Italian Picnic Salad
Invited to a BBQ and asked to bring a salad, I wanted something more exciting than a basic veggie bowl. Using fresh, seasonal ingredients inspired by classic Italian flavors, I created my Italian Picnic Salad. It requires a bit of prep—roasting tomatoes, reducing balsamic, and gently cooking onions—but the result is worth the effort: bright, savory, and perfect for a warm-weather gathering.
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My Italian Picnic Salad
Ingredients
- 5 tomatoes
- 3 garlic cloves, minced
- 1 tsp dried basil (or 1 tbsp fresh)
- 1 tsp dried oregano
- 1/4 c extra-virgin olive oil, plus 1 tbsp
- 1 red onion, thinly sliced
- 1 pint balsamic vinegar
- 3 tbs honey
- 1 container arugula
- 1 container fresh mozzarella, torn or sliced
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C). Quarter the tomatoes and place them in a large bowl. Add the minced garlic, basil, oregano, 1/4 cup olive oil, and a pinch of salt and pepper. Toss gently to coat.
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Spread the tomatoes on a baking sheet and roast for 20–25 minutes. Roasting concentrates the tomato flavor and adds a touch of sweetness.
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While the tomatoes roast, combine the balsamic vinegar and honey in a small saucepan. Bring to a gentle simmer and reduce until it becomes syrupy and coats the back of a spoon—about 20–30 minutes. Stir occasionally to prevent scorching. This makes extra reduction; save the remainder to drizzle over chicken, caprese, or other salads.
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Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onions, season with a little salt and pepper, and cook gently for 10–15 minutes until softened but still slightly chewy. You want some texture, not fully caramelized onions.
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Let the tomatoes, onions, and balsamic reduction cool to room temperature. In a large bowl, combine the arugula, roasted tomatoes, cooked onions, and fresh mozzarella. Drizzle with the balsamic reduction, season with salt and pepper to taste, and toss gently. Serve at room temperature for best flavor.
WW Information
Nutrition
Directions:
Preheat oven to 400° and cut tomato into quarters. In a large bowl add garlic, basil, oregano, 1/4c olive oil and a dash of salt and pepper to tomatoes and mix.
Place tomatoes in the oven for 20-25 minutes. Roasting deepens the flavor and brings out natural sweetness.
While the tomatoes roast, simmer the balsamic vinegar with honey until it reduces to a syrupy consistency—this took about 30 minutes for me. Stir occasionally so it doesn’t burn. The reduction should coat the back of a spoon when ready. This recipe makes extra; reserve some for other dishes like chicken or caprese.
In a skillet, heat the remaining tablespoon of olive oil and add the sliced onion with a pinch of salt and pepper. Cook over medium heat for 10–15 minutes, just long enough to soften while keeping some bite.
Allow everything to cool to room temperature. In a large bowl, combine arugula, roasted tomatoes, onions, and torn mozzarella. Drizzle the balsamic reduction over the salad, season to taste, and toss gently. Serve at room temperature for best texture and flavor.
This recipe is grain-free, gluten-free, and primal-friendly.
by Jen Pedri. Jen is a pediatric speech-language pathologist by day and an enthusiastic Paleo/Primal home cook by night. After switching to a Paleo/Primal lifestyle in 2013, she experienced major improvements in her health and developed a passion for cooking grain- and gluten-free meals that her family loves.
What are your go-to dishes on hot summer days?
Have questions about this recipe or Paleo/Primal eating for Jen? Leave a comment below.