You will love how quick and easy this Lemon Parmesan Salad comes together! Crispy lettuce, crunchy shallots, and finely grated parmesan cheese are all doused in a light vinaigrette dressing filled with a fresh citrusy flavor. A great summer salad for warm weather get-togethers.
Our simple Lemon Parmesan Salad recipe may require a short ingredient list and just a few easy steps, but when made with fresh, flavorful components, it doesn’t need to be long or complicated!
Inspired by Nana’s crunchy Lemon Parmesan Salad that’s trending on TikTok and Instagram, I knew I needed to make my own lemon salad recipe with a few revisions from social media. I’ve added some shallots to my salad base for a bit of sweetness, and I made my vinaigrette a little more spicy and a lot more lemony by using both lemon juice and lemon zest, plus the subtle heat from red pepper flakes.
The best part about homemade simple romaine lettuce salad recipes is that they have no rules – serve your salad as an appetizer before dinner, enjoy it as a light lunch, or pair it with grilled chicken, fish, or your favorite protein as part of the main meal.
Why We Love Lemon Parmesan Romaine Hearts Salad Recipes
- Quick and easy to make in 10 minutes.
- Uses a handful of simple ingredients.
- Loaded with lots of lettuce and lemons and filled with fresh citrus flavor.
- Tart lemon and salty parmesan are the perfect pair.
- Lemon zest and juice infuse the dressing with a refreshing, beautifully bright taste.
If you are looking for other inspiring spring salads, check out my Apple Salad, 5 Cup Salad, Panera Fuji Apple Salad, or my Olive Garden House Salad and Salad Dressing
Lemon Parmesan Salad Ingredients
- Fresh lemon juice
- Lemon zest
- Extra virgin olive oil
- Coarse kosher salt
- Black ground pepper
- Red pepper flakes (optional)
- Romaine hearts
- Iceberg lettuce
- Parmesan cheese
- Shallots
- Cracked black pepper: If you do not have cracked black pepper you can use ground black pepper instead.
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Pick Your Parmesan: You can use freshly grated or shredded parmesan cheese for your salad.
- Vegan Version: This simple lettuce salad only needs a slight adjustment to make it vegan: just use your favorite non-dairy parmesan cheese and this salad is vegan friendly!
How to Make Lemon Parmesan Salad
- Make The Dressing: Whisk together the dressing ingredients until fully combined.
- Combine: Place the chopped romaine hearts and lettuce into the bowl, add parmesan and shallots, and toss together.
- Serve: Top with parmesan cheese and cracked black pepper. Serve and enjoy!
Tips For Making Lemon Parmesan Salad
- If you would like a less tangy dressing, add 1 teaspoon of sugar at a time to the vinaigrette until you reach the sweetness you desire.
- Once dressed, the lettuce will start to wilt quickly, so this kind of salad should be served immediately.
How to Store Lemon Parmesan Salad
- To Store: Store the salad in an air-tight container in the fridge for up to 5 days without the vinaigrette on it. Dress the salad with the vinaigrette just before serving.
How to Serve
This parmesan chopped salad pairs perfectly with your favorite meats, fish, and poultry. Get grilling this summer and serve this salad alongside my Grilled Tilapia, Grilled Chicken Breast, Grilled Salmon, and Grilled Rib Eye Steak with Ginger Teriyaki Sauce.
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Lemon Parmesan Salad
Ingredients
Vinaigrette Ingredients
- 2 lemons juiced
- 1 lemon zested
- ¼ cup extra virgin olive oil
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon black ground pepper
- ¼ teaspoon red pepper flakes optional
Salad Ingredients
- 2 romaine hearts chopped
- 3 cups iceberg lettuce chopped
- 1 cup parmesan cheese grated or shredded, divided
- 2 shallots sliced
- ½ teaspoon cracked black pepper
Instructions
- In a bowl add the dressing ingredients. Whisk until fully combined.2 lemons, 1 lemon, ¼ cup extra virgin olive oil, ¼ teaspoon coarse kosher salt, ¼ teaspoon black ground pepper, ¼ teaspoon red pepper flakes
- Wash and dry the romaine hearts and lettuce. Add to the salad bowl.2 romaine hearts, 3 cups iceberg lettuce
- To the bowl add the parmesan cheese and shallots. Reserve 2 tablespoons of parmesan to sprinkle on top.1 cup parmesan cheese, 2 shallots
- Toss until the salad is fully coated.
- Top with 2 tablespoons parmesan cheese and cracked black pepper.½ teaspoon cracked black pepper
- Serve immediately.
Jenn’s Notes
- To Store: Store the salad in an air-tight container in the fridge for up to 5 days without the vinaigrette on it. Dress the salad with the vinaigrette just before serving.
- If you would like a less tangy dressing you can add 1 teaspoon of sugar at a time to the vinaigrette until you reach the sweetness you desire.
- Once dressed, the lettuce will start to wilt quickly, so this is the kind of salad that should be served immediately.
