Nothing quite captures the fresh, vibrant flavors of an Italian-inspired meal like the Olive Garden Salad Recipe. This salad is a brilliant harmony of crisp romaine lettuce, juicy tomatoes, briny olives, and pepperoncini with a heavenly garlicky dressing that ties it all together. It’s an absolutely delightful side that can elevate any dinner or serve as a light, refreshing meal on its own. Get ready to fall in love with one of my all-time favorite salads that brings the magic of Olive Garden right into your kitchen.
Ingredients You’ll Need
The beauty of this Olive Garden Salad Recipe lies in its simplicity and the freshness of each ingredient. Every element plays a crucial role in building layers of flavor, texture, and visual appeal—from the crisp lettuce to the tangy pepperoncini and the crunchy garlic croutons.
- 9 ounce bag romaine lettuce hearts: Choose fresh and sturdy leaves for that perfect crunch and vibrant green color.
- 2 Roma tomatoes (sliced ¼ inch thick): Adds juicy sweetness and a bright pop of red that livens up the salad.
- ½ small red onion (sliced thin): Offers a mild sharpness and a hint of color contrast.
- 8 ounces whole black olives (drained): Give the salad a savory, salty depth that’s just irresistible.
- 8-10 ounces whole pepperoncini: Bring a touch of tangy heat and distinctive flavor.
- 2 cups garlic croutons: Adds a satisfying crunch and a burst of garlicky goodness.
- 1 cup finely grated fresh parmesan: Sprinkle generously for that nutty, salty finish that ties everything together.
- ¾ cup olive oil: The backbone of the dressing, providing richness and smooth texture.
- ¼ cup avocado oil: Adds a subtle buttery flavor and helps mellow the dressing.
- ½ cup white vinegar: Gives a refreshing tang that balances the richness beautifully.
- 1 Tablespoon mayonnaise: Adds creaminess and helps emulsify the dressing.
- 1 pack Italian Dressing packet: The secret blend of herbs that gives this salad its iconic flavor.
- 2 teaspoons white granulated sugar: Just enough sweetness to harmonize the acidity.
- ½ teaspoon fresh lemon juice: Brightens and lifts the dressing for a fresh, zesty finish.
- Salt and pepper to taste: Essential seasonings to enhance all the flavors.
How to Make Olive Garden Salad Recipe
Step 1: Prepare the Dressing
Start by grabbing a pint-size Mason jar or a bowl and a whisk. Combine the olive oil, avocado oil, white vinegar, mayonnaise, Italian dressing packet, sugar, lemon juice, and a pinch of salt and pepper. Secure the lid tightly if using a jar, then shake vigorously, or whisk briskly until the dressing becomes a smooth, well-incorporated emulsion.
Step 2: Taste and Adjust
Give your dressing a quick taste test and adjust seasoning as needed with additional salt and pepper. This step really makes a difference—don’t be shy about making it perfectly balanced to your liking. Set aside the dressing once it’s just right.
Step 3: Prepare the Salad Ingredients
In a large mixing bowl, add the romaine lettuce, sliced Roma tomatoes, thinly sliced red onion, drained black olives, pepperoncini, crunchy garlic croutons, and freshly grated parmesan cheese. Toss everything gently to combine the ingredients evenly without bruising the lettuce.
Step 4: Dress the Salad
Pour about half a cup of your homemade dressing over the salad and toss again carefully to coat every bite with that luscious, tangy goodness. If you prefer a more generous amount of dressing, feel free to add more, but start slowly—you can always add, never take away!
How to Serve Olive Garden Salad Recipe
Garnishes
To make the salad visually stunning and add an extra layer of flavor, consider garnishing with a few large shavings of parmesan, a sprinkle of freshly cracked black pepper, or a few additional olives and pepperoncini on top. These little finishing touches impress both the eyes and the palate.
Side Dishes
This salad pairs beautifully with classic Italian dishes. Think spaghetti with marinara sauce, creamy fettuccine Alfredo, or even grilled chicken or shrimp. Its bright, tangy flavors cut through richer dishes, creating a perfectly balanced meal.
Creative Ways to Present
If you want to jazz it up, serve the salad in individual mason jars layered attractively or in colorful bowls that complement the vibrant hues of the ingredients. For a dinner party, place small portions in pretty glassware for a chic, restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad and dressing separately in airtight containers in the fridge. Keep the salad ingredients chilled to maintain their crispness and toss with dressing just before serving again to avoid sogginess.
