I’m sharing my Olive Garden Salad Recipe that recreates the restaurant’s mix of fresh veggies, house-style dressing, and croutons, with easy options to add chicken or shrimp for gatherings.

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I can’t stop thinking about this Copycat Olive Garden Salad, it hits that exact balance of tang and crunch. I use chopped romaine lettuce and bold pepperoncini peppers so every bite has a little zip, and somehow the whole bowl tastes like something you’d only expect at a restaurant.

As an Olive Garden Salad Recipe lover I always wonder which tiny trick makes it taste so familiar, and yeah sometimes I tweak it and fail, other times it’s uncanny. If you like salads that make you curious this one will keep pulling you back.

I still fumble the dressing sometimes.

Ingredients

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Romaine lettuce: Crunchy, fiber rich base; low calorie, adds fresh bite and holds dressing well.
Iceberg lettuce: Super crisp, mostly water; mild flavor, lightens salad and adds satisfying crunch.
Cherry tomatoes: Juicy, slightly sweet, vitamin C boost; give bright color and tangy pops.
Black olives: Briny, savory bites; add healthy fats and a salty Mediterranean flavor.
Pepperoncini: Tangy, mildly spicy peppers; introduce vinegary zip and light heat without overpowering.
Parmesan cheese: Nutty, savory umami; supplies calcium and protein, makes salad taste richer.
Mayonnaise and olive oil: Creamy base and olive oil add smooth mouthfeel plus calorie dense healthy fats.
Croutons: Crunchy carbs from bread; give texture and salty toasty contrast to greens.
Cooked chicken or shrimp: Lean protein choices; make salad filling and boost satiety.

Ingredient Quantities

1 head romaine lettuce, chopped (about 6 cups)

1 small head iceberg lettuce, chopped (about 4 cups)

1/2 cup shredded carrots

1 small red onion, sliced

1 cup cherry tomatoes, halved

1/2 cup canned black olives, sliced

6 to 8 pepperoncini peppers, sliced

1/2 cup grated Parmesan cheese, plus more for serving

1 to 1 1/2 cups seasoned croutons

For the dressing: 1 cup mayonnaise

For the dressing: 1/3 cup extra virgin olive oil

For the dressing: 1/4 cup white vinegar

For the dressing: 2 tablespoons fresh lemon juice

For the dressing: 3 tablespoons grated Parmesan cheese

For the dressing: 2 tablespoons granulated sugar

For the dressing: 1 teaspoon dried parsley

For the dressing: 1 teaspoon dried basil

For the dressing: 1 teaspoon dried oregano

For the dressing: 1/2 teaspoon garlic powder

For the dressing: 1/2 teaspoon onion powder

For the dressing: 1/2 teaspoon salt

For the dressing: 1/4 teaspoon black pepper

For the dressing: 1 clove garlic, minced

Optional homemade croutons: 4 cups cubed day old Italian or French bread

Optional homemade croutons: 3 tablespoons olive oil

Optional homemade croutons: 1/2 teaspoon garlic powder

Optional: 2 cooked boneless chicken breasts, sliced (if you wanna add protein)

Optional: 8 ounces cooked shrimp

How to Make this

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1. If you want homemade croutons, preheat oven to 375 F. Toss 4 cups cubed day old Italian or French bread with 3 tablespoons olive oil and 1/2 teaspoon garlic powder, spread in one layer on a baking sheet and bake 12 to 15 minutes until golden, stirring once. Otherwise grab 1 to 1 1/2 cups seasoned croutons and set aside.

2. Make the dressing: in a bowl or a jar combine 1 cup mayonnaise, 1/3 cup extra virgin olive oil, 1/4 cup white vinegar, 2 tablespoons fresh lemon juice, 3 tablespoons grated Parmesan, 2 tablespoons granulated sugar, 1 teaspoon each dried parsley, dried basil and dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 clove minced garlic. Whisk or shake hard until smooth and creamy. Tip: a blender or immersion blender makes it extra silky.

3. Taste and adjust the dressing: if it needs brightness add a bit more lemon or vinegar, if it seems flat add a pinch more salt or sugar. Chill in the fridge for at least 15 to 20 minutes to let flavors meld, or use right away if you must.

4. Prep the salad: chop about 1 head romaine (about 6 cups) and 1 small head iceberg (about 4 cups), shred 1/2 cup carrots, thinly slice 1 small red onion, halve 1 cup cherry tomatoes, slice 1/2 cup canned black olives and 6 to 8 pepperoncini peppers. Toss all those veggies together in a large salad bowl.

