No-Cook Italian Salad

No-Cook Italian Salad

  Serves 4-6


For the couscous:

  • 3/4 cup couscous
  • Salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cup sun dried tomatoes, chopped
  • 2 tablespoons Dijon mustard
  • 1/3 cup red wine vinegar
  • 1/4 extra-virgin olive oil
  • Salt and pepper, to taste
  • 1 shallot, finely chopped
  • 1/2 cup golden raisins
  • 1/2 pound salami, sliced 1/4-inch thick, diced
  • 1/4 cup pine nuts
  • 1/2 cup marinated artichoke hearts, coarsely chopped
  • 1 large or 2 small zucchini, diced
  • 3 roasted red peppers from a jar, drained and chopped
  • 1 cup mozzarella, chopped
  • 1 cup baby spinach or arugula
  • 10 to 12 basil leaves, chopped


Place couscous in a mixing bowl and add 1 cup of boiling water, salt, olive oil, and sun dried tomatoes. Stir to combine and cover immediately with plastic wrap. Let sit 10 minutes, remove plastic and fluff with a fork.

In another large mixing bowl, whisk together the mustard, red wine vinegar, olive oil salt, and pepper. To the vinaigrette, add in the shallot, and raisins and let sit for 5-10 minutes. Once the raisins have plumped up, add pine nuts, artichoke hearts, zucchini, red peppers, mozzarella and basil. Toss to combine.

Mix in warm couscous, arugula, basil, and serve.

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Posted by The Rachael Ray Show on Tuesday, 18 October 2016