Persimmon Carpaccio Salad (Italian Style)

This elegant Persimmon Carpaccio Salad is a simple yet stunning Italian-inspired winter dish. If you love seasonal produce and beautiful plating, this recipe is going to be a favorite. Thinly shaved Fuyu persimmons create a vibrant, sweet base that pairs perfectly with peppery arugula, crisp shaved fennel, toasted walnuts, and salty Parmigiano. It’s light, fresh, and absolutely perfect for holiday gatherings, dinner parties, or as a bright starter to any Italian meal.

In Italy, carpaccio-style dishes are all about showcasing the beauty of the ingredients with minimal dressing—and persimmons shine beautifully prepared this way.

Things to know about this Persimmon Carpaccio Salad (Italian Style)

• Use Fuyu persimmons, not Hachiya—Fuyus are firm and perfect for shaving paper-thin.

• A mandoline gives the most even slices, but a very sharp knife works too.

• This dish is best served immediately after dressing so the persimmons stay crisp.

Variations

• Honey drizzle: Add a touch of honey if you prefer a sweeter profile.

• With prosciutto: Lay thin prosciutto slices over the persimmons for a sweet–salty bite.

• Citrus version: Add orange zest or a few citrus segments.

• Add burrata: For a creamier dish, serve with small pieces of burrata.

Storage

This salad is best enjoyed fresh.
If prepping ahead:

• Shave the persimmons up to 2 hours in advance and store covered in the refrigerator.

• Shave fennel and store in ice water for crispness.
  Dress only when ready to serve.

• Looking for More Seasonal Recipes?

  Browse some of my winter favorites:
  👉  Orecchiette with Italian Sausage and broccoli rabe
  👉 Creamy Italian Sausage Risotto
  👉 Braised cabbage wedges with pancetta

  Cozy, comforting, and full of Italian flavor.

Persimmon Carpaccio Salad (Italian Style)

Servings: 4

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

• 3 ripe Fuyu persimmons, peeled and thinly shaved into rounds

• 1 cup arugula

• ½ small fennel bulb, shaved very thin

• 2 tablespoons toasted walnuts, roughly chopped

• ¼ cup shaved Parmigiano-Reggiano

• 1–2 tablespoons extra virgin olive oil

• 1 tablespoon fresh lemon juice or a splash of white balsamic vinegar

• Sea salt, to taste

• Fresh cracked black pepper, to taste

• Fennel fronds, for garnish

• Optional: a sprinkle of pomegranate arils for color

Instructions

1. Lay out the carpaccio: Arrange the thinly shaved persimmon slices in a beautiful overlapping layer on a large round platter.

2. Add the vegetables: Scatter shaved fennel on top. Add a small handful of arugula for freshness and contrast.

3. Dress the salad: Drizzle evenly with extra virgin olive oil and fresh lemon juice or white balsamic.

4. Season: Sprinkle lightly with sea salt and freshly cracked pepper.

5. Finish: Add toasted walnuts, shaved Parmigiano, and fennel fronds. Serve immediately.

Cabbage & Apple Holiday Slaw

I think cabbage is underrated. It’s one of those ingredients we often overlook, yet it brings so much crunch, sweetness, and freshness to a holiday spread. While everyone gravitates toward the heavier, richer dishes this time of year, I always find myself craving something bright that cuts through all that indulgence. That’s where this Cabbage & Apple Holiday Slaw comes in.

It’s crisp, colorful, and so refreshing—shredded cabbage and carrots tossed with thin slices of sweet apple, toasted pecans for warmth, and just enough shaved Parmesan to give it that savory Italian touch. Then everything gets coated in a creamy apple-cider vinaigrette that ties it all together. It’s the kind of side dish that not only balances your table but also surprises people with how simple and delicious it is. I make it every year, and there are never leftovers.

