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Copycat Olive Garden Salad Recipe

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3.8 from 10 reviews

This Copycat Olive Garden Salad recipe recreates the beloved classic salad with a fresh mix of iceberg lettuce, pepperoncini peppers, tomatoes, black olives, red onions, seasoned croutons, and a tangy homemade Italian dressing topped with grated parmesan cheese. Ready in just 20 minutes, this easy-to-make salad serves 8 and is perfect for gatherings or as a refreshing starter.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American-Italian
  • Diet: Vegetarian

Ingredients

Salad

  • 6 cups chopped iceberg lettuce
  • 6 whole pepperoncini peppers
  • 4 medium firm Roma tomatoes, sliced
  • 1 cup whole pitted black olives, drained
  • 1 cup thinly sliced red onion
  • 1 cup seasoned croutons
  • ¼ cup fresh grated parmesan cheese

Dressing

  • ⅔ cup extra virgin olive oil
  • 3 tbsp water
  • 2 tbsp mayonnaise
  • 1 tbsp granulated sugar
  • 2 tsp fresh minced garlic
  • 2 tsp lemon juice
  • 1½ tsp Italian seasoning
  • ½ tsp kosher salt
  • ½ tsp fresh cracked black pepper
  • ¼ tsp red pepper flakes

Instructions

  1. Assemble first layer: In a large serving bowl, layer 3 cups of the chopped iceberg lettuce, ½ cup of the black olives, ½ cup of the sliced red onion, half of the sliced tomatoes, and ½ cup of the seasoned croutons evenly to start building your salad base.
  2. Add second layer: Repeat the layering process with the remaining 3 cups of lettuce, black olives, red onion slices, tomatoes, and croutons, creating a beautifully stacked and colorful salad.
  3. Top with pepperoncini peppers: Arrange the 6 whole pepperoncini peppers across the top of the salad to add a spicy, tangy flavor as well as visual appeal.
  4. Sprinkle parmesan cheese: Evenly dust the top of the salad with the ¼ cup of freshly grated parmesan cheese, adding a savory, cheesy finish before dressing.
  5. Make the dressing: In a small bowl whisk or a quart-sized mason jar, combine the extra virgin olive oil, water, mayonnaise, sugar, minced garlic, lemon juice, Italian seasoning, kosher salt, cracked black pepper, and red pepper flakes. Whisk thoroughly or shake with the lid on tightly until the dressing is emulsified and smooth.
  6. Dress and serve immediately: Pour the freshly made dressing evenly over the salad and serve right away for the best texture and flavor experience.

Notes

  • For best results, use fresh, firm Roma tomatoes to maintain salad crispness.
  • The salad is best served immediately after dressing to keep the croutons crunchy.
  • You can adjust the amount of red pepper flakes to modify the spiciness of the dressing.
  • Use mayonnaise in the dressing to achieve the creamy texture reminiscent of the original Olive Garden salad dressing.
  • Storing leftovers is not recommended as the croutons will soften and the lettuce will wilt.

Find it online: https://allcookedup.com/copycat-olive-garden-salad-recipe/