I finally cracked the Olive Garden Salad Dressing Recipe and I’m sharing the exact pantry combo that matches the restaurant version.

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I love playing around until a flavor clicks, and this Copycat Olive Garden Salad & Dressing had me obsessed. I start with crisp romaine lettuce and grated Parmesan cheese and somehow end up with that exact tang that makes you tilt your head like huh what is that.

After a few messy tests I wrote it down, filed it under Olive Garden Salad Dressing Recipe and honestly it feels like a tiny kitchen win. If you like sneaky Copycat Recipes that taste like the real thing but with a home twist, this one will make you curious enough to keep coming back.

Ingredients

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Romaine: Crunchy, low calorie, good fiber and vitamin A, keeps salad light and crisp
Radicchio or red cabbage: Bitter red leaves add color, provide antioxidants and a little vitamin K
Cherry tomatoes: Juicy sweet tang, vitamin C and lycopene, brightens flavor and color
Black olives: Salty, adds healthy fats and savory depth but raises sodium a bit
Pepperoncini: Tangy pickled zing, low calories, gives sour bite and mild heat
Parmesan cheese: Nutty salty cheese, adds umami protein and calcium with sharp finish
Olive oil: Rich monounsaturated fats, silky mouthfeel, helps blend dressing and carry flavors
Mayonnaise: Creamy base, adds fat and body, gives dressing smoothness and slight tang

Ingredient Quantities

1 head romaine lettuce, chopped (about 6 cups)

1/2 head iceberg lettuce, shredded (about 3 cups)

1/2 cup radicchio or red cabbage, thinly sliced

1 cup shredded carrots

1/4 cup thinly sliced red onion

1/2 cup sliced black olives

1/4 cup sliced pepperoncini or 4 to 6 whole pepperoncini

1 cup cherry or grape tomatoes, halved

1 cup croutons

1/2 cup grated Parmesan cheese, plus extra for sprinkling

1/2 cup mayonnaise (mayo ok)

1/4 cup extra virgin olive oil

1/4 cup white wine vinegar

2 tablespoons water, to thin if needed

2 tablespoons grated Parmesan cheese for the dressing

1 tablespoon lemon juice

2 teaspoons sugar

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

How to Make this

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1. Wash and dry the lettuces well, then chop 1 head romaine into bite sized pieces and shred 1/2 head iceberg; thinly slice about 1/2 cup radicchio or red cabbage, shred 1 cup carrots, thinly slice 1/4 cup red onion, halve 1 cup cherry tomatoes, slice 1/2 cup black olives and 1/4 cup pepperoncini (or use whole pepperoncini if you like). Put all the veg in a large salad bowl.

2. Make the dressing in a bowl: whisk together 1/2 cup mayonnaise, 1/4 cup extra virgin olive oil, 1/4 cup white wine vinegar, 2 tablespoons grated Parmesan, 1 tablespoon lemon juice, 2 teaspoons sugar, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth.

3. If the dressing is too thick, whisk in 1 to 2 tablespoons water to thin it a bit; taste and adjust lemon, sugar or salt to get the balance you like.

4. Chill the dressing for at least 10 minutes so the dried herbs bloom and the flavors mellow, or make it a day ahead for even better flavor.

5. Add 1/2 cup grated Parmesan to the bowl of greens and toss everything gently to mix the ingredients evenly.

6. Start by pouring about half the dressing over the salad, toss gently to coat, then add more dressing a little at a time until the leaves are lightly and evenly coated, you can always add more but cant take it away.

7. Add about 1 cup croutons at the last minute so they stay crunchy, toss lightly to combine and check seasoning one more time.

8. Sprinkle extra grated Parmesan over the top, arrange a few pepperoncini for garnish and serve immediately with any leftover dressing on the side.

Equipment Needed

1. Large salad bowl (big enough to hold all the veg)
2. Salad spinner or colander for washing and drying lettuce
3. Cutting board
4. Sharp chef’s knife
5. Box grater or vegetable peeler for the carrots and Parmesan
6. Measuring cups and measuring spoons
7. Medium mixing bowl and a whisk for the dressing
8. Small jar or bowl with a lid to chill/store extra dressing
9. Salad tongs or servers for tossing and plating

FAQ

Q: Can I make the dressing without a blender?
A: Yes. Whisk the mayo, grated Parmesan, white wine vinegar, lemon juice, oil and seasonings together, then slowly drizzle in the oil while whisking to emulsify. If it seems thick, stir in the 2 tablespoons water a bit at a time. It wont be as super-smooth as a blender version, but it tastes the same.

Q: How long will the dressing and salad keep?
A: Dressing stored in an airtight jar in the fridge will keep 5 to 7 days. The salad is best tossed and served right before eating; chopped lettuce and veggies can be prepped 1 day ahead and kept cold and dry, but once dressed it gets soggy fast.

Q: Can I make this vegan or lower in fat?
A: For vegan, swap mayo for a vegan mayo and use a vegan Parmesan or nutritional yeast, but flavor will be a little different. For lower fat try light mayo or plain Greek yogurt in place of some mayo, but reduce yogurt if you dont want it too tangy.