Things to know about this Cabbage & Apple Holiday Slaw

This slaw is incredibly make-ahead friendly, which makes it perfect for busy holiday cooking. You can shred the cabbage and carrots, slice the apples, and even mix the dressing a day in advance—just keep everything separate until you’re ready to serve. The salad stays crisp for hours after dressing thanks to the sturdiness of the cabbage. You can also swap pecans for walnuts, add dried cranberries for a sweeter touch, or use Asiago instead of Parmesan for a sharper flavor. It’s a flexible, crowd-pleasing side dish that fits into any Christmas or holiday menu.

Variations

• Cranberry Twist: Add dried cranberries or pomegranate seeds for color and sweetness.

• Walnut & Blue Cheese: Use toasted walnuts and crumbled gorgonzola for a bold flavor.

• Maple Dijon: Swap honey for maple syrup and add extra Dijon mustard.

• Creamy Italian: Add Greek yogurt or sour cream to the dressing and include shaved fennel.

• Apple & Pear: Use a mix of thinly sliced apples and pears.

• Nut-Free: Replace nuts with pumpkin seeds or sunflower seeds.

• Savory Version: Skip the honey and apple. Add red onion, extra vinegar, and red pepper flakes.

If you love fresh and festive holiday sides, pair this slaw with:

• Italian Holiday Chicken Soup

• Savory Sausage & Mushroom  

• The Ultimate Thanksgiving dinner Guide

Cabbage & Apple Holiday Slaw

• Servings: 6

• Prep Time: 15 minutes

• Chill Time: 20 minutes (optional but recommended)

Ingredients

For the slaw:

4 cups shredded green cabbage

1 cup shredded carrots

2 large crisp apple, thinly sliced (Honeycrisp or Pink Lady)

1 cup toasted pecans

1 Tbsp. fresh or dried thyme

1/2  cup shaved Parmesan (or Asiago)

Creamy Apple-Cider Vinaigrette:

1 cup plain Greek yogurt or mayonnaise

1/3  cup olive oil

1/3 cup  apple cider vinegar

1 Tbsp.  honey

1 Tbsp. Dijon mustard

1 small garlic clove, grated

Salt and black pepper to taste

Instructions

1. In a large mixing bowl, combine the shredded cabbage, shredded carrots, apple slices, toasted pecans, shaved Parmesan, and thyme.

2. In a separate small bowl, whisk together the mayo, olive oil, apple cider vinegar, honey, Dijon, grated garlic, salt, and pepper until smooth.

3. Pour the dressing over the slaw and toss gently to evenly coat.

4. Chill for at least 20 minutes before serving to let the flavors meld.

5. Garnish with extra pecans and thyme before serving.

Italian Green Beans and Potato Salad

There’s something about the combination of fresh green beans and tender potatoes that always takes me back to family gatherings and summer cookouts. This Italian-style salad is a dish I grew up eating, especially when green beans were plentiful in the garden and new potatoes were just dug up. Unlike creamy American-style potato salad, this version is light, bright, and dressed simply with olive oil, vinegar, garlic, and herbs. It’s rustic, refreshing, and full of flavor — the kind of dish that tastes even better after it sits for a little while and the flavors have had a chance to mingle.

What I love most about this salad is its versatility. It’s not just for summer picnics — it’s perfect anytime of the year. In warmer months, it shines as a light side dish for grilled meats or seafood, while in cooler months, it pairs beautifully with roasted chicken, baked fish, or even a cozy Sunday roast.

Things to know about this Italian Green Beans and Potato Salad

This salad tastes even better after a few hours in the fridge. The potatoes soak up the garlicky vinaigrette, and the green beans keep their crunch. Since it’s made without mayo, it’s perfect for picnics and potlucks, and it’s just as welcome in the middle of summer as it is on a chilly autumn or winter day.

Variations to Try:

• Add a handful of kalamata or green olives for a briny bite.

• Make it heartier with canned tuna or sliced hard-boiled eggs.

• Swap the parsley for fresh basil or mint.

• Use fresh lemon juice instead of vinegar for a brighter flavor.

