Description
This copycat Olive Garden salad recipe brings together crisp lettuce, tangy pepperoncini, juicy tomatoes, and a zesty homemade Italian dressing for a fresh, crave-worthy side salad. Quick to assemble and endlessly customizable, it’s the perfect companion to any Italian meal or a light lunch.
Ingredients
Scale
- 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)
Instructions
- Wash and dry iceberg and romaine lettuce. Tear or chop into bite-sized pieces.
- Thinly slice Roma tomatoes, red onion, and cucumber. If desired, soak onion slices in cold water for 10 minutes to mellow the flavor, then drain. Slice black olives and drain pepperoncini.
- Add chopped lettuces to a large salad bowl. Scatter tomatoes, onions, cucumbers, olives, and pepperoncini over the top.
- In a small bowl or jar, combine mayonnaise, olive oil, white wine vinegar, lemon juice, grated Parmesan, sugar, dried Italian herbs, garlic powder, onion powder, salt, and black pepper. Whisk or shake until smooth. Add water a little at a time to reach desired consistency.
- Just before serving, add croutons and freshly grated Parmesan to the salad. Pour about half the dressing over the top and gently toss everything together. Add more dressing as needed and adjust seasoning to taste.
- Top with a few extra pepperoncini and croutons for garnish. Serve immediately.
Notes
For gluten-free, use gluten-free croutons or omit them. For vegan, skip Parmesan and use vegan mayo. Dry lettuce thoroughly for best crunch. Store dressing and croutons separately if prepping ahead. Customize toppings as desired—add extra veggies, swap olives, or increase cheese.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: About 2 cups per serving
- Calories: 180
- Sugar: 4
- Sodium: 600
- Fat: 13
- Saturated Fat: 2.5
- Carbohydrates: 9
- Fiber: 3
- Protein: 4
Keywords: Olive Garden salad, Italian salad, copycat recipe, homemade Italian dressing, side salad, vegetarian salad, easy salad, restaurant salad, Italian side dish