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Big Italian Salad with Homemade Italian Dressing - Once Upon a Chef

Ingredients

• FOR THE VINAIGRETTE
• 1 cup loosely packed fresh Italian parsley leaves
• 1 cup loosely packed fresh basil leaves
• 1/4 teaspoon dried oregano
• 2 cloves garlic, peeled
• 1/4 cup red wine vinegar, best quality such as Pompeian Gourmet
• 3/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
• Heaping 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1-1/2 teaspoons honey
• FOR THE SALAD
• 1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces
• 1 large red bell pepper, chopped
• 1 cup seeded and chopped hothouse cucumbers
• 1 to 2 carrots, peeled into ribbons
• Handful grape tomatoes, halved
• Handful pitted olives
• Ricotta Salata (see note) or Feta, crumbled to taste

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