Name: Mega Italian Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 slices white sandwich bread (~1.75 cm / 3/4″ thick, crust off, cut into cubes); 1 tbsp extra virgin olive oil; 2 pinches salt; 1/4 cup extra virgin olive oil; 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 large or small bite size pieces); 2 large tomatoes (cut into 6 to 8 wedges, then each wedge halved); 1/2 green capsicum/bell pepper (1.5 cm / 2/3″ cubes); 1/2 red onion (finely sliced); 1 cup whole pitted kalamata olives; 1/4 cup finely grated parmesan (tightly packed, for garnish)

Jump to Recipe

Introduction

The Mega Italian Salad is a vibrant and satisfying mix of fresh vegetables, crunchy homemade croutons, and a tangy, flavorful dressing. Perfect for a light lunch or a side dish, this salad combines classic Italian flavors with a delightful texture contrast.

Mega Italian Salad Recipe - Recipe Image

Ingredients

3 slices white sandwich bread (~1.75 cm / 3/4″ thick, crust removed, 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 (any type)
1/4 tsp garlic powder
1/4 tsp dried basil
1/4 tsp chili flakes (optional)
1/2 tsp cooking or kosher salt
1/8 tsp black pepper
1 head cos or romaine lettuce (chopped into bite-sized pieces)
2 large tomatoes (cut into wedges, then halved)
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

Step 1: Preheat the oven to 200°C (390°F) or 180°C (350°F) fan. Toss the bread cubes with 1 tablespoon of olive oil and 2 pinches of salt. Spread them evenly on a baking tray and bake for about 15 minutes, stirring twice, until the croutons are golden and crisp. Remove from oven and let them cool on the tray.
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, chili flakes (if using), 1/2 teaspoon salt, and black pepper in a jar until well combined.
Step 3: Set aside some grated parmesan for garnish. In a large bowl, combine the cooled croutons, chopped lettuce, tomatoes, green capsicum, red onion, olives, and the rest of the grated parmesan.
Step 4: Pour the dressing over the salad and toss everything thoroughly to coat. Transfer the salad to a serving bowl, sprinkle the reserved parmesan on top, and serve immediately for the best flavor and crunch.

Tips & Variations

For extra crunch, toast the croutons a little longer but watch carefully to avoid burning.
If you prefer a milder dressing, reduce or omit the chili flakes.
Add grilled chicken or salami slices for a more substantial meal.
Use day-old bread for croutons to get better texture.
Substitute red wine vinegar with balsamic vinegar for a sweeter dressing.

Storage

Store the salad components separately for best results. Keep the dressing and croutons in airtight containers in the fridge for up to 3 days. Lettuce and vegetables are best used fresh. Once dressed, the salad should be consumed immediately for optimal texture; leftovers may become soggy. Reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread for the croutons?

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

How do I keep the salad from getting soggy?

Keep the croutons and dressing separate until just before serving, and toss the salad right before eating to maintain crunch and freshness.