Olive Garden Italian Salad (Print version)
Crisp romaine salad with Italian dressing, fresh vegetables, croutons, and Parmesan cheese.
# What goes in:
→ Vegetables
01 - 6 cups chopped romaine lettuce
02 - 1 cup thinly sliced red onion
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 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 herb blend (basil, oregano)
15 - 1 garlic clove, minced
16 - 1 teaspoon granulated sugar
17 - ½ teaspoon kosher salt
18 - ¼ teaspoon freshly ground black pepper
# Cooking steps:
01 - 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, kosher salt, and black pepper. Whisk vigorously or shake until the dressing is smooth and fully emulsified.
02 - In a large salad bowl, arrange the chopped romaine lettuce as the base. Layer the thinly sliced red onion, sliced Roma tomatoes, sliced black olives, pepperoncini peppers, and sliced cucumber over the greens.
03 - Pour the prepared dressing over the assembled vegetables and toss gently using salad tongs or clean hands, ensuring every leaf and topping is evenly coated.
04 - Scatter the garlic croutons and freshly grated Parmesan cheese over the top of the dressed salad. Serve immediately to preserve maximum crunch and flavor.
# Tips from flavorandfeast:
01 -
- You get that restaurant quality flavor without leaving your house or waiting for a table.
- The dressing alone is worth making because it turns any plain bowl of greens into something people actually get excited about.
02 -
- The dressing separates if it sits too long, so always give it another shake or stir right before pouring.
- Adding the croutons even five minutes early turns them into sad little sponges, so save them for the absolute last second.
03 -
- Pat the washed lettuce completely dry with a towel before chopping because wet greens repel dressing and leave you with a bland, watery salad.
- Let the dressing sit for at least ten minutes before using so the dried herbs can rehydrate and the garlic can soften into the mix.