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 (approximately 1.75 cm / 3/4″ thick, crust removed, 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 cheese; 2 tsp sugar (any type); 1/4 tsp garlic powder; 1/4 tsp dried basil; 1/4 tsp chili flakes (red pepper 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 halved; 1/2 green capsicum/bell pepper, cut into 1.5 cm / 2/3″ cubes; 1/2 red onion, finely sliced; 1 cup whole pitted Kalamata olives; 1/4 cup finely grated parmesan cheese (tightly packed)

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 (any type)

1/4 tsp garlic powder

1/4 tsp dried basil

1/4 tsp chilli flakes (red pepper flakes, optional)

1/2 tsp cooking or 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 / 2/3″ cubes)

1/2 red onion (finely sliced)

1 cup whole pitted kalamata olives

1/4 cup finely grated parmesan (tightly packed)

Instructions

Step 1: Preheat your oven to 200°C (390°F) or 180°C (fan). Toss the cubed bread with 1 tbsp olive oil and 2 pinches of salt until evenly coated. Spread the cubes in a single layer on a baking tray.

Step 2: Bake the bread cubes for about 15 minutes, stirring twice during baking, until golden and crisp. Let the croutons cool on the tray.

Step 3: Prepare the dressing by shaking together 1/4 cup olive oil, red wine vinegar, 4 tsp grated parmesan, sugar, garlic powder, dried basil, chilli flakes (if using), cooking salt, and black pepper in a jar until well combined.

Step 4: In a large bowl, combine the cooled croutons, chopped lettuce, tomatoes, bell pepper, red onion, kalamata olives, and 1/4 cup finely grated parmesan. Pour the dressing over the salad and toss thoroughly to coat everything.

Step 5: Transfer the salad to a serving bowl and sprinkle with a little extra parmesan for garnish. Serve immediately for the best texture and flavor.

Tips & Variations

Use day-old bread for croutons to ensure they crisp up nicely without becoming soggy.

Add some fresh basil or oregano to the salad for an extra herbaceous kick.

If you prefer a milder salad, omit the chilli flakes or reduce them to taste.

For a vegan variation, substitute parmesan in the dressing with nutritional yeast, and skip the cheese garnish.

Use a mix of different olives if you want more complex flavors.

FAQs

Can I use other types of bread for the croutons?

Yes, you can use any sturdy bread like sourdough, baguette, or whole wheat. Just make sure to cut it into even cubes and adjust baking time if needed.

How do I keep the salad from getting soggy?

Use fresh, crisp lettuce and add the dressing only when ready to serve. Keep croutons separate until serving, and toss gently to distribute the dressing evenly without crushing the vegetables.