Olive Garden Salad Recipe – Easy Homemade Italian Side Salad

Name: Olive Garden Salad Recipe – Easy Homemade Italian Side Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 1 medium head iceberg lettuce, chopped (about 10 oz); 1 small heart romaine lettuce, chopped (about 4 oz); 2 medium Roma tomatoes, sliced (about 6 oz); 1/4 small red onion, thinly sliced (about 1 oz); 1/2 medium cucumber, thinly sliced (about 3 oz); 1/3 cup sliced black olives (about 2 oz); 1/3 cup pepperoncini peppers, whole or sliced, drained (about 1.5 oz); 1 cup croutons (about 2 oz); 1/3 cup freshly grated Parmesan cheese (about 0.7 oz); 3 tbsp mayonnaise; 1/4 cup extra-virgin olive oil; 2 tbsp white wine vinegar; 1 tbsp fresh lemon juice; 2 tbsp grated Parmesan cheese; 1 tsp sugar; 1 tsp dried Italian herbs (oregano, basil, or a mix); 1/2 tsp garlic powder; 1/4 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 2-3 tbsp water (to thin dressing as needed)

By:

Mala

September 16, 2025

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The crunch of cool iceberg lettuce, the zing of tangy pepperoncini, and that glorious Italian dressing—just one bite of this Olive Garden salad recipe and, honestly, I’m transported straight to a cozy booth, endless breadsticks at my side. Funny thing is, I first tried to crack this recipe after a family dinner out, when my mom declared, “We need this salad at home!” (She wasn’t wrong.) Over the years, I’ve tweaked, tasted, and tested until I landed on a homemade Italian side salad that’s every bit as crave-worthy as the one you get at the restaurant.

What makes this copycat Olive Garden salad so special? It’s a combination of simple, fresh ingredients and a flavor-packed dressing that brings everything together. Whether you’re serving up spaghetti for a crowd or just want a lighter lunch, this salad is the perfect companion. It’s a family favorite that even the pickiest eaters seem to love—maybe it’s the cheese, maybe it’s the zesty dressing, or maybe it’s just the magic of a classic Italian side salad done right. I’ve made this more times than I can count (no shame!), and it never fails to get rave reviews.

If you’re searching for an easy homemade Italian side salad that feels like a treat, this is it. It’s quick to assemble, endlessly customizable, and honestly, it’s saved me more than once when unexpected guests dropped by. The Olive Garden salad recipe isn’t just about nostalgia—it’s about pure, fresh flavor and sharing something delicious with the people you love.

Why You’ll Love This Olive Garden Salad Recipe

After years of trial and error (and a fair bit of taste-testing at the real deal), I can say this Olive Garden salad recipe isn’t just another generic salad—it’s “the” salad. Here’s why you’ll want to make it again and again:

Quick & Easy: You can throw this together in under 15 minutes—perfect for busy weeknights or when you need a last-minute side for pasta night.
Simple Ingredients: No need for fancy groceries; everything is easy to find at your local store (or already in your fridge).
Perfect for Any Occasion: It shines at dinner parties, potlucks, or just as a fresh addition to your weeknight meal. Honestly, it’s never out of place.
Crowd-Pleaser: Every time I serve this, someone asks for the recipe. It’s that classic combo of tangy, crisp, cheesy, and savory that everyone loves.
Unbelievably Delicious: The homemade Italian dressing is the secret—bright, garlicky, with just enough sweetness and bite. The mix of crunchy veggies, juicy tomatoes, and briny olives ties it all together.

What sets my version apart? A few little tweaks, like using both iceberg and romaine for the best crunch, and a homemade dressing that actually sticks to the greens (no sad, soggy lettuce here). I even found that using fresh Parmesan, not the shelf-stable stuff, gives the salad that irresistible, restaurant-style finish. And let’s face it—making this yourself means you can pile on the toppings or adjust the tang to your liking.

This isn’t just a copycat recipe. It’s my answer to all those average, forgettable salads—because a great salad should make you go back for seconds, right? It’s the kind of dish that brings people together, sparks conversation, and leaves everyone a little happier (and maybe asking for just one more breadstick, too).

What Ingredients You Will Need

This Olive Garden salad recipe uses a handful of fresh, flavorful ingredients to deliver that iconic taste without any fuss. Most of these are pantry staples or easy to find at any grocery store. Here’s what you’ll need:

