This fresh garden salad is loaded with vibrant vegetables, savory olives, and a delicious homemade Italian salad dressing. Perfect as a side dish for Italian meals, a light summer lunch, or even as a starter for gatherings, this recipe brings restaurant-quality flavors right to your home.
Ingredients
Scale:
1 head of romaine lettuce, chopped into bite-sized pieces
1 cup cherry tomatoes, halved
1/2 cucumber, sliced into thin rounds or half-moons
1/4 red onion, thinly sliced
1/2 cup black olives, pitted and sliced
1/2 cup pepperoncini, sliced
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
2 cups cubed bread (French or Italian) for croutons
3 tablespoons olive oil (for croutons)
2 cloves garlic, minced (for croutons)
1/2 teaspoon dried Italian seasoning (for croutons)
Salt and pepper to taste (for croutons)
1/2 cup olive oil (for dressing)
1/4 cup red wine vinegar (for dressing)
2 teaspoons Dijon mustard (for dressing)
1 clove garlic, minced (for dressing)
1 teaspoon sugar (for dressing)
Salt and pepper to taste (for dressing)
1 teaspoon Italian seasoning (for dressing)
Instructions
In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, black olives, pepperoncini, feta cheese, and Parmesan cheese. Toss gently to mix.
Preheat your oven to 375°F (190°C). In a large bowl, combine the cubed bread, olive oil, minced garlic, Italian seasoning, salt, and pepper. Toss until the bread is evenly coated.
Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, stirring halfway through, until they are golden brown and crispy.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, sugar, salt, pepper, and Italian seasoning. Adjust seasoning to taste.
Just before serving, drizzle the homemade salad dressing over the salad and toss to combine. Top with the freshly baked garlic croutons.
