Copycat Olive Garden Salad
Fresh, crisp, and full of flavour—this Copycat Olive Garden Salad is easy to make and perfect as a side or light lunch.
This Copycat Olive Garden Salad is just like the one you get when you sit down at the restaurant—fresh, crisp, and full of flavour.
It’s made with a mix of romaine and iceberg lettuce, sliced tomatoes, red onion, black olives, and pepperoncini, all tossed with crunchy croutons and that creamy Italian dressing everyone seems to love. A sprinkle of Parmesan on top finishes it off and adds that extra bit of savoury goodness.
The combination of textures and tangy, zesty flavours makes it seriously satisfying, even though it’s so simple. It’s super easy to make at home and goes with just about anything—perfect as a side dish for pasta night, alongside grilled chicken or steak, or even as a light lunch on its own.
You can throw it together in minutes, and it’s always a crowd-pleaser, whether you’re making it for a weeknight dinner or a casual get-together.
Tips for the BEST Green Salad
- Chill the ingredients: For that classic restaurant feel, keep your lettuce, dressing, and even the salad bowl chilled until you’re ready to serve.
- Toss just before serving: Add the dressing right before eating to keep the lettuce crisp and the croutons crunchy.
- Homemade croutons: If you have time, homemade croutons make a big difference—just cube some day-old bread, toss with olive oil and seasoning, and bake until golden.
- Storage: Store leftover salad (without dressing) in an airtight container in the fridge for up to 2 days.
Ingredients & Substitutions
- Romaine Lettuce: Adds crunch and a fresh base to the salad. You can use all romaine or mix it with other greens like iceberg or even spring mix for a softer texture.
- Iceberg Lettuce: Classic for that extra-crisp bite and light flavour. If you prefer, you can use all romaine or swap in butter lettuce for something more tender.
- Red Onion: Thinly sliced for a bit of sharpness and colour. If you want something milder, sweet onion or shallots work well too, or soak the slices in cold water to mellow the flavour.
- Roma Tomatoes: These hold their shape and aren’t too juicy, making them great for salads. Cherry or grape tomatoes are also a good option – just halve them before tossing in.
- Black Olives: Mild and briny, just like the restaurant version. You can use whole or sliced, and if you like a stronger olive flavour, kalamata olives are a good swap.
- Croutons: Add crunchy texture and soak up the dressing in the best way. Use your favourite store-bought brand, homemade croutons, or even toasted bread cubes or pita chips.
- Pepperoncini Peppers: These bring a tangy, slightly spicy kick to the salad. You can leave them whole or slice them up. Banana peppers are a good alternative if you prefer less heat.
- Creamy Italian Dressing: This ties all the flavors together and gives the salad that signature Olive Garden taste. You can make a homemade creamy Italian dressing with our recipe, or use store-bought instead.
- Parmesan Cheese: A generous sprinkle on top adds saltiness and richness. Freshly grated is best, but pre-shredded or shaved Parmesan also works well.
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Copycat Olive Garden Salad
Yields: 8 Servings | Prep time: 15 Minutes
Ingredients:
- ½ head romaine lettuce, chopped
- ½ head iceberg lettuce, chopped
- ½ cup red onion, thinly sliced
- 2 Roma tomatoes, sliced
- ½ cup black olives, whole or sliced
- 1 cup croutons
- ½ cup pepperoncini peppers, whole or sliced
- Creamy Italian dressing
- ½ cup Parmesan cheese, freshly grated
Instructions
- Assemble the Salad: In a large bowl, toss romaine and iceberg lettuce together. Add red onion, tomatoes, olives, croutons, and pepperoncini.
- Dress & Serve: Drizzle with dressing, toss well, and top with extra Parmesan before serving.
Copycat Olive Garden Salad
Fresh, crisp, and full of flavour—this Copycat Olive Garden Salad is easy to make and perfect as a side or light lunch.
Ingredients
- ½ head romaine lettuce, chopped
- ½ head iceberg lettuce, chopped
- ½ cup red onion, thinly sliced
- 2 Roma tomatoes, sliced
- ½ cup black olives, whole or sliced
- 1 cup croutons
- ½ cup pepperoncini peppers, whole or sliced
- ½ cup Parmesan cheese, freshly grated
Instructions
- In a large bowl, toss romaine and iceberg lettuce together. Add red onion, tomatoes, olives, croutons, and pepperoncini.
- Drizzle with dressing, toss well, and top with extra Parmesan before serving.
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Nutrition Information:
Yield:
8Serving Size:
1 cupAmount Per Serving: Calories: 85Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 337mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 4g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
