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Olive Garden Salad Recipe

A fresh and authentic copycat Olive Garden Salad Recipe featuring crisp romaine, tangy pepperoncini, olives, tomatoes, Parmesan cheese, crunchy croutons, and creamy Italian dressing—perfect as a restaurant-style side dish at home.
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Prep Time 15 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Italian
Servings 6
Calories 180 kcal

Ingredients
  

For the Salad

  • 1 large head romaine lettuce or romaine + iceberg mix, chopped
  • 1 cup cherry tomatoes halved
  • ½ cup red onion thinly sliced
  • ¾ cup black olives drained
  • ¾ cup pepperoncini peppers
  • 1 cup croutons garlic or Italian style recommended
  • ½ cup freshly grated Parmesan cheese
  • Freshly ground black pepper to taste

For the Creamy Italian Dressing

  • ½ cup mayonnaise
  • ¼ cup olive oil
  • 2 tbsp white wine vinegar
  • 1 –2 tbsp lemon juice
  • 1 tsp Dijon mustard optional for depth
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder or minced garlic
  • 1 –2 tsp sugar or honey adjust to taste
  • 2 –3 tbsp grated Parmesan cheese
  • Salt and black pepper to taste

Instructions
 

Step 1: Prepare the Vegetables

  • Wash and thoroughly dry all lettuce. Chop into bite-sized pieces. Slice tomatoes, onions, and drain olives and pepperoncini well.

Step 2: Make the Dressing

  • In a bowl or blender, combine mayonnaise, olive oil, vinegar, lemon juice, mustard, Parmesan, garlic, Italian seasoning, sugar, salt, and pepper.
  • Whisk or blend until smooth and creamy. Let it rest for 10 minutes so flavors blend.

Step 3: Assemble the Salad Base

  • In a large bowl, add romaine lettuce first. Then layer tomatoes, onions, olives, and pepperoncini evenly across the top.

Step 4: Add Crunch & Cheese

  • Sprinkle croutons and freshly grated Parmesan over the salad.

Step 5: Toss and Serve

  • Drizzle dressing just before serving. Toss gently until evenly coated. Serve immediately for best crunch and freshness.

Notes

  • Keep everything cold for the most authentic restaurant-style crunch.
  • Add dressing gradually to avoid soggy lettuce.
  • Make ahead tip: Store vegetables and dressing separately for up to 2–3 days.
  • Protein variations: Add grilled chicken, shrimp, or steak for a full meal.
  • Low-carb option: Skip croutons for a keto-friendly version.
  • Flavour boost: Add a splash of pepperoncini juice into the dressing for extra tang.