Trattoria Salad

"This salad is so good you will not be able to stop eating it! Recipe found on the internet."
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:




  • Combine all ingredients including marinade from artichokes except for Romaine lettuce.
  • Add black pepper to taste.
  • Let marinate in the refrigerator until serving time.
  • Toss in lettuce at serving time and serve with hot French bread.

Questions & Replies

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  1. Yum! I am sorry, we cheated. I added more pasta and used 6 tbsps Fresh Italian salad dressing. Will use this again for certain and will try it your way next time. Thanks for the combo, it's yummy!
  2. Made exactly as directed - marinated for 24 hours. This made more like 12 servings. I really like this salad but it is missing something. I added crushed, dried red pepper to my serving but that wasn't what was missin. Not sure what I might add to make it 5 stars. The others liked it well enough but did not oooo and awww.
  3. Made this as part of Xmas Eve dinner and it was to die for!!! I took the advice of some of the reviewers and let everything (minus the romaine) marinate for about 6 hours. Everyone really liked it. I used fresh mozzarella cheese and I think next time, I will toss that in the marinade only about 2 hours or so in advance, or maybe just use regular mozzarella. This is truly an excellent recipe. Thanks!
  4. I am forever looking for different salad recipes and I really enjoyed this one. Marinating is really the key here which makes this even easier to put together since it's a make ahead recipe. I used a jar of artichoke hearts but otherwise made as posted. Thanks for posting a great recipe!
  5. A great change from your usual green salad! These are ingredients I usually have in the fridge or the pantry, so putting this salad together was very easy. Marinating the ingredients is very important, I have to agree... When I first tasted the salad when I mixed it together, it was not very tasty... but after the marination... fabulous!!! I also used only a 1/4 lb of pasta to cut down on some of the carbs. Then I used about 4 oz of buffalo mozarella (which was plenty for us), and a full pint of cherry tomatoes from my garden. So fresh and tangy! I served this salad along with my rock salt crusted roast beef, yukon gold mashed potatoes and rolls... I am going to eat the leftovers tomorrow with some shredded roasted chicken... Thanks for posting!!!


I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
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