Olive Garden Italian Salad (Print Version)
Crisp romaine salad with tangy Italian dressing, fresh vegetables, and Parmesan toppings.
# Ingredient List:
→ Vegetables
01 - 6 cups romaine lettuce, chopped
02 - 1 cup red onion, thinly sliced
03 - 1 cup Roma tomatoes, sliced
04 - 1/2 cup black olives, sliced
05 - 1 cup pepperoncini peppers, sliced
06 - 1 large cucumber, sliced
→ Toppings
07 - 1 cup garlic croutons
08 - 1/2 cup Parmesan cheese, freshly grated
→ Dressing
09 - 1/2 cup extra-virgin olive oil
10 - 1/4 cup white wine vinegar
11 - 2 tablespoons mayonnaise
12 - 1 tablespoon lemon juice
13 - 2 tablespoons Parmesan cheese, grated
14 - 1 teaspoon dried Italian herbs (basil, oregano)
15 - 1 garlic clove, minced
16 - 1 teaspoon sugar
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
# Directions:
01 - In a large salad bowl, toss together 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 extra-virgin olive oil, white wine vinegar, mayonnaise, lemon juice, grated Parmesan cheese, dried Italian herbs, minced garlic, sugar, salt, and black pepper until the dressing is smooth and fully emulsified.
03 - Pour the prepared dressing over the salad and gently toss to coat all the vegetables evenly.
04 - Scatter the garlic croutons and freshly grated Parmesan cheese over the top. Serve immediately for optimal crunch and flavor.
# Expert Advice:
01 -
- The dressing comes together in about two minutes and tastes shockingly close to the real thing, maybe even better because you control the salt.
- It is the kind of salad that converts people who say they do not like salad, which is always deeply satisfying.
02 -
- Toss the dressing right before serving, because once it sits the romaine starts to collapse and you lose that signature crunch.
- The mayonnaise in the dressing is what makes it creamy, and skipping it changes the texture entirely.
03 -
- Let the dressing sit for at least ten minutes before using so the garlic and herbs have time to bloom into the oil.
- If you want gluten free croutons, cube gluten free bread and toast it in a pan with garlic oil and a pinch of salt until golden.