For the Salad Base:
- Iceberg lettuce, chopped (1 medium head, about 10 oz / 285 g) – brings that signature crunch
- Romaine lettuce, chopped (1 small heart, about 4 oz / 115 g) – adds extra crunch and a little color
For the Veggies:
- Roma tomatoes, sliced (2 medium, about 6 oz / 170 g) – juicy and sweet
- Red onion, thinly sliced (1/4 small, about 1 oz / 30 g) – gives a mild bite (soak in cold water to mellow, if you want!)
- Cucumber, thinly sliced (1/2 medium, about 3 oz / 85 g) – for fresh crunch
- Black olives, sliced (1/3 cup / 50 g) – classic briny flavor (I like Lindsay brand, but any will do)
- Pepperoncini peppers, whole or sliced (1/3 cup / 45 g, drained) – tangy, adds a pop of heat (Mezzetta is my go-to)
For the Toppings:
- Croutons (1 cup / 50 g) – for that irresistible crunch (homemade or store-bought, your call)
- Parmesan cheese, fresh grated (1/3 cup / 20 g) – skip the green can, trust me
For the Homemade Italian Dressing:
- Mayonnaise (3 tbsp / 45 g) – adds creaminess
- Extra-virgin olive oil (1/4 cup / 60 ml) – for richness
- White wine vinegar (2 tbsp / 30 ml) – gives the dressing its tang
- Lemon juice, fresh (1 tbsp / 15 ml) – bright, fresh acidity
- Grated Parmesan (2 tbsp / 12 g) – for that signature flavor
- Sugar (1 tsp / 4 g) – balances the acid
- Dried Italian herbs (1 tsp / 1 g) – oregano, basil, or a mix
- Garlic powder (1/2 tsp / 2 g) – for a mellow, garlicky punch
- Onion powder (1/4 tsp / 1 g) – subtle sweetness
- Salt (1/2 tsp / 3 g) and black pepper (1/4 tsp / 1 g) – season to taste
- Water (2-3 tbsp / 30-45 ml) – to thin as needed

Ingredient Tips: Can’t find pepperoncini? Try banana peppers. For a gluten-free salad, use GF croutons or skip them entirely. Cherry tomatoes work in a pinch, and you can swap out black olives for kalamata if you like a bolder taste. This salad is all about flexibility—use what you have, and make it your own!

Equipment Needed

You don’t need a fancy kitchen to make this Olive Garden salad recipe, but a few trusty tools do make things easier:

Large Salad Bowl: Big enough to toss everything without spilling (I’ve used glass, plastic, even a big mixing bowl in a pinch!)
Sharp Chef’s Knife: For slicing lettuce, tomatoes, and onions cleanly—makes prep feel like a breeze
Cutting Board: Any sturdy board will do, but I like to use a large one so I can spread everything out
Salad Spinner (Optional): Totally worth it if you make salads often—crispy, dry lettuce is the secret to avoiding soggy greens
Small Whisk or Jar with Lid: For mixing up the homemade Italian dressing. A mason jar works like magic—just add, shake, and pour
Measuring Spoons and Cups: For getting the dressing just right (although, I’ve eyeballed it plenty of times—no shame!)

If you don’t have a salad spinner, just pat the lettuce dry with paper towels. No whisk? A fork will do. And for croutons, homemade ones crisp up beautifully on a baking sheet—just toss bread cubes with oil and bake at 375°F (190°C) for 8-10 minutes. No need for anything fancy; this salad is about ease and enjoyment, not perfection.

Preparation Method

Prep the Lettuce: Wash and dry 1 medium head of iceberg lettuce (10 oz / 285 g) and 1 small heart of romaine (4 oz / 115 g). Tear or chop into bite-sized pieces. (Tip: Dry lettuce is key—spin it or pat dry for max crunch!)

Time: 5 minutes
Slice the Veggies: Thinly slice 2 Roma tomatoes (6 oz / 170 g), 1/4 small red onion (1 oz / 30 g), and 1/2 cucumber (3 oz / 85 g). If you want a milder onion flavor, soak slices in cold water for 10 minutes, then drain. Slice 1/3 cup (50 g) black olives and drain 1/3 cup (45 g) pepperoncini.

Time: 5 minutes
Assemble the Salad: Add chopped lettuces to a large salad bowl. Scatter tomatoes, onions, cucumbers, olives, and pepperoncini over the top. Don’t toss yet—you want the toppings to stay pretty for now.

Time: 2 minutes
Make the Dressing: In a small bowl or jar, combine 3 tbsp (45 g) mayonnaise, 1/4 cup (60 ml) olive oil, 2 tbsp (30 ml) white wine vinegar, 1 tbsp (15 ml) lemon juice, 2 tbsp (12 g) grated Parmesan, 1 tsp (4 g) sugar, 1 tsp (1 g) dried Italian herbs, 1/2 tsp (2 g) garlic powder, 1/4 tsp (1 g) onion powder, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper. Whisk or shake until smooth. Add 2-3 tbsp (30-45 ml) water, a little at a time, to reach your desired consistency. (Note: Dressing should be pourable but still creamy.)

Time: 3 minutes
Toss and Finish: Just before serving, add 1 cup (50 g) croutons and 1/3 cup (20 g) freshly grated Parmesan to the salad. Pour about half the dressing over the top and gently toss everything together. Add more dressing as needed—taste and adjust salt or acid if you like.

Time: 2 minutes
Final Touches: Top with a few extra pepperoncini and croutons for that restaurant look. Serve immediately so the lettuce stays crisp.

Time: 1 minute

Troubleshooting: If your lettuce is wilting, it’s probably too wet—dry it thoroughly next time. Dressing too thick? Whisk in a splash of water. If you’re prepping ahead, keep the dressing and croutons separate until right before serving to avoid soggy salad. (Personal tip: I always save a few croutons to sprinkle on top at the very end—extra crunch never hurts!)