Love this recipe? Be sure to check out my other Italian-inspired sides like Italian crispy roasted potatoes  or Fuyu Persimmon Walnut Salad.

Peach Caprese Salad with Fresh Mozzarella

When our peach tree bursts into sweet, golden fruit each summer, I can’t resist finding new ways to enjoy them. This  Peach  caprese salad with Fresh Mozzarella is my Italian-inspired twist on a caprese, swapping tomatoes for juicy peaches kissed by the grill. You don’t need your own peach tree to make it — just ripe, fragrant peaches from the market will do. The smoky char, creamy mozzarella, fragrant basil, and a drizzle of honey-balsamic-herb dressing make every bite taste like summer at its peak.

Things to know about this Peach Caprese Salad with Fresh Mozzarella

• Peach selection matters. Choose peaches that are ripe but still firm so they hold their shape on the grill without turning mushy. If peaches are too soft, grilling will make them fall apart.

• No peach tree needed! Even if you don’t have a backyard orchard like I do, fresh market peaches work beautifully for this recipe.

• Grill carefully. High heat is key for those beautiful char marks and smoky flavor, but keep an eye on the peaches so they don’t overcook. Two to three minutes per side usually does the trick.

• Mozzarella or burrata? Burrata adds extra creaminess and luxury, but fresh mozzarella is delicious, more affordable, and widely available.

• Customize the dressing. The honey-balsamic-herb dressing is sweet and tangy, but you can swap herbs to suit your taste — rosemary or basil would be lovely additions.

• Make it a meal. Add prosciutto slices or serve alongside grilled chicken for a heartier summer dinner

• Loved this fresh summer salad? Don’t miss these other seasonal favorites: Italian Amaretti stuffed summer peaches or creamy Italian street corn (no- mayo)
  

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  Grilled Peach Caprese Salad with fresh mozzarella

  Servings: 4 (as a side salad or appetizer)
  Prep Time: 10 minutes
  Cook Time: 5 minutes (for grilling peaches)
  Total Time: 15 minutes

  Ingredients:

  • 4 ripe peaches,  pitted and cut into medium thick slices

  • 8 oz fresh mozzarella pearls or slices cut

  • 1 cup cherry tomatoes, halved (optional, but adds color and freshness)

  • Fresh basil leaves (about 1/4 cup)

  • Fresh mint or thyme (optional, for extra herb flavor)

  For the Dressing:

  • 1/2  cup extra virgin olive oil

  • 2 tablespoons balsamic vinegar (or a good quality aged balsamic glaze)

  • 1 teaspoon honey

  • Salt and freshly ground black pepper, to taste

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  Instructions:

  1. Preheat your grill (or grill pan) to medium-high heat.

  2. Prepare the peaches: Brush the peach halves lightly with olive oil. Place them cut-side down on the grill and cook for about 3-4 minutes until you get nice grill marks and the peaches are slightly softened. Remove and let cool slightly, then slice each half into 3-4 wedges.

  3. Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until emulsified.

  4. Assemble the salad: On a serving plate, arrange the grilled peach slices, fresh mozzarella, and cherry tomatoes (if using). Scatter fresh basil and herbs over the top.

  5. Drizzle the dressing evenly over the salad.

  6. Optional: Add a light drizzle of extra honey over the top if you like it more swe

Roasted Zucchini Panzanella Salad Recipe

If your garden is anything like mine right now, it’s bursting with zucchini—everywhere I turn, another one is ready to be picked. I swear they multiply overnight! This time of year, I’m always looking for new ways to use them up, and this Roasted Zucchini Panzanella Salad is one of my favorite solutions. It’s rustic, simple, and the perfect way to let those garden veggies shine. With toasted bread, juicy tomatoes, and a punchy vinaigrette, it’s everything I love about summer on a plate.

It’s also one of those no-fuss dishes that gets better as it sits. The roasted zucchini brings a tender sweetness, the bread soaks up all the flavor, and the tomatoes and basil keep it light and bright. Whether you serve it as a main dish or a side for grilling season, this is one zucchini recipe you’ll come back to again and again.

