Description
This copycat Olive Garden Salad recipe brings the iconic restaurant favorite right to your table! Made with crisp lettuce, juicy tomatoes, tangy pepperoncini, and zesty Italian dressing, it’s fresh, flavorful, and finished with crunchy croutons and grated Parmesan. Pair it with pasta or grilled chicken for a delicious and satisfying meal that tastes just like the original!
Ingredients
Salad
8 cups chopped lettuce (iceberg and romaine recommended)
1/4 cup shredded red cabbage
1/4 cup julienned carrots
1/4 cup sliced red onion
1/2 cup black olives
2 Roma tomatoes, sliced
1/3 cup pepperoncini peppers
1 cup croutons
1/4 cup grated Parmesan cheese
Dressing
3/4 cup extra virgin olive oil (smooth variety preferred)
1 (.7 oz) packet Zesty Italian Dressing Mix
1/3 cup white vinegar
1/4 cup water
1 tablespoon grated Romano cheese (can substitute Parmesan)
3 teaspoons sugar
1 1/2 teaspoons mayonnaise (not Miracle Whip)
1 teaspoon Dijon mustard
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Instructions
- Make the Dressing
Combine all dressing ingredients in a mini food processor or a jar with a lid. Blend or shake well until the mixture is emulsified. Cover and refrigerate while preparing the salad. - Prep the Salad Ingredients
Chop and slice the vegetables as needed. Pat the sliced tomatoes dry with a paper towel to avoid excess moisture in the salad. - Assemble the Salad
In a large bowl, combine all the salad ingredients except for the croutons, Parmesan cheese, and dressing. - Dress and Toss
- Drizzle the salad with your desired amount of prepared dressing (you likely won’t need all of it). Toss gently to combine.
- Finish and Serve
Top with croutons and a sprinkle of grated Parmesan. Serve immediately for the freshest flavor and crunch.
Notes
Lettuce: A combo of iceberg and romaine gives the best texture and crunch.
Tomatoes: Roma or cocktail tomatoes work great. Dry them before adding to prevent sogginess.
Pepperoncinis: These tangy peppers are jarred and usually found near pickles or olives.
Cheese: Freshly grated Parmesan and Romano add the best flavor—skip the pre-grated stuff if you can.
Dressing Tip: If your dressing solidifies in the fridge, let it sit at room temperature and shake it well before using.
Leftover Dressing: Store in the fridge up to 3 days. It also makes a delicious marinade for chicken!
Serve Fresh: Toss everything together just before serving to keep the salad crisp and vibrant.
Nutrition
- Serving Size: 1 portion (⅙ of recipe)
- Calories: 280kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 6mg