Copycat Olive Garden Salad Recipe
You know that feeling when you crave a fresh, tangy salad that takes you straight to your favorite Italian restaurant? That’s exactly what this Copycat Olive Garden Salad Recipe delivers—every single time. I’ve made it countless times at home, and honestly, it’s become my go-to when I want that classic, zesty salad without stepping out or ordering in.
What makes this salad so special is the perfect balance of crunchy iceberg lettuce, tender tomatoes, and those briny black olives, all tossed with a vibrant homemade dressing that’s bursting with flavor. Whether you’re hosting a dinner or just looking for a delicious side, this Copycat Olive Garden Salad Recipe really shines—it’s super easy to whip up but makes a big impression.
Ingredients You’ll Need
The magic of this Copycat Olive Garden Salad Recipe is in how fresh and simple ingredients come together. Here’s a quick rundown of what you’ll need and some tips to help you choose the best versions.
- Iceberg lettuce: Crisp and refreshing, iceberg gives that signature crunch. Look for the freshest, firm heads.
- Pepperoncini peppers: These add just the right mild heat and tang. Grab the jarred ones for convenience, but drain them well.
- Roma tomatoes: Slicing firm tomatoes works best—they hold shape and add juicy sweetness.
- Black olives: Whole, pitted, and drained olives bring that salty pop of flavor we all love in this salad.
- Red onion: Thinly sliced for a little zing—if raw onion isn’t your thing, soak slices in cold water for 10 minutes to mellow out the bite.
- Seasoned croutons: Adds crunch and a bit of seasoning; homemade or store-bought works fine.
- Fresh grated Parmesan cheese: Freshly grated makes a huge difference here—skip the pre-shredded for better texture and flavor.
- Extra virgin olive oil: The backbone of the dressing—use a good quality oil for depth.
- White wine vinegar: Provides bright acidity that balances the oil.
- Water: Helps lighten the dressing to the perfect consistency.
- Mayonnaise: Gives the dressing that creamy, rich texture without overpowering it.
- Granulated sugar: Just a touch to balance the acidity.
- Fresh minced garlic: Whenever possible, use fresh for the boldest flavor.
- Lemon juice: Adds freshness and enhances the tang.
- Italian seasoning: A blend of herbs brings that classic taste you expect from Olive Garden.
- Kosher salt and freshly cracked black pepper: Season the dressing just right.
- Red pepper flakes: For a subtle kick—adjust to taste.
Variations
I love how flexible this Copycat Olive Garden Salad Recipe is—you can easily tailor it to what you have on hand or your flavor preferences. Here are some of my favorite twists.
- Variation: Swap iceberg for Romaine or a mixed greens blend if you want a slightly different texture and more nutrients. I tried this once for a party and it was just as crowd-pleasing.
- Variation: For a vegan version, skip the mayonnaise or use a vegan mayo alternative; the flavor still comes through beautifully.
- Variation: Add sliced cucumbers or shredded carrots for extra crunch and color.
- Variation: If you like it spicier, up the red pepper flakes or toss in some diced jalapeños—just be warned, it’s got a bit more kick!
How to Make Copycat Olive Garden Salad Recipe
Step 1: Prepare the Fresh Ingredients
Start by washing and drying your iceberg lettuce thoroughly—it’s important to get rid of excess water so the dressing sticks well. Chop it into bite-sized pieces and place in your serving bowl. Slice the Roma tomatoes and red onions thinly, then drain your pepperoncini and black olives. Here’s a tip: gently pat your olives and peppers dry with a paper towel to keep the salad from getting soggy.
Step 2: Make the Zesty Dressing
This dressing is where all the magic happens, so take your time to mix it just right. Combine the olive oil, white wine vinegar, water, mayonnaise, sugar, minced garlic, lemon juice, Italian seasoning, salt, black pepper, and red pepper flakes in a jar or bowl. I like to use a jar with a lid and shake it vigorously—that way everything emulsifies perfectly and you don’t need extra tools. Taste it and adjust seasoning if necessary; the dressings needs to be bold enough to shine through the salad greens.
Step 3: Toss and Combine
Pour the dressing over the chopped veggies and toss gently to coat every leaf and slice. Add the seasoned croutons and sprinkle the Parmesan cheese on top last to keep it nice and fresh. Toss lightly again just before serving to keep the croutons crunchy.
How to Serve Copycat Olive Garden Salad Recipe
Garnishes
I usually finish off the salad with a few pepperoncini draped on top—they add that unmistakable tangy charm. A little extra sprinkle of Parmesan right before serving never hurts, too. Sometimes, I’ll throw in a couple of fresh basil leaves when I want to add a pop of color and that fresh herb aroma.
Side Dishes
This Copycat Olive Garden Salad Recipe pairs wonderfully with Italian dishes like chicken Alfredo, spaghetti with meatballs, or even a grilled steak. I often serve it alongside warm garlic bread for a complete, satisfying meal that feels just like dining out.
Creative Ways to Present
For special occasions, try layering the salad in a clear glass trifle bowl—lettuce on the bottom, then tomatoes, olives, and onions layered nicely. It makes a beautiful visual statement and guests love it. Another fun idea is serving individual portions in small glass jars for a picnic or potluck.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately if possible. I keep the dressing in a sealed jar in the fridge and the salad in an airtight container lined with a paper towel to absorb moisture. This keeps the lettuce crisp for up to a day or two—beyond that, it tends to get watery.