5. Add 1/2 cup grated Parmesan to the bowl and gently toss to combine with the greens and veggies.

6. Add croutons just before dressing so they stay crunchy. Reserve a handful for topping if you like extra crunch.

7. Dress the salad: start by drizzling about 3/4 cup of the dressing over the salad, toss gently with tongs and taste. Add more dressing if you want it creamier — you should end up using around 3/4 to all of it depending on how saucy you like it. Dont overdress or the lettuce gets soggy.

8. Plate and finish: sprinkle extra grated Parmesan over the top, add reserved croutons, and serve immediately. If you want to make it a main dish, top with 2 sliced cooked boneless chicken breasts or 8 ounces cooked shrimp.

9. Leftovers and hacks: store leftover dressing in a sealed jar in the fridge up to a week, and keep leftover salad components separate from dressing to avoid limp croutons and soggy lettuce. If you need to speed things up, buy pre-shredded carrots and pre-sliced onions.

Equipment Needed

1. Baking sheet for the croutons
2. Large salad bowl
3. Whisk, or a jar with a tight lid, or blender/immersion blender for the dressing
4. Measuring cups and spoons
5. Chef’s knife
6. Cutting board
7. Box grater or microplane for Parmesan
8. Salad tongs or large serving spoons
9. Oven mitts or pot holders

FAQ

Q: How long will the dressing keep in the fridge? A: Store in an airtight jar for up to 1 week, give it a good shake before using since oil and mayo will separate. Don't freeze it, mayo textures weird after thawing.

Q: Can I make the salad ahead of time? A: Kinda. Make the dressing and chop veggies a day ahead, keep lettuce and croutons separate and assemble right before serving so it stays crisp. If you toss it early the lettuce gets soggy.

Q: Can I swap Greek yogurt for mayo to make it lighter? A: Yes, you can replace all or half the mayo with plain Greek yogurt. It will be tangier and a little thinner so you might add a splash more olive oil or a pinch more Parmesan to round it out.

Q: How do I make the homemade croutons? A: Toss cubed day old bread with olive oil, garlic powder and a pinch of salt. Bake at 375 F for 10 to 15 minutes, tossing once, until golden and crisp. Let them cool before adding to the salad.

Q: Can I use fresh herbs instead of the dried ones in the dressing? A: Sure. Use about 3 times the amount of fresh herbs as dried (so 1 teaspoon dried equals about 1 tablespoon fresh), and taste as you go cause fresh herbs are brighter.

Q: Can I add chicken or shrimp and how long will leftovers keep? A: Yes add sliced cooked chicken breasts or cooked shrimp. Store components separately: cooked protein 2 to 3 days in the fridge, dressing up to 1 week, assembled salad is best same day. If you gotta keep leftovers, store salad without croutons and dressing, then add later.

Copy Cat Olive Garden Salad Recipe Substitutions and Variations

Romaine or iceberg lettuce: swap for mixed baby greens, butter lettuce, green leaf, or baby spinach — all give good texture (baby spinach will be softer, mixed greens add variety)
Mayonnaise (dressing base): use plain Greek yogurt, or 1/2 mayo + 1/2 Greek yogurt to cut fat, or sour cream, or a vegan mayo if you want dairy free
Pepperoncini peppers: substitute banana peppers, pickled mild jalapeños, or sliced peperone relish for the tangy, pickled kick
Seasoned croutons: try toasted baguette cubes, pita chips, or toasted nuts like almonds or walnuts for crunch; use gluten free crackers if needed

Pro Tips

– Emulsify the dressing for silky texture: use a blender or immersion blender and make sure the mayo and lemon/vinegar are close to room temp so the oil doesn’t split, blitz until totally smooth. If you want extra umami toss a Parmesan rind into the dressing while it chills then pull it out before serving, you’ll get deeper flavor without grittiness.

– Keep croutons crunchy: if you make them from day old bread roast at 375 F until golden, but dont add them until the last minute. Reserve a handful on top for serving so everybody gets that satisfying crunch. Store any extras separate from the greens or they go soft fast.

– Lock in lettuce crispness: wash and spin the lettuce dry right before you assemble and, if you want an extra snap, soak chopped leaves in ice water for 5 minutes then dry again. Tear romaine where you can instead of finely chopping it, the texture holds up better to the creamy dressing.

– Taste and tweak like a pro: always start with less dressing and add more, brightened dressings often just need a splash more lemon or vinegar, and if it tastes flat a tiny pinch of sugar or more salt will bring it alive. When you test flavor, dip a crouton or a bit of lettuce into the dressing so you know how it will actually taste in the salad.

