Description
A vibrant and flavorful Olive Garden-style salad featuring crisp romaine lettuce, juicy tomatoes, tangy red onions, briny black olives, spicy pepperoncini, crunchy garlic croutons, and freshly grated parmesan cheese, all tossed in a zesty homemade Italian dressing. Perfect as a refreshing side salad for any meal.
Ingredients
Scale
Salad Ingredients
- 1 9-ounce bag romaine lettuce hearts
- 2 Roma tomatoes, sliced ¼ inch thick
- ½ small red onion, thinly sliced
- 8 ounces whole black olives, drained
- 8-10 ounces whole pepperoncini
- 2 cups garlic croutons
- 1 cup finely grated fresh parmesan cheese
Dressing Ingredients
- ¾ cup olive oil
- ¼ cup avocado oil
- ½ cup white vinegar
- 1 tablespoon mayonnaise
- 1 pack Italian dressing seasoning mix
- 2 teaspoons white granulated sugar
- ½ teaspoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Prepare Dressing: Grab a pint-size Mason jar or a mixing bowl with a whisk. Add the olive oil, avocado oil, white vinegar, mayonnaise, Italian seasoning packet, sugar, fresh lemon juice, and a pinch of salt and pepper.
- Mix Dressing: Secure the lid on the Mason jar and shake vigorously until all ingredients are fully incorporated, or whisk well if using a bowl.
- Taste Dressing: Sample the dressing and adjust salt and pepper as needed to suit your preference. Set the dressing aside.
- Assemble Salad: In a large bowl, combine the romaine lettuce hearts, sliced Roma tomatoes, thinly sliced red onions, drained black olives, whole pepperoncini, garlic croutons, and finely grated parmesan cheese.
- Toss Salad: Gently toss all the salad ingredients together to mix evenly.
- Add Dressing: Pour about ½ cup of the prepared Italian dressing over the salad and toss again to coat all the ingredients evenly.
- Serve or Store: Add additional dressing if desired before serving. Serve immediately or chill briefly to enhance flavors.
Notes
- Make sure to slice vegetables evenly for balanced texture and flavor.
- The salad is best served fresh but can be stored covered in the refrigerator for up to one day.
- You can adjust the amount of dressing to preference; keep extra dressing refrigerated for up to one week.
- For a low-sodium version, reduce the salt and choose low-sodium Italian seasoning packets.
- Adding grilled chicken or shrimp makes this a great main course salad.