Things to know about this Roasted Zucchini Panzanella Salad recipe

• Perfect for peak zucchini season: This is a great way to use up an abundance of garden zucchini while keeping things light and flavorful.

• Best with day-old bread: Slightly stale or toasted bread holds up best in the vinaigrette and gives that classic panzanella texture.

• Customize it your way: Add crumbled feta, white beans, grilled corn, or olives for extra protein or punch.

• Let it sit before serving: Giving the salad 10–15 minutes to rest allows the bread to soak up the vinaigrette and all the flavors to meld beautifully.

• Tastes even better the next day: Store leftovers in the fridge for up to 2 days—it makes a fantastic next-day lunch.

• Make it a meal: Serve it alongside grilled chicken, fish, or even a simple fried egg on top for a satisfying summer dinner.

• Craving more fresh summer flavors?
  Check out a few more of my garden-inspired favorites:

  • Italian Amaretti stuffed summer peaches– sweet, savory, and summery

  • Italian Summer Street Corn – with parmesan and herbs

  •  How to make Italian Pickled Eggplant  – (melanzane sotto aceto ) a pantry staple from my childhood

Ingredients

• 2 medium zucchini, sliced into cubed

• 2 cups crusty bread, cubed (day-old or toasted)

• 2 cups cherry tomatoes, halved

• 1/2 red onion, thinly sliced

• 1/2 cup fresh basil leaves, torn

• 2 tbsp red wine vinegar

• 4 tbsp extra virgin olive oil, divided

• 2 teaspoon each garlic powder and paprika

• Salt and freshly cracked black pepper, to taste

•  1 garlic clove, minced (for vinaigrette)

• Optional: shaved Parmigiano or crumbled feta for serving

Instructions

• Preheat the oven to 425°F (220°C).

• Season the zucchini: Toss sliced zucchini with 2 tablespoons olive oil, garlic powder, paprika, salt, and black pepper. Spread on a parchment-lined baking sheet in a single layer.

• Roast for 20–25 minutes, flipping once, until golden and slightly crisp around the edges. Let cool slightly.

• Toast the bread: While the zucchini roasts, toss cubed bread with a drizzle of olive oil and toast in the oven for 10–15 minutes, until golden and crunchy.

• Make the vinaigrette: In a small bowl, whisk together red wine vinegar, 2 tablespoons olive oil, minced garlic (if using), a pinch of salt, and pepper.

• Assemble the salad: In a large bowl, combine roasted zucchini, toasted bread, halved cherry tomatoes, red onion, and basil. Drizzle with vinaigrette and toss gently.

• Let it sit for 10–15 minutes so the flavors meld and the bread absorbs some dressing.

• Serve at room temperature, optionally topped with shaved Parmigiano or crumbled feta.

Italian marinated Fried Zucchini (zucchini alla scapece)

Thinly sliced zucchini, fried until golden, then marinated with vinegar, garlic, and mint—this Southern Italian classic is a simple and flavorful way to enjoy summer zucchini.

If you grew up  in an Italian household  or spent any time in a Southern Italian kitchen during the summer, chances are you’ve had Zucchine alla Scapece. This classic dish is just pan-fried zucchini, marinated in vinegar, garlic, and fresh mint—but don’t let the simplicity fool you. It’s full of bold flavor and the kind of recipe that tastes even better the next day. We always made this when the garden was overflowing with zucchini, and it was gone just as fast. Serve it as an antipasto, a side, or tuck it into a sandwich—this one’s a summer staple.

Things to know about this Italian marinated Fried Zucchini (zucchini alla scapece)

Zucchine alla Scapece is a  dish in Southern Italy, especially in the Campania region where Naples is located. The name “scapece” is thought to come from the Spanish word escabeche, which refers to marinating something in vinegar. It’s a technique that was likely introduced during Spanish rule, but it became something uniquely Italian over time—simple, rustic, and full of Mediterranean flavor.

