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Copycat Olive Garden Salad

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A crisp and flavorful salad inspired by Olive Garden’s iconic salad, featuring iceberg and romaine lettuce, juicy tomatoes, pepperoncini, black olives, and crunchy croutons, all tossed in a zesty homemade Italian dressing and topped with Parmesan cheese.

Ingredients

  • 4 cups iceberg lettuce (or mix of iceberg and romaine), chopped
  • 2 Roma tomatoes, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup pepperoncini peppers, sliced
  • 1/4 cup black olives, sliced
  • 1 cup croutons
  • 1/4 cup freshly grated Parmesan cheese
  • For the dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons water
  • 2 tablespoons mayonnaise
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. In a large bowl, combine the chopped lettuce, sliced tomatoes, red onion, pepperoncini peppers, and black olives.
  2. In a separate bowl or jar, whisk together olive oil, white wine vinegar, water, mayonnaise, sugar, Italian seasoning, salt, black pepper, and garlic powder until well combined.
  3. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
  4. Top the salad with croutons and freshly grated Parmesan cheese.
  5. Serve immediately and enjoy.

Notes

  • Use a mix of iceberg and romaine lettuce for added texture and flavor.
  • For added protein, try grilled chicken, shrimp, or salami.
  • Substitute Parmesan with feta or mozzarella for a different taste.
  • Add cucumbers, bell peppers, or shredded carrots for extra nutrition.
  • For a spicy kick, add red pepper flakes to the dressing.
  • Store undressed salad and dressing separately in the fridge to keep salad crisp.
  • Dressing can be made ahead and stored up to one week refrigerated.
  • Use banana peppers if pepperoncini are unavailable.
  • To make vegan, use plant-based mayonnaise and omit or replace Parmesan with vegan cheese.

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