This Chicago-style salad brings Lou Malnati’s signature freshness straight to your table. The secret lies in the balance of crisp lettuce, ripe tomatoes, and that unmistakable signature dressing that ties it all together.
I’ve re-created this recipe with the same attention to detail that makes the original legendary. The dressing is tangy yet creamy, with just the right amount of garlic and herbs to complement the garden-fresh ingredients.
What sets this dish apart is its simplicity and bold flavor. Every bite delivers that classic deli taste, with the dressing acting as the star of the show.
Perfect for a light lunch or as a side to your favorite deep-dish pizza.
Ingredients for Lou Malnati’s Salad
Crisp lettuce, ripe tomatoes, and that signature dressing—simple ingredients for legendary flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Romaine Lettuce 🥬 | 2 whole | Heads, crisp and fresh |
| Iceberg Lettuce 🥬 | 1 whole | Head, for extra crunch |
| Vine-Ripened Tomatoes 🍅 | 4 whole | Medium, ripe but firm |
| Red Onion 🧅 | ½ whole | Thinly sliced for garnish |
| Green Bell Pepper 🫑 | 1 whole | Diced for color |
| Mayonnaise 🥚 | 1 cup | Full-fat for creaminess |
| Red Wine Vinegar 🍷 | ¼ cup | For tangy acidity |
| Granulated Sugar 🍚 | 2 tbsp | Balances the dressing |
| Garlic Powder 🧄 | 1 tsp | For savory depth |
| Dried Oregano 🌿 | 1 tsp | Mediterranean flavor profile |
| Dried Basil 🍃 | 1 tsp | Complements the herbs |
| Kosher Salt 🧂 | 1 tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Grated Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For dressing consistency |
[recipe_ingredient_scaler]
The lettuce is non-negotiable here. Romaine and iceberg give that classic deli crunch—skip the pre-bagged stuff (it wilts fast). Farmers market tomatoes if you can find them, but grocery store vine-riped work fine. For the onions, go for red—they’re milder and add great color. Lou Malnati’s uses a mix of both lettuces, so don’t skip either.
No romaine? Butter lettuce works in a pinch but lacks the bite. Out of red wine vinegar? Apple cider vinegar at the same amount gets you close. The Parmesan can be substituted with Pecorino Romano for a sharper taste. If you’re avoiding dairy, nutritional yeast gives a cheesy flavor (but it’s not the same). The mayonnaise is key—Hellmann’s or Duke’s are the gold standard.
Lettuce stays fresh wrapped in damp paper towels for 5-7 days. Tomatoes? Keep them on the counter, not the fridge. The dressing holds for 1 week in the fridge—shake before using. Prep the veggies up to a day ahead, but dress the salad right before serving.
Why You’ll Love This Recipe
- Minimal Chopping: I just slice the tomatoes, onion, and pepper—no fancy knife skills needed.
- Crisp & Fresh: The romaine and iceberg stay crunchy even after dressing, and those vine-ripened tomatoes burst with sweetness.
- Crowd Pleaser: Honestly, it’s the only salad my picky nephew and foodie cousin both devour at cookouts.
- Budget Stretch: A head of each lettuce plus a few veggies feeds six for under ten bucks.
Step-by-Step Instructions for Chicago-Style Salad
This method ensures crisp greens and a perfectly balanced signature dressing every time.
Step 1: Prepare and Chop All Vegetables
Start by washing the 2 whole Romaine Lettuce and 1 whole Iceberg Lettuce thoroughly. I remove the cores and separate the leaves, then pat them completely dry with a clean towel. Tear the leaves into bite-sized pieces instead of cutting them—this prevents browning and keeps the edges crisp.
Next, dice the 1 whole Green Bell Pepper into small, even pieces. Cut the 4 whole Vine-Ripened Tomatoes into wedges, removing the seeds if they’re particularly watery. Thinly slice the 0.5 whole Red Onion into half-moons for a milder flavor. Transfer all prepared vegetables to a large salad bowl and refrigerate until ready to dress.
Step 2: Whisk Together the Signature Dressing
In a medium bowl, combine the 1 cup Mayonnaise, 0.25 cup Red Wine Vinegar, and 2 tbsp Granulated Sugar. Whisk vigorously until the mixture is smooth and the sugar begins to dissolve. This balance of creamy, tangy, and sweet is what makes the dressing special.
