Olive Garden Salad Recipe

4.70 from 10 votes

Olive Garden Salad Recipe made with crisp lettuce, juicy tomatoes, crunchy croutons, and tossed in a creamy Italian dressing that takes it over the top.

Prep Time25

Total Time25

Course: Salad

Cuisine: American, Italian

Keyword: olive garden salad, Olive Garden Salad Recipe

Servings: servings (as a side)

Author: Chelsea Lords

Cost: $8.58

Equipment

Large bowl
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

Dressing

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

US - Metric

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.

Video

Notes

Note 1: For the best flavor and texture, skip canned or pre-shredded cheese. Use a microplane or zester to grate a block of Parmesan.

Note 2: Only add dressing, cheese, and croutons to what will be eaten that day. The salad gets soggy if it sits too long.

Note 3: This makes a generous amount of dressing. You can halve it, or store extras in an airtight container in the fridge for up to 1 week.

Storage: This salad doesn’t store well once dressed. For best results, store components separately in airtight containers and assemble fresh. Keep croutons in a dry, sealed container. If the dressing separates or firms up in the fridge, let it sit at room temperature for about 20 minutes, then shake well before using.

Nutrition