Unleash Amazing Olive Garden Salad in 20 Minutes

Name: Unleash Amazing Olive Garden Salad in 20 Minutes
Prep time: 20 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 4 cups mixed greens (romaine, iceberg, spinach); 1 cucumber, sliced; 1 cup cherry tomatoes, halved; ½ red onion, thinly sliced; 1 cup sliced carrots; ½ cup pepperoncini peppers (optional); ½ cup Kalamata olives or black olives, pitted and sliced; ½ cup croutons (use a vegetarian option, if needed); ¼ cup shredded Parmesan cheese (or more to taste); 3 tbsp olive oil; 1 tbsp red wine vinegar (or white wine vinegar); 1 tsp Dijon mustard; 1 tsp sugar (optional, for sweetness); 1 tsp dried oregano; 1 tsp dried basil; ½ tsp garlic powder; Salt and pepper to taste

by Jannet Lisa

4 de July de 2025

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Olive Garden Salad is one of those dishes that just screams “comfort food,” doesn’t it? I remember the first time I tried it – I was maybe ten, at a family dinner, and I thought I’d *died* and gone to Italian-American heaven. Seriously, that tangy dressing, the crisp lettuce, the salty olives… It’s a symphony in a bowl! I’ve spent years perfecting my own version at home – a copycat Olive Garden Salad recipe with creamy Italian dressing that’s even *better* than the original (if I do say so myself!). My secret? I like to add a pinch of sugar to the dressing to really balance out the acidity and give it that restaurant-style sweetness. The vibrant colors, the fresh crunch…it all comes together in a bowl of pure joy. Let’s get cooking.

Why You’ll Love This Olive Garden Salad

It tastes *exactly* like the restaurant version, maybe even better! Trust me on this.
It’s ready in just 20 minutes – perfect for busy weeknights.
You probably have most of the ingredients already in your fridge and pantry.
It’s way more affordable than ordering takeout (and you get leftovers!).
You can easily customize it to your liking – add more veggies, swap the cheese, whatever floats your boat.
It’s packed with fresh veggies, so you can feel good about what you’re eating.
The homemade Italian dressing is seriously addictive – you’ll want to put it on everything!

Ingredients for the Best Olive Garden Salad

Alright, let’s talk ingredients! This Olive Garden Salad is all about fresh, vibrant flavors, so quality is key. Here’s what you’ll need to make a killer version of this popular salad, and a few notes to make sure it’s spot-on:

4 cups mixed greens (romaine, iceberg, spinach): I like a mix for texture, but feel free to use your favorite.
1 cucumber, sliced: English cucumbers are great because you don’t have to peel them!
1 cup cherry tomatoes, halved: Adds a burst of sweetness. Grape tomatoes work too!
½ red onion, thinly sliced: For that sharp bite. Soak them in ice water for 10 minutes to mellow the flavor if you’re sensitive to raw onion.
1 cup sliced carrots: Adds a nice crunch and sweetness.
½ cup pepperoncini peppers (optional): For a little kick!
½ cup Kalamata olives or black olives, pitted and sliced: The saltiness is essential! I prefer Kalamata for their richer flavor.
½ cup croutons (use a vegetarian option, if needed): Adds texture and crunch.
¼ cup shredded Parmesan cheese (or more to taste): That salty, cheesy goodness!
3 tbsp olive oil: Extra virgin is best for the dressing.
1 tbsp red wine vinegar (or white wine vinegar): Adds the tang!
1 tsp Dijon mustard: Helps emulsify the dressing and adds a bit of zing.
1 tsp sugar (optional, for sweetness): Balances the acidity of the vinegar. I always add it!
1 tsp dried oregano: Classic Italian flavor.
1 tsp dried basil: More Italian goodness!
½ tsp garlic powder: For that garlicky punch.
Salt and pepper to taste: Season to perfection!

How to Make Olive Garden Salad at Home

Okay, friend, let’s get down to business! Making this copycat Olive Garden Salad at home is seriously easy, and I promise you’ll be amazed at how close it tastes to the real deal. Just follow these simple steps, and you’ll be enjoying a bowl of deliciousness in no time. The key is to prep everything in advance so that when it’s time to toss, you just have to assemble it all together. Here’s how I whip up my Olive Garden Salad recipe:

Step 1: Prepare the Salad: Wash and dry the mixed greens *thoroughly*. Nobody likes a soggy salad! I use a salad spinner to get rid of all the excess water.
Step 2: Prepare the Vegetables: Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Slice the pepperoncini and olives, if you’re using them. Arrange all the veggies on a platter – doesn’t it look so colorful and inviting?
Step 3: Assemble the Salad: In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, carrots, pepperoncini, and olives. Gently toss everything together to distribute the ingredients evenly. You want a nice, even mix of all the flavors!
Step 4: Add the Parmesan and Croutons: Sprinkle a generous amount of Parmesan cheese and croutons over the top of the salad. I like to add a little extra Parmesan – because, why not?
Step 5: Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, sugar (if using), oregano, basil, garlic powder, salt, and pepper. Shake or whisk until it’s well combined and slightly emulsified. Give it a taste and adjust the seasonings as needed – this is *your* dressing, so make it perfect for you!
Step 6: Toss the Salad: Just before serving, drizzle the dressing over the salad. Toss the salad gently to coat all the ingredients evenly. Be careful not to overdress it – you want everything lightly coated, not swimming in dressing! Serve immediately and enjoy your homemade version of this classic Italian salad!

