Italian Meatball Salad With A Simple Dressing

A meatball salad bowl with fresh cucumber slices, lettuce, greens, mini tomatoes, cheese and dressing.

5 from 2 votes

Italian Meatball Salad With A Simple Dressing

This Italian meatball salad is a great way to turn leftover meatballs into a whole new dish. It's low carb, high in flavors, and so easy to prepare.

Prep Time10

Total Time10

Course: Light Meals, Main Courses

Cuisine: Italian

Diet: Gluten Free

Servings: Servings

Calories: 352kcal

Author: Mariska Ramondino

Ingredients

2 cups mixed lettuce or leafy greens, chopped (about 130 grams) escarole, romaine lettuce, arugula, and microgreens are all great choices.
2 mini Persian cucumbers, chopped or half of a small English cucumber (about 175 grams), set a few aside for garnish
1 large avocado, peeled and chopped
½ cup cherry tomatoes, cut in half About 100 grams
¼ shallot, peeled and finely chopped 20 grams
½ cup mini mozzarella balls, cut in half, or chopped fresh mozzarella slices (optional) about 100 grams (optional: set a few balls aside for garnish)
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
Salt and black pepper to taste
2 to 4 large Italian leftover meatballs with some extra Italian tomato sauce Reheated or lightly warmed up.
Grated Parmesan cheese, as needed

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Instructions

In a large bowl, toss together the lettuce with the rest of the vegetables and fruits. Then stir in the halved mozzarella balls.
2 cups mixed lettuce or leafy greens, chopped (about 130 grams), 2 mini Persian cucumbers, chopped, 1 large avocado, peeled and chopped, ½ cup cherry tomatoes, cut in half, ¼ shallot, peeled and finely chopped, ½ cup mini mozzarella balls, cut in half, or chopped fresh mozzarella slices (optional)
For the salad dressing, in a small bowl, whisk together the olive oil and balsamic vinegar. Then toss over the salad.
1 tablespoon extra virgin olive oil, 2 teaspoons balsamic vinegar
Season to taste with salt and freshly ground black pepper. Toss to combine and taste test. See if it needs more seasoning.
Salt and black pepper to taste
Serve on top of the salad the leftover meatballs with some red sauce on top.
2 to 4 large Italian leftover meatballs with some extra Italian tomato sauce
Garnish with parmesan cheese and any extra mozarella balls or cucumber slices, if preferred (optional).
Grated Parmesan cheese, as needed

Notes

Variations and Substitutions

Add some other greens like spinach and dandelion greens to the salad for extra nutrients. Or simply use the leafy greens you prefer.
If you're not a fan of balsamic vinegar, red wine vinegar makes a great substitute. Or use lemon juice instead, although I prefer the vinegar in this Italian salad.
Add Fresh basil, chopped. It adds a delicious, sweet, herbal touch.
Use the equivalent of a red onion, thinly sliced, if you don't have a shallot on hand.
Add some green or black olives to switch things up
Instead of leftover meatballs, you can also make this simple salad with any leftover meat from my Spicy Chorizo Stew or burger meat from my Stovetop Turkey Burgers or Juicy Gourmet Burgers. Or use leftover Curry Bison Meatballs to change things up.

To reheat the meatballs:

Although you can use the microwave, it's best to reheat briefly with some leftover sauce over the stovetop in a small pan covered and over medium-low heat. It ensures that they don't dry out.

Place them on the stove and let them warm up while you make the salad. Just keep an eye on them and stir occasionally. They will be ready when the salad is ready.

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