If you’ve ever found yourself daydreaming about that famously crisp and zesty Olive Garden salad, you are in for a real treat with this Easy Olive Garden Salad recipe. It’s a true crowd-pleaser—bursting with vibrant colors, tangy homemade dressing, and loaded with all your favorite mix-ins. And best of all? You can have this restaurant classic on your table in less than thirty minutes!
Why You’ll Love This Recipe
- Restaurant-Worthy at Home: Satisfy those endless salad cravings without ever leaving your kitchen—this Easy Olive Garden Salad is about to be your new weeknight hero.
- Easy, Lightning-Fast Assembly: You can chop, toss, and serve in less time than it takes to wait for takeout.
- Customizable for Everyone: Mix and match your favorite toppings or make it diet-friendly—this salad is totally open to your delicious ideas.
- Flavor-Packed Freshness: Tangy homemade dressing meets crisp veggies and savory bites, making every forkful a joy.
Ingredients You’ll Need
What I adore about the Easy Olive Garden Salad is how every ingredient earns its place at the table: from the crunchy lettuce foundation, to those punchy pepperoncinis, to a tangy dressing that brings it all together. These simple ingredients each add a little spark, whether it’s a pop of color, a toothsome crunch, or a zippy burst of flavor.
- Lettuce (Mix of iceberg and romaine): For that classic crunch and fresh, sturdy texture that soaks up the dressing beautifully.
- Red Cabbage (shredded): Adds irresistible color and a bit of earthy crispness.
- Carrots (julienne): Their subtle sweetness and pretty orange ribbons are a must for that signature Olive Garden look.
- Red Onion: Thin slices give every bite a gentle bite—so refreshing.
- Black Olives: Briny and bold, they add depth (and that authentic Italian restaurant feeling).
- Roma Tomatoes (sliced): Juicy and bright, these tomatoes bring the salad to life. I love to pat them dry so the salad stays perfectly crisp.
- Pepperoncinis: That touch of tangy heat you absolutely can’t skip—look for them in the pickle aisle!
- Croutons: The golden, garlicky crunch completes every forkful. Homemade or store-bought, use your favorite.
- Grated Parmesan Cheese: Freshly grated is best for that nutty, savory finish.
- Extra Virgin Olive Oil: Smooth and mild keeps the dressing balanced and lets the herbs shine.
- Zesty Italian Dressing Mix: A packet makes it oh-so-easy to build up that signature bold flavor.
- White Vinegar: Lends the right tangy backbone to the dressing.
- Water: Helps mellow and blend the dressing base.
- Grated Romano Cheese: Adds sharp, authentic depth—sub more Parmesan if you like.
- Sugar: Just a touch to balance out all that acidity.
- Mayo (not Miracle Whip): Don’t skip—this is the secret to creamy, luscious dressing texture.
- Dijon Mustard: Adds a gentle zip and helps emulsify the dressing.
- Italian Seasoning: Dried herbs for that all-important Italian sparkle.
- Salt, Pepper, Garlic Powder: Enhances every single ingredient in the bowl.
Variations
The beauty of an Easy Olive Garden Salad is how easy it is to riff on, so don’t be afraid to make it your own. There’s plenty of room to swap things in or out depending on what you have, dietary needs, or simply what you’re in the mood for!
- Gluten-Free: Swap traditional croutons for a gluten-free version or toss in roasted chickpeas for fabulous crunch.
- Dairy-Free: Leave out the cheeses and add a sprinkle of nutritional yeast or try vegan Parmesan for excellent flavor.
- Add Protein: Top with grilled chicken, shrimp, or even chickpeas to make it a satisfying main dish.
- Extra Veggies: Throw in diced cucumbers, roasted red peppers, or sliced radishes—this salad can handle anything!
How to Make Easy Olive Garden Salad
Step 1: Whip Up the Zesty Homemade Dressing
Start by blitzing all the dressing ingredients (olive oil, vinegar, water, Italian dressing mix, grated Romano, sugar, mayo, Dijon, herbs, and spices) in a small food processor or simply shake everything together in a jar. This creates that creamy, tangy classic flavor you know and love! Pop the dressing in the fridge to chill while you prepare the salad—the flavors will meld beautifully.
Step 2: Prep and Chop the Crisp Veggies
Thoroughly rinse and dry your lettuce (I love using a mix of iceberg and romaine). Shred the cabbage, julienne the carrots, slice the red onion, and halve or slice the tomatoes—use a paper towel to gently blot the tomatoes so they don’t water down your salad. Drain olives and pepperoncinis, and have your croutons and cheese ready for assembly.
Step 3: Toss, Dress, and Finish with Flair
In a spacious salad bowl, add lettuce, cabbage, carrots, onion, olives, tomatoes, and pepperoncinis. Drizzle on your homemade dressing (start with just enough to gently coat everything—you can always add more). Toss lightly so each ingredient shines. Finish by sprinkling with fresh croutons and a snowfall of grated Parmesan. Serve immediately and enjoy every crisp, tangy bite!
Pro Tips for Making Easy Olive Garden Salad
- Lettuce Matters: A combination of iceberg and romaine creates that perfect blend of crunch and subtle flavor you know from Olive Garden’s salad—skip bagged blends for the freshest result.
