assemble the salad quickly for guests, combine all prepped ingredients just before serving. Toss lightly with vinaigrette to prevent wilting and maintain the signature crispness of Cunetto’s Salad.
“Separating components during storage keeps flavors intact and textures crisp which is key for Cunetto’s Salad’s vibrant freshness.”
Additional Tips
- Avoid soaking vegetables in water to store them as this leads to sogginess.
- Use airtight containers with a tight seal to protect the salad’s freshness.
- If you want to prepare this salad for a picnic or outdoor gathering, store ingredients in a cooler and combine shortly before eating.
By following these Storage and Make-Ahead Tips, we ensure every bite of our Cunetto’s Salad Recipe bursts with fresh, zesty Mediterranean charm.
Conclusion
Cunetto’s Salad brings a bright and healthy touch to any meal with its fresh ingredients and vibrant flavors. Its versatility makes it perfect for quick lunches or as a flavorful side dish for dinner. By paying attention to preparation and storage, we can enjoy this salad’s crisp texture and zesty taste every time.
Whether served simply or with added proteins and toppings, Cunetto’s Salad offers a satisfying and nutritious option that celebrates Mediterranean cuisine. It’s a recipe worth keeping in our culinary rotation for those moments when we want something both delicious and wholesome.
Frequently Asked Questions
What is Cunetto’s Salad?
Cunetto’s Salad is a refreshing Italian-inspired dish featuring fresh vegetables like Romaine lettuce, cherry tomatoes, cucumbers, and Kalamata olives, dressed with a tangy Italian-style vinaigrette. It’s known for its vibrant flavors and healthy Mediterranean ingredients.
What are the key ingredients in Cunetto’s Salad?
The salad includes Romaine lettuce, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, shredded carrots, and a vinaigrette made with extra virgin olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, salt, pepper, and oregano.
Can I customize Cunetto’s Salad?
Yes! You can add toppings like crumbled feta, toasted pine nuts, sliced avocado, or grilled chicken and shrimp to boost flavor, texture, and nutrition.
How should I prepare the vinaigrette?
Whisk together olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, salt, black pepper, and dried oregano separately until smooth and emulsified before adding it to the salad.
What equipment do I need to make Cunetto’s Salad?
You’ll need a large salad bowl, a sharp chef’s knife for chopping vegetables, and measuring spoons for preparing the vinaigrette accurately.
How do I keep the salad fresh if I want to prepare it ahead?
Store salad components separately in airtight containers—vegetables, vinaigrette, and protein add-ins—to maintain freshness. Prepare vegetables and vinaigrette a day ahead and keep the salad chilled.
What are the best serving suggestions for Cunetto’s Salad?
Serve it chilled as a light lunch, a side dish with grilled meats or Italian classics, or add proteins like grilled chicken or shrimp for a complete meal.
How long can I store the prepared salad components?
Chopped vegetables last up to 2 days in airtight containers, vinaigrette up to a week refrigerated, and cooked protein add-ins should be used within 2-3 days for best quality.
Should I soak vegetables in water before preparing the salad?
No, avoid soaking vegetables as it can reduce crispness. Instead, wash and dry them thoroughly for the best texture.