Olive Garden Salad Recipe filled with crisp lettuce, juicy tomatoes, crunchy croutons, and tossed in a creamy Italian dressing you’ll want on everything.
author’s note
My Homemade Take On The Famous Salad
If I’m being honest, Olive Garden is not my go-to for Italian-style mains. I’d take my homemade lasagna or Alfredo any day. And don’t even get me started on meatballs!
But the salad and soups? That’s a different story. I really love those. I’ve already made a few over time like Zuppa Toscana, minestrone, and Pasta e Fagioli.
So it felt only right to finally tackle the salad. And honestly…this version is so good. It’s fresh, crisp, and full of flavor in every bite!
The homemade dressing is the real star here. It pulls everything together and makes the whole salad. And don’t skip the garlicky croutons and freshly grated Parm, they’re what take it from good to really, really good!
Olive Garden Salad Recipe Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Romaine lettuce | Chop into bite-sized pieces and dry completely so the dressing sticks well. |
| Tomatoes & red onion | Slice thin for the best texture; mellow the bite of the red onion if needed (see quick tip below). |
| Olives & Pepperoncini | Drain well so they don’t water down this Olive Garden Salad Recipe; thinly slice whole pepperoncini for more in every bite. |
| Croutons & Parmesan | Nothing beats homemade croutons, but store-bought works great too! Grate Parm with a microplane for the perfect texture. |
| Dressing | Shake well until smooth; chill if you have time for even better flavor. |
Quick Tip
If raw red onion is too strong, soak it in ice-cold salted water for 10 minutes. Drain and dry before adding to the salad.
Featured Comment
“I always just get salad and breadsticks at Olive Garden. NOW I don’t have to go there anymore! This SALAD looks yummy and tastes even better than the version that inspired it. WAY less salty. Love it!”
– Lisalia
How To Make My Olive Garden Salad Recipe
- Prep lettuce: Chop, wash, & dry well (a salad spinner works great!).
- Add toppings: Layer in remaining salad ingredients.
- Make dressing: Add to a jar and shake until smooth.
- Toss & serve: Toss with dressing, then top with croutons and cheese; serve right away.
Chelsea’s Notes
My Top Tips For Making It Just Like The Restaurant
Make this Olive Garden Salad Recipe taste just like the OG at home.
- Use cold ingredients: Keep everything chilled before assembling for that crisp, restaurant-style feel.
- Dress lightly first: Start with less dressing, toss, then add more if needed.
- Use a big bowl: Toss everything evenly without crushing the ingredients.
Storage
This Olive Garden Salad Recipe is best right after it’s mixed. Only add dressing, cheese, and croutons to what you’ll eat that day.
Make ahead: Prep everything ahead of time and store separately. Toss together just before serving.
More Delicious Salad Recipes:
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Chickpea Salad Recipe
Healthy
Greek Orzo Pasta Salad
Healthy
Tomato Cucumber Salad Recipe
Salads
Caesar Salad Recipe
Olive Garden Salad Recipe
Video
Equipment
- Salad spinner optional
Ingredients
- 8 ounces romaine lettuce coarsely chopped
- 1/2 cup black olives
- 2 large Roma tomatoes thinly sliced
- 1/4 of a large red onion very thinly sliced
- 6 pepperoncini peppers
- 1 cup croutons store-bought or homemade (I like garlic-herb flavored)
- 1/3 cup Parmesan cheese freshly grated, see note 1
- 1/3 cup red wine vinegar
- 1-1/2 teaspoon Dijon-style mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- 1/2 cup olive oil
- 2 tablespoons mayo full-fat
Instructions
- Chop the romaine, then wash and dry well (a salad spinner works great). Add to a large bowl. Top with olives, tomatoes, red onion, and pepperoncini.
- Add all dressing ingredients to a large glass jar. Season to taste (I add 1/4 tsp each salt & pepper), then seal and shake well to combine. Shake until the mayo is fully incorporated and the dressing is smooth. For best flavor, make ahead and chill. Shake again before using.
- Right before eating (see note 2), toss the salad with dressing (you likely won’t use it all; see note 3). Top with croutons and freshly grated Parmesan and enjoy right away.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this, love Okive harden’s dressing, but this has way too much red wine vinegar . I will definitely adjust the amount next
time. all I could taste was vinegar.
You can definitely reduce the vinegar in it 🙂 We like it tangy!
Wow I like it
Thanks Judith!
I always just get salad and breadsticks at Olive Garden. NOW I don’t have to go there anymore! This SALAD looks yummy and tastes even better than the version that inspired it. WAY less salty. Love it!
Thank you!!
I love everything about this salad! It was so good!
Love Olive Garden’s salad!! It has tons of flavors & the dressing is so good!! It’s light & refreshing!
Better than Olive Garden, for sure!
beautiful salad! looks so fresh and delicious X
Looks delicious. I love the peppers. Thanks for sharing
You bet! Thanks for the comment 🙂
I LOVE olive garden dressing, and it looks so good. Mmm!
Ditto on the OG LIte Italian Salad Dressing. My wife and I really enjoy it.
For anyone on Weight Watchers, 2 tablespoons is 1 smart point
Thanks Jeff!
This salad is gorgeous! 🙂
Thank you so much Medha!