Make the famous Olive Garden Salad at home with this easy, quick recipe. The zesty homemade Italian dressing is the key to replicating the restaurant’s signature flavor.
Author:charliehayes
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:6 servings 1x
Category:Side Dish
Method:Tossing
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cup sliced black olives
1/4 cup pepperoncini peppers, drained
1/2 cup homemade croutons
1/2 cup freshly grated Parmesan cheese
For the Dressing:
3/4 cup olive oil
1/4 cup avocado oil
1/2 cup white vinegar
2 tablespoons mayonnaise
1 package dry Zesty Italian Dressing Mix (do not prepare)
2 teaspoons sugar
1/2 teaspoon lemon juice
Salt and pepper to taste
Instructions
Prepare the dressing: In a small bowl or jar, whisk together the olive oil, avocado oil, white vinegar, mayonnaise, dry Italian dressing mix, sugar, and lemon juice until fully combined. Season with salt and pepper.
Taste the dressing and adjust seasoning if needed. Set aside.
Prepare the salad components: Place the chopped romaine lettuce in a large bowl.
Add the halved cherry tomatoes, sliced black olives, and drained pepperoncini peppers to the lettuce.
Pour about half of the dressing over the salad mixture. Toss gently to coat all the greens and vegetables evenly. Add more dressing as desired.
Top the tossed salad with the homemade croutons and the freshly grated Parmesan cheese.
Serve immediately for the best texture.
Notes
For a complete meal, add grilled chicken breast or shrimp to this salad.
You can make the dressing up to three days ahead and store it in the refrigerator. Shake well before using.
To make quick croutons, toss cubed bread with olive oil, garlic powder, and salt, then bake at 375°F (190°C) until golden brown.