Olive Garden Salad: A Crisp Italian Classic
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.
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!