My Italian Picnic Salad

This Italian Picnic Salad takes a little bit of planning ahead but the results are well worth it. You'll feel like you are eating a classic Italian sub sandwich, but you are getting a much healthier version.

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Italian Picnic Salad

We were invited to a BBQ dinner last night and were asked to bring a salad. Instead of making a typical salad with veggies, I decided to spruce it up Italian style with ingredients that are in season. My Italian Picnic Salad takes a little bit of planning ahead but the results are well worth it. Bon Appetite!

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My Italian Picnic Salad

This Italian Picnic Salad takes a little bit of planning ahead but the results are well worth it. You'll feel like you are eating a classic Italian sub sandwich, but you are getting a much healthier version.

Course: Salad, Side Dish

Diet: Gluten-Free, Low-calorie, Vegetarian/Meatless

Cooking Method: Oven, Stovetop

Calories: 316kcal

Servings: 6

Ingredients

• 5 tomatoes
• 3 garlic cloves minced
• 1 tsp dried basil or 1tbs of fresh basil I had this is in my garden so I went fresh.
• 1 tsp dried oregano
• 1/4 c plus 1tbs extra virgin olive oil
• 1 red onion sliced thin
• 1 pint balsamic vinegar
• 3 tbs honey
• 1 container of arugula
• 1 container of fresh mozzarella
• Salt and pepper

Instructions

• 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. You get more of an intense flavor when you roast the tomatoes.
• While the tomatoes are roasting, place the pint of balsamic vinegar and honey into a pot and bring to a simmer. You want the vinegar to reduce to a syrup, aka a reduction. This took me about half an hour or so. Make sure to stir occasionally so as not to burn the vinegar. It will be done when it leaves a nice coating on the back of a spoon.
• While the vinegar is doing its thing, heat up a pan with the remaining 1tbs of olive oil and place the sliced onion in, add a dash of salt and pepper. I still wanted the onion slices to have a chew to them so I sweated them out for 10-15 minutes.
• Let all ingredients cool, and then in a large bowl, mix the arugula, roasted tomatoes, onions and mozzarella cheese. Drizzle the balsamic reduction on top. I prefer to serve this salad at room temperature.

WW Information

This is 11 points per serving on each color MyWW plan.

WW Program 2025

The WW Zero Point Foods updated on December 10, 2024, which changes the point value of some recipes. Use the WW recipe analyzer feature to confirm points. -Sara

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Nutrition

Calories: 316 kcalCarbohydrates: 43 gProtein: 3 gFat: 14 gSaturated Fat: 2 gCholesterol: 1 mgSodium: 39 mgPotassium: 546 mgFiber: 3 gSugar: 36 gVitamin A: 1281 IUVitamin C: 24 mgCalcium: 71 mgIron: 2 mg

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. You get more of an intense flavor when you roast the tomatoes.

While the tomatoes are roasting, place the pint of balsamic vinegar and honey into a pot and bring to a simmer. You want the vinegar to reduce to a syrup, aka a reduction. This took me about half an hour or so. Make sure to stir occasionally so as not to burn the vinegar. It will be done when it leaves a nice coating on the back of a spoon. This recipe makes a lot of the reduction, so I would save half of it to use on chicken, caprese salad, etc. It’s great to have in a pinch for a lazy dinner night. (Check out this recipe for Italian Chicken Roll-Ups, where I used the rest a few days later!)

While the vinegar is doing its thing, heat up a pan with the remaining 1tbs of olive oil and place the sliced onion in, add a dash of salt and pepper. I still wanted the onion slices to have a chew to them so I sweated them out for 10-15minutes.

Let all ingredients cool, and then in a large bowl, mix the arugula, roasted tomatoes, onions and mozzarella cheese. Drizzle the balsamic reduction on top. I prefer to serve this salad at room temperature.

This recipe is grain free, gluten free and primal.

by Jen Pedri. Hi! I’m Jen, a pediatric Speech-language Pathologist by day and a Paleonista at-home chef by night. After years of battling health issues I decided to start eating Paleo/Primal in 2013. It has been by far the best decision of my life (beside adopting my dog and marrying my hubby). My health issues have greatly diminished and I have grown to absolutely love cooking without gluten and grains because of how amazing it makes me feel. I hope you enjoy my recipes as much as my family does!

What do you like to eat on hot summer days?

Do you have questions for Jen about this recipe or Paleo or Primal eating? Comment below.