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Perfect Italian Salad

Prep Time:

10 Minutes

Cook Time:


6 Servings





  • 1 large leafy head of romaine lettuce

  • 1/2 red onion, thinly sliced

  • 1/2 cucumber, halved and sliced

  • 1 cup of pepperoncinis, whole or sliced

  • 1/2 cup of black olives, halved

  • 2 cups of cherry tomatoes, halved

  • 1/2 cup of vegan parmesan, optional (we recommend the Farm Boy or Violife brands)


  • 1 small baguette, cut into 1 inch cubes

  • 1 Tbsp olive oil

  • 1 tsp garlic salt

Balsamic Vinaigrette

  • 1/3 cup of extra-virgin olive oil

  • 2 Tbsp of red wine vinegar or balsamic vinegar

  • 1/2 tsp Dijon mustard

  • 1 tsp of garlic powder

  • 1/2 tsp dried oregano

  • 1/2 tsp dried basil

  • Sea salt and black pepper to taste


  1. Prepare your vegetables and add all your salad ingredients to a large bowl.

  2. Make your croutons by spreading out your baguette onto a large baking sheet. Drizzle with olive oil and garlic salt. Give it a toss and broil on high in the oven for 2 minutes. Keep a close eye on these or they will burn.

  3. Add all your balsamic vinaigrette ingredients to a medium-size mason garlic. Screw the lid on tightly and shake until the dressing has emulsified. Pour your dressing over your salad and toss until well combined.

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