Olive Garden Italian Salad (Print View)
Crisp romaine salad with tangy Italian dressing, crunchy veggies, and Parmesan topping.
# 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 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
# Step-by-Step Directions:
01 - In a large salad bowl, toss together the romaine lettuce, 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, Parmesan cheese, Italian herbs, minced garlic, sugar, salt, and pepper until the dressing is 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 texture and flavor.
# Expert Suggestions:
01 -
- The dressing comes together in about two minutes and tastes like you spent way longer on it than you actually did.
- That tangy, creamy, slightly peppery flavor hits every single craving note without being heavy.
02 -
- If you dress the salad and let it sit too long the croutons will dissolve into mush and the lettuce will weep so timing matters here.
- Leftover dressing keeps in a sealed jar in the fridge for up to a week and actually tastes better on day two when the garlic has mellowed.
03 -
- Soak the sliced red onions in ice water for ten minutes to tame their bite if you find them too sharp.
- Let the dressing sit for at least five minutes before pouring it so the dried herbs have time to rehydrate and release their flavor.