Olive Garden Salad Recipe 

I recently recreated the classic Olive Garden salad recipe at home, and let me tell you—it was an absolute win. The fresh crunch of romaine lettuce, the zing of pepperoncini, and that signature Italian dressing made every bite taste like I was right back at the restaurant.

I even used the official Olive Garden croutons and dressing to stay as close to the real thing as possible. While making it, I also remembered something important—don’t skip the parmesan (even if you’re watching calories). If you’re here for the Hungarian Chicken Paprikash Recipe, hang tight—but first, you really don’t want to miss out on this salad.

Additional Tips to Make This Copycat Salad Even Better

Want to take your Olive Garden salad to the next level? After making it myself, I picked up a few simple tricks that’ll make a noticeable difference. Try these out:

• Chill your salad bowl before tossing. This keeps everything crisp and refreshing for longer.
• Slice the red onions ultra-thin. That way, they add flavor without overpowering every bite.
• Don’t toss in the croutons until serving. This prevents them from getting soggy.
• Use fresh parmesan instead of pre-grated. It melts just a little with the dressing—pure magic.
• Go easy on the dressing at first. You can always add more, but overdressing makes things too wet.

Creative Variations to Suit Any Diet or Preference

Love putting your own twist on salad recipes? I sure do. Here are some ways to customize this Olive Garden copycat salad while keeping it fun, flavorful, and dietary-friendly:

• Dairy-Free: Skip the parmesan or use a dairy-free grated cheese alternative.
• Low-Carb/Keto: Omit croutons and use full-fat Italian dressing with no added sugar.
• Add Protein: Grilled chicken, shrimp, or chickpeas work great here.
• Boost Flavor: Add marinated artichokes, roasted red peppers, or sun-dried tomatoes.
• Gluten-Free: Use gluten-free croutons or roasted chickpeas for crunch.

You can also explore other salad recipes that use similar Italian-style ingredients for even more inspiration!

Equipment You’ll Need for This Recipe

This salad is easy to make, and you only need a few tools:

• Large salad bowl – For mixing everything evenly without spilling.
• Cutting board and knife – To chop lettuce, slice onions, and prep other veggies.
• Measuring spoons/cups – For dressing and toppings.
• Tongs or salad servers – To toss gently without bruising ingredients.

How to Serve Olive Garden Copycat Salad the Right Way

Make this dish shine on your table with a few serving tricks I swear by. Use a wide, shallow bowl to display all those vibrant colors—red tomatoes, green lettuce, and golden croutons look stunning.

Garnish with extra parmesan and a few whole pepperoncini peppers on top for a restaurant-style finish. Pair it with warm breadsticks or alongside a rich soup like my Cajun Chicken and Sausage Gumbo Recipe for the ultimate comfort meal.

How to Store the Leftovers Properly

Want to enjoy the leftovers later? Here’s how to keep them fresh:

• Restoring: If your salad went into the fridge already tossed, it might be a bit soggy. Add fresh lettuce and croutons to refresh it before eating.
• Freezing: I wouldn’t recommend freezing this salad—it’s full of water-rich veggies that won’t survive the thaw.
• Refrigerating: Store any leftover undressed salad in an airtight container for up to 2 days. Keep dressing and croutons separate to maintain freshness.

Why You’ll Love This Recipe?

This salad isn’t just a great copycat—it’s one of those recipes I come back to again and again. Here’s why you’ll love it:

• Fast and foolproof. It takes 10 minutes tops, no cooking involved
• Restaurant-style at home. Get the full Olive Garden experience without leaving your kitchen.
• Diet-friendly. Easily adjust to fit low-cal, dairy-free, or gluten-free needs.
• Perfect as a side or light meal. Great with pasta, soup, or on its own.
• Customizable. You can tweak it endlessly with toppings and flavors you love.

Everything You Should Know to Nail This Recipe

This salad is more than just lettuce and dressing. It’s about balance and freshness. You’ll need about 10 cups of crisp romaine—skip anything pre-shredded or wilted. I sliced half a red onion (thin!) to avoid overpowering the flavor, and used two Roma tomatoes for their meaty, low-water texture.

The black olives and pepperoncini bring contrast and zing, while the dressing ties it all together. I chose the light Olive Garden Italian dressing to cut down on calories, but the regular one adds a bit more richness.

Nancy

Olive Garden Salad Recipe 

This fresh and zesty salad is inspired by the classic served at Olive Garden. It's a delicious mix of crisp romaine lettuce, tangy pepperoncini, briny olives, and crunchy croutons—all brought together with that signature Italian dressing. Whether you're serving it as a starter or a light meal, this copycat version hits all the right notes.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6

Course: Salad

Calories: 200

Ingredients Method

Ingredients

  

• 10 cups chopped romaine lettuce: Use fresh romaine for crisp texture—avoid pre-packaged or wilted greens.
• ½ medium red onion thinly sliced: Red onions give a sweet bite and vibrant color; slice thin for balanced flavor.
• 1 cup pitted black olives: Use high-quality canned or jarred olives for the best briny contrast.
• 6 –8 mild pepperoncini peppers: These tangy peppers add a mild heat and signature Olive Garden flavor.
• 2 Roma tomatoes sliced or cut into wedges: Roma tomatoes are less watery and hold up better in salads.
• ⅓ cup Olive Garden Light Italian Dressing or regular: Choose light for fewer calories (30 cal per 2 tbsp) or regular for fuller flavor (80 cal per 2 tbsp).
• 1 cup Olive Garden Croutons: These crunchy seasoned croutons bring the familiar texture of the original.
• ¼ cup grated parmesan cheese optional: Freshly grated parmesan adds sharp, savory notes—skip to lower calories.

Method

 

1. Start by washing and drying the romaine lettuce thoroughly, then chop it into bite-sized pieces. Slice the red onion very thin—this keeps the flavor from overpowering the salad. Cut the Roma tomatoes into wedges or half-moons for even distribution. Drain and rinse the olives, and set aside all ingredients for easy access.
2. In a large bowl, combine the chopped romaine, sliced onions, black olives, and tomatoes. Add the pepperoncini whole or sliced, depending on your spice preference. If using parmesan cheese, sprinkle it evenly at this stage. Pour in the Italian dressing—start with ¼ cup and add more if desired.
3. Using tongs or salad servers, gently toss the salad until all ingredients are well coated with dressing. Just before serving, add the Olive Garden croutons to maintain their crunch. Serve immediately to enjoy the crisp, fresh texture. This salad pairs perfectly with pasta, grilled chicken, or soup.