Olive Garden–Style Salad (Copycat)

This Olive Garden–style salad has been my go-to side for weeknight dinners and casual gatherings for years. I first landed on this composition while trying to recreate the bright, tangy salad we loved after a family dinner at the restaurant. I remember standing in my tiny kitchen experimenting with olive oil and vinegar ratios until the dressing tasted just right—zesty, slightly sweet, and with a gentle garlic bite. The combination of crisp iceberg, firm Roma tomatoes, briny black olives and crunchy seasoned croutons always brings people to the table.

What makes this version special is its balance: the oil-forward dressing is tempered with white wine vinegar and lemon juice, a touch of sugar to round the acidity, and a whisper of mayonnaise to lend body so the dressing clings to the lettuce and vegetables. Fresh minced garlic and Italian seasoning add the savory backbone while red pepper flakes give a tiny lift of heat. It’s the kind of salad that feels both familiar and elevated, perfect for pairing with pasta, grilled chicken, or as the centerpiece of a light meal.

Ingredients

• Iceberg lettuce (6 cups, chopped): Choose heads that are firm with crisp, pale-green leaves; iceberg offers the classic crisp snap and neutral flavor that lets the dressing shine. I prefer trimming the core close to the base and chopping into roughly 1-inch pieces for easy serving.
• Whole pitted black olives (1 cup, drained): Use canned or jarred black olives for consistent texture. Drain well and pat dry so they don’t water down the salad. Kalamata will give a fruitier note; stick with standard black olives for the classic profile.
• Red onion (1 cup, thinly sliced): Slice very thinly across the grain so the onion distributes evenly without overpowering—soak slices in cold water for 10 minutes if you prefer a milder bite.
• Roma tomatoes (4 medium, sliced): Pick firm, flavorful tomatoes to avoid a watery salad; slice into even wedges or rounds depending on preference. If tomatoes are very juicy, drain briefly on paper towels.
• Seasoned croutons (1 cup): Use a sturdy, flavorful crouton so it holds up under dressing; homemade toasted cubes or a store-bought Italian seasoned variety both work well.
• Pepperoncini (6 whole): These add tang and a touch of heat—place whole on top for presentation or slice for distribution.
• Parmesan cheese (1/4 cup, freshly grated): Freshly grated gives a nutty, salty finish; avoid pre-shredded varieties for the best melt and flavor.
• Olive oil, extra virgin (2/3 cup): Choose a fruity extra virgin you enjoy; this is the base of the dressing so quality matters.
• White wine vinegar (1/3 cup): Bright and tangy—balances the oil. If using a particularly sharp vinegar, reduce slightly to taste.
• Water (3 tablespoons): Helps loosen the dressing so it pours easily and mellows the oil-vinegar punch.
• Mayonnaise (2 tablespoons): Adds body and helps emulsify the dressing so it clings to leaves.
• Granulated sugar (1 tablespoon): Rounds acidity—use honey as a 1:1 swap if you prefer.
• Garlic (2 teaspoons, fresh minced): Fresh is best; press or mince finely so it disperses through the dressing.
• Lemon juice (2 teaspoons): Adds brightness and lifts the overall flavor.
• Italian seasoning (1 1/2 teaspoons): A ready blend of oregano, basil and thyme adds classic Italian notes. Use a fresh blend for best aroma.
• Kosher salt (1/2 teaspoon) and cracked black pepper (1/2 teaspoon): Season to taste; adjust after tossing so you don’t over-salt when parmesan and olives are in play.
• Red pepper flakes (1/4 teaspoon): Tiny heat note—optional but recommended.

Instructions

Assemble the base: Using a large serving bowl, layer half of the chopped iceberg (about 3 cups), 1/2 cup of the drained black olives, 1/2 cup of the thinly sliced red onion, half of the sliced Roma tomatoes, and 1/2 cup of seasoned croutons. This layered approach keeps the delicate ingredients from getting crushed and helps with even distribution when you add the remaining components. Finish the salad: Top the first layer with the remaining lettuce, olives, red onion, tomatoes and croutons. This second layer creates height and ensures every plate gets a balanced mix of textures and flavors when scooped out. Add pepperoncini and parmesan: Lay the six whole pepperoncini on top for visual appeal and a pop of tang. Evenly sprinkle the 1/4 cup of freshly grated parmesan over the salad, taking care to distribute it so each serving has some cheesy finish. Make the dressing: In a small mixing bowl whisk together 2/3 cup extra virgin olive oil, 1/3 cup white wine vinegar, 3 tablespoons water, 2 tablespoons mayonnaise, 1 tablespoon granulated sugar, 2 teaspoons fresh minced garlic, 2 teaspoons lemon juice, 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper and 1/4 teaspoon red pepper flakes. Alternatively, combine in a quart-sized mason jar and shake vigorously until emulsified. Taste and adjust salt, pepper or sugar as needed—if the dressing is too sharp, a touch more oil or a pinch more sugar will smooth it out. Dress and serve: Immediately pour the dressing evenly over the assembled salad and toss or leave layered to serve family-style—tossing right before serving helps the lettuce stay crisp. Serve immediately because the croutons will soften if left to sit with dressing for too long.

Storage Tips

Store components separately for best quality: keep chopped lettuce, sliced tomatoes and onions in airtight containers in the refrigerator for up to 24 hours. The dressing will keep in a sealed jar for up to 7 days; shake before using. If you’ve already dressed the salad, refrigerate in an airtight container and consume within 12 hours—expect croutons to lose crispness. Reheat is unnecessary; serve chilled or at cool-room temperature.

Ingredient Substitutions

For a gluten-free alternative, substitute gluten-free croutons or toasted chickpeas for crunch. To make it dairy-free, omit the parmesan or use a plant-based grated alternative; the mayonnaise can be swapped for an equal amount of Greek yogurt for tang (note: yogurt is not dairy-free). Use red wine vinegar instead of white wine vinegar if preferred, decreasing sugar slightly to balance the change in acidity.

Serving Suggestions

Serve this salad alongside pasta dishes, grilled chicken, or seafood. Garnish with additional shaved parmesan and a drizzle of extra virgin olive oil for an elevated presentation. For a heartier plate, add sliced grilled chicken or chickpeas directly to the mix for extra protein. Pair with a crisp white wine or sparkling water with lemon.

Cultural Background

While inspired by a popular American-Italian chain, this composition draws from classic Italian-American salad elements—simple ingredients arranged to highlight texture and acidity. The pepperoncini and olives nod to Mediterranean pantry staples, while the dressed iceberg reflects a style adapted to American preferences for crisp, refreshing side salads.

Seasonal Adaptations

In summer, swap Roma tomatoes for heirloom varieties for a sweeter, juicier result; in winter, use vine-ripened greenhouse tomatoes and increase the olives for deeper flavor. Add in-season ingredients like roasted bell peppers in autumn or thinly sliced radishes in spring for color and crunch.

Meal Prep Tips

Chop vegetables the day before and store in separate containers with paper towels to absorb excess moisture. Keep croutons in a sealed bag at room temperature and the dressing chilled in a small jar. When ready to eat, combine and dress just prior to serving to maintain texture and freshness.

There’s real joy in serving a simple, well-balanced bowl like this one—easy to make, generous in flavor, and ideal for sharing. Make it your own by adjusting the salt, acid and heat until it sings for your table.