This Mega Italian Salad is a vibrant and flavorful explosion of fresh vegetables, salty olives, tangy dressing, and crunchy croutons, all topped with a generous sprinkle of Parmesan cheese. It’s a celebration of Italian-inspired flavors, perfect as a light lunch, a satisfying side dish, or even a colorful addition to a potluck spread.
Why you will love this recipe:
- Bursting with Flavor: The combination of crisp lettuce, juicy tomatoes, sharp red onion, briny olives, and a zesty homemade Italian dressing creates a symphony of flavors that will tantalize your taste buds.
- Easy to Customize: This salad is incredibly versatile! Feel free to swap out vegetables based on your preferences or what’s in season. Add grilled chicken or chickpeas for a heartier meal.
- Homemade Croutons: Say goodbye to store-bought croutons! This recipe includes instructions for making your own crispy, golden croutons that are far superior in taste and texture.
- Make-Ahead Friendly: The dressing and croutons can be made in advance, saving you time when you’re ready to assemble the salad.
- Crowd-Pleasing: This Mega Italian Salad is always a hit at gatherings. Its vibrant colors and delicious flavors make it a welcome addition to any table.
Ingredients:
Croutons:
- 3 slices white sandwich bread, ~1.75 cm / 3/4″ thick, crust off, cut into cubes
- 1 tbsp extra virgin olive oil
- 2 pinches salt
Italian Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 4 tsp freshly grated parmesan
- 2 tsp sugar (any)
- 1/4 tsp garlic powder
- 1/4 tsp dried basil
- 1/4 tsp chilli flakes (red pepper flakes), optional
- 1/2 tsp cooking/kosher salt
- 1/8 tsp black pepper
Salad:
- 1 head cos / romaine lettuce, chopped into large or small bite size pieces
- 2 large tomatoes, cut into 6 to 8 wedges, then each wedge in half
- 1/2 green capsicum/bell pepper, 1.5cm / 2/3″ cubes
- 1/2 red onion, finely sliced
- 1 cup whole pitted kalamata olives
- 1/4 cup (tightly packed) finely grated parmesan
Preparation:
Step 1: Prepare the Croutons:
Preheat your oven to 200°C/390°F (180°C fan). While the oven is heating, take your cubed bread and place it in a medium-sized bowl. Drizzle the bread with 1 tablespoon of extra virgin olive oil and sprinkle with 2 pinches of salt. Toss the bread cubes until they are evenly coated with the oil and salt. This ensures that each crouton will be flavorful and crispy.
Step 2: Bake the Croutons:
Spread the seasoned bread cubes in a single layer on a baking tray. Place the tray in the preheated oven and bake for 15 minutes, stirring twice during baking. Stirring ensures even browning and crisping on all sides. The croutons are ready when they are golden brown and fully crisp to the touch. Remove the tray from the oven and let the croutons cool completely on the tray. This allows them to crisp up further.
Step 3: Make the Italian Dressing:
In a jar with a tight-fitting lid, combine all the ingredients for the Italian dressing: 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 chilli flakes (if using), 1/2 teaspoon cooking/kosher salt, and 1/8 teaspoon black pepper. Secure the lid tightly and shake the jar vigorously until all the ingredients are well combined and the dressing is emulsified. This creates a smooth and flavorful dressing.
Step 4: Prepare the Salad Ingredients:
Wash and thoroughly dry the head of cos or romaine lettuce. Chop it into large or small bite-size pieces, depending on your preference. Wash and cut the tomatoes into 6 to 8 wedges, then cut each wedge in half. Dice the green bell pepper into 1.5cm / 2/3″ cubes. Finely slice the red onion. Measure out 1 cup of whole pitted kalamata olives. Finely grate 1/4 cup (tightly packed) of parmesan cheese. Set aside a small amount of parmesan for garnish.
Step 5: Assemble the Salad:
In a large bowl, combine the chopped lettuce, tomatoes, bell pepper, red onion, olives, and croutons. Pour the prepared Italian dressing over the salad ingredients. Toss the salad gently but thoroughly to ensure that all the ingredients are evenly coated with the dressing. Be careful not to over-dress the salad, as this can make it soggy.
Step 6: Serve:
Transfer the salad into a serving bowl. Sprinkle the reserved parmesan cheese over the top as a garnish. Serve the Mega Italian Salad immediately to enjoy the crispness of the lettuce and croutons. If you are not serving the salad immediately, store the dressing separately and add it just before serving to prevent the salad from becoming soggy.
COOKING Rating: Easy
Serving Suggestions:
- Serve as a light lunch or dinner.
- Serve as a side dish with grilled chicken, fish, or steak.
- Bring to a potluck or barbecue.
- Add grilled chicken, chickpeas, or white beans for a heartier meal.
- Serve with a side of crusty bread for dipping in the dressing.
Tips:
- For best results, use fresh, high-quality ingredients.
- Make the croutons and dressing ahead of time to save time when you’re ready to assemble the salad.
- If you don’t have red wine vinegar, you can substitute white wine vinegar or apple cider vinegar.
- Adjust the amount of sugar in the dressing to your taste.
- For a spicier salad, add more chilli flakes to the dressing.
- Store leftover salad in an airtight container in the refrigerator. The croutons may soften over time.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Nutritional Information: (Approximate, may vary based on specific ingredients)
Calories: 450 Protein: 15g Sodium: 800mg
Conclusion:
The Mega Italian Salad is a vibrant and flavorful dish that’s perfect for any occasion. Its combination of fresh vegetables, salty olives, tangy dressing, and crunchy croutons makes it a crowd-pleaser. With its easy preparation and customizable ingredients, this salad is sure to become a staple in your kitchen. So, gather your ingredients, put on some Italian music, and get ready to enjoy a taste of Italy!
Questions and Answers:
Q1: Can I make this salad ahead of time?
A: Yes, you can definitely prepare parts of this salad in advance. The Italian dressing can be made several days ahead of time and stored in the refrigerator. The croutons can also be made a day or two in advance and stored in an airtight container at room temperature. However, it’s best to assemble the salad just before serving to prevent the lettuce from becoming soggy. If you need to assemble it ahead of time, consider adding the dressing right before serving.
Q2: Can I add protein to this salad?
A: Absolutely! Adding protein is a great way to make this salad a more substantial meal. Grilled chicken, shrimp, or steak would all be delicious additions. For a vegetarian option, consider adding chickpeas, white beans, or grilled tofu. Simply toss the protein with the salad before serving.
Q3: I don’t have red wine vinegar. What can I substitute?
A: If you don’t have red wine vinegar on hand, you can substitute it with white wine vinegar or apple cider vinegar. These vinegars have a similar acidity to red wine vinegar and will work well in the Italian dressing. You can also use a squeeze of lemon juice, although it will impart a slightly different flavor.
Q4: Can I use different types of lettuce?
A: Yes, you can use different types of lettuce depending on your preference. While romaine or cos lettuce is recommended for its crispness, you can also use other varieties like butter lettuce, green leaf lettuce, or even a spring mix. Just be sure to wash and dry the lettuce thoroughly before adding it to the salad.
Q5: How can I make this salad vegetarian/vegan?
A: To make this salad vegetarian, simply ensure that the parmesan cheese you use is vegetarian-friendly (some parmesan cheeses contain animal rennet). To make it vegan, you’ll need to substitute the parmesan cheese in both the dressing and the salad with a vegan parmesan alternative. You can find vegan parmesan cheese in most health food stores or online. Also, be mindful of the sugar you use, ensuring it’s processed without bone char if you adhere to strict vegan principles.
