This creamy Italian salad dressing combines lemon juice, red wine vinegar, mayonnaise, and Parmesan cheese to replicate the zesty, restaurant-quality dressing served at Italian-American tables. The dressing comes together in minutes and transforms fresh greens, tomatoes, and onions into a classic composed salad.
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In a small bowl, combine lemon juice, red wine vinegar, mayonnaise, and olive oil.
Add the dried parsley, dried basil, dried oregano, salt, and garlic powder.
Whisk in the grated Parmesan cheese until the dressing is smooth and well combined.
To assemble the salad, combine chopped romaine lettuce, sliced red onion, sliced tomato, olives, and whole pepperoncini in a large bowl.
Top the salad with freshly grated Parmesan cheese and freshly cracked black pepper.
Add croutons if desired.
Drizzle with the prepared dressing just before serving and enjoy.
Store dressing in an airtight container in the refrigerator for up to 5 days. Shake well before each use. Dress the salad immediately before serving to keep greens crisp.
Yes. Store the dressing in an airtight container in the refrigerator for up to 5 days. Shake or whisk before serving, as it may separate slightly.
Use sour cream or Greek yogurt for a tangier version, though the texture will be slightly thinner. Heavy cream also works but adds more richness.
Dress the salad just before serving. If dressed ahead, greens will wilt within 30 minutes.
Yes. Double or triple all ingredients in the same proportions. Mix in a larger bowl or jar.
No, it contains mayonnaise and Parmesan cheese. Substitute dairy-free mayo and nutritional yeast for a dairy-free version.
