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Mega Italian Salad Recipe

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★★★★★

4.7 from 147 reviews

This Mega Italian Salad is a vibrant, crunchy, and flavorful dish that combines fresh romaine lettuce, juicy tomatoes, crunchy homemade croutons, tangy kalamata olives, and a zesty Parmesan-infused Italian dressing. Perfect as a light meal or a side, this salad features a harmonious blend of textures and Mediterranean-inspired tastes balanced with a simple, homemade dressing.

Ingredients

Scale

Croutons

  • 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

Dressing

  • 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

Salad

  • 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)

Instructions

  1. Prepare Croutons: Preheat the oven to 200°C (390°F), or 180°C (355°F) if using a fan-forced oven. Toss the bread cubes with 1 tablespoon of extra virgin olive oil and two pinches of salt until evenly coated. Spread them out on a baking tray in a single layer. Bake for 15 minutes, stirring twice during baking to ensure even crisping, until the croutons are golden brown and fully crisp. Remove from oven and allow to cool on the tray.
  2. Make the Dressing: In a jar with a lid, combine 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 4 teaspoons freshly grated parmesan, 2 teaspoons sugar, 1/4 teaspoon garlic powder, 1/4 teaspoon dried basil, 1/4 teaspoon chili flakes (optional), 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Secure the lid tightly and shake vigorously until all ingredients are well mixed.
  3. Assemble the Salad: Set aside a small amount of the finely grated parmesan cheese for garnish. In a large bowl, combine the cooled croutons, chopped romaine lettuce, sliced tomatoes, green capsicum cubes, finely sliced red onion, kalamata olives, and 1/4 cup of the grated parmesan cheese. Pour the prepared dressing over the salad ingredients and toss thoroughly to coat everything evenly with the dressing.
  4. Serve: Transfer the tossed salad into a serving bowl. Sprinkle the reserved grated parmesan cheese on top as a garnish. Serve the salad immediately to enjoy the fresh, crisp textures and vibrant flavors.

Notes

  • Note 1: Removing the crust from the bread helps the croutons achieve a uniform crisp texture.
  • Note 2: Red wine vinegar provides a distinct sharpness that balances the richness of the olive oil and parmesan.
  • Note 3: Romaine lettuce is preferred for its crispness and robust texture that holds up well to the dressing.
  • Note 4: Kalamata olives add a briny, salty depth to the salad which complements the other fresh ingredients.
  • This salad is best served fresh to retain the crispness of the croutons and lettuce.
  • For a spicy kick, include the optional chili flakes in the dressing.

Keywords: Italian Salad, Romaine Lettuce Salad, Homemade Croutons, Parmesan Dressing, Mediterranean Salad, Fresh Salad

Find it online: https://nataliereeve.com/mega-italian-salad-recipe/