How to Make a Salad Better Than Olive Garden

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By Julie McMurchie
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There is something about the famous Olive Garden salad that keeps you asking for more. Everyone knows how to make a salad, but when it comes to that recipe for Italian dressing, well, they're keeping it a secret. There have been many attempts at copying the recipe, none of them extremely successful. You don't need it anyway, so don't bother. The secret to making this great tasting salad is simplicity and time.

Difficulty: Easy

Instructions

Things You'll Need:

Romaine Lettuce
Roma Tomatoes
Red or Brown Onion
Black Olives
Pepperoncinis
Parmesan Cheese
Extra Virgin Olive Oil
Salt and Pepper
Croutons

Step 1

Place torn or chopped Romaine into large salad bowl. Top with thinly sliced onion strips (as much or as little as you prefer, but do not omit - they are key to the flavor of this salad), pitted black olives, sliced tomatoes and pepperoncinis. Drizzle lightly with extra virgin olive oil. You don't want to drown the lettuce in oil. Use just enough to lightly dress the salad. A pool of oil in the bottom of the bowl means you've used too much. Season lightly with sea salt and fresh cracked black pepper. Don't toss yet!
Step 2

This is the most important step. If you skip it, you'll still have a good salad, but it won't be fabulous. Cover the salad bowl with plastic wrap and leave it alone for ten or fifteen minutes. This is when the magic happens, so let it do its thing. No touching.
Step 3

Garnish the salad with fresh grated parmesan and croutons, if desired. Serve the salad cold, with breadsticks of course. Bon appetit!

Tips & Warnings

Always use fresh grated Parmesan cheese and fresh cracked black pepper for the best taste.
Leftovers store great in the refrigerator for up to 2 days, although it probably won't last that long.

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