Ingredients
Scale
- 1/3 cup distilled white vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon pepperoncini brine
- 1 tablespoon olive brine
- 1 garlic clove, minced
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, or to taste
- 4 cups roughly chopped iceberg lettuce (from about 1 small head)
- 4 green onions, finely chopped
- 1/4 cup finely chopped pitted green olives
- whole pepperoncini, for serving
- whole green olives, for serving
- freshly grated Parmesan cheese, for serving
Instructions
- In a small jar or bowl, mix together the dressing ingredients: vinegar, olive oil, Parmesan cheese, pepperoncini brine, olive brine, garlic, sugar, salt, and black pepper.
- In a separate large bowl, combine the chopped iceberg lettuce, green onions, and chopped olives. Pour the dressing over the salad and toss gently until everything is well coated.
- To serve, divide the salad into 4 shallow bowls. Add 1 to 2 whole pepperoncini, a few whole olives, and more grated Parmesan cheese as a garnish.
Notes
Feel free to adjust the seasoning according to your preference.
This salad is perfect as a side dish for any meal or as a light main course.
For added protein, consider topping it with grilled chicken or chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 189
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.