Olive Garden Salad Recipe filled with crisp lettuce, juicy tomatoes, crunchy croutons, and tossed in a creamy Italian dressing you’ll want on everything.

Olive Garden salad recipe tossed in a bowl with dressing.
chelsea

author’s note

My Homemade Take On The Famous Salad

If I’m being honest, Olive Garden is not my go-to for Italian-style mains. I’d take my homemade lasagna or Alfredo any day. And don’t even get me started on meatballs!

But the salad and soups? That’s a different story. I really love those. I’ve already made a few over time like Zuppa Toscana, minestrone, and Pasta e Fagioli.

So it felt only right to finally tackle the salad. And honestly…this version is so good. It’s fresh, crisp, and full of flavor in every bite!

The homemade dressing is the real star here. It pulls everything together and makes the whole salad. And don’t skip the garlicky croutons and freshly grated Parm, they’re what take it from good to really, really good!

signature
All the ingredients in this recipe prepped out for easy assembly including the peperoncini, red onion, tomato, lettuce, olives, parmesan, and croutons.

Olive Garden Salad Recipe Ingredients

IngredientLet’s Chat About It
Romaine lettuceChop into bite-sized pieces and dry completely so the dressing sticks well.
Tomatoes & red onionSlice thin for the best texture; mellow the bite of the red onion if needed (see quick tip below).
Olives & PepperonciniDrain well so they don’t water down this Olive Garden Salad Recipe; thinly slice whole pepperoncini for more in every bite.
Croutons & ParmesanNothing beats homemade croutons, but store-bought works great too! Grate Parm with a microplane for the perfect texture.
DressingShake well until smooth; chill if you have time for even better flavor.

Quick Tip

If raw red onion is too strong, soak it in ice-cold salted water for 10 minutes. Drain and dry before adding to the salad.

All the dressing ingredients in this Olive Garden salad recipe prepped out including the dijon, vinegar, oil, mayo, seasonings, and sugar.

Featured Comment

“I always just get salad and breadsticks at Olive Garden. NOW I don’t have to go there anymore! This SALAD looks yummy and tastes even better than the version that inspired it. WAY less salty. Love it!”

– Lisalia
25 More Reviews

How To Make My Olive Garden Salad Recipe

  1. Prep lettuce: Chop, wash, & dry well (a salad spinner works great!).
  2. Add toppings: Layer in remaining salad ingredients.
  3. Make dressing: Add to a jar and shake until smooth.
  4. Toss & serve: Toss with dressing, then top with croutons and cheese; serve right away.
Dressing shaken together in a mason jar.

Chelsea’s Notes

My Top Tips For Making It Just Like The Restaurant

Make this Olive Garden Salad Recipe taste just like the OG at home.

  • Use cold ingredients: Keep everything chilled before assembling for that crisp, restaurant-style feel.
  • Dress lightly first: Start with less dressing, toss, then add more if needed.
  • Use a big bowl: Toss everything evenly without crushing the ingredients.
Olive Garden salad recipe being dressed in a bowl.

Storage

This Olive Garden Salad Recipe is best right after it’s mixed. Only add dressing, cheese, and croutons to what you’ll eat that day.

Make ahead: Prep everything ahead of time and store separately. Toss together just before serving.

More Delicious Salad Recipes:

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4.70 from 10 votes
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Olive Garden Salad Recipe

By Chelsea Lords
Olive Garden Salad Recipe made with crisp lettuce, juicy tomatoes, crunchy croutons, and tossed in a creamy Italian dressing that takes it over the top.
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4 servings (as a side)

Video

Equipment

Ingredients

  • 8 ounces romaine lettuce coarsely chopped
  • 1/2 cup black olives
  • 2 large Roma tomatoes thinly sliced
  • 1/4 of a large red onion very thinly sliced
  • 6 pepperoncini peppers
  • 1 cup croutons store-bought or homemade (I like garlic-herb flavored)
  • 1/3 cup Parmesan cheese freshly grated, see note 1
Dressing
  • 1/3 cup red wine vinegar
  • 1-1/2 teaspoon Dijon-style mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon granulated sugar
  • 1/2 cup olive oil
  • 2 tablespoons mayo full-fat

Instructions 

  • Chop the romaine, then wash and dry well (a salad spinner works great). Add to a large bowl. Top with olives, tomatoes, red onion, and pepperoncini.
  • Add all dressing ingredients to a large glass jar. Season to taste (I add 1/4 tsp each salt & pepper), then seal and shake well to combine. Shake until the mayo is fully incorporated and the dressing is smooth. For best flavor, make ahead and chill. Shake again before using.
  • Right before eating (see note 2), toss the salad with dressing (you likely won’t use it all; see note 3). Top with croutons and freshly grated Parmesan and enjoy right away.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: For the best flavor and texture, skip canned or pre-shredded cheese. Use a microplane or zester to grate a block of Parmesan.
Note 2: Only add dressing, cheese, and croutons to what will be eaten that day. The salad gets soggy if it sits too long.
Note 3: This makes a generous amount of dressing. You can halve it, or store extras in an airtight container in the fridge for up to 1 week.
Storage: This salad doesn’t store well once dressed. For best results, store components separately in airtight containers and assemble fresh. Keep croutons in a dry, sealed container. If the dressing separates or firms up in the fridge, let it sit at room temperature for about 20 minutes, then shake well before using.

Nutrition

Serving: 1serving | Calories: 426kcal | Carbohydrates: 12g | Protein: 5g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 525mg | Potassium: 294mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5394IU | Vitamin C: 19mg | Calcium: 148mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4.70 from 10 votes (2 ratings without comment)

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25 Comments

  1. R Pearson says:

    I thought the red wine vinegar was overbearing. I’d like to try it again with half. Needs more sweetness too.

    Reply
    1. Chelsea says:

      You can absolutely cut it back to personal preference!

      Reply
  2. Zinmanga says:

    5 stars
    I just made this salad and it’s spot on! The dressing is so close to Olive Garden’s and I love that it’s made with fresh ingredients. Definitely making this again

    Reply
    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much for your comment! 🙂

      Reply
  3. Lora Hogue says:

    5 stars
    It was a huge hit at the party I took it too. Delicious!

    Reply
    1. Chelsea says:

      Thanks so much Lora! 🙂

      Reply
  4. Mfrank says:

    4 stars
    This didn’t really taste like OG dressing to me but not bad. The vinegar is overpowering. I would reduce the vinegar next time. Now that I’ve made it, what can I add to tone down the tanginess? Thanks!

    Reply
    1. Chelsea Lords says:

      You can reduce the vinegar or add some sugar

      Reply