Introduction

Best Olive Garden Salad Recipe recreates the iconic restaurant favorite at home with crisp lettuce, juicy tomatoes, briny olives, pepperoncini, crunchy croutons, and that unmistakable creamy-tangy Italian dressing. This salad is famous for its perfect balance of freshness, acidity, and savory bite, making it the ultimate starter or side for pasta nights, family dinners, or gatherings. Simple ingredients, quick assembly, and bold flavor make this copycat Olive Garden salad recipe a guaranteed crowd-pleaser that tastes just like the real thing—if not better.

Why you’ll love this recipe

Tastes just like the restaurant version
Ready in under 15 minutes
No cooking required
Perfect side for Italian meals
Easy to scale for a crowd

Ingredients (serves 4–6)

Salad Base

1 large head of iceberg lettuce, chopped
2 cups romaine lettuce, chopped
½ cup cherry tomatoes, halved
⅓ cup sliced black olives
¼ cup sliced red onion
¼ cup pepperoncini peppers, sliced
½ cup croutons
¼ cup freshly grated Parmesan cheese

Olive Garden–Style Dressing

½ cup mayonnaise
⅓ cup white vinegar
¼ cup olive oil
2 tbsp sugar
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

Essential Tools and Equipment

Large salad bowl
Sharp knife + cutting board
Small bowl or jar for dressing
Whisk or jar with lid

Step-by-step process (detailed)

1. Prepare the lettuce

Wash iceberg and romaine thoroughly, then dry completely using a salad spinner or towels. Chop into bite-sized pieces. Dry lettuce is essential—excess water will dilute the dressing and reduce flavor.

2. Prep vegetables

Slice cherry tomatoes in half, thinly slice red onion, and cut pepperoncini into rings. Keep vegetables uniform for an even texture in every bite.

3. Make the dressing

In a small bowl or jar, add mayonnaise, vinegar, olive oil, sugar, Italian seasoning, garlic powder, salt, and pepper. Whisk vigorously (or shake) until fully emulsified and creamy. Taste and adjust salt or vinegar if needed. Chill for 10 minutes for the best flavor.

4. Assemble the salad

In a large bowl, combine chopped lettuce, tomatoes, olives, onion, and pepperoncini. Toss gently to distribute ingredients evenly.

5. Dress just before serving

Pour dressing over the salad a little at a time, tossing gently until lightly coated. You want the leaves glossy, not soggy.

6. Finish and serve

Top with croutons and freshly grated Parmesan cheese. Serve immediately for maximum crunch and freshness.

Mistakes to avoid

Dressing the salad too early causes wilted lettuce
Wet lettuce — waters down flavor
Overdressing — masks freshness
Skipping pepperoncini — key signature flavor
Pre-grated Parmesan — lacks sharp bite

Variations of the Best Olive Garden Salad Recipe

Protein Add-On — grilled chicken or shrimp
Extra Cheesy — add shaved Romano or Asiago
Low-Carb — skip croutons
Vegan — use vegan mayo and cheese
Spicy — add extra pepperoncini juice

Tips for storage & make-ahead

Prep vegetables up to 24 hours ahead and refrigerate
Store dressing in fridge up to 1 week
Assemble and dress only right before serving
Leftover dressed salad does not store well

Frequently Asked Questions

What lettuce does Olive Garden use?
Primarily iceberg with a bit of romaine for crunch and structure.

Can I buy Olive Garden dressing?
Yes, but homemade offers fresher flavor and better balance.

Is this gluten-free?
Yes, if you omit croutons or use gluten-free croutons.

How close is this to the original?
Very close—same flavor profile and texture balance.

Conclusion

Best Olive Garden Salad Recipe delivers everything people love about the restaurant classic: crisp lettuce, bold tang, creamy dressing, and irresistible crunch. It’s fast, familiar, and endlessly versatile—perfect as a starter, side, or base for protein. Once you make this at home, it becomes a permanent staple for Italian dinners and casual gatherings alike.