We’ve always loved how a simple salad can steal the show and Cunetto’s Salad does just that with its fresh veggies and zesty dressing. Hailing from the famed Cunetto House of Pasta in St. Louis this Italian-American favorite brings bold flavors that make every bite memorable.
As food enthusiasts we’re excited to share our take on this easy recipe that’s perfect for weeknight dinners or parties. Join us as we guide you through creating this timeless dish that’ll become a staple in your home.
Ingredients
In our exploration of Cunetto’s Salad, a vibrant Italian-American favorite bursting with fresh vegetables and a zesty dressing, we begin by gathering the essential ingredients that bring its bold flavors to life. These components, sourced for their crisp textures and lively tastes, form the foundation of this simple yet irresistible dish.
To prepare Cunetto’s Salad, we recommend using high-quality, fresh produce to enhance its sensory appeal—from the crunch of chilled greens to the tangy kick of the dressing. Below, we’ve organized the ingredients in the order they are typically prepped and assembled, with specific measurements and prep notes for accuracy.
- Base Greens: 4 cups fresh romaine lettuce, washed, dried, and torn into bite-sized pieces (this provides a crisp, refreshing base that absorbs the dressing’s flavors).
- Vegetables: 1 cup cherry tomatoes, halved (select ripe, firm ones for their juicy burst of sweetness); 1 medium cucumber, thinly sliced (aim for a cool, crunchy texture to balance the salad’s heartiness).
- Aromatic Additions: 1 small red onion, thinly sliced and soaked in cold water for 5 minutes to mellow its sharpness (this adds a mild, pungent bite that complements the overall zest).
- Cheese and Accents: ½ cup grated Parmesan cheese (opt for aged varieties for a nutty, savory depth); ¼ cup black olives, pitted and sliced (these offer a briny contrast that evokes Mediterranean influences).
- Dressing Components: ¼ cup extra-virgin olive oil (choose a robust variety for its fruity notes); 2 tablespoons red wine vinegar (for a sharp, tangy acidity); 1 clove garlic, minced (to infuse a pungent, aromatic warmth); 1 teaspoon dried oregano (this herb brings an earthy, herbal essence typical of Italian-American cuisine); and salt and pepper to taste (about ½ teaspoon each, adjusted based on preference).
For optimal results, we suggest prepping all ingredients ahead to ensure quick assembly, allowing the flavors of Cunetto’s Salad to shine through in every refreshing, zesty bite. If you’re tracking nutritional values, here’s a quick overview in a table based on a single serving (approximately 1.5 cups prepared salad):
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 250 | 13% |
| Total Fat | 20g | 26% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Vitamin C | 20mg | 22% |
*Percent Daily Values are based on a 2,000-calorie diet. Values are approximate and may vary by ingredient quality.
Tools and Equipment
To bring our Cunetto’s Salad together seamlessly, we rely on a few essential tools that make preparation efficient and enjoyable. These items help us handle the fresh ingredients—such as romaine lettuce, cherry tomatoes, and the zesty dressing components—with precision and ease.
- Cutting Board: A sturdy, non-slip cutting board is crucial for safely chopping vegetables like cucumber and red onion. We recommend a large wooden or plastic one to provide ample space and minimize mess.
- Chef’s Knife: Our go-to for slicing through crisp greens and dicing ingredients accurately. Opt for a sharp 8-inch chef’s knife to ensure clean cuts that enhance the salad’s texture and presentation.
- Mixing Bowl: A medium-sized glass or stainless-steel mixing bowl allows us to toss the base greens, vegetables, and accents like black olives and Parmesan cheese evenly. This tool is key for achieving that perfect, uniform blend.
- Salad Spinner: If we’re using fresh romaine lettuce, a salad spinner helps us dry the greens quickly, preventing watery salad and ensuring the dressing clings better for maximum flavor.
- Measuring Cups and Spoons: Precision is vital for our dressing, so we use these to measure extra-virgin olive oil, red wine vinegar, and seasonings like garlic and oregano accurately.
- Whisk or Fork: A small whisk works wonders for emulsifying the dressing ingredients, while a fork serves as a simple alternative for quick mixing in a pinch.
With these tools in hand, we’re set to transition smoothly into the preparation steps, making our Cunetto’s Salad a breeze to assemble.
Instructions
We walk you through the straightforward steps to prepare our take on Cunetto’s Salad, using the fresh ingredients and tools we’ve outlined to deliver a vibrant, zesty dish that’s perfect for any occasion.
Prep the Ingredients
First, we start by washing and drying the greens to ensure they’re crisp and ready for that satisfying crunch. Begin with 2 heads of romaine lettuce, tearing them into bite-sized pieces after rinsing under cold water and spinning them dry in your salad spinner to remove excess moisture, preserving their vibrant green color and fresh texture.
Next, we prepare the vegetables for a burst of flavor and color. Slice 1 cucumber into thin rounds, aiming for uniform pieces that add a refreshing, cool snap. Halve 1 cup of cherry tomatoes to release their juicy sweetness, and chop 1/2 red onion into fine slivers for a sharp, aromatic bite that enhances the salad’s overall zest.
For the accents, we grate 1/2 cup of Parmesan cheese using a fine grater to create fluffy shavings that melt slightly on the tongue, providing a nutty, savory contrast. Drain and slice 1/2 cup of black olives to incorporate their briny tang without overpowering the other elements.
Finally, we mix the dressing to tie everything together. In a small bowl, combine 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 2 minced garlic cloves, 1 teaspoon dried oregano, and salt and pepper to taste. Whisk vigorously until emulsified, creating a fragrant, herbaceous blend that coats the ingredients with a tangy sheen.