Cooking Tips & Techniques

Making the Olive Garden salad recipe at home is pretty straightforward, but a few pro tips make all the difference. Here’s what I’ve learned after dozens of salads (and a few fails):

Dry Greens Are Key: Wet lettuce = soggy salad. If you don’t have a spinner, wrap washed lettuce in a clean kitchen towel and gently squeeze out excess moisture.
Slice Thinly: Those paper-thin onions and cucumbers give the salad a classic texture. A sharp knife or mandoline makes a big difference (just watch your fingers—been there, ouch!).
Balance the Dressing: Taste as you go. If it’s too tangy, add a pinch more sugar or Parmesan. Too thick? Water it down just a touch, a teaspoon at a time.
Don’t Toss Until Ready: This salad is best tossed right before serving. If you toss too early, the croutons get soft and the greens wilt.
Customize Toppings: Feel free to add extra olives, swap in shredded carrots, or double the cheese if that’s your style—no judgment here.
Batch Prep: You can prep all the veggies and dressing ahead, then assemble in minutes when you’re ready to eat. This makes weeknight dinners a breeze.

One time, I tried to shortcut by tossing everything together an hour ahead—let’s just say, soggy croutons are a lesson you only need to learn once! And don’t forget, the colder the ingredients, the more refreshing the salad. I like to chill the bowl and veggies in the fridge if I have time.

Variations & Adaptations

This Olive Garden salad recipe is super flexible and easy to adapt. Here are some of my favorite ways to switch things up:

Gluten-Free: Simply use gluten-free croutons or leave them out. You won’t miss a thing—the flavors still shine.
Dairy-Free: Omit the Parmesan, or use a plant-based version. For the dressing, swap in vegan mayo and nutritional yeast for cheesy flavor.
Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier salad that works as a main course.
Seasonal Swaps: In summer, toss in sliced fresh bell peppers or cherry tomatoes. In winter, roasted red peppers or artichoke hearts are delicious.
Low-Carb: Skip the croutons and up the veggies—add extra cucumbers, olives, or even sliced radishes for crunch.
Spicy Kick: Add a pinch of red pepper flakes to the dressing or use hot pepperoncini for some fire.

Personally, I love mixing in a handful of chopped fresh basil or parsley in summer for a garden-fresh twist. And for potlucks, sometimes I turn it into a pasta salad by tossing everything with cooked rotini—trust me, it’s always a hit.

Serving & Storage Suggestions

For the best flavor and crunch, serve this Olive Garden salad recipe immediately after tossing. I like to pile it high in a big bowl, top with a few extra croutons and a generous shower of Parmesan, just like at the restaurant. It’s fantastic alongside pasta, grilled chicken, or pizza—really, it goes with just about anything Italian-inspired.

If you’re prepping ahead, store the undressed salad and dressing separately in airtight containers in the fridge. The veggies and greens keep well for up to 2 days. Croutons should be kept at room temperature in a sealed bag or container to stay crisp. When you’re ready to serve, just toss everything together and enjoy.

Leftovers? The dressed salad is best eaten fresh, but if you have leftovers, store them in the fridge and eat within 24 hours—the flavor’s still good, though the croutons lose their crunch. For reheating, well, it’s a salad—just keep it cold! (Pro tip: The dressing gets even better overnight, so don’t be afraid to make a double batch.)

Nutritional Information & Benefits

This Olive Garden salad recipe is naturally packed with veggies, fiber, and flavor. A generous serving (about 2 cups) has roughly 180 calories, 13g fat, 4g protein, and 9g carbs (with croutons). It’s loaded with vitamin C, potassium, and antioxidants from the fresh veggies.

Using olive oil in the dressing adds heart-healthy fats, while skipping or reducing the cheese and croutons makes it lighter and dairy-free. If you need a gluten-free or low-carb option, just leave out the croutons. Allergens to watch for: wheat (croutons), dairy (Parmesan), and eggs (mayo in the dressing). I love this salad as a wholesome side that doesn’t feel like “diet food”—it’s all about balance and real ingredients.

Conclusion

There’s a reason this Olive Garden salad recipe has become a staple in my kitchen: it’s fresh, flavorful, and never boring. Whether you’re making it for a quick weeknight dinner, a special gathering, or just because you’re craving restaurant-style comfort at home, it always hits the spot.

Don’t be afraid to make it your own—switch up the veggies, tweak the dressing, or add your favorite protein. That’s the beauty of a great Italian side salad: it’s endlessly adaptable and always satisfying. Personally, I love that it reminds me of family dinners out, laughter, and those little moments that make meals memorable.

Give this recipe a try, and I’d love to hear how it goes! Drop a comment below, share your favorite twist, or tag me if you post it on social media. Here’s to more good food, great company, and salads that actually make you excited to eat your greens!

Frequently Asked Questions

What kind of lettuce is best for Olive Garden salad?

Traditionally, a mix of iceberg and romaine gives the best crunch and flavor. Iceberg is classic, but adding romaine makes it a bit more interesting and hearty.