Best Olive Garden Salad Recipe with Homemade Dressing

There’s something undeniably magical about Olive Garden’s famous house salad. It’s crisp, refreshing, and perfectly paired with that tangy, creamy Italian dressing. The combination of fresh vegetables, crunchy croutons, and grated Parmesan cheese makes this salad the ultimate side dish for any meal—or even a satisfying light lunch on its own. The best part? You can recreate this iconic restaurant-style salad at home with just a few simple ingredients.

This copycat Olive Garden salad recipe brings the flavors of your favorite restaurant straight to your kitchen. Let’s dive in and make this classic salad with homemade dressing so good, your family might think you ordered takeout!

The Story Behind the Salad

Olive Garden’s endless salad bowls are legendary. Pair them with a basket of warm breadsticks, and you’ve got the quintessential starter for any Italian-inspired meal. While the simplicity of the salad might be deceiving, its flavor lies in the details: crisp lettuce, juicy tomatoes, briny olives, crunchy croutons, and the star of the show—creamy Italian dressing with just the right amount of zest.

Recreating this salad at home means you can enjoy it any time you like, whether or not you’re planning a trip to the restaurant. Plus, making it from scratch allows you to customize it to your taste and dietary needs.

Ingredients

For the Salad:

• 1 large head of romaine lettuce, chopped
• ½ head of iceberg lettuce, chopped
• 1 cup cherry or grape tomatoes, halved
• 1 small red onion, thinly sliced
• 1 cup black olives (pitted)
• ½ cup sliced pepperoncini peppers
• 1 cup seasoned croutons
• ¼ cup grated Parmesan cheese

For the Italian Dressing:

• ¾ cup mayonnaise
• ¼ cup white vinegar
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon sugar
• Salt and black pepper, to taste
• 2–3 tablespoons water (to adjust consistency)

Step-by-Step Preparation

Step 1: Prep the Vegetables

• Chop the romaine and iceberg lettuce into bite-sized pieces. Wash and dry thoroughly. A salad spinner works best to ensure the greens are crisp and free of excess water.
• Slice the red onion into thin rings, halve the cherry tomatoes, and set aside.

Step 2: Make the Dressing

• In a medium bowl, whisk together the mayonnaise, white vinegar, olive oil, and lemon juice until smooth.
• Stir in the Parmesan cheese, garlic powder, onion powder, oregano, basil, and sugar. Add salt and pepper to taste.
• Adjust the consistency by adding 2–3 tablespoons of water, one tablespoon at a time, until the dressing reaches your desired thickness. Chill in the refrigerator while you assemble the salad.

Step 3: Assemble the Salad

• In a large salad bowl, combine the chopped lettuce, tomatoes, red onion, black olives, and pepperoncini peppers. Toss to mix evenly.
• Sprinkle the seasoned croutons and grated Parmesan cheese over the top.

Step 4: Toss with Dressing

• Just before serving, drizzle the salad with the homemade Italian dressing. Toss gently to coat all the ingredients evenly.

Tips for Success

• Chill the Salad Ingredients: To mimic the crisp, refreshing quality of Olive Garden’s salad, ensure all the vegetables are cold before assembling. You can even refrigerate the salad bowl for an extra-chilled presentation.
• Use Fresh Parmesan: Grating Parmesan cheese fresh from a block adds a nutty, rich flavor that elevates the entire dish.
• Customize the Dressing: If you prefer a less creamy dressing, reduce the mayonnaise and increase the olive oil. For extra tang, add a splash more vinegar or lemon juice.
• Make Ahead: The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Serving Suggestions

• Main Course Pairing: Serve this salad alongside hearty dishes like lasagna, spaghetti and meatballs, or chicken Alfredo.
• Light Lunch: Top the salad with grilled chicken, shrimp, or salmon for a protein-packed, healthy lunch option.
• Breadsticks: Pair with warm, buttery breadsticks (just like Olive Garden!) to recreate the full dining experience.

Variations and Substitutions

1. Gluten-Free Version:
   • Use gluten-free croutons or leave them out entirely.
2. Keto-Friendly Salad:
   • Swap out the sugar in the dressing for a keto-friendly sweetener, and omit the croutons.
3. Add More Veggies:
   • Boost the nutrition by adding cucumbers, shredded carrots, or diced bell peppers.
4. Spicy Kick:
   • Sprinkle in some crushed red pepper flakes or use spicy pepperoncini for an added kick.
5. Vegan Option:
   • Replace the mayonnaise with vegan mayo and use a plant-based Parmesan substitute.

Storage Tips

• Salad: If storing leftovers, keep the dressing separate from the salad to prevent the lettuce from wilting. Refrigerate both in airtight containers and toss together just before serving.
• Dressing: The homemade Italian dressing can be stored in the fridge for up to a week. Give it a quick whisk before using to re-emulsify.