When you’re craving restaurant-style freshness but want to skip the wait, this easy Olive Garden Salad delivers! Packed with crunchy veggies, briny olives, sharp Parmesan, and a tangy, herby homemade dressing, it’s a vibrant, flavor-packed classic you’ll want to serve with every meal (and trust me, it vanishes fast).
Why You’ll Love This Recipe
- Real Restaurant Flavor at Home: This Olive Garden Salad recipe genuinely tastes just like (maybe even better than) the one you crave from your favorite Italian chain.
- Customizable for Every Taste: You can tweak each ingredient, from the type of lettuce to the tang of the dressing, making it truly your own.
- Quick & Easy for Any Night: With just a little chopping and a quick shake of dressing, this gorgeous salad comes together in under 30 minutes.
- Perfect Pairing for Pasta Nights: It’s the ideal, refreshingly crisp companion to all your favorite Italian comfort foods.
Ingredients You’ll Need
It’s the beauty of simple, vibrant ingredients that makes this Olive Garden Salad irresistible. Every component adds a pop of flavor, texture, or color—don’t skip a thing if you crave that signature bite!
- Lettuce (iceberg and/or romaine): Classic, super crunchy, and the backbone of the whole salad—use both for the best texture.
- Red cabbage (shredded): Brings a beautiful hint of color and a mild, earthy crunch.
- Carrots (julienned): Adds sweetness and even more satisfying crunch.
- Red onion: Just a touch for sharpness and that signature salad zing.
- Black olives: Briny and earthy, these are a must for real Olive Garden flavor.
- Roma tomatoes (sliced): Firm, juicy, and just bursting with freshness—perfect for this salad.
- Pepperoncinis: Tangy, just-spicy-enough pepper rings that make every forkful exciting.
- Croutons: Toasty crunch—be sure to add just before serving, so they stay snappy.
- Grated Parmesan cheese: Salty, nutty, and utterly essential for finishing.
- Extra virgin olive oil (for dressing): Smooth oil forms the rich base of your homemade salad dressing.
- Zesty Italian dressing mix (packet): The secret shortcut to that just-right Italian flavor punch.
- White vinegar & water: Adds tanginess and balance to the dressing, keeping it light.
- Grated Romano cheese: A sharper cheese that deepens the flavor of the dressing (Parmesan works for a subtle twist).
- Sugar & mayonnaise: Mayo ensures the dressing emulsifies, while sugar softens the acidity.
- Dijon mustard: Rounds out the dressing, adding depth and a little tang.
- Italian seasoning, salt, pepper, garlic powder: All the classic Italian herb and spice notes you know and love!
Variations
Don’t be afraid to riff on the classic! This Olive Garden Salad is endlessly flexible—swap in your favorite veggies, change the cheese, or even play with the dressing to make it totally your own. Here are a few fun ways to switch things up:
- Vegan Version: Omit cheese and choose a vegan-friendly Italian dressing mix—easy, and still absolutely craveable.
- Protein Boost: Top with grilled chicken, chickpeas, or crispy tofu to transform this salad into a hearty meal.
- Extra Veggie Crunch: Toss in sliced cucumber, bell peppers, or even shaved fennel if you want more color and crunch.
- Gluten-Free: Choose gluten-free croutons (or skip them!), and make sure your dressing mix is GF too.
How to Make Olive Garden Salad
Step 1: Prep the Homemade Dressing
Start by combining all the dressing ingredients in a jar with a tight-fitting lid or a small food processor. Shake vigorously (or blend) until the dressing is silky, emulsified, and the cheese is nicely combined. Pop it in the fridge so the flavors can mingle while you build the rest of the salad.
Step 2: Chop the Veggies
Wash and thoroughly dry your lettuce to keep everything crisp. Chop both the iceberg and romaine into bite-sized pieces. Slice the red onion extra thin, shred your cabbage, and julienne the carrots—every little detail adds up to ultimate crunch!
Step 3: Build Your Olive Garden Salad Base
In a big bowl, layer the lettuce, cabbage, carrots, and onions. Carefully blot sliced tomatoes with a paper towel to remove excess moisture (this step truly keeps your salad fresh). Add black olives and pepperoncinis for that unmistakable Olive Garden flavor burst.
Step 4: Toss and Finish
Pour on your desired amount of dressing (you probably won’t need all of it), and gently toss until everything’s glossy and coated. Right before serving, sprinkle generously with croutons and freshly grated Parmesan—it’s that finishing touch that makes all the difference!
Pro Tips for Making Olive Garden Salad
- Lettuce Prep for Ultimate Crunch: Use a salad spinner to dry your lettuce completely—damp greens can make the whole salad soggy before it’s time to serve.
