What is New Orleans Soaked Salad?
New Orleans Soaked Salad is a vibrant and tangy Creole-inspired salad that brings the bold flavors of New Orleans to your table. This delightful salad features a mix of crisp lettuce, olives, and feta cheese, all drenched in a zesty dressing made with Primo’s Picual or Coratina Extra Virgin Olive Oil. Perfect for gatherings or a refreshing side dish, this salad offers a perfect balance of tart and salty notes.
Ingredients for New Orleans Soaked Salad
For the Salad:
Lettuce
For this salad, you want to use both romaine and iceberg lettuce. The romaine lettuce will add a nice flavor to the salad while the iceberg is more structured so it will help retain a good crunch.
Red Onion
Red Onion gives a wonderful flavor and crunch to this salad. If you have trouble processing onion or are making the salad for someone on the FODMAP diet use green onions instead of red.
Tomatoes
Cherry tomatoes tend to have less liquid overall. If you’re using larger tomatoes cut the tomatoes and allow them to drain for up to 30 minutes first. We don’t recommend using canned tomatoes.
Olives
We like using both black and green olives for this dish. It gives a nice variety of saltiness to each bite.
Cheese
Two types of cheese are necessary for this salad too! The crumbled Feta can help soak up the flavors of the dressing while the parmesan adds a nice bite.
Parsley
If you aren’t able to add fresh parsley to the salad, go ahead and skip this! Dried parsley loses its flavor and will just feel mushy. Alternatively you could substitute other fresh herbs. Try adding fresh thyme, cilantro or even basil!
For the Dressing:
Picual or Coratina Extra Virgin Olive Oil
When a recipe is mostly about the dressing you want to use the best you can get your hands on! By using a high quality varietal extra virgin olive oil like our Picual or Coratina you are ensuring that you will get the best flavor profile possible.
Garlic
Fresh garlic is best but if you’re in a pinch you can use the pre-minced garlic from the store. You could also substitute some of the oil for our Garlic infused EVOO.
Dijon Mustard
Dijon mustard is preferred in the New Orleans Soaked Salad for its sharp, tangy flavor, which adds a sophisticated depth to the dressing. Unlike yellow or honey mustard, Dijon provides a subtle heat and complexity without overpowering the other ingredients, enhancing the overall balance of the salad.
Lemon Juice
Freshly squeezed lemon juice is great but it can be hard to find and expensive when lemons are out of season. The pre-squeezed lemon juice from the store is a great alternative.
How to Make New Orleans Soaked Salad
The key to a good soaked salad is allowing for the soaking! Don’t be afraid to make this dish in advance, in fact its encouraged! Your soaked salad will be best when it’s had at least 15 minutes to rest before eating.
New Orleans Soaked Salad Alternatives
For a heartier version, consider adding grilled shrimp, chicken, or andouille sausage. You can also sprinkle some Creole seasoning for an extra kick. Experiment with different lettuces like butter lettuce or arugula to add a unique twist.
How to Serve New Orleans Soaked Salad
Serve this salad as a tangy side dish or a light meal. It pairs wonderfully with Creole-inspired dishes. We also like to serve this with a savory brunch. With added protein it can stand alone as a refreshing option for a summer gathering.
How to Store Leftovers
Store any leftover salad in an airtight container in the refrigerator. It’s best enjoyed within 2 days.
New Orleans Soaked Salad
Ingredients
For the Salad:
- 1 Head of romaine lettuce, chopped
- 1 Head of iceberg lettuce, chopped
- 1 Red onion, thinly slice
- 1 Cup Cherry tomatoes, halved
- 1/2 Cup Sliced black olives
- 1/2 Cup Sliced green olives
- 1/2 Cup Crumbled feta cheese
- 1/4 Cup Grated Parmesan cheese
- 1/4 Cup Chopped fresh parsley
For the Dressing:
- 1/3 Cup Picual or Coratina Extra Virgin Olive Oil (EVOO)
- 1/4 Cup Red wine vinegar
- 2 Cloves Garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp Fresh lemon juice
- 1 tsp Dried oregano
- Salt and black pepper, to taste
Instructions
- In a large salad bowl, combine the chopped romaine lettuce and iceberg lettuce. Toss them together to create a base for your salad.
- Add the thinly sliced red onion, halved cherry tomatoes, sliced black olives, sliced green olives, crumbled feta cheese, and grated Parmesan cheese to the bowl.
- In a separate bowl or jar, prepare the dressing. Combine the Biancolilla or Coratina Extra Virgin Olive Oil, red wine vinegar, minced garlic, Dijon mustard, fresh lemon juice, dried oregano, salt, and black pepper. Whisk or shake well to emulsify the dressing.
- Drizzle the prepared dressing over the salad. Start with about half of the dressing and toss the salad to coat all the ingredients evenly. Taste and add more dressing as needed to reach your desired level of tartness and saltiness.
- Sprinkle the chopped fresh parsley over the top of the salad for a burst of freshness and color.
- Allow the salad to "soak" for about 10-15 minutes before serving. This allows the flavors to meld and the lettuce to absorb some of the delicious dressing.
- Serve your New Orleans Soaked Salad as a refreshing and tangy side dish at your Creole-inspired meal.
**Special Tips and Variations:**
- Feel free to customize this salad by adding grilled shrimp, chicken, or even andouille sausage to make it a heartier main course.
- You can also add a touch of Creole seasoning for extra flavor and heat.
- Experiment with different types of lettuce, such as butter lettuce or arugula, to add variety to your salad base.
- Enjoy this tart and salty New Orleans Soaked Salad with friends and family as a delicious side dish or a light meal!
