Olive Garden Salad Recipe
Introduction
This Olive Garden Salad is a fresh and flavorful mix of crisp iceberg lettuce, ripe tomatoes, olives, and pepperoncini peppers dressed in a tangy Italian dressing. It’s a perfect side dish to complement any meal or enjoy on its own as a light, refreshing salad.
Ingredients
- 6 cups iceberg lettuce, chopped
- 1 cup whole pitted black olives, drained
- 1 cup red onion, thinly sliced
- 4 medium firm Roma tomatoes, sliced
- 1 cup seasoned croutons
- 6 whole pepperoncini peppers
- ¼ cup fresh grated parmesan cheese
- ⅔ cup extra virgin olive oil
- ⅓ cup white wine vinegar
- 3 tablespoons water
- 2 tablespoons mayonnaise
- 1 tablespoon granulated sugar
- 2 teaspoons fresh minced garlic
- 2 teaspoons lemon juice
- 1½ teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Step 1: In a large serving bowl, layer 3 cups of chopped lettuce, ½ cup black olives, ½ cup sliced red onion, half of the sliced tomatoes, and ½ cup croutons.
- Step 2: Add another layer with the remaining lettuce, black olives, red onion, tomatoes, and croutons.
- Step 3: Arrange the six whole pepperoncini peppers on top of the salad.
- Step 4: Evenly sprinkle the fresh grated parmesan cheese over the salad and set aside.
- Step 5: In a small mixing bowl, whisk together the olive oil, white wine vinegar, water, mayonnaise, sugar, garlic, lemon juice, Italian seasoning, kosher salt, black pepper, and red pepper flakes until well combined. Alternatively, place all dressing ingredients in a quart-sized mason jar, secure the lid tightly, and shake vigorously until fully incorporated.
- Step 6: Pour the dressing immediately over the salad and serve right away for the best flavor and texture.
Tips & Variations
- For a low-fat dressing, replace mayonnaise with Greek yogurt without compromising creaminess.
- Use romaine lettuce instead of iceberg for a slightly different texture and added nutrients.
- Add sliced cucumbers or shredded carrots for extra crunch and color.
- Make the dressing a day ahead and refrigerate to let the flavors meld, but toss the salad and dress it just before serving.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1–2 days to maintain crispness. Reheat is not recommended; if desired, toss the salad again with fresh dressing before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad ahead of time?
You can prepare the salad ingredients and dressing separately in advance, but combine and dress the salad just before serving to keep it fresh and crisp.
Can I use bottled Italian dressing instead of making my own?
While bottled dressing can be a shortcut, making the dressing from scratch ensures a fresh, balanced flavor that complements the salad perfectly.
PrintOlive Garden Salad Recipe
This Olive Garden Salad Recipe recreates the beloved Italian-inspired salad featuring crisp iceberg lettuce, tangy pepperoncini, ripe Roma tomatoes, black olives, and crunchy croutons, all tossed with a flavorful homemade Italian dressing rich in garlic, vinegar, and Parmesan cheese. It’s an easy-to-make fresh salad perfect as a starter or side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Salad
- 6 cups iceberg lettuce, chopped
- 1 cup whole pitted black olives, drained
- 1 cup red onion, thinly sliced
- 4 medium firm Roma tomatoes, sliced
- 1 cup seasoned croutons
- 6 whole pepperoncini peppers
- ¼ cup Parmesan cheese, freshly grated
Dressing
- ⅔ cup extra virgin olive oil
- ⅓ cup white wine vinegar
- 3 tablespoons water
- 2 tablespoons mayonnaise
- 1 tablespoon granulated sugar
- 2 teaspoons fresh minced garlic
- 2 teaspoons lemon juice
- 1½ teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Layer the Salad Ingredients: In a large serving bowl, start by layering half of the ingredients: 3 cups chopped iceberg lettuce, ½ cup black olives, ½ cup thinly sliced red onion, half of the sliced Roma tomatoes, and ½ cup seasoned croutons. This creates the base of the salad.
- Complete the Layers: Add the remaining 3 cups chopped lettuce, ½ cup black olives, ½ cup red onion, the rest of the sliced tomatoes, and ½ cup croutons on top of the first layer to build the salad fully.
- Add Pepperoncini Peppers: Place the six whole pepperoncini peppers evenly on top of the salad layers for that tangy, slightly spicy flavor signature to this salad.
- Sprinkle Parmesan Cheese: Evenly distribute the freshly grated ¼ cup Parmesan cheese over the entire salad to add zest and richness.
- Prepare the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, white wine vinegar, water, mayonnaise, granulated sugar, fresh minced garlic, lemon juice, Italian seasoning, kosher salt, black pepper, and red pepper flakes until well combined. Alternatively, combine these in a quart-sized mason jar with a lid and shake vigorously until fully incorporated.
- Dress and Serve: Immediately pour the freshly prepared Italian dressing over the salad just before serving to maintain crispness. Toss gently if desired, then serve immediately for the best flavor and texture.
Notes
- For best results, use fresh and crisp iceberg lettuce to ensure a crunchy salad base.
- If you prefer a spicier salad, add extra red pepper flakes or use additional pepperoncini peppers.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days; shake well before using.
- To keep croutons crunchy, add them just before serving or serve on the side for guests to add as they like.
- Adjust salt and sugar levels in the dressing to suit your taste preferences.
Keywords: Olive Garden salad recipe, Italian salad, homemade Italian dressing, iceberg lettuce salad, pepperoncini salad, copycat restaurant salad