Assemble the Salad
We bring it all together in a large mixing bowl for effortless tossing and serving. Start by adding the prepared romaine lettuce as the base, followed by the cucumber slices, halved cherry tomatoes, red onion slivers, black olives, and grated Parmesan cheese, creating a colorful medley that promises a symphony of textures and flavors.
Gently drizzle the dressing over the ingredients, using about half first to avoid sogginess, then toss everything with salad tongs until evenly coated. This step ensures each bite delivers a zesty, herbaceous kick balanced by the crisp vegetables and creamy cheese.
For the final touch, we let the salad rest for 5 minutes to allow the flavors to meld, enhancing the overall harmony before serving it fresh for up to 4 people, making it an ideal side for weeknight meals or gatherings.
Make-Ahead Instructions
One of the joys of preparing Cunetto’s Salad is its flexibility for busy schedules. We love sharing tips to help you get ahead so you can enjoy this vibrant Italian-American favorite without last-minute rushes. Below, we break down the key steps for prepping components in advance while maintaining that fresh, zesty crunch.
Prepping Vegetables and Greens
To keep your salad’s textures crisp and flavors bold, prepare the vegetables and greens up to 24 hours ahead:
- Wash and dry the greens: Start by thoroughly rinsing romaine lettuce in cold water then spin it dry using a salad spinner. Store the greens in an airtight container lined with paper towels to absorb moisture and prevent wilting.
- Slice the cucumber and halve the cherry tomatoes: Use a sharp knife to cut these into uniform pieces. Transfer them to a separate container and cover tightly to avoid sogginess.
- Chop the red onion: Dice it finely for that aromatic punch then place it in a small sealed bag or container.
Preparing Accents and Dressing
Accents like cheese and olives hold up well, and the dressing can be made in advance for effortless assembly:
- Grate the Parmesan cheese: Freshly grate it and store in a covered dish in the refrigerator to preserve its nutty flavor.
- Slice the black olives: Cut them as needed and keep in a sealed container.
- Mix the dressing: In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, and seasonings. We recommend preparing this up to 3 days ahead—just transfer it to a jar with a tight lid and shake well before use to blend the zesty notes.
Storage and Reassembly Guidelines
For optimal results, follow these storage tips to ensure your salad remains fresh and appealing:
| Component | Make-Ahead Time | Storage Method | Key Tips |
|---|---|---|---|
| Greens and Vegetables | Up to 24 hours | Airtight container in fridge | Keep away from ethylene-producing fruits like apples to maintain crispness. |
| Accents (Cheese, Olives) | Up to 48 hours | Sealed containers in fridge | Use within this window to avoid drying out. |
| Dressing | Up to 3 days | Glass jar or bottle in fridge | Let it come to room temperature before tossing for even coating. |
When you’re ready to serve, simply combine all elements in a large mixing bowl, toss with the dressing, and let it rest for five minutes. This approach not only saves time but also lets the bold flavors of Cunetto’s Salad shine through every bite.
Conclusion
We’ve loved sharing our spin on Cunetto’s Salad and know it’ll brighten your meals with ease. It’s a fresh way to add zesty flair to any day without fuss.
Trust us, once you try it you’ll see why it’s a go-to favorite.
Let’s keep it simple and delicious in our kitchens.
Frequently Asked Questions
What is Cunetto’s Salad?
Cunetto’s Salad is a fresh, zesty dish from the Cunetto House of Pasta in St. Louis. It features crisp greens, veggies like cherry tomatoes and cucumber, plus a bold dressing with olive oil, vinegar, and herbs. It’s perfect for quick dinners or parties, bringing Italian-American flavors to your table.
What ingredients are needed for Cunetto’s Salad?
The main ingredients include romaine lettuce as the base, along with cherry tomatoes, cucumber, red onion, Parmesan cheese, and black olives. For the dressing, use extra-virgin olive oil, red wine vinegar, garlic, oregano, and seasonings. Focus on fresh, high-quality produce for the best taste.
How do I prepare Cunetto’s Salad?
Start by washing and drying the greens, then slice the cucumber, halve the tomatoes, and chop the onion. Mix the dressing in a bowl with olive oil, vinegar, garlic, and herbs. Toss all ingredients together in a large bowl, let it rest for five minutes, and serve for a vibrant, flavorful salad.
What tools are required to make Cunetto’s Salad?
You’ll need a cutting board and sharp knife for chopping veggies, a salad spinner for drying greens, a mixing bowl for tossing, and measuring cups/spoons for the dressing. A whisk helps blend the herbs and oils smoothly, making preparation quick and easy.
Is Cunetto’s Salad healthy?
Yes, it’s nutritious with fresh veggies providing vitamins, fiber, and low calories per serving. It includes greens, tomatoes, and olive oil for heart-healthy fats, but watch portions of cheese and dressing. Check the article for detailed nutritional info to fit your diet.
Can I make Cunetto’s Salad ahead of time?
Absolutely. Prep greens, slice veggies, and grate cheese up to a day in advance, storing them separately in the fridge. Make the dressing up to three days ahead. Assemble everything just before serving to keep it crisp and fresh, ideal for busy schedules.
How should I store Cunetto’s Salad?
Store prepped ingredients separately in airtight containers in the fridge to maintain freshness—greens can last up to two days. Avoid adding dressing until serving to prevent sogginess. For leftovers, refrigerate and consume within 24 hours for the best flavor and texture.