Olive Garden Salad Recipe

I finally share the simple trick behind my Olive Garden Style Salad, whose Italian dressing tastes just like the restaurant version and makes an ideal side for any meal.

I keep making this Olive Garden Style Salad because it hits all the right notes and everytime it surprises me. Crisp romaine lettuce and Parmesan cheese mingle in ways that feel familiar but not boring.

I threw one together last week for a quick dinner and everyone wanted to know how I nailed the flavor, I then forgot to tell them the secret so they kept guessing. It’s weird how a simple combination can feel restaurant worthy yet silly easy, and trust me you will keep stealing forkfuls before the main course.

Seriously, it disappears so fast. You’ll see.

Ingredients

• Romaine lettuce: Crunchy, low calorie, lots of vitamin A and fiber; adds fresh, slightly sweet crunch.
• Radicchio: Bitter red leaves with vitamin K, antioxidants; gives salad color and sharp, slightly bitter bite.
• Pepperoncini: Tangy, pickled peppers; low in calories, adds sour and mildly spicy pop to bites.
• Parmesan cheese: Salty, nutty flavor; adds protein and calcium but also sodium and fat, so use sparingly.
• Olive oil: Heart healthy monounsaturated fats, calories dense; brings richness and smooth mouthfeel to dressing.
• Croutons: Crunchy carbs, mostly simple starch; add texture but boost calories and refined carbs quickly.
• Mayonnaise: Creamy, adds body and tang; mostly fat and calories, minimal protein or fiber though.

Ingredient Quantities

• 1 large head romaine lettuce, chopped (about 8 cups)
• 1/2 small head iceberg lettuce, chopped (about 4 cups)
• 1/4 head radicchio, thinly sliced (about 1 cup)
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red onion
• 4 to 6 pepperoncini, sliced
• 1/4 cup sliced black olives, if you want em
• 1/2 cup grated or shaved Parmesan cheese
• 1 to 1 1/2 cups croutons
• 1/2 cup mayonnaise
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon granulated sugar
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder or 1 small clove garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Wash and dry the greens well, then chop the romaine (about 8 cups) and the 1/2 small head of iceberg (about 4 cups); thinly slice the 1/4 head radicchio (about 1 cup), shred the 1/2 cup carrots, and thinly slice 1/4 cup red onion. Tip: a salad spinner is your friend, dry lettuce = crisp salad.

2. If you want milder onion, soak the sliced red onion in ice water for 5 minutes and drain. Slice 4 to 6 pepperoncini and 1/4 cup black olives (optional) now so everything is ready.

3. Make the dressing: in a jar or bowl combine 1/2 cup mayonnaise, 1/4 cup olive oil, 1/4 cup white wine vinegar, 2 tbsp lemon juice, 1 tbsp granulated sugar, 1 tbsp grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder (or 1 small clove garlic minced), 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Shake the jar hard or whisk/blend until smooth and slightly fluffy. If it’s too thick add a teaspoon of water or a little more olive oil. Taste and tweak sugar or salt if needed.

4. If you used fresh garlic, let the minced clove sit in the acid (vinegar/lemon) for a few minutes before mixing with mayo, it mellows and blooms the flavor. Trust me it helps.

5. In a very large bowl combine the chopped romaine, chopped iceberg, sliced radicchio, shredded carrots, drained red onion, pepperoncini and olives. Add 1/2 cup grated or shaved Parmesan to the greens.

6. Pour about half the dressing over the salad and toss gently with tongs until everything is evenly coated. Start with less, you can always add more.

7. Add 1 to 1 1/2 cups croutons and toss lightly just to distribute them. Pro tip: add croutons last so they stay crunchy, or serve extra on the side if you’re making ahead.

8. Taste and finish with a little extra black pepper or a sprinkle of Parmesan if you want. Serve immediately, or chill the dressing and toss right before serving for best texture.

Equipment Needed

1. Salad spinner or large colander + clean kitchen towels (dry lettuce = crisp salad)
2. sharp chef’s knife
3. large cutting board
4. very large mixing bowl
5. measuring cups and measuring spoons
6. jar with tight lid for shaking dressing or small bowl + whisk
7. box grater for carrots and a microplane for Parmesan (either works)
8. kitchen tongs and a small spoon for tossing and portioning

FAQ

Olive Garden Salad Recipe Substitutions and Variations

• Mayonnaise: swap for plain Greek yogurt or sour cream for a tangier, lighter dressing, you’ll want a pinch more salt to balance it.
• Romaine lettuce: use spring mix or baby spinach if you want softer leaves and more variety, but toss right before serving cuz they wilt faster.
• Parmesan cheese: substitute Pecorino Romano or Asiago for a sharper, saltier flavor, grate fresh if possible.
• Croutons: replace with toasted pine nuts, sliced almonds or crispy roasted chickpeas for crunch and extra protein, they stay crunchy longer.

Pro Tips

– Dry the lettuce really well, like use a salad spinner then pat with a towel, cause any leftover water will just water-down the dressing and make everything limp, trust me it’s the difference between crisp and soggy.
– Soak the sliced red onion in ice water for 5 minutes to tame the bite, or if you want a little zip, quick-pickle them in a splash of the vinegar plus a pinch of sugar for 10 minutes, it brightens the whole salad.
– If you use fresh garlic let the minced clove sit in the vinegar/lemon for a few minutes before mixing it with the mayo, it blooms and loses that harsh raw edge; if you’re nervous about it use garlic powder instead.
– Make the dressing in a jar and shake it hard so it gets a little airy and smooth, taste and tweak salt or sugar as needed, and add croutons only at the last second or serve them separately so they stay crunchy.