Olive Garden Italian Salad (Printable)
Crisp romaine salad with Italian dressing, crunchy vegetables, and Parmesan. Ready in 15 minutes.
# 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 - 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
# Step-by-step:
01 - In a large salad bowl, combine the chopped romaine lettuce, sliced red onion, Roma tomatoes, black olives, pepperoncini peppers, and cucumber slices. Toss gently to distribute evenly.
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, kosher salt, and black pepper until the dressing is smooth and fully emulsified.
03 - Pour the prepared dressing over the salad and toss gently, ensuring all the vegetables are evenly coated.
04 - Scatter the garlic croutons and freshly grated Parmesan cheese over the top. Serve immediately to maintain optimal crunch and freshness.
# Expert Advice:
01 -
- The dressing comes together in two minutes and tastes leagues better than anything from a bottle.
- It pairs with literally everything from pasta to grilled meats, making it the most versatile side in your repertoire.
02 -
- Always add the dressing right before serving, because dressed lettuce wilts fast and turns an impressive salad into a sad puddle.
- The mayonnaise in the dressing is the secret weapon that makes it creamy without needing a heavy hand with oil.
03 -
- Let the dressing sit for fifteen minutes before using so the dried herbs rehydrate and the garlic mellows into the mix.
- Chill your salad bowl in the freezer for ten minutes before assembling, because cold greens hold their crunch longer.