This recipe is traditionally made with summer zucchini, when they’re in abundance and at their peak. The zucchini are sliced and fried until beautifully golden and slightly crisp on the edges, then marinated with thin slices of garlic and fresh mint before getting a generous splash of vinegar. As the dish marinates, all the flavors meld together—the zucchini soaks up the tangy vinegar and the aromatic garlic and mint, becoming even more flavorful by the hour.

Zucchine alla Scapece is very  versatile. Serve it as a cold antipasto, a side to grilled meats or fish, or even tucked into a crusty sandwich. It’s also naturally vegan and gluten-free, making it a great option for gatherings. The longer it sits, the better it tastes—so don’t hesitate to make it a day in advance.

Craving More Simple Italian Sides?

If you loved this classic Zucchine alla Scapece, be sure to check out more of my easy Italian side dishes—perfect for summer gatherings, family dinners, or anytime you want a taste of tradition. Roasted parmesan broccoli side dish or one of my personal favorites Italian – style sauteed Swiss chard

Ingredients

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating Time: At least 2 hours (or overnight for best flavor)

Easy summer Italian cobb pasta salad

This Easy Summer Italian Cobb Pasta Salad is the perfect way to turn everyday ingredients into something truly crave-worthy. Packed with tender grilled chicken, crispy bacon, hard-boiled eggs, sweet tomatoes, and creamy mozzarella, it’s a fresh, satisfying take on the classic Cobb—pasta salad style! Tossed in a light Italian vinaigrette and bursting with bold, zesty flavor, it’s hearty yet refreshing—just right for hot summer days.

Whether you’re meal prepping for the week, planning a picnic, or making the most of fridge leftovers, this salad hits the mark every time.

Things to about this know Easy Summer Italian Cobb Pasta Salad recipe

 Easy Summer caprese tomato salad

This easy summer caprese tomato salad is fresh, vibrant, and effortlessly delicious. Whether served as a light appetizer or an easy side dish, it’s the perfect companion to all your favorite warm-weather meals.

Caprese salad is the classic no-cook recipe—ideal for hot days when you’d rather not turn on the stove. It highlights three simple, high-quality ingredients: ripe, juicy tomatoes, creamy fresh mozzarella, and fragrant basil leaves. With minimal prep and bold, bright flavor, it’s a beautiful way to celebrate the season’s best produce.

For the dressing, you can keep it traditional with a drizzle of extra virgin olive oil and a splash of red wine vinegar, or take it up a notch with a luscious balsamic reduction for added sweetness and complexity.

 Things to know about this easy Summer caprese tomato salad recipe

Quick Italian Bread Salad (Panzanella)

This classic Tuscan  quick Italian bread salad ( panzanella) is a simple mix of ripe tomatoes, cucumbers, fresh mozzarella, crunchy croutons and a simple tangy vinaigrette- but don’t let the simplicity fool you. This rustic summer salad is deliciousness in every bite, proving that simply ingredients like  tomatoes and bread can be anything but ordinary. And it’s one of my favorite things to make with tomatoes when they are in season.

Things to know about this Quick Italian Bread Salad (Panzanella) recipe

This easy Italian bread salad is the perfect way to use up day-old bread. Known as Panzanella, this rustic Tuscan salad turns simple ingredients—like crusty bread, ripe tomatoes, fresh cucumbers, red onion, and basil—into a bright and refreshing summer meal. It’s a no-cook, quick recipe that’s ideal for warm days when you want something light but satisfying.

Panzanella comes together fast with pantry staples and garden-fresh vegetables. The bread is lightly toasted in the oven for texture, then tossed with juicy tomatoes and a zesty red wine vinaigrette that soaks into every bite. The result? A flavor-packed salad that’s hearty enough to serve on its own or alongside grilled meats, seafood, or a bowl of chilled soup.

