Olive Garden–Style Salad
A refreshing and crunchy salad featuring romaine lettuce, cherry tomatoes, olives, and tangy Italian dressing, perfect as a side dish or a light meal.
Ingredients
Fresh Ingredients
- 1 head Romaine lettuce, chopped (about 6–8 cups) Rinse and dry thoroughly for best texture.
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced Soak in cold water to mellow the flavor if desired.
- 1 medium cucumber, sliced Can be sliced into rounds or half-moons.
- 1/2 cup black olives, sliced Can substitute Kalamata for a tangier flavor.
- 1/2 cup pepperoncini, sliced Drain if too wet.
- 1/4 cup croutons Store separately to prevent sogginess.
- 1/2 cup Parmesan cheese, grated Can substitute with nutritional yeast for a vegan option.
Dressing
- 1 cup Italian dressing Store-bought works fine for convenience.
Instructions
Preparation
- Rinse and dry the romaine thoroughly; chop into bite-sized pieces.
- Halve the cherry tomatoes and place them in a large mixing bowl.
- Thinly slice the red onion. Soak slices in cold water for 5 minutes if milder flavor is desired, then drain.
- Slice the cucumber into rounds or half-moons.
- Add sliced black olives and pepperoncini to the bowl.
Assembly
- Toss the lettuce, tomatoes, onion, cucumber, olives, and pepperoncini gently to combine.
- Sprinkle croutons and grated Parmesan over the salad.
- Drizzle Italian dressing over the top just before serving and toss once more to coat evenly.
Notes
For a nutritious twist, add protein like grilled chicken or use roasted vegetables. Store salad components separately for best results. Toss with dressing just before serving to keep lettuce crisp.