Recipe

Savory Olive Garden Salad Recipe

That famous restaurant style salad at home: crisp romaine, tomatoes, pepperoncini, briny olives, crunchy croutons, and a bright, savory Italian dressing that tastes like the real deal.

By Matt Campbell

•

4.8

A large wooden bowl filled with a crisp Italian salad with romaine, tomatoes, black olives, pepperoncini, red onion, croutons, and grated Parmesan on a kitchen table

Jump to Recipe

If you have ever sat down at Olive Garden and thought, honestly, I could eat a bowl of just this salad, you are my kind of person. It is crunchy, tangy, a little briny, and somehow always disappears faster than the breadsticks.

This copycat-style version nails the vibe with simple grocery store ingredients and a homemade dressing that hits those familiar notes: savory herbs, garlic, a touch of sweetness, and that clean vinegar snap. Keep it classic for family dinner, or add a protein and call it lunch. Either way, taste as you go and do not be shy with the pepperoncini.

Close-up of Italian dressing being whisked in a glass bowl with minced garlic and dried herbs

Why It Works

The dressing tastes restaurant-right: a balanced mix of red wine vinegar, olive oil, herbs, and a little mayo for that subtle creamy body.
Maximum crunch: romaine plus red onion, croutons, and a light shower of Parmesan.
Classic and briny: tomatoes, olives, and pepperoncini bring the signature bite, while garlic and Italian seasoning bring the cozy.
Weeknight friendly: make the dressing ahead and the salad comes together in minutes.

Pairs Well With

Storage Tips

Keep It Crisp

Salad leftovers can be great, but only if you store things the smart way.

Store components separately: Keep romaine and toppings in one container, dressing in another. This prevents the classic sad, soggy situation.
Croutons stay crunchy: Leave them at room temp in a sealed bag or container. Do not refrigerate them.
Dressing: Refrigerate in a jar for up to 5 days. Shake or whisk before using because it will separate.
Already dressed salad: If it is already mixed, it is best within 24 hours. Still tasty, just less crisp.

Common Questions

What makes it taste like Olive Garden?

It is the combo of romaine, tomatoes, black olives, pepperoncini, red onion, croutons, Parmesan, and an Italian dressing with a slightly creamy, savory profile. A small amount of mayo plus the right herb blend gets you very close to that signature vibe at home.

Can I use bottled Olive Garden dressing?

Absolutely. If you are short on time, use the bottle and focus on fresh, crunchy salad ingredients. If you want the best homemade version, make the dressing below and let it sit for 10 minutes so the garlic and herbs wake up.

Is this salad gluten-free?

It can be. Skip the croutons or use gluten-free croutons, and check labels on any seasoning blends. If you are very sensitive, also check pre-shredded Parmesan (some brands add anti-caking agents), or grate your own to keep it simple.

How do I turn this into a full meal?

Add sliced grilled chicken, shrimp, chickpeas, or even a scoop of tuna. It is also great with extra cucumber for more crunch.

Why does my dressing taste too sharp?

Give it a tiny pinch more sugar or an extra teaspoon of mayo, then taste again. Also, letting it sit for a few minutes helps the vinegar mellow out.

How much dressing does this make?

About 1 cup. You will likely use most of it for a family sized bowl, but start with half, toss, then add more to taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large salad bowl
Cutting board and sharp knife
Salad spinner (helpful but not required)
Small mixing bowl and whisk or a jar with a lid
Measuring cups and spoons

I started making this salad at home after one too many “we should not have ordered takeout again” nights. The funny part is that the salad became the thing everyone requested first, not the pasta. Once I realized the dressing is basically a quick whisk-and-taste situation, it turned into my default move for dinners that need to feel a little special without creating kitchen drama. I keep pepperoncini in the fridge now like it is a personality trait.

Savory Olive Garden Salad Recipe

(4.8 Reviews)

Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Servings 6

Ingredients

For the Salad

2 large hearts romaine lettuce, chopped (about 8 to 10 cups)
1 cup croutons (garlic or classic)
1 cup diced or halved tomatoes (Roma, grape, or campari)
1/3 cup sliced black olives
1/3 cup thinly sliced red onion
1/2 cup pepperoncini rings
1/2 cup freshly grated Parmesan cheese, plus more to serve

For the Savory Italian Dressing

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons granulated sugar
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano (for extra OG-style punch)
1/2 teaspoon garlic powder
1 small garlic clove, finely grated or minced
1 tablespoon pepperoncini brine (optional but recommended)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 tablespoons water, as needed to loosen

Optional add-ins: cucumber, sliced salami, grilled chicken, chickpeas.

Instructions

Make the Dressing

Whisk: In a small bowl, whisk together olive oil, red wine vinegar, mayo, lemon juice, sugar, Dijon, Italian seasoning, oregano, garlic powder, garlic, pepperoncini brine (if using), salt, and pepper until emulsified.
Adjust: Taste. If you want it more savory, add another pinch of salt. If it is too sharp, add a tiny pinch more sugar or 1 more teaspoon mayo. If it feels too thick, whisk in 1 to 2 tablespoons water until it pours easily.
Rest: Let the dressing sit for 10 minutes, then whisk again. This is the difference between “pretty good” and “wait, did you buy this?”

Assemble the Salad

Dry the romaine: Wash and spin or pat dry. Dry lettuce equals crisp salad and dressing that actually clings.
Toss the base: In a large bowl, add romaine, tomatoes, red onion, black olives, pepperoncini, and Parmesan.
Dress lightly first: Add about half the dressing and toss well. Add more as needed. You want coated, not swimming.
Finish crunchy: Add croutons right before serving so they stay crisp. Taste and hit it with extra Parmesan and black pepper if you like.

Hands tossing a romaine salad with tomatoes, olives, pepperoncini, and croutons in a large bowl

Quick Tips

For extra Olive Garden energy: Do not skip the pepperoncini brine in the dressing. It is small but mighty.
For a make-ahead win: Make the dressing up to 5 days ahead and keep it in a jar in the fridge. Shake or whisk before using.
For a make-ahead dinner: Chop romaine and prep toppings up to 2 days ahead. Keep everything cold and dry, then toss when ready.

Nutrition information is estimated.

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