Freezing
The fresh vegetables and croutons don’t fare well in the freezer, so freezing this salad is not recommended. The dressing might be frozen separately, but fresh ingredients will lose their texture and taste.
Reheating
Since this is a cold salad, reheating isn’t necessary. Just give it a fresh toss with remaining dressing or add a little more if needed, and enjoy crisp, fresh flavors even the next day.
FAQs
Can I use a different type of lettuce in the Olive Garden Salad Recipe?
While romaine hearts are traditional and provide the ideal crunch, you can experiment with a mix of greens like iceberg or mixed baby lettuces. Just keep in mind that the texture and flavor balance might shift a little.
Is there a substitute for the Italian dressing packet?
If you don’t have a packet on hand, you can make your own mix using dried oregano, basil, parsley, garlic powder, onion powder, and a pinch of red pepper flakes. Fresh is always best, but this works just fine for a quick swap.
How long does the dressing last?
The dressing can be refrigerated in a sealed container for up to a week. Give it a quick shake or stir before using since oils and vinegar might separate over time.
Can I make this salad vegan?
Absolutely! Simply omit the mayonnaise and parmesan cheese or replace the cheese with a vegan alternative. Consider using a vegan mayo or a creamy avocado dressing to keep that richness.
What’s the best way to keep the croutons crunchy?
Keep the croutons separate from the salad until just before serving. Adding them too early can cause them to soak up dressing and go soggy, which nobody wants!
Final Thoughts
I cannot recommend this Olive Garden Salad Recipe enough. It’s easy, fresh, absolutely bursting with flavor, and a true crowd-pleaser every time I make it. It has a wonderful way of turning a simple salad into something that feels special and perfectly complements so many meals. Give it a try—you might just find yourself craving it again and again!
Print
Olive Garden Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings (4 to 6 side salads)
- Category: Salad
- Method: No-Cook
- Cuisine: American-Italian
Description
A vibrant and flavorful Olive Garden-style salad featuring crisp romaine lettuce, juicy tomatoes, tangy red onions, briny black olives, spicy pepperoncini, crunchy garlic croutons, and freshly grated parmesan cheese, all tossed in a zesty homemade Italian dressing. Perfect as a refreshing side salad for any meal.
Ingredients
Salad Ingredients
- 1 9-ounce bag romaine lettuce hearts
- 2 Roma tomatoes, sliced ¼ inch thick
- ½ small red onion, thinly sliced
- 8 ounces whole black olives, drained
- 8–10 ounces whole pepperoncini
- 2 cups garlic croutons
- 1 cup finely grated fresh parmesan cheese
Dressing Ingredients
- ¾ cup olive oil
- ¼ cup avocado oil
- ½ cup white vinegar
- 1 tablespoon mayonnaise
- 1 pack Italian dressing seasoning mix
- 2 teaspoons white granulated sugar
- ½ teaspoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Prepare Dressing: Grab a pint-size Mason jar or a mixing bowl with a whisk. Add the olive oil, avocado oil, white vinegar, mayonnaise, Italian seasoning packet, sugar, fresh lemon juice, and a pinch of salt and pepper.
- Mix Dressing: Secure the lid on the Mason jar and shake vigorously until all ingredients are fully incorporated, or whisk well if using a bowl.
- Taste Dressing: Sample the dressing and adjust salt and pepper as needed to suit your preference. Set the dressing aside.
- Assemble Salad: In a large bowl, combine the romaine lettuce hearts, sliced Roma tomatoes, thinly sliced red onions, drained black olives, whole pepperoncini, garlic croutons, and finely grated parmesan cheese.
- Toss Salad: Gently toss all the salad ingredients together to mix evenly.
- Add Dressing: Pour about ½ cup of the prepared Italian dressing over the salad and toss again to coat all the ingredients evenly.
- Serve or Store: Add additional dressing if desired before serving. Serve immediately or chill briefly to enhance flavors.
Notes
- Make sure to slice vegetables evenly for balanced texture and flavor.
- The salad is best served fresh but can be stored covered in the refrigerator for up to one day.
- You can adjust the amount of dressing to preference; keep extra dressing refrigerated for up to one week.
- For a low-sodium version, reduce the salt and choose low-sodium Italian seasoning packets.
- Adding grilled chicken or shrimp makes this a great main course salad.
