Name: Mega Italian Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 slices white sandwich bread (~1.75 cm / 3/4″ thick, crust removed, cut into cubes); 1 tbsp extra virgin olive oil; 2 pinches salt; 1/4 cup extra virgin olive oil; 2 tbsp red wine vinegar; 4 tsp freshly grated parmesan cheese; 2 tsp sugar (any type); 1/4 tsp garlic powder; 1/4 tsp dried basil; 1/4 tsp chili flakes (red pepper flakes), optional; 1/2 tsp kosher or cooking salt; 1/8 tsp black pepper; 1 head cos / romaine lettuce, chopped into bite-sized pieces; 2 large tomatoes, cut into 6 to 8 wedges, then halved; 1/2 green capsicum/bell pepper, cut into approximately 1.5 cm cubes; 1/2 red onion, finely sliced; 1 cup whole pitted kalamata olives; 1/4 cup finely grated parmesan cheese (tightly packed, reserve some for garnish)

Jump to Recipe

Introduction

The Mega Italian Salad is a vibrant medley of fresh vegetables, crispy croutons, and a tangy homemade dressing. Perfect as a refreshing side or a light meal, this salad combines classic Italian flavors in every bite.

A colorful salad inside a large silver bowl sits on a white marbled surface, filled with fresh green lettuce leaves as the base layer. On top, bright red tomato wedges and dark brown kidney beans add vivid color contrast, accompanied by thin slices of light purple onion. Scattered golden-brown croutons sit evenly across the salad, and a light dusting of finely grated white cheese is sprinkled over everything, enhancing texture and detail. A wooden spoon rests inside the bowl, ready to mix. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 slices white sandwich bread (~1.75 cm / 3/4″ thick, crust removed, cut into cubes)
1 tbsp extra virgin olive oil (for croutons)
2 pinches salt (for croutons)
1/4 cup extra virgin olive oil (for dressing)
2 tbsp red wine vinegar
4 tsp freshly grated parmesan
2 tsp sugar (any kind)
1/4 tsp garlic powder
1/4 tsp dried basil
1/4 tsp chili flakes (red pepper flakes, optional)
1/2 tsp cooking or kosher salt
1/8 tsp black pepper
1 head cos or romaine lettuce (chopped into bite-size pieces)
2 large tomatoes (cut into 6 to 8 wedges, then each wedge halved)
1/2 green capsicum/bell pepper (cut into 1.5 cm / 2/3″ cubes)
1/2 red onion (finely sliced)
1 cup whole pitted kalamata olives
1/4 cup finely grated parmesan (tightly packed, for garnish)

Instructions

Step 1: Preheat the oven to 200°C (390°F) or 180°C (350°F) fan forced. Toss the bread cubes with 1 tablespoon of olive oil and 2 pinches of salt. Spread them evenly on a baking tray.
Step 2: Bake the bread cubes for 15 minutes, stirring twice during cooking, until they are golden and crisp. Remove from the oven and let cool on the tray.
Step 3: Prepare the dressing by shaking together 1/4 cup olive oil, red wine vinegar, 4 teaspoons freshly grated parmesan, sugar, garlic powder, dried basil, chili flakes (if using), salt, and black pepper in a jar until well combined.
Step 4: Set aside some parmesan for garnish. In a large bowl, combine the cooled croutons, chopped lettuce, tomatoes, capsicum, sliced red onion, kalamata olives, and grated parmesan.
Step 5: Pour the dressing over the salad and toss everything thoroughly to coat evenly.
Step 6: Transfer the salad to a serving bowl, sprinkle with the reserved parmesan, and serve immediately for the best flavor and crunch.

Tips & Variations

For extra flavor, toast the bread cubes with some garlic powder or Italian herbs before baking.
If you prefer a spicier kick, increase the chili flakes or add fresh chopped chili.
You can substitute kalamata olives with green olives or omit them for a milder taste.
Use freshly grated parmesan for the dressing and garnish to enhance the salad’s richness.

Storage

Store any leftover salad components separately without the dressing in airtight containers in the refrigerator for up to 2 days. It’s best to keep croutons separate to maintain their crunch. Reheat croutons briefly in a toaster oven or oven before serving again. Dress the salad just before eating to avoid sogginess.

How to Serve

The image shows a white metal bowl filled with fresh salad divided into neat sections. The bottom layer is crisp green lettuce leaves, followed by bright red tomato chunks on the left side. Above the tomatoes are purple kidney beans, some thin purple onion slices are scattered. To the right, golden-brown crouton cubes are sprinkled with white grated cheese. A small glass jar of salad dressing leans against the bowl's edge. The bowl sits on a white marbled surface with a soft gray cloth in the background and two wooden salad spoons partly visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

To make it vegan, omit the parmesan cheese or replace it with a plant-based alternative. Ensure the bread does not contain dairy.

How do I keep the salad from getting soggy?

Keep the croutons and dressing separate until just before serving. Toss the salad ingredients and dressing together at the last minute for maximum freshness and crunch.