Do you ever find yourself craving that fresh, zesty salad from Olive Garden—the one that comes out before the breadsticks and pasta? I sure do! There’s just something about that crisp lettuce, juicy tomatoes, salty olives, and tangy dressing that makes every bite irresistible.
This homemade Olive Garden Salad Recipe is a perfect copycat version that you can whip up in just 10 minutes. I’ll show you exactly how to recreate the full flavor of the original, including the famous Italian dressing. We’ll cover everything from the best ingredients to step-by-step prep, serving ideas, and expert tips to make it just like the restaurant—or even better!
Whether you’re making it as a light lunch, side dish, or potluck favorite, this recipe hits all the right notes.
Why You’ll Love This Olive Garden Salad Recipe
- Quick & Easy: Ready in under 15 minutes—great for weeknights.
- Fresh & Flavorful: Crisp lettuce, briny olives, sweet tomatoes, and that famous tangy dressing.
- Budget-Friendly: Cheaper than dining out, and just as satisfying.
- Family-Favorite: Even picky eaters love this colorful bowl.
- Restaurant Quality at Home: Brings the Olive Garden experience to your table.
This recipe also makes a fantastic side for Italian dishes like lasagna, baked ziti, or homemade spaghetti and meatballs.
Ingredients You’ll Need
For the Salad:
- 1 large head of Romaine lettuce (chopped)
- 1/2 small red onion (thinly sliced)
- 1/2 cup black olives (whole or sliced)
- 1 cup grape or cherry tomatoes (halved)
- 1/2 cup pepperoncini (sliced or whole)
- 1 cup croutons (garlic or Italian-style)
- 1/4 cup freshly grated Parmesan cheese
For the Dressing (Copycat Olive Garden Dressing):
- 1/2 cup mayonnaise
- 1/3 cup white vinegar
- 1/4 cup water
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon sugar
- Salt and black pepper to taste
🕒 Prep Time: 10 minutes
🕒 Cook Time: 0 minutes
🕒 Total Time: 10 minutes
Ingredient Substitutions
- Romaine lettuce → Use iceberg lettuce for extra crunch or a spring mix for more greens.
- Mayonnaise → Substitute with Greek yogurt for a lighter dressing.
- Pepperoncini → Swap with banana peppers or omit if you prefer less heat.
- Black olives → Use Kalamata olives for a richer, more robust flavor.
- Parmesan cheese → Try Romano or Asiago for a sharper bite.
These tweaks let you tailor the salad to your preferences while keeping the flavor profile close to the original.
How to Make Olive Garden Salad Recipe
- Make the dressing: In a bowl or jar, whisk together mayo, vinegar, water, olive oil, grated cheese, garlic powder, Italian seasoning, sugar, salt, and pepper. Chill for 10–15 minutes if you have time.
- Prepare the vegetables: Chop the romaine lettuce, slice the onion thinly, and halve the cherry tomatoes.
- Assemble the salad: In a large bowl, combine lettuce, onions, tomatoes, black olives, and pepperoncini.
- Add the croutons and cheese: Sprinkle croutons and grated Parmesan over the top.
- Drizzle with dressing: Pour desired amount of dressing over the salad and toss gently to combine. Serve immediately!
It looks colorful, smells fresh, and tastes just like your favorite Italian restaurant.
Expert Tips for Success with Olive Garden Salad Recipe
- Chill the dressing before serving to enhance the flavor.
- Toss right before serving so the croutons stay crunchy.
- Use a salad spinner to make sure your lettuce is extra dry—it helps the dressing stick better.
- Thin-slice the onions for a milder bite.
- Serve on chilled plates for a true restaurant-style experience.
Variations & Add-Ons
- Add grilled chicken or shrimp for a complete meal.
- Make it vegan by using plant-based mayo and skipping the cheese.
- Add avocado slices for creaminess.
- Try with a balsamic vinaigrette if you want a dressing variation.
- Include sliced cucumbers or roasted red peppers for extra veggies.
This salad is super adaptable—make it your own!
Serving Suggestions
- Classic Italian Meal: Serve alongside pasta dishes like fettuccine alfredo or chicken parmesan.
- Light Lunch: Top with protein and pair with crusty bread.
- Potluck Favorite: Great for BBQs, family gatherings, and holiday dinners.
- Meal Prep: Keep veggies and dressing separate until ready to eat.
Serve it in a large bowl or platter with extra pepperoncini and grated cheese on the side.
Storage & Reheating for Olive Garden Salad
Storage: Store undressed salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate.
Reheating: Not needed—this salad is best served fresh and cold.
If pre-dressed, it’s best to consume within a few hours to avoid sogginess.
Nutrition Information (per serving):
- Calories: 180
- Protein: 3g
- Carbs: 7g
- Fat: 16g
- Sugar: 2g
- Sodium: 390mg
- Fiber: 2g
Frequently Asked Questions
Can I make the Olive Garden salad ahead of time?
Yes, but keep the dressing and croutons separate until just before serving to keep everything fresh and crunchy.
What brand of dressing tastes like Olive Garden’s?
The Olive Garden brand dressing sold in grocery stores is very close, but this homemade version is even fresher and tangier.
Is the Olive Garden salad healthy?
Yes, it’s packed with fresh veggies. To make it lighter, reduce the dressing or use a low-fat version.
Can I use bottled dressing instead?
Absolutely. If you’re short on time, bottled Olive Garden dressing is a convenient option and still tastes great.
How do I store leftover Olive Garden salad?
If the salad is undressed, store it in the fridge in a covered container for up to 2 days. Keep dressing separate for best texture.
Olive Garden Salad Recipe
Ingredients
Method
- Make the dressing: In a bowl or jar, whisk together mayo, vinegar, water, olive oil, grated cheese, garlic powder, Italian seasoning, sugar, salt, and pepper. Chill for 10–15 minutes if you have time.
- Prepare the vegetables: Chop the romaine lettuce, slice the onion thinly, and halve the cherry tomatoes.
- Assemble the salad: In a large bowl, combine lettuce, onions, tomatoes, black olives, and pepperoncini.
- Add the croutons and cheese: Sprinkle croutons and grated Parmesan over the top.
- Drizzle with dressing: Pour desired amount of dressing over the salad and toss gently to combine. Serve immediately!
Notes
- Chill the dressing before serving to enhance the flavor.
- Toss right before serving so the croutons stay crunchy.
- Use a salad spinner to make sure your lettuce is extra dry—it helps the dressing stick better.
- Thin-slice the onions for a milder bite.
- Serve on chilled plates for a true restaurant-style experience.
