Bring the restaurant favorite home with this Olive Garden Salad, featuring crisp lettuce, juicy tomatoes, tangy pepperoncini, and a zesty Italian dressing that ties it all together. Ready in just 15 minutes, this Summer Recipes dish is the perfect side for barbecues, family dinners, or any warm-weather meal. Its fresh, vibrant flavors make it a standout Italian Salad that’s sure to delight.
Why You’ll Love This Olive Garden Salad
This Olive Garden Salad is a refreshing side that elevates any meal. Here’s why it’s a must-have:
- Fresh and Flavorful: Crisp veggies and zesty dressing create a vibrant Italian Salad.
- Quick to Make: Ready in 15 minutes, perfect for busy summer days.
- Versatile Pairing: Complements pasta, grilled meats, or pizza in Summer Recipes.
- Restaurant Quality: Mimics Olive Garden’s classic with a homemade twist.
- Crowd-Pleasing: Its tangy, crunchy appeal suits all tastes at any gathering.
Explore more vibrant sides in our guide: Summer Sides.
What Makes This Olive Garden Salad Special?
This Olive Garden Salad captures the essence of the restaurant classic with simple, fresh ingredients. Crisp iceberg lettuce, plump black olives, and tangy pepperoncini are tossed with a homemade zesty dressing that’s both bold and balanced. Ideal as a Summer Recipes side, this Italian Salad is quick to prepare and versatile enough for casual barbecues or elegant dinners. Its refreshing crunch and authentic flavors make it a timeless addition to any meal.
Ingredients for Olive Garden Salad
To make this Olive Garden Salad (serves 4), gather these ingredients:
For the Dressing:
- ¾ cup extra virgin olive oil
- ⅓ cup white vinegar
- ¼ cup water
- 1 packet (0.7 oz) zesty Italian dressing mix
- 1 tbsp grated Romano cheese (or Parmesan)
- 3 tsp sugar
- 1 ½ tsp mayonnaise
- 1 tsp Dijon mustard
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
For the Salad:
- 8 cups chopped iceberg lettuce
- ¼ cup red cabbage, shredded
- ¼ cup julienned carrots
- ¼ cup red onion, thinly sliced
- ½ cup black olives, pitted
- 2 Roma tomatoes, sliced
- ⅓ cup pepperoncini peppers, sliced
- 1 cup croutons
- ¼ cup grated Parmesan cheese, for topping
Ingredient Tips:
- Lettuce: Iceberg provides the signature Olive Garden Salad crunch; add romaine for variety.
- Tomatoes: Roma tomatoes are juicy and firm, ideal for this Italian Salad.
- Pepperoncini: Find jarred peppers near pickles for a tangy kick in Summer Recipes.
- Cheese: Freshly grated Parmesan and Romano enhance the dressing’s flavor.
- Dressing: Store leftover dressing in the fridge for up to 3 days; it doubles as a chicken marinade.
How to Make Olive Garden Salad
Mix Dressing
Combine ¾ cup olive oil, ⅓ cup white vinegar, ¼ cup water, Italian dressing mix, 1 tbsp Romano cheese, 3 tsp sugar, 1 ½ tsp mayonnaise, 1 tsp Dijon mustard, ½ tsp Italian seasoning, ½ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder in a jar. Shake vigorously to emulsify and refrigerate.
Chop Lettuce
Wash and chop 8 cups iceberg lettuce into bite-sized pieces. Place in a large bowl as the Olive Garden Salad base.
Prepare Vegetables
Slice 2 Roma tomatoes, ¼ cup red onion, ½ cup black olives, and ⅓ cup pepperoncini peppers, and shred ¼ cup red cabbage and carrots. Add to the lettuce for a colorful Italian Salad.
Toss Salad
Drizzle half the dressing over the salad and toss gently to coat. Add more dressing as needed for a zesty Summer Recipes flavor.
Top and Serve
Sprinkle 1 cup croutons and ¼ cup grated Parmesan over the salad. Serve immediately for a crisp, fresh experience.
Prep Time: 15 minutes
Total Time: 15 minutes
Calories: ~220 per serving (based on 4 servings)
Servings: 4
Macros per Serving: 15g carbs, 5g protein, 18g fat, 3g fiber
Tips for Perfect Olive Garden Salad
- Choose Crisp Lettuce: Cold, fresh iceberg ensures a crunchy Olive Garden Salad.
- Grate Cheese Fresh: Fresh Parmesan and Romano add authentic flavor to the dressing.
- Dress Sparingly: Start with half the dressing to keep the Italian Salad crisp.
- Serve Fresh: Toss just before serving for maximum freshness in Summer Recipes.
- Pat Tomatoes Dry: Use a paper towel to remove excess moisture from tomatoes.
Creative Variations to Try
Customize this Olive Garden Salad with these ideas:
- Add Protein: Top with grilled chicken or shrimp for a main-dish Summer Recipes salad.
