Olive Garden Salad Recipe: Fresh, Flavorful & Perfectly Balanced
Recreate the classic Olive Garden Salad at home with crisp iceberg lettuce, zesty pepperoncini, juicy tomatoes, and a tangy garlicky dressing. Ideal for sharing, this salad offers a flavorful balance of textures and a subtle kick of spice.
Servings: 6 servings
Calories: 280kcal
Ingredients
- 6 cups iceberg lettuce, chopped
- 1 cup whole pitted black olives, drained
- 1 cup red onion, thinly sliced
- 4 medium Roma tomatoes, sliced
- 1 cup seasoned croutons
- 6 whole pepperoncini peppers
- 1/4 cup freshly grated Parmesan cheese
- 2/3 cup extra virgin olive oil
- 1/3 cup white grape vinegar
- 3 tablespoons water
- 2 tablespoons mayonnaise
- 1 tablespoon granulated sugar
- 2 teaspoons fresh garlic, minced
- 2 teaspoons lemon juice
- 1.5 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the salad base: In a large bowl, combine the chopped iceberg lettuce, whole pitted black olives (drained), thinly sliced red onion, sliced Roma tomatoes, seasoned croutons, and whole pepperoncini peppers. Toss gently to mix the ingredients evenly.
- Make the dressing: In a separate medium-sized bowl, whisk together extra virgin olive oil, white grape vinegar, water, mayonnaise, granulated sugar, minced fresh garlic, lemon juice, Italian seasoning, kosher salt, freshly cracked black pepper, and red pepper flakes until the mixture is smooth and well combined.
- Dress the salad: Pour the dressing over the salad bowl containing the mixed ingredients. Using salad tongs or two large spoons, toss gently but thoroughly to ensure every piece is evenly coated with the flavorful dressing.
- Add the finishing touch: Sprinkle the freshly grated Parmesan cheese on top of the tossed salad.
- Serve immediately: For the freshest experience, serve right away.
Notes
Store leftover dressing separately in an airtight container; mix it in just before serving for optimal texture. For a lighter version, use light mayonnaise and adjust the olive oil slightly. Toss the croutons just before serving if they lose their crunch.