Olive Garden Salad Recipe filled with crisp lettuce, juicy tomatoes, crunchy croutons, and tossed in a creamy Italian dressing you’ll want on everything.
author’s note
My from-scratch Take On The Famous Salad
If I’m being honest, Olive Garden is not my go-to for Italian-style mains. I’d take my from-scratch lasagna or Alfredo any day. And don’t even get me started on meatballs!
But the salad and soups? That’s a different story. I really love those. I’ve already made a few over time like Zuppa Toscana, minestrone, and Pasta e Fagioli.
So it felt only right to finally tackle the salad. And honestly…this version is so good. It’s fresh, crisp, and full of flavor in every bite!
The from-scratch dressing is the real star here. It pulls everything together and makes the whole salad. And don’t skip the garlicky croutons and freshly grated Parm, they’re what take it from good to really, really good!
Olive Garden Salad Recipe Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Romaine lettuce | Chop into bite-sized pieces and dry completely so the dressing sticks well. |
| Tomatoes & red onion | Slice thin for the best texture; mellow the bite of the red onion if needed (see quick tip below). |
| Olives & Pepperoncini | Drain well so they don’t water down this Olive Garden Salad Recipe; thinly slice whole pepperoncini for more in every bite. |
| Croutons & Parmesan | Nothing beats from-scratch croutons, but store-bought works great too! Grate Parm with a microplane for the reliable texture. |
| Dressing | Shake well until smooth; chill if you have time for even better flavor. |
Quick Tip
If raw red onion is too strong, soak it in ice-cold salted water for 10 minutes. Drain and dry before adding to the salad.
Featured Comment
“I always just get salad and breadsticks at Olive Garden. NOW I don’t have to go there anymore! This SALAD looks lively and tastes even better than the version that inspired it. WAY less salty. Love it!”
– Lisalia
How To Make My Olive Garden Salad Recipe
- Prep lettuce: Chop, wash, & dry well (a salad spinner works great!).
- Add toppings: Layer in remaining salad ingredients.
- Make dressing: Add to a jar and shake until smooth.
- Toss & serve: Toss with dressing, then top with croutons and cheese; serve right away.
the cook’s Notes
My Top Tips For Making It Just Like The Restaurant
Make this Olive Garden Salad Recipe taste just like the OG at home.
- Use cold ingredients: Keep everything chilled before assembling for that crisp, restaurant-style feel.
- Dress lightly first: Start with less dressing, toss, then add more if needed.
- Use a big bowl: Toss everything evenly without crushing the ingredients.
Storage
This Olive Garden Salad Recipe is best right after it’s mixed. Only add dressing, cheese, and croutons to what you’ll eat that day.
Make ahead: Prep everything ahead of time and store separately. Toss together just before serving.
More satisfying Salad Recipes:
Healthy
Chickpea Salad Recipe
Healthy
Greek Orzo Pasta Salad
Healthy
Tomato Cucumber Salad Recipe
Salads
Caesar Salad Recipe
