Learn how to recreate the famous Olive Garden salad at home, complete with their signature dressing. This easy recipe will have you enjoying your favorite restaurant salad in no time!
Enjoy this quick and easy salad anytime. Here, you will find all the tips and tricks for the best-tasting and most authentic Olive Garden Copycat Salad. I think my version is a little bit of a step up with homemade croutons and fresh dressing. If you like this recipe, try my other Olive Garden copycat recipes, such as pasta e Fagioli, chicken gnocchi soup, chicken alfredo, and zuppa toscana.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Mayonnaise: I think Duke’s mayo is the best.
- Garden salad mix: Olive Garden uses iceberg lettuce mixed with red cabbage and carrots. Other good choices are romaine, leaf lettuce, spinach, and red leaf lettuce.
- Tomatoes: Campari tomatoes are a great alternative to Roma tomatoes. I find them more consistent and tastier.
- Pepperoncini: Olive Garden leaves their pepperoncini whole. When at Olive Garden, I always end up slicing my pepperoncini, so I get a little in each bite. Sliced pepperoncini are available in the grocery store next to the whole ones.
- Croutons: If you like, Olive Garden sells its brand of croutons seasoned with romano cheese and garlic. I prefer to make my own, but to each his own.
- Cheese: Olive Garden uses Romano cheese, but I prefer Parmesan cheese. Romano is made from sheep’s milk, while Parmesan is made from cow’s milk.
How to Make Olive Garden Salad
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Add all the salad dressing ingredients to a bowl and whisk vigorously. Alternatively, add the ingredients to a mason jar with a tight-fitting lid and shake robustly.
Then, add the garden salad mix, sliced tomatoes, whole pepperoncini, black olives, sliced red onions, and homemade croutons to a large serving bowl. Whisk the dressing one more time and drizzle it over the salad. Sprinkle with the cheese and toss to coat.
Preparation Tips
- Make the dressing in advance and store it in an airtight container or mason jar in the fridge. It will keep for up to 4 weeks. The olive oil will solidify in the fridge. Just remove it from the fridge for 45 minutes before tossing the salad.
- Give your salad a good, healthy helping of tomatoes. I don’t think the restaurant adds enough tomatoes to their salad.
- Don’t add the dressing until you are ready to toss and serve.
Storage
This salad is best enjoyed after it is tossed with the dressing. You can arrange the salad portion of this recipe up to 12 hours in advance. But do not add the crouton, cheese, or dressing. Cover with plastic wrap until ready to serve. When ready to serve, sprinkle with the croutons and the cheese, drizzle with the dressing, and toss to coat.
More Salad Recipes
Olive Garden Copycat Salad
Ingredients
Olive Garden Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 2 teaspoons granulated sugar
- 1½ teaspoons Italian dressing mix from a dry packet like Good Seasons
- ¼ teaspoon freshly ground black pepper
Olive Garden Salad
- 24 ounces garden salad mix
- 4 Roma tomatoes slices substitute Campari tomatoes
- 1 cup whole pepperoncini
- 1 cup large black olives
- ½ cup red onion thinly slices
- 1 cup croutons
- ⅓ cup grated Romano cheese substitute Parmesan cheese
Instructions
- Add the olive oil, mayonnaise, white vinegar, lemon juice, granulated sugar, Italian dressing mix, and black pepper to a bowl and whisk vigorously. If you prefer, you can add the salad dressing ingredients to a mason jar with a tight-fitting lid and shake robustly.
- Add the garden salad mix, sliced tomatoes, whole pepperoncini, black olives, sliced red onions, and homemade croutons to a large serving bowl.
- Whisk the dressing again, and drizzle it over the salad. Sprinkle with the cheese and toss to coat.
Notes
- Make the dressing in advance and store it in an airtight container or mason jar in the fridge. It will keep for up to 4 weeks. The olive oil will solidify in the fridge. Just remove it from the fridge for 45 minutes before tossing the salad.
- Give your salad a good, healthy helping of tomatoes. I don’t think the restaurant adds enough tomatoes to their salad.
- Don’t add the dressing until you are ready to toss and serve.
Nutrition
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Karen
I am a huge salad person and your recipe was DELICIOUS….I can’t wait to make it over and over again, really so good.
Beth Pierce
Thanks, Karen! I am happy that you liked it!
Jais
looks so fresh and delicious! I love how simple yet flavorful Olive Garden’s salad is—definitely trying this at home.
Beth Pierce
Thanks, Jais! Enjoy!
Kadence
This salad was delicious. I think I like your version better than Olive Garden! Now I can make it anytime. I can’t wait to make your other Olive Garden copycat recipes.
Beth Pierce
Thanks, Kadence! I hope you enjoy all my recipes!
Archer
I am a complete salad person. And, this olive garden salad recipe is so simple and easy to prepare. It was delicious, too.
Beth Pierce
Glad that you liked it, Archer!
Lissa Craig
The Olive Garden salad is my favorite. This was even better than the restaurant with all those fresh tomatoes. Loved it! I am going to make it again next week with my Grandma’s lasagna recipe.
Beth Pierce
Thanks, Lissa! Enjoy!!
Rihanna L
It’s so good when you can recreate restaurant dishes at home to make it feel like you’re there. This salad with was spot on and a huge hit with the family. Much thanks to you!
Beth Pierce
The pleasure is all mine, Rihanna!