A close-up overhead view of a vibrant garden salad in a white bowl, topped with crisp lettuce, sliced tomatoes, black olives, shredded carrots, red onion, and crunchy croutons.

Copycat Olive Garden Salad Recipe (Best Family Favorite!)

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If you’re craving the crisp, zesty goodness of the famous Olive Garden salad at home, this easy copycat Olive Garden salad recipe is for you! Packed with colorful veggies, briny olives, and classic pepperoncini, this restaurant-style salad gets tossed in an irresistible homemade Italian dressing. Whether it’s a weeknight dinner or a festive family gathering, you’ll love how simple and delicious this salad comes together in minutes.

Serve it alongside pasta classics like chicken Alfredo, cozy sheet pan gnocchi, or a bowl of hearty pasta e fagioli. And don’t forget to add warm breadsticks—the full Olive Garden experience in your own kitchen!

A colorful garden salad in a white bowl, containing green lettuce, red tomatoes, purple onions, black olives, yellow pepperoncini, and golden croutons.
Enjoy a burst of fresh flavors with this colorful Olive Garden Salad, packed with crisp greens and vibrant toppings. It is the perfect complement to any meal.

Salad Ingredients

  • Salad Mix: Use a bagged blend (iceberg lettuce, red cabbage, carrots) or chop your own for maximum freshness.
  • Roma Tomatoes: Sliced for a burst of color; plum or cherry tomatoes work too.
  • Black Olives: Whole or sliced, always pitted!
  • Croutons: For extra crunch, try these easy homemade croutons.
  • Red Onion: Thinly sliced for added flavor and texture.
  • Shredded Parmesan Cheese: Optional, but recommended for a savory touch.
  • Pepperoncini: The secret to that authentic Olive Garden zing—add as many as you love!
  • Italian Dressing: Homemade is best; see below for the quick tangy recipe.
  • Protein Add-Ins: For a complete meal, top your salad with grilled chicken, tender shrimp, or even crispy hard-boiled eggs for extra protein.

Homemade Olive Garden Salad Dressing

Whisk together:

  • ¾ cup extra-virgin olive oil
  • ⅓ cup white vinegar
  • ¼ cup water
  • ½ teaspoon sugar
  • 1–2 tablespoons mayonnaise
  • 1 (0.7-ounce) packet Italian dressing mix
  • Salt and black pepper, to taste

Or grab a bottle from the store for a shortcut, but nothing beats homemade freshness!

How to Make Olive Garden Salad

  1. Add Greens: Place salad blend in a large bowl.
  2. Top: Add tomatoes, olives, onions, Parmesan, and pepperoncini.
  3. Toss: Drizzle with plenty of creamy Italian dressing and toss well.
  4. Finish: Top with croutons, add protein if desired, and serve immediately!
Overhead view of a colorful garden salad in a white bowl. It contains shredded lettuce, sliced tomatoes, black olives, red onion, yellow pepperoncini, croutons, and grated cheese. A white napkin and wooden utensils are partially visible on the left.
Indulge in this vibrant and fresh Olive Garden Salad , packed with crisp vegetables and savory toppings. A perfect, healthy choice for any meal, promising both flavor and satisfaction.

Tips, Add-Ins, and Variations

  • Mix Up the Greens: Romaine, spring mix, spinach, or bibb lettuce work perfectly.
  • Diet-Friendly: Skip cheese for dairy-free; add nuts or seeds like almonds and sunflower seeds for healthy crunch.
  • Meal Prep: Chop and wash all veggies ahead, store undressed in the fridge, and toss with dressing right before serving for max freshness.
  • Try Extra Protein: Add grilled chicken for a hearty main, or slice up some hard-boiled eggs.
  • Change Up the Dressing: Italian, balsamic, ranch, or a simple vinaigrette—just use the perfect vinaigrette recipe or switch to balsamic.

Frequently Asked Questions

Can I make this salad ahead of time?
You can prep all ingredients except croutons and dressing up to 8 hours ahead. Toss right before serving for the best crunch.

Is this salad gluten-free or vegetarian?
It can be! Use gluten-free croutons and skip cheese for dairy-free. All veggies and dressing ingredients are naturally gluten-free and vegetarian.

How do I store leftovers?
Store undressed salad in an airtight container for up to 2 days. Add dressing and croutons just before eating to keep everything crisp.

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