Olive Garden Salad

Make your own Olive Garden Salad at home with this zippy copycat Italian dressing! It’s the perfect fresh and flavorful side with crisp lettuce, ripe tomatoes, olives, tangy pepperoncini, and all those classic ingredients you love. 

I don’t know about you, but nothing beats a big bowl of Olive Garden Salad for me! I’ve been craving it forever, and I’m so glad to finally get this classic on the blog. The crisp lettuce, juicy tomatoes, and sharp onions, plus plump black olives, all drizzled with that legendary zesty Italian dressing — it’s my kind of comfort food. And seriously, those pepperoncinis add just the right touch of tangy zip!

If you want to turn it into a meal, just add some seared or grilled chicken, or serve alongside my always-loved Olive Garden Fettuccine Alfredo. Yum!

Stick around for my best tips on picking the freshest ingredients and acing that dressing at home — trust me, it makes all the difference.

If you’re a fan of that famous Olive Garden salad, you’re going to love making this at home. It’s fresh, crunchy, and packed with vibrant flavors that come together in just about 25 minutes. Think cool iceberg and crunchy romaine lettuces, juicy Roma tomatoes, salty black olives, tangy pepperoncinis, crunchy croutons, and a generous sprinkle of fresh Parmesan — all topped with a zesty Italian dressing that’s a dead ringer for the real deal.

This recipe serves about 6 people and the dressing makes roughly 1½ cups, so you’ll have some handy leftovers for drizzling on other salads or even using as a quick marinade. The dressing blends herbs, vinegar, rich extra virgin olive oil, and a little bit of mayo and Romano cheese for that signature flavor that keeps you coming back for more.

Scroll down for the full ingredient list and easy-to-follow steps, plus insider tips on picking the best fresh produce, how to store your leftovers, fun variations to switch things up, and answers to your common questions. Pair this salad with grilled chicken or my Olive Garden Fettuccine Alfredo for a meal your whole family will adore.

What Makes It Special

This copycat Olive Garden salad nails the perfect balance of crisp, bright, and zesty – all ready in under 30 minutes! The Italian dressing brings the classic tangy, herb-packed punch you crave, and yields extra for later, whether for salads or marinades—try it in a quick spaghetti salad with Italian dressing. Combining iceberg and romaine keeps each bite crunchy and fresh; top with homemade croutons for even more texture, while pepperoncinis add that wonderful zing. Plus, black olives lend a salty touch, and freshly grated Parmesan cheese rounds everything out with rich, savory depth. It’s easy, quick, and made with ingredients you probably already have on hand.

Ingredients You’ll Need

• 8 cups chopped Lettuce
• ¼ cup red cabbage, shredded
• ¼ cup Carrots, julienne
• ¼ cup Red onion
• ½ cup black olives
• 2 roma tomatoes, sliced
• 1/3 cup pepperoncinis
• 1 cup croutons
• ¼ cup grated Parmesan cheese
• 3/4 cup extra virgin olive oil, I prefer smooth over robust if given the option
• 1 (.7 oz.) packet Zesty Italian Dressing Mix
• 1/3 cup white vinegar
• ¼ cup water
• 1 tablespoon grated Romano cheese, can sub Parmesan
• 3 teaspoons sugar
• 1 ½ teaspoons mayo, not miracle whip
• 1 teaspoon Dijon mustard
• ½ teaspoon EACH: Italian seasoning, salt
• ¼ teaspoon EACH: pepper, garlic powder

How to Make the Salad

1. Combine all dressing ingredients in a small food processor, blender, or a jar with a tight-fitting lid.
2. Blend or shake vigorously until the dressing is smooth and emulsified.
3. Chill the dressing in the refrigerator while you prep the salad.

4. Chop the lettuce, shred the red cabbage, julienne the carrots, and thinly slice the red onion.

   
5. Slice the roma tomatoes and pat them dry with a paper towel to remove excess moisture.
6. Measure out the black olives, pepperoncinis, and croutons; grate the Parmesan and set the dressing, croutons, and Parmesan aside.
7. Toss the lettuce, shredded cabbage, carrots, sliced onion, tomatoes, olives, and pepperoncinis together in a large bowl until evenly combined.

