Olive Garden Salad Recipe

Introduction

This Olive Garden Salad recipe is a refreshing blend of crisp lettuce, tangy pepperoncini, and a savory Italian dressing that’s perfect for any meal. It’s easy to assemble and sure to please a crowd with its vibrant flavors and textures.

Ingredients

• 6 cups iceberg lettuce, chopped
• 1 cup whole pitted black olives, drained
• 1 cup red onion, thinly sliced
• 4 medium firm Roma tomatoes, sliced
• 1 cup seasoned croutons
• 6 whole pepperoncini peppers
• ¼ cup Parmesan cheese, freshly grated
• ⅔ cup extra virgin olive oil
• ⅓ cup white wine vinegar
• 3 tablespoons water
• 2 tablespoons mayonnaise
• 1 tablespoon granulated sugar
• 2 teaspoons fresh minced garlic
• 2 teaspoons lemon juice
• 1½ teaspoons Italian seasoning
• ½ teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon red pepper flakes

Instructions

1. Step 1: In a large serving bowl, layer half of the ingredients starting with 3 cups chopped iceberg lettuce, ½ cup black olives, ½ cup thinly sliced red onion, half of the sliced Roma tomatoes, and ½ cup seasoned croutons to form the base.
2. Step 2: Add the remaining 3 cups chopped lettuce, ½ cup black olives, ½ cup red onion, the rest of the sliced tomatoes, and ½ cup croutons on top of the first layer to complete the salad.
3. Step 3: Evenly place the six whole pepperoncini peppers on top of the layered salad for a tangy, slightly spicy flavor.
4. Step 4: Sprinkle the freshly grated ¼ cup Parmesan cheese evenly over the entire salad.
5. Step 5: In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, water, mayonnaise, granulated sugar, minced garlic, lemon juice, Italian seasoning, kosher salt, black pepper, and red pepper flakes until well combined. Alternatively, combine all dressing ingredients in a jar with a lid and shake vigorously.
6. Step 6: Just before serving, pour the dressing over the salad and toss gently if desired. Serve immediately to enjoy the freshest taste and crisp texture.

Tips & Variations

• For extra crunch, toast your own croutons with garlic and Italian herbs.
• Substitute romaine lettuce for iceberg for a slightly different texture and more nutrients.
• Add sliced cucumbers or shredded carrots for additional freshness and color.
• If you prefer a creamier dressing, increase the mayonnaise slightly or add a spoonful of Greek yogurt.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with fresh dressing just before serving to keep the greens crisp. Avoid dressing the salad in advance as it may wilt the lettuce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be prepared up to 3 days in advance and refrigerated. Shake or whisk well before using.

What can I use instead of pepperoncini peppers?

If you can’t find pepperoncini, mild banana peppers or pickled jalapeños can be good substitutes to maintain some tang and spice.

Olive Garden Salad Recipe

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★★★★★

4.8 from 73 reviews

• Author: Matteo
• Total Time: 15 minutes
• Yield: 6 servings 1x

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Description

This Olive Garden Salad recipe recreates the classic, flavorful salad with layers of crisp iceberg lettuce, black olives, red onion, ripe Roma tomatoes, seasoned croutons, and tangy pepperoncini peppers. Topped with freshly grated Parmesan cheese and dressed in a homemade zesty Italian dressing made from extra virgin olive oil, white wine vinegar, and aromatic seasonings, this salad is perfect for a fresh, quick appetizer or side dish.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 6 cups iceberg lettuce, chopped
• 1 cup whole pitted black olives, drained
• 1 cup red onion, thinly sliced
• 4 medium firm Roma tomatoes, sliced
• 1 cup seasoned croutons
• 6 whole pepperoncini peppers
• ¼ cup Parmesan cheese, freshly grated

Dressing Ingredients

• ⅔ cup extra virgin olive oil
• ⅓ cup white wine vinegar
• 3 tablespoons water
• 2 tablespoons mayonnaise
• 1 tablespoon granulated sugar
• 2 teaspoons fresh minced garlic
• 2 teaspoons lemon juice
• 1½ teaspoons Italian seasoning
• ½ teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon red pepper flakes

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Instructions

1. Layer the Salad Ingredients: In a large serving bowl, begin by layering half of the salad ingredients: 3 cups of chopped iceberg lettuce, ½ cup of black olives, ½ cup of thinly sliced red onion, half of the sliced Roma tomatoes, and ½ cup of seasoned croutons. This forms the base layer of your salad.
2. Complete the Layers: Add the remaining salad ingredients by layering the remaining 3 cups of chopped iceberg lettuce, ½ cup black olives, ½ cup red onion, the rest of the sliced tomatoes, and ½ cup seasoned croutons on top of the first layer to fully build the salad.
3. Add Pepperoncini Peppers: Evenly distribute the six whole pepperoncini peppers on top of the salad layers to impart that characteristic tangy and slightly spicy flavor.
4. Sprinkle Parmesan Cheese: Generously sprinkle the freshly grated ¼ cup Parmesan cheese evenly over the entire salad to add zest and richness.
5. Prepare the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, white wine vinegar, water, mayonnaise, granulated sugar, fresh minced garlic, lemon juice, Italian seasoning, kosher salt, freshly cracked black pepper, and red pepper flakes until the dressing is well combined. Alternatively, place all dressing ingredients into a quart-sized mason jar with a tight-fitting lid and shake vigorously until fully emulsified.
6. Dress and Serve: Immediately before serving, pour the freshly prepared Italian dressing over the salad. Gently toss if desired to coat the salad evenly. Serve immediately to enjoy the salad’s crisp texture and vibrant flavors at their best.

Notes

• For best texture, add dressing just before serving to prevent sogginess.
• You can adjust the amount of red pepper flakes depending on your spice preference.
• Use freshly grated Parmesan for optimal flavor and texture.
• If you prefer, substitute iceberg lettuce with romaine for a slightly different texture.
• The dressing can be prepared ahead and stored in the refrigerator for up to 3 days; whisk well before using.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American-Italian

Keywords: Olive Garden salad, classic Italian salad, iceberg lettuce salad, Italian dressing, pepperoncini salad, side salad recipe, easy salad