Q: What if I dont have radicchio or pepperoncini?
A: Red cabbage is a perfect stand-in for radicchio. For pepperoncini, use mild banana peppers or a few slices of jarred pickled peppers to get the vinegary bite.

Q: How do I get that Olive Garden creamy yet tangy taste?
A: Use the mayo plus extra virgin olive oil combo, add the grated Parmesan called for in the dressing, white wine vinegar, a touch of sugar and lemon juice, and the dried Italian herbs. Let the dressing sit 20 to 30 minutes so flavors meld, then taste and adjust salt and pepper.

Q: Can I prep this for a party or potluck?
A: Prep everything separately the day of or night before: chop lettuces and veggies, make dressing, grate Parmesan, and keep croutons in a sealed bag. Toss the salad with dressing just before serving so it stays crisp.

Copycat Olive Garden Salad & Dressing Recipe Substitutions and Variations

Romaine lettuce: baby mixed greens, butter lettuce, thinly sliced kale (massage it with a bit of oil so it softens), or iceberg if you want extra crunch
Mayonnaise: plain Greek yogurt for tangy creaminess, sour cream, mashed avocado for a fresher lighter option, or vegan mayo if you need dairy free
Parmesan cheese: Pecorino Romano for a sharper salt hit, Asiago for a nuttier tone, or nutritional yeast to keep it vegan
Black olives: Kalamata olives for a fruitier brine, sliced green olives or capers for extra briny pop, or roasted red peppers for a sweeter smoky note

Pro Tips

– Dry the greens like crazy. If the romaine or iceberg is even a little wet the dressing wont stick and the salad gets soggy fast. Tear the romaine by hand instead of chopping it super fine, you get better texture that way.

– Make the dressing ahead and chill it. Dried herbs need time to bloom so a few hours or overnight really helps, and shaking it in a jar makes it way easier than whisking. If it seems too thick, add a teaspoon or two of water or even a splash of milk to smooth it out.

– Keep the croutons separate until right before serving, and if you want extra crunch toast a few in a skillet with a little olive oil and garlic powder for 2 minutes. Save a handful of croutons for leftovers, they make reheated salad less sad.

– Taste as you go and adjust acid, salt and sweetness. Rinse pepperoncini or olives quick under water if theyre too salty, add a touch more lemon or sugar if it tastes flat, and grate fresh Parmesan when you can, it makes a big difference.

Copycat Olive Garden Salad & Dressing Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I finally cracked the Olive Garden Salad Dressing Recipe and I’m sharing the exact pantry combo that matches the restaurant version.

Servings

servings

Calories

390

kcal

Equipment: 1. Large salad bowl (big enough to hold all the veg)
2. Salad spinner or colander for washing and drying lettuce
3. Cutting board
4. Sharp chef’s knife
5. Box grater or vegetable peeler for the carrots and Parmesan
6. Measuring cups and measuring spoons
7. Medium mixing bowl and a whisk for the dressing
8. Small jar or bowl with a lid to chill/store extra dressing
9. Salad tongs or servers for tossing and plating

Ingredients

1 head romaine lettuce, chopped (about 6 cups)
1/2 head iceberg lettuce, shredded (about 3 cups)
1/2 cup radicchio or red cabbage, thinly sliced
1 cup shredded carrots
1/4 cup thinly sliced red onion
1/2 cup sliced black olives
1/4 cup sliced pepperoncini or 4 to 6 whole pepperoncini
1 cup cherry or grape tomatoes, halved
1 cup croutons
1/2 cup grated Parmesan cheese, plus extra for sprinkling
1/2 cup mayonnaise (mayo ok)
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons water, to thin if needed
2 tablespoons grated Parmesan cheese for the dressing
1 tablespoon lemon juice
2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Wash and dry the lettuces well, then chop 1 head romaine into bite sized pieces and shred 1/2 head iceberg; thinly slice about 1/2 cup radicchio or red cabbage, shred 1 cup carrots, thinly slice 1/4 cup red onion, halve 1 cup cherry tomatoes, slice 1/2 cup black olives and 1/4 cup pepperoncini (or use whole pepperoncini if you like). Put all the veg in a large salad bowl.
Make the dressing in a bowl: whisk together 1/2 cup mayonnaise, 1/4 cup extra virgin olive oil, 1/4 cup white wine vinegar, 2 tablespoons grated Parmesan, 1 tablespoon lemon juice, 2 teaspoons sugar, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth.
If the dressing is too thick, whisk in 1 to 2 tablespoons water to thin it a bit; taste and adjust lemon, sugar or salt to get the balance you like.
Chill the dressing for at least 10 minutes so the dried herbs bloom and the flavors mellow, or make it a day ahead for even better flavor.
Add 1/2 cup grated Parmesan to the bowl of greens and toss everything gently to mix the ingredients evenly.
Start by pouring about half the dressing over the salad, toss gently to coat, then add more dressing a little at a time until the leaves are lightly and evenly coated, you can always add more but cant take it away.
Add about 1 cup croutons at the last minute so they stay crunchy, toss lightly to combine and check seasoning one more time.
Sprinkle extra grated Parmesan over the top, arrange a few pepperoncini for garnish and serve immediately with any leftover dressing on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.