Add the 1 tsp Garlic Powder, 1 tsp Dried Oregano, 1 tsp Dried Basil, 1 tsp Kosher Salt, and 0.5 tsp Ground Black Pepper. Whisk again to fully incorporate the spices. The dressing should be thick but pourable. For the perfect consistency, slowly drizzle in the 0.25 cup Extra-Virgin Olive Oil while whisking continuously.
Step 3: Incorporate the Parmesan and Finish the Dressing
Add the 0.5 cup Grated Parmesan Cheese to the dressing and whisk until smooth. The cheese should melt slightly into the mixture, creating a rich, slightly chunky texture. Taste and adjust seasoning if needed—though with the salt and spices already added, you likely won’t need more.
Let the dressing sit for 5-10 minutes at room temperature to allow the flavors to meld. This resting time is crucial for the herbs to rehydrate and the sugar to fully dissolve, ensuring every bite of salad is evenly coated with well-balanced flavor.
Step 4: Toss and Serve Immediately
Pour the dressing over the chilled vegetables in the salad bowl. Using large salad spoons or clean hands, gently toss everything together until every leaf and vegetable piece is evenly coated. Be thorough but gentle—you want every bite to have dressing without bruising the greens.
Serve immediately while the lettuce is still crisp and the dressing fresh. This salad is best enjoyed right after tossing, as the greens will begin to wilt and the dressing will thicken over time. For an authentic Chicago touch, serve in chilled bowls with extra grated parmesan cheese on the side.
Pro Tips For Making Lou Malnati’S Salad
- Chill the Lettuce: Tear the romaine and iceberg into bite-sized pieces, then refrigerate for at least 30 minutes before assembling—I learned this the hard way after serving wilted greens at a picnic.
- Seed the Tomatoes: Scoop out the seeds and gel from vine-ripened tomatoes to keep the salad from getting watery, especially if they’re extra juicy this season.
- Soak the Onion: Thinly slice the red onion and soak it in cold water for 10 minutes to mellow the sharpness—my grandmother swore by this, and she was right.
- Uniform Dice: Cut the green bell pepper into small, even pieces so every bite has a consistent texture and flavor, about 1/4-inch cubes works best.
Storing and Reheating This Recipe
Refrigerator Storage
Store undressed salad in an airtight container with paper towels to absorb moisture. It keeps at 40°F or below for 3-4 days. The dressing stays fresh in a separate jar for up to 1 week. I always prep veggies first, then dress right before serving. ❄️
Freezer Guidance
Freezing isn’t ideal for this salad—the lettuce will wilt and turn mushy. However, the dressing freezes beautifully for up to 3 months. Thaw overnight in the fridge and whisk vigorously to re-emulsify before using.
Reviving Leftovers
If you must store dressed salad, keep it in the coldest part of your fridge. To revive, add 1-2 ice cubes to the container for 10 minutes to crisp the greens slightly. Drain excess water before serving.
Dressing Refresh
After 3-4 days, the dressing may separate. Just whisk in 1-2 tsp cold water to restore its creamy texture. The flavors actually deepen with time, making it taste even better on day two.
Meal Prep Tip
Prep all components separately on Sunday—chop veggies, make dressing, grate cheese. Store in individual containers for easy assembly. This stays fresh for 4 days and makes weekday lunches effortless. 💡
Nutrition Facts
Frequently Asked Questions
Can I make the dressing ahead of time?
The dressing stays fresh in the fridge for up to 1 week. Store it in a sealed jar and give it a good shake before using. The flavors actually improve after 24 hours as they meld together.
What’s the best way to keep the lettuce crisp?
Wrap unwashed heads in damp paper towels and store in an airtight container. Keep tomatoes at room temperature. Only chop and dress the salad right before serving to prevent wilting.
Can I use a different vinegar?
Yes! Apple cider vinegar works as a 1:1 substitute for red wine vinegar. Avoid balsamic—it’s too sweet and will overpower the dressing’s balance.
Why does the recipe use two types of lettuce?
Romaine adds freshness while iceberg provides crunch. This combo mimics the classic deli texture. Skip pre-bagged greens—they wilt faster.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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