4.5
2 ratings

Classic Italian Salad

Make this salad for dinner tonight
Classic Italian Salad recipe - The Daily Meal
Andrew Meade Photography/Courtesy

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’s Coal Fired Pizza and was originally published in the South Florida Sun Sentinel.

Ready in
10 m
10 m
(prepare time)
0
(cook time)
6
Servings
677
Calories Per Serving

Ingredients

  • 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)

For the Italian dressing:

  • 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

Directions

Step 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.

Step 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.

Step 3: Season with salt and pepper to taste. Drizzle with 1/2 cup Italian salad dressing, toss and serve.

For the Italian dressing:

Step 1: In a large bowl, whisk together 1 cup red wine vinegar, the juice from 1 lemon and 4 cloves minced garlic.

Step 2: 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.

Step 3: Transfer dressing to a jar or airtight container and refrigerate until needed. Makes about 2 1/2 cups.