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Olive Garden Italian Salad

Helen T. Patterson
Recreate the classic Olive Garden Italian Salad at home with this easy and delicious copycat recipe!
Made with crisp lettuce, juicy tomatoes, tangy black olives, and zesty pepperoncini, all tossed in a creamy Italian dressing, this salad is the perfect appetizer or side dish for any meal.
With fresh ingredients and a simple homemade dressing, you’ll love how quick and flavorful this restaurant-style salad is.
Nutrition Facts (Per Serving)
Calories: 220, Total Fat: 18g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 8mg, Sodium: 480mg, Total Carbohydrates: 11g, Dietary Fiber: 3g, Sugars: 3g, Protein: 4g, Vitamin A: 80% DV, Vitamin C: 30% DV, Calcium: 10% DV, Iron: 6% DV
Estimated based on one serving (assuming 6 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer, Side Dish
Cuisine American-Italian, Italian
Servings 6 servings
Calories 250 kcal

Equipment

  • Large salad bowl – For mixing the salad ingredients.
  • Small mixing bowl – To prepare the Italian dressing.
  • Whisk or spoon – For blending the dressing smoothly.
  • Knife – To chop the lettuce, onions, and tomatoes.
  • Cutting board – For safe and easy vegetable prep.
  • Measuring cups and spoons – To ensure accurate ingredient portions.

Ingredients
  

For the Salad:

  • 2 cups romaine lettuce chopped
  • 2 cups iceberg lettuce chopped
  • ¼ cup red onion thinly sliced
  • 2 Roma tomatoes sliced into wedges
  • ¼ cup black olives whole or sliced
  • 3-4 pepperoncini peppers whole or sliced
  • ½ cup croutons
  • ¼ cup Parmesan cheese freshly grated

For the Dressing:

  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons mayonnaise
  • 2 tablespoons Parmesan cheese grated
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried Italian herbs basil, oregano, parsley blend
  • 1 teaspoon sugar
  • Salt & black pepper to taste

Instructions
 

Step 1: Prepare the Salad

  • Wash and dry the romaine and iceberg lettuce, then chop them into bite-sized pieces.
  • Thinly slice the red onion and Roma tomatoes.
  • Drain the black olives and pepperoncini peppers. Leave them whole or slice them as preferred.
  • In a large salad bowl, combine the lettuce, onions, tomatoes, olives, and pepperoncini.
  • Add the croutons and grated Parmesan cheese.

Step 2: Make the Italian Dressing

  • In a small mixing bowl, whisk together olive oil, white wine vinegar, and lemon juice.
  • Add mayonnaise and grated Parmesan cheese, whisking until smooth.
  • Stir in garlic powder, onion powder, dried Italian herbs, sugar, salt, and black pepper.
  • Blend well until fully combined. Refrigerate for at least 30 minutes for the best flavor.

Step 3: Assemble and Serve

  • Just before serving, drizzle the dressing over the salad.
  • Toss well to coat all the ingredients evenly.
  • Garnish with extra Parmesan cheese if desired.
  • Serve immediately and enjoy!

Notes

  • Make Ahead Tip: Store the dressing separately and toss with the salad right before serving to keep everything fresh and crisp.
  • Storage: The salad (without dressing) can be stored in an airtight container in the fridge for up to 24 hours. The dressing lasts up to a week when refrigerated.
  • Customizations: Add grilled chicken, shrimp, or even crispy bacon to make it a hearty meal.
  • Dressing Shortcut: If short on time, use a quality store-bought creamy Italian dressing instead of homemade.
Keyword Olive Garden Italian Salad