Mega Italian Salad Recipe

Introduction

The Mega Italian Salad is a vibrant mix of fresh vegetables, crunchy homemade croutons, and a tangy, flavorful dressing. Perfect as a light meal or a side dish, this salad combines classic Italian ingredients for a delicious and satisfying experience.

Ingredients

• 3 slices white sandwich bread (~1.75 cm / 3/4″ thick, crust off, cut into cubes)
• 1 tbsp extra virgin olive oil (for croutons)
• 2 pinches salt (for croutons)
• 1/4 cup extra virgin olive oil (for dressing)
• 2 tbsp red wine vinegar
• 4 tsp freshly grated parmesan
• 2 tsp sugar
• 1/4 tsp garlic powder
• 1/4 tsp dried basil
• 1/4 tsp chilli flakes (optional)
• 1/2 tsp cooking/kosher salt
• 1/8 tsp black pepper
• 1 head cos/romaine lettuce (chopped into bite size pieces)
• 2 large tomatoes (cut into 6 to 8 wedges, then each wedge in half)
• 1/2 green capsicum/bell pepper (cut into 1.5 cm cubes)
• 1/2 red onion (finely sliced)
• 1 cup whole pitted kalamata olives
• 1/4 cup finely grated parmesan (tightly packed, for garnish)

Instructions

1. Step 1: Preheat the oven to 200°C (390°F) or 180°C (fan). Toss the bread cubes with 1 tablespoon of extra virgin olive oil and 2 pinches of salt. Spread them evenly on a baking tray and bake for 15 minutes, stirring twice, until golden and crisp. Let cool on the tray.
2. Step 2: Prepare the dressing by shaking together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 4 teaspoons freshly grated parmesan, 2 teaspoons sugar, garlic powder, dried basil, chilli flakes (if using), 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper in a jar until well combined.
3. Step 3: Set aside some parmesan for garnish. In a large bowl, combine the cooled croutons, chopped lettuce, tomatoes, capsicum, sliced red onion, olives, and remaining parmesan. Pour the dressing over the salad and toss well to coat all ingredients evenly.
4. Step 4: Transfer the salad to a serving bowl. Sprinkle the reserved parmesan on top and serve immediately for the best texture and flavor.

Tips & Variations

• Use day-old bread for croutons to ensure they get crispy without becoming soggy.
• Add fresh basil leaves or a handful of chopped parsley for extra freshness.
• For a spicy kick, increase the amount of chilli flakes or add a dash of hot sauce to the dressing.
• Swap kalamata olives for green olives if preferred.
• Use freshly grated parmesan rather than pre-grated for a richer flavor.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep croutons in a sealed container at room temperature to maintain their crunch. When ready to eat, toss everything together again. Avoid storing the salad with dressing and croutons combined to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for the croutons?

Yes, any sturdy bread like sourdough or ciabatta works well for croutons. Just make sure to cut it into cubes and toast until crisp.

Is it okay to prepare the salad ahead of time?

It’s best to prepare the dressing and croutons in advance but combine everything just before serving to keep the salad fresh and crunchy.