– Adding protein and leftovers: if you add cooked chicken or shrimp let it cool to warm not piping hot otherwise the greens wilt. Store dressing in a sealed jar up to a week and keep salad components separate until serving so nothing gets soggy, this also makes fast assembly for leftovers or a party super easy.

Copy Cat Olive Garden Salad Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m sharing my Olive Garden Salad Recipe that recreates the restaurant’s mix of fresh veggies, house-style dressing, and croutons, with easy options to add chicken or shrimp for gatherings.

Servings

servings

Calories

537

kcal

Equipment: 1. Baking sheet for the croutons
2. Large salad bowl
3. Whisk, or a jar with a tight lid, or blender/immersion blender for the dressing
4. Measuring cups and spoons
5. Chef’s knife
6. Cutting board
7. Box grater or microplane for Parmesan
8. Salad tongs or large serving spoons
9. Oven mitts or pot holders

Ingredients

1 head romaine lettuce, chopped (about 6 cups)
1 small head iceberg lettuce, chopped (about 4 cups)
1/2 cup shredded carrots
1 small red onion, sliced
1 cup cherry tomatoes, halved
1/2 cup canned black olives, sliced
6 to 8 pepperoncini peppers, sliced
1/2 cup grated Parmesan cheese, plus more for serving
1 to 1 1/2 cups seasoned croutons
For the dressing: 1 cup mayonnaise
For the dressing: 1/3 cup extra virgin olive oil
For the dressing: 1/4 cup white vinegar
For the dressing: 2 tablespoons fresh lemon juice
For the dressing: 3 tablespoons grated Parmesan cheese
For the dressing: 2 tablespoons granulated sugar
For the dressing: 1 teaspoon dried parsley
For the dressing: 1 teaspoon dried basil
For the dressing: 1 teaspoon dried oregano
For the dressing: 1/2 teaspoon garlic powder
For the dressing: 1/2 teaspoon onion powder
For the dressing: 1/2 teaspoon salt
For the dressing: 1/4 teaspoon black pepper
For the dressing: 1 clove garlic, minced
Optional homemade croutons: 4 cups cubed day old Italian or French bread
Optional homemade croutons: 3 tablespoons olive oil
Optional homemade croutons: 1/2 teaspoon garlic powder
Optional: 2 cooked boneless chicken breasts, sliced (if you wanna add protein)
Optional: 8 ounces cooked shrimp

Directions

If you want homemade croutons, preheat oven to 375 F. Toss 4 cups cubed day old Italian or French bread with 3 tablespoons olive oil and 1/2 teaspoon garlic powder, spread in one layer on a baking sheet and bake 12 to 15 minutes until golden, stirring once. Otherwise grab 1 to 1 1/2 cups seasoned croutons and set aside.
Make the dressing: in a bowl or a jar combine 1 cup mayonnaise, 1/3 cup extra virgin olive oil, 1/4 cup white vinegar, 2 tablespoons fresh lemon juice, 3 tablespoons grated Parmesan, 2 tablespoons granulated sugar, 1 teaspoon each dried parsley, dried basil and dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 clove minced garlic. Whisk or shake hard until smooth and creamy. Tip: a blender or immersion blender makes it extra silky.
Taste and adjust the dressing: if it needs brightness add a bit more lemon or vinegar, if it seems flat add a pinch more salt or sugar. Chill in the fridge for at least 15 to 20 minutes to let flavors meld, or use right away if you must.
Prep the salad: chop about 1 head romaine (about 6 cups) and 1 small head iceberg (about 4 cups), shred 1/2 cup carrots, thinly slice 1 small red onion, halve 1 cup cherry tomatoes, slice 1/2 cup canned black olives and 6 to 8 pepperoncini peppers. Toss all those veggies together in a large salad bowl.
Add 1/2 cup grated Parmesan to the bowl and gently toss to combine with the greens and veggies.
Add croutons just before dressing so they stay crunchy. Reserve a handful for topping if you like extra crunch.
Dress the salad: start by drizzling about 3/4 cup of the dressing over the salad, toss gently with tongs and taste. Add more dressing if you want it creamier — you should end up using around 3/4 to all of it depending on how saucy you like it. Dont overdress or the lettuce gets soggy.
Plate and finish: sprinkle extra grated Parmesan over the top, add reserved croutons, and serve immediately. If you want to make it a main dish, top with 2 sliced cooked boneless chicken breasts or 8 ounces cooked shrimp.
Leftovers and hacks: store leftover dressing in a sealed jar in the fridge up to a week, and keep leftover salad components separate from dressing to avoid limp croutons and soggy lettuce. If you need to speed things up, buy pre-shredded carrots and pre-sliced onions.

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.