Can I make the salad ahead of time?

Yes, you absolutely can prep all the veggies and the dressing ahead. Just don’t toss everything together until you’re ready to eat—combine and dress right before serving for the ultimate crunch.

What type of lettuce should I use?

A mix of iceberg and romaine lettuce is the gold standard here. Iceberg gives snap and juiciness; romaine adds flavor and sturdiness. Skip the pre-mixed bags if you can—chopping by hand is worth it.

Is the dressing spicy?

Not at all—the dressing is tangy and packed with herbs and umami, but not spicy. If you like heat, throw in a pinch of red pepper flakes.

Can I use store-bought dressing instead?

You can, but honestly, homemade is leagues beyond what you get from a bottle. If you’re short on time, just use your favorite zesty Italian bottled dressing in a pinch.

Olive Garden Salad Recipe

Name: Olive Garden Salad Recipe
Prep time: 25 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 8 cups chopped lettuce (combination of iceberg and romaine recommended); ¼ cup red cabbage, shredded; ¼ cup carrots, julienne; ¼ cup red onion, sliced; ½ cup black olives; 2 roma tomatoes, sliced; 1/3 cup pepperoncinis; 1 cup croutons; ¼ cup grated Parmesan cheese (preferably freshly grated); 3/4 cup extra virgin olive oil (smooth variety preferred); 1 (.7 oz) packet Zesty Italian Dressing Mix; 1/3 cup white vinegar; ¼ cup water; 1 tablespoon grated Romano cheese (can substitute Parmesan); 3 teaspoons sugar; 1 ½ teaspoons mayo (not Miracle Whip); 1 teaspoon Dijon mustard; ½ teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon garlic powder

Craving that fresh, zesty salad from Olive Garden but don’t want to leave the house? This copycat Olive Garden Salad recipe lets you capture all those irresistible flavors at home, in just 25 minutes! It’s wonderfully crisp, loaded with tangy pepperoncinis and juicy tomatoes, topped with a bold, homemade Italian dressing that will honestly make you question why you ever settled for bottled salad dressings. Pair this salad with pasta, or serve it as a light lunch that truly tastes like a treat!

Why You’ll Love This Recipe

Effortlessly Quick: From chopping to tossing, you’ll be serving this salad in under half an hour. No complicated steps or fancy equipment—just honest-to-goodness fresh flavor.
Seriously Fresh: Every bite packs in crunch and zest. The mix of iceberg and romaine makes a base so crisp it practically snaps.
All About That Dressing: The homemade Italian dressing clings perfectly to every leaf—it’s creamy, tangy, and full of herby zip.
Perfect as a Side or Main: Serve alongside rich pasta, grilled chicken, or soup for a restaurant-worthy meal any night.

Ingredients You’ll Need

Gather these salad essentials and some pantry staples for the dressing—no obscure ingredients required!

Lettuce: A combo of iceberg and romaine is non-negotiable for max crunch and classic flavor.
Red Cabbage: Adds beautiful color and subtle sweetness.
Carrots: Julienne for vibrant color and gentle crunch.
Red Onion: Just a few thin slices for bite and brightness.
Black Olives: Briny, tender, and so characteristic of the Olive Garden salad.
Roma Tomatoes: Freshness and juiciness in every slice; cocktail tomatoes also work beautifully.
Pepperoncinis: Tangy, mild heat—these totally make the salad pop! Use jarred, found near the pickles.
Croutons: Store-bought or homemade; they bring irresistible crunch.
Grated Parmesan Cheese: For that signature savory finish; freshly grated is absolutely worth it.

Dressing

Extra Virgin Olive Oil: Choose a smooth, not robust, oil for a balanced base.
Zesty Italian Dressing Mix: Dry packets add instant herby savor.
White Vinegar: Brings sharpness to balance the richness of the oil.
Water: Lightens the dressing and helps it coat the salad evenly.
Romano Cheese: Adds depth and a sharp cheese kick. Parmesan can stand in if needed.
Sugar: A hint of sweetness—just enough to round things out.
Mayonnaise: A small scoop creates creamy body—definitely do not substitute with Miracle Whip.
Dijon Mustard: Depth and a hint of warmth.
Italian Seasoning, Salt, Pepper, Garlic Powder: Layers of classic Italian flavor.

