With Homemade Italian Dressing
Copycat Olive Garden Salad Recipe with Homemade Italian Dressing
Equipment
- Normal Kitchen Utensils
Ingredients
- For the Salad
- 4-5 C Chopped Iceberg Lettuce About 1 small head of lettuce
- 1 C Chopped Romaine Lettuce (Optional)
- 1/2 Small Red Onion, Sliced Very Thin
- 1 Medium Roma Tomato, Cut Into Wedges
- 6-8 Whole Black Olives
- 4-6 Whole Pepperoncini Peppers
- 1 C Seasoned Croutons
- Freshly Grated Parmesan For Garnish
- Fresh Cracked Black Pepper For Garnish
- For the Dressing
- 1/2 C Soybean or Vegetable Oil
- 1/4 C White Vinegar
- 1/4 C Grated Romano Cheese
- 1 Egg Yolk* Or 2 Tbsp Mayonnaise if you don't want to use the egg (the dressing may have a little less color)
- 1 tsp Lemon Juice
- 1 tsp Sugar
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Italian Seasoning See notes to make your own
- 1/4 tsp Kosher Salt Plus more to taste
- 1/8 tsp Black Pepper
Instructions
- Make the dressing ahead of time.
- Whisk together all the dressing ingredients except for the oil and cheese.1/4 C White Vinegar, 1 Egg Yolk*, 1 tsp Lemon Juice, 1 tsp Sugar, 1/2 tsp Garlic Powder, 1/2 tsp Onion Powder, 1/2 tsp Italian Seasoning, 1/4 tsp Kosher Salt, 1/8 tsp Black Pepper
- Whisking constantly, slowly drizzle in the oil to emulsify everything together.1/2 C Soybean or Vegetable Oil
- Mix in the Romano cheese and chill for at least 30 minutes. (You may have to mix it again after chilling.)1/4 C Grated Romano Cheese
- Test the dressing for salt before serving. If necessary, you can thin the dressing out with 1-2 Tbsp of water.
- Make the Salad.
- In a large bowl, mix the lettuce, onion, olives, tomatoes and peppers.4-5 C Chopped Iceberg Lettuce, 1 C Chopped Romaine Lettuce, 1/2 Small Red Onion, Sliced Very Thin, 1 Medium Roma Tomato, Cut Into Wedges, 6-8 Whole Black Olives, 4-6 Whole Pepperoncini Peppers
- Right before serving, toss the salad with the croutons and as much of the dressing as you desire. Serve topped with grated parmesan and maybe some fresh cracked pepper.1 C Seasoned Croutons, Freshly Grated Parmesan, Fresh Cracked Black Pepper
Notes
- 1 Tbsp Dried Basil
- 1 Tbsp Dried Oregano
- 1 Tbsp Dried Parsley
- 2 tsp Dried Thyme
- 2 tsp Dried Rosemary
- 1 tsp Dried Marjoram
- 1 tsp Garlic Powder (Optional)
Always handle and cook animal products safely.
- Cook poultry (chicken, turkey, duck) to 165°F / 74°C.
- Cook ground meats (beef, pork, lamb, veal) to 160°F / 71°C.
- Cook whole cuts of beef, pork, lamb, veal to 145°F / 63°C and allow to rest for 3 minutes.
- Cook fish and shellfish to 145°F / 63°C.
- Eggs should be cooked until yolks and whites are firm, or use pasteurized eggs for recipes calling for raw or lightly cooked eggs.
A Fresh Take on the Olive Garden®-Style Salad
This copycat Olive Garden salad brings the fresh crunch and zesty flavor you love from the restaurant straight to your own table. The real star of the dish is the signature-style Italian dressing – tangy, garlicky, and loaded with Romano cheese. While this recipe isn’t affiliated with or endorsed by Olive Garden®, it’s inspired by their famous house salad and developed so you can enjoy a similar experience at home.
The salad itself is simple, but that’s part of the magic. Crisp iceberg lettuce forms the base. Juicy tomatoes, briny black olives, pepperoncini peppers, and crunchy croutons add texture and flavor. A sprinkle of Romano cheese ties it together, while the dressing gives it that crave-worthy finish.
A Quick Look at Olive Garden’s History
Olive Garden® opened its first location in Orlando, Florida, in 1982. The concept was simple: offer hearty Italian-American dishes in a welcoming atmosphere. Over time, their “Soup, Salad, and Breadsticks” combo became a customer favorite. The unlimited salad bowl, paired with warm breadsticks and a rotating selection of soups, helped cement Olive Garden’s place in casual dining culture. Today, they have hundreds of locations across the United States, and the salad remains one of their most iconic menu items.
Ways to Serve This Copycat Salad
You can enjoy this copycat Olive Garden salad just like the restaurant does – with breadsticks and a bowl of soup. Minestrone, Zuppa Toscana, or chicken gnocchi soup all pair beautifully. If you’re planning a pasta night, this salad makes the perfect starter. It’s especially good alongside a creamy pasta al limone or the baked feta and tomato pasta.
For a lighter meal, serve the salad on its own with a slice of crusty Italian bread. You can even turn it into a heartier dish by adding grilled chicken or shrimp.
Why Make It at Home?
Recreating the Olive Garden salad at home gives you more flexibility. You can adjust the seasoning, choose your preferred oil, and control the cheese level. You can also make the dressing fresher by skipping stabilizers and preservatives. It’s budget-friendly, easy to prepare, and a guaranteed crowd-pleaser.
Once you try this homemade version, you may find yourself making it regularly – whether for weeknight dinners, weekend gatherings, or even meal-prepped lunches. It’s the kind of recipe that keeps everyone coming back for seconds.
I wrote and edited this post with help from ChatGPT, based on my own tested recipe and original photography.