Olive Garden Salad

Fresh Olive Garden-style salad with lettuce, chickpeas, tomatoes, olives, and zesty dressing in a bowl.

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This homemade Olive Garden Salad is fresh, crunchy, and bursting with bold Italian flavors. Crisp lettuce, juicy tomatoes, olives, and tangy pepperoncini are tossed in a zesty homemade dressing that tastes just like the restaurant version. It’s an easy, crowd-pleasing salad that pairs perfectly with pasta, soup, or any weeknight dinner.

Prep Time25

Total Time25

Course: Salad, Side Dish

Cuisine: Italian-American

Keyword: copycat salad recipe, easy salad recipe, homemade salad dressing, Italian salad, Olive Garden salad

Cooking Method: No-Cook

Diet: Vegetarian

Servings:

Calories: 339kcal

Author: MelanieCooks.com

Ingredients

8 cups lettuce chopped
1/4 cup red cabbage shredded
1/4 cup julienned carrots
1/4 cup red onion sliced
1/2 cup black olives
2 Roma tomatoes sliced
1/3 cup pepperoncini peppers
1 cup croutons
1/4 cup Parmesan cheese grated
3/4 cup extra virgin olive oil
1 packet zesty Italian dressing mix 0.7 oz
1/3 cup white vinegar
1/4 cup water
1 tbsp Romano cheese grated or Parmesan
3 tsp sugar
1 1/2 tsp mayonnaise
1 tsp Dijon mustard
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

Instructions

Add all dressing ingredients to a mini food processor or a jar with a tight lid. Blend or shake until fully combined and smooth. Refrigerate until ready to use.
Chop and prepare all salad ingredients. Pat tomatoes dry with a paper towel to keep the salad crisp.
In a large bowl, combine lettuce, cabbage, carrots, onion, olives, tomatoes, and pepperoncini.
Pour desired amount of dressing over the salad and toss until evenly coated.
Top with croutons and grated Parmesan cheese.
Serve immediately for the freshest texture.

Notes

For best texture, toss the salad with dressing right before serving to keep everything crisp.
If the dressing thickens in the fridge, let it sit at room temperature and shake well before using.

Nutrition