Olive Garden Salad (Printable)
Crisp romaine salad with tangy Italian dressing, crunchy vegetables, and Parmesan toppings.
# What You Need:
→ Salad Base
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 into ¼-inch rounds
→ Toppings
07 - 1 cup garlic croutons
08 - ½ cup freshly grated Parmesan cheese
→ Italian Vinaigrette 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 and oregano)
15 - 1 garlic clove, minced
16 - 1 teaspoon granulated sugar
17 - ½ teaspoon kosher salt
18 - ¼ teaspoon freshly cracked black pepper
# How To Cook:
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 small 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 vinaigrette 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 to maintain optimal crunch and flavor.
# Expert Tips:
01 -
- The dressing comes together in under two minutes and tastes exactly like the restaurant version, maybe even better.
- It works as a side or a main depending on what you add, and the crunch never disappoints.
02 -
- Always dress the salad right before serving because romaine will start wilting within minutes once the oil hits it.
- Letting the dressing sit in the fridge for an hour before using deepens the flavor more than you would expect.
03 -
- Warm the jar of dressing in your hands for thirty seconds before pouring, it flows more smoothly and coats the leaves evenly.
- Homemade croutons from sourdough bread take this from great to unforgettable with almost no extra work.