This Olive Garden Salad is the perfect copycat recipe that brings the crisp, zesty magic of the restaurant favorite straight to your table! Featuring fresh chopped lettuce, juicy tomatoes, pepperoncinis, black olives, and a shower of Parmesan, this side salad is tossed in a bold homemade Italian dressing that’s even better than the original. It’s a must-have with pasta dinners, holiday spreads, or any night you’re craving that signature Olive Garden flavor—without the takeout tab.
Why You’ll Love This Recipe
- Authentic copycat flavor: Tastes just like the real thing—if not better!
- Easy to make: No fancy ingredients or techniques required.
- Fresh & flavorful: A crunchy, zesty salad that’s never boring.
- Pairs with everything: The perfect starter or side for pasta, chicken, or soup.
- Customizable: Make it your own with simple add-ins or swaps.
Ingredients You’ll Need
For the Salad:
- 8 cups chopped lettuce – Use iceberg, romaine, or a mix for crispness.
- ¼ cup red cabbage – Adds color and crunch.
- ¼ cup julienned carrots – For sweetness and texture.
- ¼ cup red onion – Thinly sliced for a mild bite.
- ½ cup black olives – Whole or sliced, just like at Olive Garden.
- 2 Roma tomatoes – Sliced and blotted to reduce excess moisture.
- ⅓ cup pepperoncinis – Zesty and tangy, a signature component.
- 1 cup croutons – For crunch and flavor.
- ¼ cup grated Parmesan cheese – Sprinkle just before serving.
For the Copycat Italian Dressing:
- ¾ cup extra virgin olive oil – Choose a smooth variety for best results.
- 1 (.7 oz) packet Zesty Italian Dressing Mix – Adds all the key seasonings.
- ⅓ cup white vinegar – Brings bright acidity.
- ¼ cup water – Balances the dressing consistency.
- 1 tablespoon grated Romano cheese – Or substitute with Parmesan.
- 3 teaspoons sugar – Rounds out the sharpness of the vinegar.
- 1½ teaspoons mayo – Creates a lightly creamy finish (use real mayo, not Miracle Whip).
- 1 teaspoon Dijon mustard – Adds a subtle tang and depth.
- ½ teaspoon each: Italian seasoning, salt
- ¼ teaspoon each: black pepper, garlic powder
How to Make It
- Make the dressing: In a jar or small food processor, combine all dressing ingredients. Blend or shake vigorously until fully emulsified. Refrigerate until ready to use (best chilled for 10–15 minutes).
- Prep the salad base: In a large bowl, toss together the lettuce, red cabbage, carrots, red onion, black olives, pepperoncinis, and sliced tomatoes (dab tomatoes with a paper towel to prevent sogginess).
- Dress and toss: Add the desired amount of dressing to the salad and toss to coat evenly. You may not need all the dressing—start with half and add more to taste.
- Finish and serve: Top with croutons and sprinkle generously with grated Parmesan. Serve immediately for the best texture and flavor.
Recipe Tips & Tricks
- Chill the dressing: The flavors meld better and taste fresher when cold.
- Dry your veggies: Moisture can dilute the dressing—blot ingredients if needed before tossing.
- Customize the crunch: Add sliced cucumbers, radishes, or even sunflower seeds.
- Make it ahead: Chop salad ingredients and prepare dressing in advance, but combine just before serving to maintain crispness.
Recipe Variations & Substitutions
- Dairy-free: Omit Parmesan/Romano or use a plant-based alternative.
- Low-carb/keto: Skip the croutons and reduce the sugar in the dressing.
- Extra protein: Top with grilled chicken, shrimp, or salami for a heartier salad.
- Make it spicy: Add a pinch of red pepper flakes to the dressing or sliced jalapeños to the salad.
Serving Suggestions
- Pair with pasta: Perfect with fettuccine alfredo, spaghetti carbonara, or baked ziti.
- Great with soup: Serve alongside minestrone, tomato basil, or chicken gnocchi soup.
- Bread on the side: Don’t forget the garlic breadsticks or focaccia for dipping!
- Wine pairing: A chilled Pinot Grigio or Sauvignon Blanc complements the tangy dressing beautifully.
Storage, Freezing & Reheating Instructions
- Storage: Store undressed salad and dressing separately in airtight containers. Salad will stay crisp for up to 2 days; dressing keeps for 5–7 days in the fridge.
- Freezing: Not recommended—fresh vegetables and oil-based dressings don’t freeze well.
- Reheating: Not applicable, but you can refresh the salad with new croutons if needed.
Recipe FAQs
Can I use a different dressing?
Yes! While the copycat Italian dressing is the star here, you can use your favorite bottled Italian or even a vinaigrette.
What kind of lettuce works best?
Iceberg is most authentic for that classic crunch, but romaine or a mix works well too.
How far ahead can I prep the salad?
Chop and store the salad ingredients up to 24 hours ahead, then dress just before serving.
Can I use store-bought croutons?
Absolutely! Use your favorite brand or make your own for extra flavor and freshness.
Is this salad gluten-free?
It can be—just use gluten-free croutons and verify the dressing mix is GF certified.
Closing Thoughts
If you love the fresh, tangy crunch of an Olive Garden Salad, this homemade version is guaranteed to satisfy your cravings. With a bold, creamy Italian dressing and crisp veggies, it’s easy enough for weeknights and impressive enough for dinner parties. Make it your own, serve it up fresh, and enjoy that restaurant-style flavor right from your own kitchen!