Pro Tips for the Best Olive Garden Salad Experience

Want to take your Olive Garden Salad game to the next level? These little tricks will make a *huge* difference. Trust me, I’ve made this simple salad countless times, and these are the things I’ve learned along the way. These are the little tweaks that will make your homemade Italian-American salad taste like it came straight from the restaurant!

What’s the secret to perfect Olive Garden Salad dressing?

Okay, listen up! The *real* secret is to let the dressing sit for at least 30 minutes (or even better, overnight!) before you use it. This gives the flavors time to meld together and really deepen. I always make a big batch of this creamy Italian dressing and keep it in the fridge—it’s great on everything!

Can I make Olive Garden Salad ahead of time?

Absolutely! You can prep all the veggies and store them in an airtight container in the fridge. You can also make the dressing ahead of time. But, and this is important, don’t dress the salad until just before serving, or it will get soggy. Nobody wants a soggy salad!

How do I avoid common mistakes with my Olive Garden Salad?

The biggest mistake people make is using low-quality ingredients. Seriously, splurge on the good olive oil and fresh veggies—it makes a world of difference. Also, don’t overdress the salad! Start with a little dressing and add more as needed. You can always add more, but you can’t take it away!

Best Ways to Serve Your Olive Garden Salad

Okay, you’ve made this incredible Olive Garden Salad, now what? Well, first of all, admire your handiwork! It’s so pretty, right? I love to serve this vegetarian Italian salad in big, chilled bowls – it just feels more authentic that way. It’s fantastic as a starter before a pasta dish (like my Easy Garlic Spaghetti!), or even as a light lunch on its own. You could also serve it alongside some grilled chicken or fish for a more complete meal. Trust me, this simple salad is so versatile, you really can’t go wrong!

Nutrition Facts for Olive Garden Salad

Alright, let’s talk numbers! One serving of this delicious Olive Garden Salad packs a punch of flavor and nutrients. Here’s a rough estimate of what you’re getting in each bowl:

Calories: 350
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Sugar: 8g
Protein: 8g
Cholesterol: 15mg
Sodium: 400mg

Keep in mind, friend, this is an estimate and may vary depending on the exact ingredients and amounts you use. But hey, at least you know you’re getting a good dose of veggies!

How to Store and Reheat Olive Garden Salad

Okay, so you’ve made a big bowl of this amazing Olive Garden Salad, but you can’t finish it all in one sitting? No problem! Storing it properly is key to keeping it fresh and delicious. First, if the salad is already dressed, try to eat it sooner rather than later – dressed salad gets soggy pretty quickly. Undressed salad, on the other hand, will last longer. Store the undressed salad in an airtight container in the fridge for up to 2 days. As for the dressing, keep it in a separate airtight container (a mason jar works great!) in the fridge for up to a week. I don’t recommend freezing this salad, as the fresh veggies will lose their texture. When you’re ready to enjoy it again, just toss the salad with the dressing and you’re good to go! No reheating needed – this Italian salad recipe is best served cold!

Frequently Asked Questions About Olive Garden Salad

Can I add protein to my Olive Garden Salad?

Absolutely! Grilled chicken, shrimp, or chickpeas are all fantastic additions. For a vegetarian boost, try adding some cannellini beans or even some crumbled tofu. If you’re looking for a heartier meal, adding protein turns this simple side salad into a filling main course.

What about nuts or seeds for added protein and crunch? Toasted almonds, walnuts, or sunflower seeds would be delicious!

Can I use a different type of cheese?

Of course! While Parmesan is classic, feel free to experiment. Asiago, Pecorino Romano, or even a sprinkle of feta would all be tasty. Just make sure it’s a cheese that crumbles or shreds easily. A little bit of cheese adds a lot of flavor to this copycat Olive Garden Salad recipe!

What if I’m vegan or dairy-free? Nutritional yeast adds a cheesy flavor, or you can find vegan Parmesan alternatives at most grocery stores.

Is the dressing really better if it sits overnight?

Oh my goodness, YES! Letting the Italian dressing sit overnight allows the flavors to meld together and deepen, creating a much more complex and delicious taste. It’s seriously worth the wait. Trust me, this is one of those little things that takes this vegetarian Italian salad from good to *amazing*!

How long can I store the dressing in the fridge? The homemade dressing will keep well in an airtight container in the fridge for up to a week. Just give it a good shake before using!

Variations of Olive Garden Salad You Can Try

Okay, so you’ve mastered the classic Olive Garden Salad – now it’s time to get a little creative! This simple salad recipe is a fantastic base for all sorts of delicious variations. Here are a few of my favorites:

Vegan: Swap out the Parmesan for a sprinkle of nutritional yeast or a vegan Parmesan alternative. Double-check your croutons to make sure they’re vegan-friendly, too!
Gluten-Free: Use gluten-free croutons. Everything else in the salad is naturally gluten-free!
Spicy: Add a pinch of red pepper flakes to the dressing for a little kick. Or, use more pepperoncini peppers!
Mediterranean: Add some crumbled feta cheese, artichoke hearts, and sun-dried tomatoes for a Mediterranean twist on this classic Italian-American salad.

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