Jeanette’s No-Cook Italian Salad

by Rachael Ray Show Staff 11:16 AM, July 25, 2016

Rachael Ray Show

Aired July 25, 2016

Serves 4-6

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For the couscous:
3/4 cup couscous
1 tablespoon extra-virgin olive oil
1/3 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.