Italian Garden Salad With Herb Dressing

Name: Italian Garden Salad With Herb Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup extra virgin olive oil; 2 tbsp white wine vinegar; 1 tbsp lemon juice; 1 tbsp fresh oregano, chopped; 1 tbsp fresh basil, chopped; 1 tbsp fresh parsley, chopped; 1/3 cup parmesan cheese, grated; 1 tbsp mayonnaise; 1 clove garlic, crushed; 2 tbsp red bell pepper, finely chopped; 1 pinch red pepper flakes; salt, to taste; black pepper, to taste; 5 oz gem lettuce; 5 oz spring mix; 1/4 cup red onion, thinly sliced; 1 cup cherry tomatoes; 1 cup black olives, pitted; 1/2 cup fennel, shaved; 2 tbsp Romano cheese, shaved for garnish; Zinfandel wine, for serving

This Italian Garden Salad features crisp gem lettuce and spring mix tossed with a creamy, herb-packed dressing made from fresh basil, oregano, and parsley. It's a bright, restaurant-style salad that comes together in minutes with no cooking required.

🌍American 🏷️Salad 🏷️Italian salad 🏷️Italian dressing 🏷️Restaurant-style Creamy dressing

🏷️

🏷️Parmesan

-0:00

TikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$37–$61

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1/2 cup extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1 tbsp fresh oregano, chopped
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
1/3 cup parmesan cheese, grated
1 tbsp mayonnaise
1 clove garlic, crushed
2 tbsp red bell pepper, finely chopped
1 pinch red pepper flakes
salt, to taste
black pepper, to taste
5 oz gem lettuce
5 oz spring mix
1/4 cup red onion, thinly sliced
1 cup cherry tomatoes
1 cup black olives, pitted
1/2 cup fennel, shaved
2 tbsp Romano cheese, shaved for garnishoptional
Zinfandel wine, for servingoptional

Instructions

1
In a large salad bowl, combine the extra virgin olive oil, white wine vinegar, salt, and pepper.
2
Add the lemon juice, chopped fresh oregano, basil, and parsley to the bowl.
3
Stir in the grated parmesan cheese.
4
Add the mayonnaise, crushed garlic, finely chopped red bell pepper, and red pepper flakes.
5
Whisk all dressing ingredients together until well combined and emulsified.
6
Add the gem lettuce and spring mix to the bowl with the dressing.
7
Top the greens with the sliced red onion, cherry tomatoes, black olives, and shaved fennel.
8
Garnish with shaved Romano cheese.
9
Toss the salad thoroughly to coat everything in the dressing.
10
Serve immediately, with a glass of Zinfandel if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Crush the garlic clove and let it sit in the vinegar for 2 minutes before whisking to build deeper flavor.
Finely chop the red bell pepper and fresh herbs just before making the dressing to preserve their brightness.
Dry your lettuce thoroughly after washing — excess moisture dilutes the dressing and causes wilting.
Whisk the dressing vigorously to emulsify the oil and mayonnaise, creating a creamy texture rather than a separated appearance.

Substitutions

Extra virgin olive oil → neutral oil like avocado oil (dressing will be less flavorful)
White wine vinegar → red wine vinegar or champagne vinegar (slightly different acidity and taste)
Black olives → Kalamata olives (more robust, briny flavor)
Gem lettuce + spring mix → romaine or baby spinach (texture and bitterness will vary)

Storage & make-ahead

Store undressed salad greens and vegetables separately in airtight containers for up to 3 days. Keep dressing refrigerated for up to 3 days. Assemble and dress just before serving.

Common Questions

Can I make the dressing ahead of time?

Yes. The herb dressing keeps refrigerated for up to 3 days in an airtight container. Shake or whisk before using, as the oil may separate.

What's the best way to shave fennel for this salad?

Use a mandoline slicer or vegetable peeler for thin, even slices. Cut the fennel bulb in half lengthwise, remove the core, then slice thinly.

Can I use dried herbs instead of fresh?

Fresh herbs are essential to this recipe's flavor. If you must substitute, use 1 tsp dried oregano and ½ tsp each dried basil and parsley, though the dressing will be less vibrant.