Classic Italian Salad

Classic Italian Salad
4.5 from 2 ratings
Simple, fresh ingredients make this salad a favorite of everyone who tastes it. Garbanzo beans, hard boiled egg, Kalamata olives and tomato wedges are tossed with crunchy romaine then drizzled with a tart Italian dressing.This recipe is from Anthony‚Äôs Coal Fired Pizza and was originally published in the South Florida Sun Sentinel.
Prep Time
Cook Time
Classic Italian Salad recipe - The Daily Meal
Total time: 10 minutes
  • 3 heads romaine, washed and cut into 2-inch pieces
  • 1 large ripe tomato, cut into 6 wedges
  • 1/2 small red onion, thinly sliced
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • 15 kalamata olives
  • 1 stalk celery, thinly sliced
  • 1 hard boiled egg, cut into quarters
  • salt and black pepper, to taste
  • 1/2 cup italian dressing (recipe follows)
  • 1 cup red wine vinegar
  • juice of 1 lemon
  • 4 cloves garlic, minced
  • 1 1/2 cups extra virgin olive oil
  • salt and black pepper, to taste
  1. In a large serving bowl, place 3 heads romaine (washed and cut into 2-inch pieces). Place 6 large tomato wedges around the sides of the bowl.
  2. Over the romaine, sprinkle 1/2 a small thinly sliced red onion, 1 (15-ounce) can garbanzo beans, 15 Kalamata olives and 1 thinly sliced stalk of celery. Place 1 quartered hard boiled egg around the edges of the bowl.
  3. Season with salt and pepper to taste. Drizzle with 1/2 cup Italian salad dressing, toss and serve.
  4. In a large bowl, whisk together 1 cup red wine vinegar, the juice from 1 lemon and 4 cloves minced garlic.
  5. Slowly drizzle in 1 1/2 cups olive oil, whisking constantly until emulsified. Season with salt and pepper to taste. Alternatively, use a blender or a food processor to prepare dressing.
  6. Transfer dressing to a jar or airtight container and refrigerate until needed. Makes about 2 1/2 cups.