It’s 6pm, you’re tired, and everyone’s hungry. You need a fresh side dish that doesn’t require turning on the oven. This Quick Italian Salad is the perfect solution for your busiest nights.
This recipe delivers a restaurant-quality bowl in just 15 minutes. It uses simple ingredients you likely already have in your pantry. Your family will love the bold, tangy flavors and the satisfying crunch.
Why This Recipe Is a Winner
This salad is a total lifesaver for busy spring weeknights. It pairs perfectly with heavy pasta dishes or grilled chicken. You get fresh garden flavors without spending an hour in the kitchen.
The homemade dressing is much better than anything from a bottle. It is bright, zesty, and takes only seconds to whisk together. This recipe is also a hit at potlucks and gatherings because it stays crisp.
Simple Cooking Steps
Making this salad is incredibly straightforward and stress-free. You start by making a quick vinaigrette in a small jar. Then, you simply chop your fresh vegetables and toss everything together.
Even if you are a beginner, you can master this in minutes. There is zero cooking involved, making it a great task for kids. You will feel like a pro serving this vibrant, colorful bowl.
Ingredients You’ll Need
These ingredients are mostly pantry staples and fresh produce. You can find everything at any local grocery store.
- 1 head Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup English cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup black olives, sliced
- 4-6 pepperoncini peppers
- 1/4 cup grated Parmesan cheese
- 1/2 cup croutons
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Step-by-Step Directions
- In a small jar or bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until emulsified.
- Wash, dry, and chop the Romaine lettuce and place in a large salad bowl.
- Add the halved cherry tomatoes, sliced cucumbers, red onion, and black olives to the bowl.
- Drizzle the prepared vinaigrette over the vegetables and toss gently to coat.
- Top the salad with pepperoncini peppers, grated Parmesan cheese, and croutons immediately before serving.
Best Ways to Enjoy It
Serve this salad warm alongside a big plate of lasagna. It provides a crisp, refreshing contrast to rich, cheesy dishes. You can also add grilled shrimp to make it a light lunch.
Set the table with a nice tablecloth for a special touch. This salad makes any simple weeknight dinner feel like a real feast. Pack it into individual containers for a healthy work lunch.
Storage & Reheating
This salad is best enjoyed immediately after tossing with the dressing. If you have leftovers, store the veggies and dressing separately. The undressed vegetables will stay fresh for up to two days in the fridge.
Keep the croutons in a sealed bag at room temperature. This ensures they stay perfectly crunchy for your next meal. Do not freeze this salad, as the lettuce will lose its texture.
Tips for Best Results
- Dry your lettuce thoroughly so the dressing sticks to the leaves.
- Don’t skip the red wine vinegar for that authentic Italian tang.
- Use a mandoline for perfectly thin red onion slices every time.
- Whisk the dressing in a jar to save on cleanup time.
- For potlucks, wait to add the croutons until you arrive.
- Add a pinch of red pepper flakes for a subtle kick.
- Use high-quality olive oil to elevate the flavor of the vinaigrette.
- Chill your salad bowl in the fridge for extra crispness.
Easy Flavor Ideas
- Swap the Parmesan for feta cheese for a salty, creamy twist.
- Add chickpeas or white beans to make this a vegetarian main.
- Use fresh lemon juice instead of vinegar for a brighter spring flavor.
- Toss in some fresh basil leaves for an aromatic garden boost.
Common Questions
Can I make this salad ahead of time?
Yes, you can prep the veggies and dressing in advance. Just keep them separate until you are ready to serve. This prevents the lettuce from getting soggy.
What can I use instead of Romaine?
Iceberg lettuce or a spring mix work very well here. Iceberg will provide a similar crunch to Romaine. Spring mix will be softer and more delicate.
Will my kids actually eat this?
Most kids love the crunch of the croutons and the mild dressing. You can serve the pepperoncini on the side if they dislike spice. It is a great way to introduce fresh vegetables.
I hope this fresh salad makes your busy weeknights a little easier. It is a bright addition to any family meal. Enjoy every crunchy, zesty bite!
— Alex
Ingredients
- 1 head Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup English cucumber, sliced
- 1/4 red onion , thinly sliced
- 1/4 cup black olives, sliced
- 4 -6 pepperoncini peppers
- 1/4 cup grated Parmesan cheese
- 1/2 cup crouton s
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sal t
- 1/8 teaspoon black pepper
Instructions
- In a small jar or bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until emulsified.
- Wash, dry, and chop the Romaine lettuce and place in a large salad bowl.
- Add the halved cherry tomatoes, sliced cucumbers, red onion, and black olives to the bowl.
- Drizzle the prepared vinaigrette over the vegetables and toss gently to coat.
- Top the salad with pepperoncini peppers, grated Parmesan cheese, and croutons immediately before serving.
