Olive Garden Salad Recipe

I love how this salad transforms simple ingredients into a vibrant, tangy delight. Each bite is crisp, refreshing, and perfectly balanced with a punchy dressing and satisfying crunch. It reminds me of my favorite restaurant, but even better because I made it myself. I adore its amazing fusion of flavors.

I love creating my own version of the famous Olive Garden salad recipe. I think it’s one of the easiest ways to get a fresh, healthy meal that also feels indulgent.

I start with 2 heads of romaine lettuce and 1 head of iceberg lettuce, both chopped up real nice for that crunchy base. To make it more colorful, I add 1 cup of grape tomatoes halved and toss in 1/4 cup red onion cut thinly.

I really like the kick that 1/3 cup pepperoncini peppers give, along with 1 cup of croutons for extra crunch and 1/2 cup grated Parmesan cheese sprinkled on top. For the dressing, I mix 1/2 cup extra virgin olive oil with 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Its a healthy dressing recipe that tastes just like the restaurant version, perfect for a light little lunch.

Why I Like this Recipe

I really dig this recipe because it mixes all the best textures and flavors in a way that makes every bite super satisfying. First, I love that the crisp romaine and iceberg lettuces give it this refreshing crunch, plus the grape tomatoes and sliced red onions add just the right amount of sweetness and tang.

Also, the dressing is awesome. I mean, combining extra virgin olive oil, red wine vinegar, Dijon mustard, garlic powder, salt and black pepper really ties everything together, and it kinda feels like a secret sauce that makes the veggies pop.

Another thing that wins me over is the contrast in textures – the grated Parmesan adds a cheesy smoothness and the croutons bring in that satisfying crunch. It makes eating the salad feel more fun and interesting, like I get a little surprise every time I take a bite.

Ingredients

• Romaine lettuce provides crisp, nutrient rich crunch and fiber for a healthy salad.
• Iceberg lettuce adds hydration and crunch, creating a light, refreshing base.
• Grape tomatoes burst with sweet tang, loaded with vitamins and natural sugars.
• Pepperoncini peppers offer a zesty flavor and a slightly sour kick.
• Extra virgin olive oil brings healthy fats and a smooth, rich dressing texture.
• Red wine vinegar delivers a tangy, balanced acidity that complements all ingredients.
• Parmesan cheese adds salty depth and savory richness without overwhelming freshness.
• Croutons provide crunch and hearty carbohydrates that complete the salad experience.
• Red onion offers a crispy bite with a mild, slightly pungent flavor.

Ingredient Quantities

• 2 heads romaine lettuce, chopped
• 1 head iceberg lettuce, chopped
• 1 cup grape tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/3 cup pepperoncini peppers, sliced
• 1 cup croutons
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil (for the dressing)
• 1/4 cup red wine vinegar (for the dressing)
• 1 tablespoon Dijon mustard (for the dressing)
• 1 teaspoon garlic powder (for the dressing)
• 1/2 teaspoon salt (for the dressing)
• 1/4 teaspoon black pepper (for the dressing)

How to Make this

1. First, chop up the romaine and iceberg lettuces into bite-sized pieces, then put them in a large mixing bowl along with the grape tomatoes, thinly sliced red onion and pepperoncini peppers.

2. In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper until you get a smooth dressing.

3. Pour the dressing over the chopped veggies and mix it well so everything is evenly coated.

4. Next, sprinkle the grated Parmesan cheese evenly over the salad mix.

5. Now, add the croutons into the bowl.

6. Toss the salad gently again to combine all of the ingredients, making sure the croutons and cheese get mixed throughout.

7. Taste the salad and if you feel like it needs a little more salt or pepper, go ahead and add a bit more.

8. Let the salad sit for a few minutes so that the flavors can meld together, about 5 to 10 minutes is good.

9. Give it a final toss to make sure all the flavors are balanced.

10. Serve up your homemade Olive Garden salad immediately and enjoy the crunchy, tangy goodness!

Equipment Needed

1. Large mixing bowl for tossing the chopped lettuces, tomatoes, onions and peppers
2. Small bowl for whisking together the dressing ingredients
3. Cutting board to chop the veggies
4. Chef’s knife for slicing the lettuces, onions and pepperoncini
5. Whisk to easily blend the olive oil, vinegar, mustard and seasonings
6. Measuring cups and spoons to get the dressing proportions just right
7. Salad tongs or a large spoon to give the salad a proper toss

FAQ

• Q: Can I use pre-washed lettuce instead of buying whole heads?
  A: Yeah, you can def do that. Just make shure you drain it well so your salad doesn’t get soggy.
• Q: What if I don’t have pepperoncini peppers?
  A: You can swap them with sliced banana peppers or even a few pickles if you’re in a pinch.
• Q: Can I make the dressing ahead of time?
  A: For sure, go ahead and mix it up early. Just keep it in an airtight container in the fridge, then shake it up before using.
• Q: How should I store leftovers?
  A: It’s best to keep the salad and dressing separate. That way, the lettuce won’t wilt. Store in sealed containers in the fridge and toss together when youre ready to eat.

Olive Garden Salad Recipe Substitutions and Variations

• Instead of romaine lettuce, try using mixed greens or even butter lettuce if you cant find romaine.
• If iceberg lettuce is missing, green leaf lettuce or arugula can step in to give you a similar crunch.
• You can swap pepperoncini peppers with banana peppers or mild pickled jalapenos to keep that tangy kick.
• No extra virgin olive oil? Light olive oil or avocado oil can be a decent substitute to dress up your salad.
• If you dont have Dijon mustard, regular yellow mustard mixed with a bit of extra vinegar does the trick.

Pro Tips

1. Try chillin your lettuces for a few minutes before you chop them. It helps keep everything crisp and fresh when you toss the salad.
2. Toast croutons in a little extra virgin olive oil in a small pan over medium heat. They get extra crunchy and flavorful when you do that instead of using them straight outta the bag.
3. Let your salad sit for around 5 minutes after you mix the dressing with the veggies. Trust me, this waiting period lets all the flavors blend together real nice.
4. If you like a little twist, add a squeeze of lemon juice or even a few flakes of your favorite dried herbs into the dressing. It can really up the flavor game and make the salad pop.