- Pat Those Tomatoes Dry: Lightly blotting sliced tomatoes with a paper towel prevents extra moisture from watering down the salad—crispy is always the goal!
- Go Generous on the Toppings: Don’t be shy with olives, pepperoncinis, or croutons—layer the toppings so every bite is exciting and full of flavor.
- Mix Just Before Serving: Toss everything together right before you eat to guarantee your salad stays crisp, vibrant, and ultra-fresh.
How to Serve Easy Olive Garden Salad
Garnishes
For that signature restaurant finish, don’t forget a bold sprinkle of freshly grated Parmesan right on top—bonus points for a few extra pepperoncinis or a crack of black pepper. If you want to make it special, a drizzle of extra virgin olive oil and a lemon wedge on the side make the flavors pop even more.
Side Dishes
This Easy Olive Garden Salad is practically made to sit next to warm, pillowy breadsticks (or garlic knots). Try it with creamy pasta dishes like Alfredo, classic lasagna, or a hearty chicken parmesan—the cool crunch and tangy dressing balance out rich and cozy entrées beautifully.
Creative Ways to Present
For family-style gatherings, pile the salad high in a wide, shallow bowl and make those ribboned carrots and tomato slices shine. Hosting a party? Serve in individual Mason jars or small glasses for a playful, portable touch—or build mini skewers with all the veggie elements and a drizzle of dressing for a unique appetizer board!
Make Ahead and Storage
Storing Leftovers
If you anticipate leftovers, keep the salad undressed and store the components (lettuce, veggies, toppings) separately in airtight containers in the fridge for up to 2 days. The homemade dressing will stay fresh and lovely for up to 3 days in the fridge—just give it a shake before using again!
Freezing
Salads like this one aren’t suitable for freezing—the fresh veggies will lose their crunch and texture after thawing. Instead, simply prep the veggies in advance and assemble the Easy Olive Garden Salad fresh when you’re ready to eat!
Reheating
No reheating required for this refreshing salad, but if your leftover dressing solidifies a bit in the fridge (thanks to the olive oil), just let it sit out to reach room temperature, shake it up, and you’re set for another zesty bowl.
FAQs
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Can I use a different type of lettuce?
Absolutely! While a blend of iceberg and romaine gives you the most authentic Easy Olive Garden Salad experience, you can use all romaine, iceberg, or even toss in some baby spinach or butter lettuce for your own twist.
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Can I make the salad dressing ahead of time?
Yes, the homemade dressing is actually best if made a few hours in advance. Store it in a sealed jar in the fridge for up to 3 days. If it thickens up, let it sit at room temperature and shake well before using.
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What can I substitute for pepperoncinis?
If you’re out of pepperoncinis, try banana peppers for a similar tangy bite. For a milder salad, you can simply leave them out or replace with extra olives.
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Can this salad be made vegan?
Yes! Substitute the Parmesan and Romano with your favorite vegan cheese or a sprinkle of nutritional yeast. Also, use a vegan mayo in the dressing to keep everything plant-based and just as delicious.
Final Thoughts
I hope you’ll give this Easy Olive Garden Salad a try, whether you’re feeding a crowd, serving a cozy dinner, or just treating yourself to something crisp, colorful, and totally crave-worthy. It’s so simple to toss together, and the results are fresh, zippy, and downright delicious every single time. Buon appetito, friends!
Print
Easy Olive Garden Salad Recipe
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Easy Olive Garden Salad recipe is a refreshing and flavorful dish that replicates the popular salad from the Olive Garden restaurant chain. Crisp lettuce, colorful vegetables, tangy olives, crunchy croutons, and a zesty homemade dressing come together to create a delicious salad that’s perfect for any meal.
Ingredients
Salad
- 8 cups chopped Lettuce
- 1/4 cup red cabbage shredded
- 1/4 cup Carrots julienne
- 1/4 cup Red onion
- 1/2 cup black olives
- 2 roma tomatoes sliced
- 1/3 cup pepperoncinis
- 1 cup croutons
- 1/4 cup grated Parmesan cheese
Dressing
- 3/4 cup extra virgin olive oil
- 1 (.7 oz.) packet Zesty Italian Dressing Mix
- 1/3 cup white vinegar
- 1/4 cup water
- 1 tablespoon grated Romano cheese
- 3 teaspoons sugar
- 1 1/2 teaspoons mayo
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- Combine the dressing ingredients: In a mini food processor or jar, blend/shake well to emulsify. Refrigerate.
- Prepare salad ingredients: Absorb excess moisture from tomatoes.
- Combine salad: Mix all salad ingredients except dressing, croutons, and Parmesan.
- Drizzle and serve: Toss salad with dressing, sprinkle with croutons and Parmesan, and serve.
Notes
- Lettuce: Iceberg and romaine mix works well.
- Tomatoes: Roma or cocktail tomatoes are recommended.
- Pepperoncini Peppers: Found with pickles and olives.
- Parmesan Cheese: Freshly grated is best.
- Dressing: Makes 1 ½ cups, refrigerate leftovers.
- Olive Oil: Use extra virgin olive oil for best results.
- Storage Tip: Let solidified dressing liquefy before use.
- Serve Fresh: Combine ingredients just before serving for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
