Olive Garden Italian Salad (Print View)
Crisp romaine salad with tangy Italian dressing, crunchy vegetables, and Parmesan toppings.
# What You Need:
→ Vegetables
01 - 6 cups chopped romaine lettuce
02 - 1 cup thinly sliced red onions
03 - 1 cup sliced Roma tomatoes
04 - ½ cup sliced black olives
05 - 1 cup sliced pepperoncini peppers
06 - 1 large cucumber, sliced
→ Toppings
07 - 1 cup large garlic croutons
08 - ½ cup freshly grated Parmesan cheese
→ Dressing
09 - ½ cup extra-virgin olive oil
10 - ¼ cup white wine vinegar
11 - 2 tablespoons mayonnaise
12 - 1 tablespoon fresh lemon juice
13 - 2 tablespoons grated Parmesan cheese
14 - 1 teaspoon dried Italian herbs (basil, oregano)
15 - 1 garlic clove, minced
16 - 1 teaspoon sugar
17 - ½ teaspoon kosher salt
18 - ¼ teaspoon freshly ground black pepper
# How-To Steps:
01 - In a large salad bowl, arrange the chopped romaine lettuce as the base. Add the thinly sliced red onions, Roma tomato slices, black olive slices, pepperoncini peppers, and cucumber slices. Set aside while preparing the dressing.
02 - In a small bowl or mason jar, combine the extra-virgin olive oil, white wine vinegar, mayonnaise, lemon juice, grated Parmesan cheese, dried Italian herbs, minced garlic, sugar, salt, and black pepper. Whisk vigorously or shake with the lid secured until the dressing is smooth and fully emulsified.
03 - Drizzle the prepared dressing over the salad mixture. Toss gently using salad tongs or a large spoon, ensuring all the greens and vegetables are evenly coated.
04 - Scatter the garlic croutons and freshly grated Parmesan cheese over the top of the dressed salad. Serve immediately to maintain optimal crunch and flavor.
# Expert Hints:
01 -
- The dressing comes together with pantry staples and tastes better than anything from a bottle, with a tangy richness that clings to every leaf.
- It is endlessly adaptable, working equally well as a weeknight starter or a standalone lunch on a hot afternoon when cooking feels impossible.
02 -
- Adding the dressing too far ahead will soften the croutons and wilt the romaine, so always dress the salad within minutes of serving for the best texture.
- The mayonnaise in the dressing is the secret to getting that restaurant style creaminess, and skipping it leaves you with a vinaigrette that slides right off the leaves.
03 -
- Let the dressing sit for at least five minutes before using it so the dried herbs can rehydrate and the garlic can infuse throughout.
- If you want the croutons to stay crunchy even after dressing, toss them in a little olive oil and toast them in a skillet for two minutes right before serving.