Tip: Always grate your cheese fresh! It makes every bite creamier and more flavorful.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

You can make this salad your own in so many ways:

Add Protein: Toss in grilled chicken, shrimp, or chickpeas for a more filling meal.
Adjust the Crunch: Try adding sliced cucumber or radishes for extra pop.
Make It Dairy-Free: Skip the cheese, and double up on veggies for a still-satisfying salad.
Switch Up the Greens: Want more color? Add baby spinach or arugula.
Heat Lovers: Sprinkle in some red pepper flakes or sliced fresh peppers for a spicy kick.

How to Make Olive Garden Salad

You won’t believe how quick this comes together—prep, whisk, mix, and serve!

1. Blend the Dressing

Grab a mini food processor or a mason jar with a tight lid. Add the olive oil, Italian seasoning mix, vinegar, water, Romano cheese, sugar, mayo, Dijon, salt, pepper, and garlic powder. Pulse or shake until everything is thoroughly combined and creamy. Let it rest in the fridge while you prep your salad for best flavor.

2. Prep the Veggies

Wash and chop the lettuce (a blend of iceberg and romaine is best). Shred the red cabbage, julienne the carrots, slice the red onion thinly, and cut the tomatoes into bite-sized pieces. Blot tomatoes with paper towels so your salad stays crisp!

3. Assemble the Salad

In a large salad bowl, combine the lettuce, cabbage, carrots, onions, black olives, tomato slices, and pepperoncinis. Give everything a gentle toss.

4. Dress and Finish

Right before serving, drizzle the dressing over the salad (you likely won’t use it all). Toss well so each leaf is coated. Top with a generous handful of croutons and a shower of freshly grated Parmesan. Serve straight away for maximum crunch and freshness.

Pro Tips for Making the Recipe

Mix Salad Last Minute: Combine dressing and salad just before serving—soggy salad is never okay!
Customize the Quantity: The dressing is potent—a little goes a long way, so add gradually.
Chill Everything: For that restaurant-cool crispness, refrigerate both salad ingredients and dressing before assembling.
Fresh Ingredients Matter: Freshly grated cheese and ripe, firm tomatoes are key—don’t skimp!
Use a Salad Spinner: Dry lettuce makes all the difference; wet leaves dilute the dressing.

How to Serve

This salad is a superstar side, but can easily shine on its own.

As a Side

Serve with any creamy pasta—especially fettuccine Alfredo—or a bowl of hearty soup. Its zingy freshness brings balance to rich mains.

Main Dish

Add some grilled chicken or shrimp and a side of warm breadsticks for a quick, satisfying dinner.

Party Platter

Double the recipe for gatherings—your guests will flock to the salad bowl.

Garnishes

No wrong answers here! Extra cheese, black pepper, or even a sprinkle of chopped parsley are all welcome.

Make Ahead and Storage

Storing Leftovers

Keep the undressed salad and dressing separate in airtight containers in the refrigerator for up to 3 days. If you’ve already tossed them together, the salad is best eaten within a few hours to enjoy its full crunch.

Freezing

Not recommended—fresh veggies lose their texture after freezing.

Reheating

No need! This salad is best enjoyed cold. If your dressing thickens in the fridge, just let it sit at room temperature for a bit and give it a good shake or stir.

FAQs

Can I make the salad ahead of time?

Yes, you absolutely can prep all the veggies and the dressing ahead. Just don’t toss everything together until you’re ready to eat—combine and dress right before serving for the ultimate crunch.
What type of lettuce should I use?

A mix of iceberg and romaine lettuce is the gold standard here. Iceberg gives snap and juiciness; romaine adds flavor and sturdiness. Skip the pre-mixed bags if you can—chopping by hand is worth it.
Is the dressing spicy?

Not at all—the dressing is tangy and packed with herbs and umami, but not spicy. If you like heat, throw in a pinch of red pepper flakes.
Can I use store-bought dressing instead?

You can, but honestly, homemade is leagues beyond what you get from a bottle. If you’re short on time, just use your favorite zesty Italian bottled dressing in a pinch.

Final Thoughts

This Olive Garden Salad recipe brings restaurant magic right to your kitchen—fresh, crisp, and irresistibly tangy with every forkful. Whether you keep it classic or make it your own, there’s no doubt it’ll steal the show at dinner. Give it a try, experiment with your favorite add-ins, and enjoy a vibrant, homemade taste that makes even the busiest weeknights feel a little more special.