Olive Garden Salad (Printable Version)
Crisp romaine salad with Italian dressing, crunchy veggies, and Parmesan toppings.
# Ingredient List:
→ 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 large 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
# How to Make:
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, kosher salt, and black pepper until the mixture is smooth and fully emulsified.
03 - Pour the prepared dressing over the salad and gently toss 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 remarkably close to the restaurant version, maybe even better because you control the freshness.
- It is the kind of salad that converts people who think they do not like salad, thanks to that creamy tangy dressing and the satisfying crunch of pepperoncini.
02 -
- Tossing the dressing too far in advance will leave you with a wilted puddle instead of a crisp salad, so always dress right before eating.
- The mayonnaise in the dressing is what makes it creamy and thick like the restaurant version, so do not skip it thinking it will not matter.
03 -
- Let the dressing sit in the fridge for at least 30 minutes before using so the dried herbs rehydrate and the garlic flavor mellows and blends throughout.
- Pat the cucumber slices dry with a towel before adding them to the bowl, because excess moisture dilutes the dressing and waters down the flavor.