Campisi’s Salad Dressing
Campisi’s salad dressing is a one-of-a-kind, light and tangy oil and vinegar dressing that has been around for years. What makes this iconic Italian salad and dressing unique are the balance of flavors and the simplicity of ingredients. Vinegar, oil, garlic, parmesan cheese, salt and pepper-all nestled on a bed of iceburg lettuce and garnished with a Spanish olive and a pepperoncini pepper.
If you’ve ever been to Dallas, Texas, then you’ve probably heard of “Campisi’s,” also known by old-timers as “The Egyptian.” As a native Dallasite, I’ve been going to this Italian restaurant for family celebrations my whole life. The Campisi family was the first pizzaria in town and home to the first rectangular-shaped pizza.
Founded in 1946, the original Campisi restaurant was at the intersection of Knox and McKinney. In 1950, the family moved their restaurant to Mockingbird Lane, where they set up shop in what was formerly known as “The Egyptian Lounge.” Rumor has it that money was tight and they couldn’t afford a new sign for their restaurant, so they changed “lounge” to “restaurant” on the sign. The neon “Egyptian Restaurant” sign still remains an icon to Dallasites.
The Campisi’s house sald is simple. Torn iceburg lettuce topped with their famous Italian salad dresssing and garnished with an olive and a pepperoncini pepper (some folks call them banana peppers.)
Ingredients
While the ingredients are simple, the secret to this copycat Campisi’s salad dressing recipe is the specific amount of each ingredient. The recipe card below has ingredient amounts.
- White vinegar-some other recipes call for Red Wine Vinegar, but this is not how the Campisi’s make it.
- Olive oil– a good quality
- Garlic– whole cloves
- Green onion – green part only
- Parmesan cheese – grated; I hate to tell ya’ this, but the grated Kraft Parmesan cheese works best in this recipe versus fresh…just sayin’
- Salt
- Black pepper
- Iceburg lettuce
This easy salad is the perfect appetizer to any Italian dish – three cheese Manicotti, Carbonara, Italian egg rolls or Eggplant Parmesan.
How to make it
No rocket science or fancy degree required for this zesty Italian salad dressing. Put all the ingredients into a jar with a lid (I use a Mason jar), give it a shake and let it sit for 30 minutes. We usually eat this with buttered saltines:)
Tips
- The dressing will separate; shake it up before serving
- Use grated Parmesan cheese, not shredded.
- Remove the cloves of garlic before you put the dressing on the salad
Storage
Store unused salad dressing in an airtight jar in the refrigerator for up to 7 days. For best results, when you’re ready to serve this Campisi Salad, let the dressing come to room temperature first. Then shake it up to help it emulsify, and drizzle over crisp lettuce.
Campisi’s Salad Dressing
Ingredients
- ¾ cup white distilled vinegar
- ⅜ cup olive oil (6 tablespoons)
- 3 medium cloves of garlic; peeled and left whole
- 3 tablespoons finely chopped green onions (green part only)
- 3 tablespoons grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Spanish olives, for garnish , for garnish
- Pepperoncini peppers (or Banana Peppers) , for garnish
- iceburg lettuce, torn into small pieces
Instructions
- Peel garlic cloves; do not cut them
- Put all of the dressing ingredients into a jar with a lid, shake it up and let it rest at room temperature for 30 minutes. Remove cloves before serving.¾ cup white distilled vinegar, ⅜ cup olive oil (6 tablespoons), 3 medium cloves of garlic; peeled and left whole, 3 tablespoons finely chopped green onions (green part only), 3 tablespoons grated Parmesan cheese, ¼ teaspoon salt, ¼ teaspoon black pepper
- Tear lettuce into small pieces, drizzle with salad dressing and garnish with a Pepperoncini pepper and an olive; add more grated Parmesan if desired.Spanish olives, for garnish, iceburg lettuce, torn into small pieces, Pepperoncini peppers (or Banana Peppers)
I’ve never been to Dallas, but this salad looks so refreshing! Can I substitute mixed greens for the iceberg lettuce?
Hi Tina, the Campisi house salad is known for its crispy, chilled iceburg lettuce, but you can certainly substitute with a crisp romaine lettuce. A tender mixed green lettuce bed will work, just don’t drizzle the dressing on until you’re ready to serve, otherwise it will get soggy. I am guessing that the reason the Campisi family has used iceburg lettuce in this salad for so many years is because the lettuce can be dressed ahead of time (while the entrees are being plated) and because its been this way for years and they’ve not had complaints.