Olive Garden Italian Salad (Printable)
Crisp romaine salad tossed in tangy Italian dressing with olives, pepperoncini, and Parmesan cheese.
# What You'll Need:
→ Vegetables
01 - 6 cups chopped romaine lettuce
02 - 1 cup thinly sliced red onion
03 - 1 cup sliced Roma tomatoes
04 - 1/2 cup sliced black olives
05 - 1 cup sliced pepperoncini peppers
06 - 1 large cucumber, sliced
→ Toppings
07 - 1 cup large garlic croutons
08 - 1/2 cup freshly grated Parmesan cheese
→ Dressing
09 - 1/2 cup extra-virgin olive oil
10 - 1/4 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 - 1/2 teaspoon kosher salt
18 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - In a large salad bowl, combine the chopped romaine lettuce, sliced red onion, Roma tomatoes, black olives, pepperoncini peppers, and cucumber slices.
02 - In a separate bowl or mason jar, whisk together the olive oil, white wine vinegar, mayonnaise, lemon juice, grated Parmesan cheese, Italian herbs, minced garlic, sugar, salt, and black pepper until smooth and fully emulsified.
03 - Pour the dressing over the salad and toss gently until all the vegetables are evenly coated.
04 - Scatter the garlic croutons and freshly grated Parmesan cheese over the top. Serve immediately for the best crunch and flavor.
# Expert Tips:
01 -
- The dressing comes together in about two minutes and tastes remarkably close to the real thing, maybe even better because it is freshly made.
- It transforms basic salad ingredients into something you will actually crave, which is a rare gift for a weeknight side dish.
02 -
- If you dress the salad and let it sit, the romaine will deflate into something limp and unappealing, so always add the dressing at the very last second.
- The dressing separates as it sits in the fridge, but a quick shake in the jar brings it right back to life for up to a week.
03 -
- Pat the washed romaine completely dry with a clean towel before chopping, because wet leaves repel dressing and you end up with a watery, bland salad.
- Double the dressing recipe and keep the extra in the fridge, it works on everything from grilled vegetables to sandwich drizzles and saves you time next week.