- Swap Greens: Try romaine or spinach for a different Italian Salad base.
- Include Veggies: Add cucumbers or bell peppers for extra crunch.
- Go Vegan: Omit cheese and use a dairy-free dressing for a plant-based version.
- Spice It Up: Sprinkle red pepper flakes into the dressing for a kick.
Serving and Presentation Ideas
This Olive Garden Salad is a refreshing Summer Recipes side perfect for barbecues, family dinners, or Italian-inspired meals. Serve in a large glass bowl to highlight its vibrant colors. Garnish with extra Parmesan shavings or fresh parsley for a restaurant-style touch. Pair with spaghetti, grilled steak, or garlic bread for a complete feast. For gatherings, offer dressing on the side for guests to customize. Present with chilled sparkling water or a light Pinot Grigio to enhance the Italian Salad experience.
Storage Tips
- Refrigerate: Store undressed salad components in airtight containers for up to 2 days; keep dressing separate.
- Maintain Crispness: Dress just before serving to avoid soggy lettuce.
- Store Dressing: Keep leftover dressing refrigerated for up to 3 days; shake before use.
- Best Fresh: Assemble right before serving for the freshest Olive Garden Salad.
- Avoid Freezing: Freezing ruins the texture of lettuce and vegetables.
FAQs About Olive Garden Salad
Can I use other greens for Olive Garden Salad? Yes, romaine or mixed greens are great alternatives.
How long does the dressing last? It stays fresh in the fridge for up to 3 days in a sealed container.
Can I prep Italian Salad in advance? Prep ingredients and dressing ahead, but toss just before serving.
What pairs with this Summer Recipes dish? Pasta, grilled chicken, or garlic bread are perfect matches.
Can I make Olive Garden Salad vegan? Skip cheese and use a vegan dressing alternative.
Can I add protein to Italian Salad? Grilled shrimp or chicken turns it into a hearty main.
More Summer Salad Recipes You’ll Love
Conclusion
The Olive Garden Salad is a crisp, zesty Italian Salad that brings restaurant-quality flavor to your table. Its quick prep and fresh ingredients make it a go-to Summer Recipes side for barbecues, dinners, or any occasion. Toss together this Olive Garden Salad, share your creations on social media, and discover more summer inspiration at Food and Tips!
Olive Garden Salad: A Crisp Italian Classic
Ingredients
Salad
- ▢8 cups chopped Lettuce
- ▢¼ cup red cabbage shredded
- ▢¼ cup Carrots julienne
- ▢¼ cup Red onion
- ▢½ cup black olives
- ▢2 roma tomatoes sliced
- ▢1/3 cup pepperoncinis
- ▢1 cup croutons
- ▢¼ cup grated Parmesan cheese
Dressing
- ▢3/4 cup extra virgin olive oil I prefer smooth over robust if given the option
- ▢1 .7 oz. packet Zesty Italian Dressing Mix
- ▢1/3 cup white vinegar
- ▢¼ cup water
- ▢1 tablespoon grated Romano cheese can sub Parmesan
- ▢3 teaspoons sugar
- ▢1 ½ teaspoons mayo not miracle whip
- ▢1 teaspoon Dijon mustard
- ▢½ teaspoon EACH: Italian seasoning salt
- ▢¼ teaspoon EACH: pepper garlic powder
Instructions
- Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
- Prepare salad ingredients. Use a paper towel to absorb any excess moisture from the sliced tomatoes to keep things fresh and crisp.
- Set dressing, croutons, and Parmesan cheese aside and combine remaining salad ingredients together in a large bowl.
- Drizzle with desired amount of salad dressing and toss to combine. (You won't need all of the dressing.) Sprinkle with croutons and Parmesan cheese and serve!
Notes
- Lettuce: I like to use a combination of iceberg and romaine for this recipe.
- Tomatoes: Roma tomatoes are perfect for this recipe. I also like to use cocktail tomatoes, (pictured in this recipe). They are bigger than cherry tomatoes and smaller than slicer tomatoes, perfect for serving on salads.
- Pepperoncini Peppers: These are jarred and are found where the pickles and olives are.
- Parmesan Cheese: Freshly grated cheese is definitely best here. I grate mine from a wedge of Belgioioso. I use the same brand for the Romano in the dressing.
- Dressing: This recipe makes 1 ½ cups of dressing. Leftover dressing can be refrigerated in an airtight container for up to 3 days. It makes a fantastic marinade for chicken, especially in my Copycat Longhorn Parmesan Crusted Chicken Recipe!
- Olive Oil for Dressing: Extra Virgin Olive Oil is best for this dressing. I prefer varieties that are smooth, I find robust to be a little too overpowering.
- Note: If your leftover dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve.
- Mix just before serving: This recipe needs to be combined just before serving to ensure it's crisp and fresh!
Did you Like This Recipe? Please Rate and Comment Below!
