Go Back

Olive Garden Endless Salad

Helen T. Patterson
Olive Garden’s Endless Salad is a crowd-pleasing dish known for its fresh ingredients, tangy dressing, and satisfying toppings.
This recipe is a simple yet delicious way to recreate the beloved restaurant salad at home.
Packed with crisp lettuce, juicy tomatoes, pepperoncini, olives, and topped with creamy Italian dressing, Parmesan cheese, and crunchy croutons, it’s the perfect side or light main dish.
Whether you're serving it alongside pasta or enjoying it as a standalone meal, this salad offers fresh, vibrant flavors with every bite.
Nutrition Facts (Per Serving)
Calories: 180, Total Fat: 14g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 12mg, Sodium: 470mg, Total Carbohydrates: 10g, Dietary Fiber: 2g, Sugars: 5g, Protein: 4g, Vitamin A: 60% DV, Vitamin C: 20% DV, Calcium: 10% DV, Iron: 6% DV
Estimated based on one serving (assuming 6 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine American, Italian
Servings 6 servings
Calories 200 kcal

Equipment

  • 1 large mixing bowl
  • 1 small bowl (for dressing)
  • 1 whisk or spoon (for mixing dressing)
  • Knife (for slicing vegetables)
  • Cutting Board
  • Salad tongs or spoons (optional, for serving)

Ingredients
  

  • 4 cups Iceberg lettuce chopped
  • 4 cups Romaine lettuce chopped
  • 2 medium Roma tomatoes chopped
  • ½ medium Red onion thinly sliced
  • 5-6 Pepperoncini sliced
  • ½ cup Green olives or black olives sliced
  • 1 cup Croutons
  • ½ cup Parmesan cheese grated

For the Dressing:

  • 1 cup Mayonnaise
  • 1 ½ tsp Italian seasoning
  • 1 tsp Garlic powder
  • 1 ½ tbsp Vinegar white or red wine vinegar
  • Salt and pepper to taste

Instructions
 

Prepare the Vegetables:

  • Wash the lettuce, tomatoes, red onion, and pepperoncini.
    Chop the lettuce into bite-sized pieces, slice the tomatoes, thinly slice the onion, and cut the pepperoncini into rings.

Assemble the Salad Base:

  • In a large mixing bowl, combine the chopped iceberg lettuce, Romaine lettuce, tomatoes, red onion, and pepperoncini.
    Add the olives to the bowl.

Make the Dressing:

  • In a small bowl, whisk together the mayonnaise, Italian seasoning, garlic powder, vinegar, and a pinch of salt and pepper.
    Stir until well combined and creamy.

Toss the Salad:

  • Pour the dressing over the prepared vegetables and toss gently to coat evenly.
    Add more dressing if desired.

Add the Toppings:

  • Sprinkle the salad with grated Parmesan cheese and top with croutons.

Serve:

  • Serve immediately for the freshest flavor, or refrigerate the salad for 20-30 minutes to let the flavors meld together before serving.

Notes

  • Storage: To keep the salad fresh, store the dressing separately from the vegetables. Combine the two just before serving to prevent sogginess.
  • Dressing Variations: If you prefer a lighter version, you can use light mayonnaise or Greek yogurt for a creamy texture without the extra calories.
  • Customization: Feel free to customize the salad with additional ingredients like cucumbers, shredded carrots, or grilled chicken for a more filling meal.
  • Make-Ahead: You can prepare the salad ingredients in advance and refrigerate them, but keep the croutons separate until serving to maintain their crunch.
Keyword Olive Garden Endless Salad