Description
Bring the iconic taste of the famous restaurant salad to your dinner table with this refreshing, Mediterranean-inspired medley. Featuring a crisp base of garden greens, briny black olives, zesty pepperoncini, and sharp red onion, this salad is topped with a signature tangy, homemade dressing that is both creamy and vibrant. It is the perfect, nourishing side dish to pair with pastas or grilled proteins, offering restaurant-quality flavors in every crunchy, addictive bite.
Ingredients
1/4 cup extra-virgin olive oil
3 tablespoons mayonnaise
1 tablespoon white vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large head romaine lettuce, chopped
1/4 cup red onion, thinly sliced
1/2 cup black olives, sliced
1/4 cup pepperoncini peppers
1/4 cup grated parmesan cheese
1 large tomato, chopped
Instructions
In a small bowl or jar, whisk together the olive oil, mayonnaise, white vinegar, lemon juice, parsley, oregano, garlic powder, salt, and pepper until emulsified.
In a large chilled salad bowl, combine the chopped romaine, sliced red onion, black olives, pepperoncini, and chopped tomato.
Drizzle the prepared dressing over the salad greens.
Toss the salad gently until all ingredients are evenly coated.
Sprinkle with grated parmesan cheese just before serving and serve immediately for maximum crunch.
Notes
To keep the salad extra crisp, serve the dressing on the side and toss just before eating. You can store the dressing in an airtight container in the refrigerator for up to one week. For an even more authentic experience, add a handful of garlic-buttered croutons.