Savory Artichoke Olive Provolone Salad
Bensadano Salad Recipe
Prep Time: 15 minutes
Cook Time (Chill Time): 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp salt
- 2 tsp fresh ground black pepper
- 2 oz Parmesan cheese, grated
- 1 can (14 oz) artichokes, drained and quartered
- 1 cup pitted black olives
- 1 head of lettuce
- 8 oz Provolone cheese, diced
Instructions
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Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, salt, pepper, and grated Parmesan cheese until well combined.
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Marinate Artichokes and Olives: Add the drained artichokes and pitted black olives to the dressing mixture. Stir gently to coat. Allow to marinate in the refrigerator for at least 2 hours, or ideally overnight, to enhance flavors.
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Prepare the Salad: Just before serving, chop the head of lettuce into bite-size pieces and place in a large salad bowl.
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Assemble the Salad: Add the diced Provolone cheese to the lettuce in the bowl. Then, pour the marinated artichokes and black olives over the lettuce, including the dressing marinade.
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Toss and Serve: Gently toss all ingredients together until evenly distributed. Serve immediately as a side dish with spaghetti or as a standalone lunch salad accompanied by crusty bread.
This Bensadano Salad recipe combines the richness of marinated artichokes and black olives with the savory flavors of Provolone cheese and Parmesan, all brought together with a tangy olive oil and red wine vinegar dressing. Perfect for any occasion, whether you’re hosting a dinner party or enjoying a casual meal at home.