- Tomato Moisture Control: Pat sliced tomatoes with a paper towel—this tiny trick keeps excess water from watering down your beautiful bowl.
- Dressing Remix: If your dressing firms up in the fridge, just let it sit at room temperature for a bit, then shake or stir until smooth again.
- Assemble Just Before Serving: Toss everything together right before you eat for max freshness and the very best texture!
How to Serve Olive Garden Salad
Garnishes
Add a generous final snow of freshly grated Parmesan (or even a little Romano, if you’re feeling extra fancy). For true Olive Garden vibes, a sprinkle of cracked black pepper and additional pepperoncini rings on top are always a hit.
Side Dishes
This salad pairs beautifully with creamy fettuccine Alfredo, hearty lasagna, or classic chicken Parmesan. Honestly, any Italian main—plus a warm breadstick or two—turns it into the ultimate restaurant-style meal at home.
Creative Ways to Present
Serve your Olive Garden Salad in a chilled wooden bowl for that signature look, or build it on individual plates with a twisty pile of veggies on top. For entertaining, make a DIY salad bar so everyone can add their favorite toppings. Mini ramekins of extra olives, cheese, or peppers are always welcome!
Make Ahead and Storage
Storing Leftovers
If you have leftover salad (trust me, that’s rare!), store it in an airtight container in the fridge—just note that once dressed, the greens will soften after a few hours. For best results, keep dressing, croutons, and Parmesan separate and add just before eating.
Freezing
Freezing isn’t recommended for Olive Garden Salad. The veggies and lettuce lose their crispness and structure. However, your homemade Italian dressing can be frozen for up to 2 months—just thaw in the fridge and shake well before using!
Reheating
No need to reheat this salad! If your leftover dressing has thickened in the fridge, let it come to room temperature and give it a good shake or stir to bring it back to life.
FAQs
-
What’s the best lettuce combo for an authentic Olive Garden Salad?
A mix of iceberg and romaine gives you that irresistible crunch and the perfect base for soaking up all those fabulous flavors—just like at the restaurant!
-
Can I use store-bought Italian dressing instead of making my own?
Absolutely! While homemade brings a fresher, brighter flavor, a high-quality bottled Italian dressing still works well—just aim for zesty blends for that signature Olive Garden zing.
-
Can I make Olive Garden Salad in advance for a party?
You can prep all the ingredients and mix the dressing the day before, but keep everything separate. Assemble and dress right before serving to keep the salad super crisp.
-
How do I keep the croutons crunchy when serving Olive Garden Salad?
Wait to add croutons until the very last second before serving—or better yet, set them out on the side so everyone can sprinkle them on fresh.
Final Thoughts
If you love a crisp, crowd-pleasing salad, you’ll adore this homemade Olive Garden Salad. It’s fresh, fun, and packed with that signature Italian flavor—perfect for every dinner table. I hope you give it a try soon and make it a new family favorite!
Print
Easy Olive Garden Salad Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Italian
- Diet: Vegetarian
Description
Learn how to make a delicious and easy Copycat Olive Garden Salad with this simple recipe. Crisp lettuce, fresh veggies, olives, and a zesty dressing, topped with crunchy croutons and Parmesan cheese!
Ingredients
Salad
- 8 cups chopped Lettuce
- 1/4 cup red cabbage shredded
- 1/4 cup Carrots julienne
- 1/4 cup Red onion
- 1/2 cup black olives
- 2 roma tomatoes sliced
- 1/3 cup pepperoncinis
- 1 cup croutons
- 1/4 cup grated Parmesan cheese
Dressing
- 3/4 cup extra virgin olive oil
- 1 (.7 oz.) packet Zesty Italian Dressing Mix
- 1/3 cup white vinegar
- 1/4 cup water
- 1 tablespoon grated Romano cheese
- 3 teaspoons sugar
- 1 1/2 teaspoons mayo
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- Combine the dressing ingredients: Blend or shake well to emulsify, then refrigerate.
- Prepare salad ingredients: Absorb excess moisture from tomatoes.
- Combine salad ingredients: Except for dressing, croutons, and Parmesan.
- Drizzle with dressing: Toss salad, add croutons and Parmesan, then serve.
Notes
- Iceberg and romaine lettuce work well in this recipe.
- Roma tomatoes and cocktail tomatoes are recommended.
- Pepperoncini peppers can be found near pickles and olives.
- Use freshly grated Parmesan cheese for best results.
- Leftover dressing can be refrigerated for up to 3 days.
- Extra Virgin Olive Oil is preferred for the dressing.
- Stir dressing if it solidifies; mix the salad just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