8. Drizzle the salad with your desired amount of dressing and toss gently to coat.

   

9. Sprinkle croutons and grated Parmesan over the salad and serve immediately.

   

Best Techniques and Shortcuts

• Lettuce: My favorite mix is crisp iceberg combined with crunchy romaine in this salad.
• Tomatoes: Roma tomatoes work perfectly here. I also love using cocktail tomatoes like in the pictures. They’re larger than cherry tomatoes but smaller than slicers — ideal for salads.
• Pepperoncini Peppers: These tangy little gems come jarred, usually near the pickles and olives.
• Parmesan Cheese: Freshly grated Parmesan is the way to go for that authentic flavor. I grate mine from a wedge of Belgioioso cheese. I also use the same brand for Romano cheese in the dressing.
• Dressing: This recipe makes about 1½ cups, so you’ll have leftovers ready to use for up to 3 days. It’s also wonderful as a marinade for chicken, especially in recipes like my Copycat Longhorn Parmesan Crusted Chicken.
• Olive Oil for Dressing: Extra virgin olive oil is a must. I prefer smooth varieties over robust ones — the strong flavors can take over.
• Note: If your leftover dressing thickens in the fridge, just let it sit out at room temperature until it loosens up, then give it a good shake before serving.
• Mix just before serving: Toss everything together right before eating to keep that crisp freshness!
• Have you tried my Italian Chopped Salad? It’s easy and so tasty — a perfect next dish to try.

• Lettuce: For this salad, I love combining crunchy iceberg with crisp romaine for the perfect bite.
• Tomatoes: Stick with Roma tomatoes or try cocktail tomatoes for a juicy, salad-friendly texture.
• Pepperoncini Peppers: Find these tangy peppers jarred near your olives and pickles — they add a lovely zip.
• Parmesan Cheese: Grate your own for the best flavor. I use Belgioioso wedges — they’re worth it!
• Dressing: You’ll get 1½ cups here — enough to keep in the fridge for 3 days. It’s also a great quick marinade.
• Olive Oil: Choose a smooth extra virgin olive oil. Robust types can overpower the dressing.
• Note: Leftover dressing may firm up in the fridge. Let it warm to room temperature, then shake or whisk before serving.
• Mix just before you serve: Toss salad right before eating for the freshest, crunchiest results. For the full restaurant experience, serve it with Copycat Olive Garden Breadsticks.
• Be sure to try my Tomato Salad and Greek Salad next — they’re easy and delicious!

Easy Swaps and Add-Ins

• Swap your greens: Use all romaine, spring mix, or toss in some baby spinach for a softer bite.
• Add protein: Toss in grilled sliced chicken, shrimp, or diced salami to make the salad a filling meal.
• Veggie boosts: Try adding sliced cucumbers, bell peppers, artichoke hearts, or even some extra pepperoncini rings to change things up.
• Switch up the cheeses: Use Parmesan instead of Romano in the dressing, or sprinkle shredded Asiago or crumbled feta on top for a twist. For feta-forward inspiration, see this Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette.
• Adjust the dressing: Use less oil if you want a lighter dressing, swap white vinegar for red wine vinegar for a softer tang, or leave out the mayo (or use vegan mayo) for a dairy-free option.
• Italian chopped salad style: Chop all ingredients smaller and add chopped pepperoni or salami with diced tomatoes for a tasty Italian chopped salad vibe.

Keeping the Salad Fresh

For the best crunch, store salad components separately:

• Lettuce: Keep chopped lettuce in an airtight container with a paper towel inside to soak excess moisture. Use within 1 to 3 days for maximum freshness.
• Tomatoes: Store whole until ready to slice. If you slice ahead, pat dry and refrigerate, but use soon.
• Croutons: Keep at room temperature in a sealed bag or container to keep them crunchy. Add right before serving.
• Dressing: Make up to 3 days in advance. Store in an airtight container in the fridge. If it thickens, let it come to room temperature and shake or whisk before using.
• Make-ahead: Chop veggies a few hours in advance and toss salad ingredients together just before serving to keep everything crisp and fresh. For a make-ahead salad that holds its crunch even longer, try this cabbage salad.

Answers to Common Questions

• Q: How do I stop the salad from getting soggy? A: Dry your lettuce well after washing, keep the dressing and croutons separate until serving, and add tomatoes last right before tossing.
• Q: How much dressing should I use? A: Start with just a few tablespoons, toss gently, and add more if needed. The recipe makes extra dressing, so go easy at first.
• Q: Can I skip the dressing mix packet? A: Absolutely! Use your own blend of dried Italian herbs like oregano, basil, parsley, plus garlic and onion powder, salt, and pepper. Adjust to your taste.
• Q: Can I make this salad vegan? A: Yes! Simply skip the Romano and Parmesan cheeses and use vegan mayo or omit mayo in the dressing. Use a vegan cheese if you want. For another dairy-free salad option, try French Carrot Salad with Lemon Dijon Dressing.
• Q: Can I double the recipe? A: For sure! Both the salad and dressing scale easily. Just store extra dressing in the fridge and use within three days. If you’re feeding a crowd, serve it alongside warm garlic bread.

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