Introduction
The Olive Garden salad is a beloved restaurant classic, known for its fresh, crisp vegetables, zesty Italian dressing, and iconic toppings like pepperoncini and black olives. Perfect as a side for Italian dinners, potlucks, or casual gatherings, this salad brings a taste of Olive Garden’s family-style dining to your home. Its quick preparation and vibrant flavors make it ideal for cooks of all skill levels. This recipe captures the restaurant’s signature mix, delivering a refreshing, crowd-pleasing dish that pairs perfectly with pasta or breadsticks.
Ingredients
Salad:
- 1 head romaine lettuce, chopped (or 6 cups mixed greens)
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 4-6 pepperoncini peppers, whole or sliced
- 1 cup croutons (preferably garlic or Italian-seasoned)
- 1/4 cup grated Parmesan cheese
Dressing:
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 tbsp mayonnaise (for creaminess)
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp sugar (optional, for balance)
- Optional: 1 tbsp grated Parmesan, for extra flavor
Step-by-Step Process
- Prepare Vegetables: Wash and chop romaine lettuce into bite-sized pieces. Thinly slice red onion, halve cherry tomatoes, and slice black olives. Place in a large salad bowl with pepperoncini peppers.
- Make Dressing: In a small bowl or jar, whisk together olive oil, white wine vinegar, mayonnaise, Dijon mustard, Italian seasoning, minced garlic, salt, black pepper, optional sugar, and optional Parmesan until smooth and emulsified. Alternatively, shake in a sealed jar.
- Toss Salad: Pour half the dressing over the salad and toss gently to coat. Add more dressing as needed, reserving some for serving on the side.
- Add Toppings: Sprinkle croutons and grated Parmesan over the salad. Toss lightly or leave on top for presentation.
- Serve: Serve immediately in a large bowl or individual plates, with extra dressing and Parmesan on the side. Pair with breadsticks or Italian mains.
Tips for a Better Olive Garden Salad
- Chill the salad bowl and ingredients beforehand for a crisp texture.
- Use fresh, high-quality romaine or a mix with iceberg for authenticity.
- Make dressing ahead and refrigerate for up to 3 days to meld flavors.
- Toss just before serving to keep croutons crunchy.
- Adjust dressing tanginess by tweaking vinegar or sugar to taste.
- Slice vegetables uniformly for a polished look.
- Serve with tongs for easy, restaurant-style presentation.
- Double the recipe for larger crowds, keeping proportions balanced.
Variations and Customization
- Grilled Chicken Salad: Add 1 lb sliced grilled chicken for a main dish.
- Vegan Salad: Omit Parmesan and use vegan mayo or extra olive oil in dressing.
- Mediterranean Salad: Add 1/2 cup feta cheese and cucumber slices.
- Low-Carb Salad: Skip croutons and use extra veggies like bell peppers.
- Spicy Salad: Include 1/4 tsp red pepper flakes in the dressing.
- Antipasto Salad: Add 1/2 cup salami or prosciutto and mozzarella balls.
- Gluten-Free Salad: Use gluten-free croutons or omit them.
- Creamy Caesar Twist: Swap half the dressing for Caesar dressing.
Storage and Serving Tips
- Store undressed salad in an airtight container in the fridge for up to 2 days.
- Keep dressing separate in a jar; refrigerate for up to 1 week, shake before use.
- Do not freeze, as fresh vegetables lose texture.
- Serve with pasta, lasagna, or garlic breadsticks for an Olive Garden vibe.
- Use leftovers as a wrap filling with added protein like chicken or tuna.
- Keep croutons separate until serving to maintain crunch.
- Avoid leaving dressed salad at room temperature for more than 1 hour.
- Pair with a light white wine or sparkling water for a refreshing meal.
Nutritional Information
Based on 6 servings (as a side):
- Calories: 180 kcal
- Total Fat: 14g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Cholesterol: 5mg
- Sodium: 420mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 3g
- Vitamin A: 80% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 6% Daily Value
- Iron: 4% Daily Value
Note: Nutritional values vary based on ingredient brands and dressing amount used. This salad is low in calories but moderate in fat due to olive oil and mayo. For dietary needs, try vegan or low-carb variations. Its nutrient profile makes it a fresh side for heavier mains.
Conclusion
This Olive Garden-inspired salad recipe delivers a crisp, tangy dish that’s as refreshing as the restaurant original, perfect for Italian-themed dinners or casual gatherings. Its quick assembly and customizable ingredients make it a favorite for home cooks. The zesty dressing and classic toppings create a vibrant, family-friendly side. This recipe is sure to become a staple, cherished for its simplicity and authentic Olive Garden flair.
Olive Garden Salad Recipe: Crisp Italian Classic
Ingredients
- 1 head romaine lettuce chopped (or 6 cups mixed greens)
- ½ red onion thinly sliced
- 1 cup cherry tomatoes halved
- ½ cup black olives pitted and sliced
- 4-6 pepperoncini peppers whole or sliced
- 1 cup croutons garlic or Italian-seasoned
- ¼ cup grated Parmesan cheese
- Dressing:
- ½ cup olive oil
- ¼ cup white wine vinegar
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sugar optional
- Optional: 1 tbsp grated Parmesan
Instructions
- Chop romaine, slice onion, tomatoes, and olives; place in a salad bowl with pepperoncini.
- Whisk or shake dressing ingredients until smooth.
- Toss salad with half the dressing; add more as needed.
- Top with croutons and Parmesan.
- Serve immediately with extra dressing and Parmesan on the side.
Notes
- Chill ingredients for crispness.
- Store dressing separately to keep fresh.
- Toss just before serving to maintain crunch.
- Serve with pasta or breadsticks.