Freezing
Because this salad features fresh, crunchy veggies and a delicate dressing, freezing isn’t something I recommend. The texture would suffer a lot. Instead, try to enjoy it fresh or prep a new batch rather than freezing.
Reheating
This salad is best served cold and fresh, so reheating isn’t really necessary. If you have dressing leftover, just give it a good shake to bring back its creamy consistency before using it on another salad.
FAQs
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Can I use other types of lettuce in the Copycat Olive Garden Salad Recipe?
Absolutely! While iceberg is classic for its crunch and texture, Romaine or a spring mix can work well, too. Just keep in mind that changing the greens alters the texture and flavor slightly, but the dressing ties it all together beautifully.
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How long can I keep the salad before it gets soggy?
For the best texture, eat the salad the same day you make it or within 1-2 days if stored properly with dressing separate. Once tossed with dressing, the lettuce starts to soften quickly, so plan accordingly.
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Is the dressing difficult to make?
Not at all! The dressing just requires mixing all ingredients thoroughly—shaking it in a jar is my favorite way. It comes together quickly and tastes far better than store-bought dressings.
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Can I make this salad vegan-friendly?
Yes! Simply swap the mayonnaise for a vegan mayo alternative or omit it. The rest of the ingredients are naturally vegan, so you’ll still get that classic Olive Garden flavor.
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What’s the best way to mince garlic for the dressing?
I recommend using fresh garlic cloves finely minced with a sharp knife or a microplane grater for the most even distribution and bold taste. Avoid pre-minced garlic in jars as fresh garlic really elevates the dressing’s flavor.
Final Thoughts
This Copycat Olive Garden Salad Recipe holds a special place in my heart—it’s simple, bright, and brings back happy memories of sharing meals with family and friends. I truly believe that making it at home lets you control freshness and flavors, plus it’s way more fun to customize. So next time you’re craving that salad from Olive Garden, give this recipe a try—you might just find yourself making it again and again like I do!
Print
Copycat Olive Garden Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
Description
This Copycat Olive Garden Salad recipe perfectly replicates the fresh, flavorful, and tangy salad served at Olive Garden restaurants. Featuring crisp iceberg lettuce, pepperoncini peppers, ripe Roma tomatoes, black olives, red onion, seasoned croutons, and Parmesan cheese, all tossed in a homemade zesty Italian dressing that combines olive oil, white wine vinegar, garlic, and herbs. A refreshing and easy-to-make salad that pairs wonderfully with any Italian meal or stands on its own as a light dish.
Ingredients
Salad
- 6 cups chopped iceberg lettuce
- 6 whole pepperoncini peppers
- 4 medium firm Roma tomatoes, sliced
- 1 cup whole pitted black olives, drained
- 1 cup thinly sliced red onion
- 1 cup seasoned croutons
- ¼ cup fresh grated Parmesan cheese
Dressing
- ⅔ cup extra virgin olive oil
- ⅓ cup white wine vinegar
- 3 tbsp water
- 2 tbsp mayonnaise
- 1 tbsp granulated sugar
- 2 tsp fresh minced garlic
- 2 tsp lemon juice
- 1½ tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp fresh cracked black pepper
- ¼ tsp red pepper flakes
Instructions
- Prepare the Salad Ingredients: Begin by washing and drying the iceberg lettuce thoroughly, then chop it into bite-sized pieces. Slice the Roma tomatoes and red onion thinly. Drain the black olives and gather the whole pepperoncini peppers, seasoned croutons, and grated Parmesan cheese to have everything ready for assembling the salad.
- Make the Dressing: In a medium mixing bowl, whisk together the extra virgin olive oil, white wine vinegar, and water until well combined. Add in the mayonnaise, granulated sugar, minced garlic, lemon juice, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Whisk vigorously until the dressing is smooth, creamy, and emulsified, ensuring all ingredients are well incorporated.
- Combine Salad and Dressing: In a large salad bowl, add the chopped iceberg lettuce, sliced tomatoes, black olives, red onion, pepperoncini peppers, and croutons. Pour the prepared dressing over the salad evenly. Toss gently but thoroughly to ensure every piece is coated with the flavorful dressing.
- Finish and Serve: Sprinkle the fresh grated Parmesan cheese over the top of the tossed salad. Serve immediately for the freshest taste and best texture. Optionally, chill the salad briefly if desired, but it is best enjoyed right after tossing to maintain the crispness of the lettuce and croutons.
Notes
- For best results, use fresh, crisp iceberg lettuce to replicate the signature texture.
- You can adjust the amount of red pepper flakes depending on how spicy you like your salad.
- Mayonnaise in the dressing adds creaminess; substitute with Greek yogurt for a lighter option.
- If unavailable, Italian seasoning can be made by mixing dried basil, oregano, rosemary, thyme, and marjoram.
- Prepare the dressing ahead of time to allow flavors to meld, but toss salad just before serving to keep croutons crunchy.
Keywords: Olive Garden Salad, Copycat Salad, Italian Salad, Italian Dressing, Easy Salad, Restaurant Style Salad
