Description
A crisp and tangy Olive Garden-style salad that requires minimal effort while delivering restaurant vibes.
Ingredients
- 1 head romaine lettuce, rinsed and thoroughly dried, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cucumber, sliced into rounds or half-moons
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini, sliced
- 1/4 cup croutons
- 1/2 cup grated Parmesan cheese
- 1 cup Italian dressing
Instructions
- Rinse the romaine well under cold water and dry thoroughly.
- Chop the lettuce into bite-sized pieces and place in a large mixing bowl.
- Halve the cherry tomatoes and add to the bowl.
- Thinly slice the red onion; soak in cold water for 5 minutes for a milder flavor, then add to the bowl.
- Slice the cucumber and add to the mix.
- Add black olives and pepperoncini to the vegetable mix.
- Gently toss all ingredients until evenly combined.
- Scatter croutons and sprinkle grated Parmesan on top.
- Drizzle Italian dressing over the salad, tossing briefly to coat. Serve immediately.
Notes
Best stored undressed. Keep vegetables refrigerated for up to 2 days. Dress just before serving for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Italian