Mega Italian Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
6
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Calories
226 kcal
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Course
Side Dish
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Cuisine
Italian, Italian-American Fussion
Mega Italian Salad
Description
The Mega Italian Salad features chopped romaine lettuce, tomato wedges, diced green bell pepper, thinly sliced red onion, pitted kalamata olives, and a generous amount of finely grated Parmesan cheese. The texture contrast between crisp lettuce, crunchy croutons, juicy tomatoes, and briny olives creates a varied mouthfeel. Croutons are prepared by tossing white sandwich bread cubes with olive oil and salt, then baking until golden and crisp, which adds a soft crumb texture distinct from artisan bread.
The salad is tossed with a dressing of olive oil, red wine vinegar, Parmesan, sugar, garlic powder, dried basil, chili flakes, kosher salt, and black pepper, providing a bright, slightly tangy and mildly spiced flavor. The salad is best served immediately after tossing to maintain crouton crunch and crisp lettuce.
For best results, keep dressing separate if storing, and add just before serving. Substitute iceberg lettuce if preferred or any sturdy green lettuce. Olives can vary based on personal preference, though kalamatas offer a distinctive flavor. Bread thickness affects crouton size and texture, with white sandwich bread giving a soft but firm bite.
Ingredients
Croutons:
- 3 lices white sandwich bread , ~1.75 cm / 3/4" thick, crust off, cut into cubes (Note 1)
- 1 tbsp extra virgin olive oil
- 2 pinches salt
Italian Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar (Note 2)
- 4 tsp Parmesan Cheese Note 1, freshly grated
- 2 tsp sugar (any)
- 1/4 tsp garlic powder
- 1/4 tsp basil dried
- 1/4 tsp chili flakes red pepper flakes), optional
- 1/2 tsp kosher salt cooking salt
- 1/8 tsp black pepper
Salad:
- 1 head romaine lettuce chopped into large or small bite size pieces (Note 3, or cos lettuce
- 2 tomato cut into 6 to 8 wedges, then each wedge in half, large
- 1/2 green bell pepper 1.5cm / 2/3" cubes, aka green capsicum
- 1/2 red onion , finely sliced
- 1 cup kalamata olives Note 4, whole, pitted
- 1/4 cup Parmesan Cheese tightly packed, finely grated
Instructions
- Croutons: Preheat oven to 200°C/390°F (180°C fan). Toss bread with oil and salt. Spread on a tray and bake 15 minutes, stirring twice, until golden and fully crisp. Cool on tray.
- Dressing: Shake ingredients in a jar.
- Make salad: Set aside some parmesan for garnish. Place croutons and all remaining salad ingredients in a large bowl. Pour Dressing over, toss well.
- Serve: Transfer salad into a serving bowl. Sprinkle with reserved parmesan. Serve immediately!
Notes
- Use white sandwich bread for soft but crisp croutons; any bread will work, but avoid chewy artisan varieties if a softer texture is preferred.
- Red wine vinegar is preferred for the dressing, but white wine, apple cider, or sherry vinegar can be used as substitutes.
- Chop lettuce into bite-size pieces according to preference; crisp lettuces like romaine or iceberg work best.
- Store salad components separately for up to 48 hours; keep dressing and croutons separate until serving to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226cal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 852mg | 36% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 804IU | 16% |
| Vitamin C | 19mg | 21% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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