Copycat Olive Garden Salad
A refreshing, layered Italian salad with iceberg lettuce, black olives, red onion, Roma tomatoes, pepperoncini, croutons, and parmesan, tossed with zesty Italian dressing. Perfectly replicates the restaurant favorite with crisp textures and bold flavors.
Servings: 6 servings
Calories: 380kcal
Ingredients
- 6 cups iceberg lettuce, chopped
- 1 cup pitted black olives, drained
- 1 cup red onion, thinly sliced
- 4 medium firm Roma tomatoes, sliced
- 1 cup seasoned croutons
- 6 whole pepperoncini peppers
- 1/4 cup parmesan cheese, grated
- 2/3 cup extra virgin olive oil
- 1/3 cup non-alcoholic vinegar (e.g. white wine vinegar alternative)
- 3 tablespoons water
- 2 tablespoons mayonnaise
- 1 tablespoon granulated sugar
- 2 teaspoons minced garlic
- 2 teaspoons lemon juice
- 1.5 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Wash and chop iceberg lettuce. Divide into two equal portions.
- Layer 3 cups lettuce in a large bowl.
- Add 1/2 cup black olives evenly over the lettuce.
- Spread 1/2 cup red onion on the olives.
- Arrange half the sliced tomatoes over the onion.
- Sprinkle 1/2 cup croutons across this layer.
- Repeat with remaining lettuce, olives, onion, tomatoes, and croutons.
- Place 6 whole pepperoncini peppers on top.
- Sprinkle 1/4 cup parmesan cheese.
- Whisk dressing: Combine olive oil, vinegar, water, mayonnaise, sugar, garlic, lemon juice, Italian seasoning, salt, pepper, and red pepper flakes. Drizzle over the salad before serving.
Notes
Store leftover dressing separately.
Use gluten-free croutons and parmesan for dietary restrictions.
Best served freshly dressed to maintain crispness.
Use gluten-free croutons and parmesan for dietary restrictions.
Best served freshly dressed to maintain crispness.