This quick Italian salad is perfect for meal prep and outdoor dining. It holds up well at room temperature, making it a great choice for picnics, potlucks, or summer barbecues. You can customize it with extras like olives, roasted peppers, or mozzarella, making it endlessly adaptable. Whether you’re looking for a quick weeknight side or a simple vegetarian main, this Italian bread salad checks all the boxes.

Ingredients

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  ChatGPT said:Quick Italian Bread Salad (Panzanella)Ingredients:

  • 3 cups day-old crusty Italian bread, cut into 1-inch cubes

  • 3 cups diced  tomatoes

  • 1 cucumber, peeled and chopped

  • ½ red onion, thinly sliced

  • ½ cup fresh basil leaves, torn

  • ¼ cup extra virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 garlic clove, minced

  • Salt and black pepper to taste

  • Optional: fresh mozzarella balls or shaved parmesan

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  Instructions

  1. Cut the bread into medium size cubes Season with the Italian seasoning, olive oil, salt, pepper,  garlic, and onion powder.

  2. In a dry skillet or oven at 375°F, toast the bread cubes for 5–7 minutes until golden and crisp. Let cool slightly.

  3. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper.

  4. In a large bowl, combine the tomatoes, cucumber, red onion, and basil. Add the toasted bread cubes and fresh mozzarella balls.

  5. Drizzle the dressing over everything and toss well to coat. Let sit for 10–15 minutes so the bread can soak up the dressing and

 Pesto Tortellini pasta salad

Things to know about this Pesto tortellini pasta salad

• It’s a meal or a side – This salad is hearty enough to serve as a main dish, thanks to the cheese-filled tortellini and protein from the salami or prosciutto. It goes great as a side with grilled meats .

• Make-ahead friendly – The flavors only get better as they sit, so it’s perfect for prepping a day in advance. Just give it a quick toss before serving, and maybe a drizzle of olive oil if it needs a refresh.

• Customizable to what you have – Swap in mozzarella pearls, roasted red peppers, artichokes, or even chickpeas. Use what you love or what’s already in your fridge — this salad is forgiving and flexible.

• Great for entertaining – It holds up well at room temperature, making it ideal for gatherings, potlucks, and picnics. No wilting greens or last-minute assembly required.

• Packed with bold, zesty flavor – Between the pesto, briny olives, tangy pepperoncini, and savory meats, every bite is layered with that classic Italian antipasto flavor — all without turning on the oven!

• If you make this pasta salad please leave me a comment. I love hearing from you, and p[ease don’t forget to tag me on Instagram with your creations.
•   We love pasta salads at loriana shea cooks If  you are craving more easy, flavor-packed Italian favorites, be sure to check out this Italian chickpea cucumber tomato salad or my  vegetarian orzo with asparagus and peas,

Ingredients

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  Italian Tortellini Pesto pasta Salad

  Ingredients:

  • 1 (20 oz) package cheese tortellini, cooked and cooled

  • 1 cup grape or cherry tomatoes, halved

  • 1/2 cup sliced black or Kalamata olives

  • 1/2 cup pepperoncini slices or banana peppers

  • 1/3 cup diced red onion

  • 1/2 cup roasted red peppers or marinated artichoke hearts, chopped (optional)

  • 1/2 cup salami or prosciutto strips

  • 1/2 cup cubed provolone or mozzarella

  • 1 cup basil pesto (homemade or store-bought)

  • 2 tbsp extra virgin olive oil (optional, to loosen pesto)

  • Salt and black pepper to taste

  • Fresh basil for garnish (optional)

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  Instructions

  1. Cook tortellini according to package directions. Drain and rinse under cold water. Set aside to cool completely.

  2. In a large bowl, combine the cooled tortellini, tomatoes, olives, peppers, red onion, salami, and cheese.

  3. Add the pesto and toss everything to coat. If the pesto is too thick, drizzle in olive oil to loosen it.

  4. Season with salt and pepper to taste.

  5. Refrigerate for at least 30 minutes before serving to let flavors meld.

  6. Garnish with fresh basil if desired, and serve chilled or at room temperature. ENJOY!!!!