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Copycat Olive Garden Salad

Copycat Olive Garden Salad Recipe with Homemade Italian Dressing

Make this easy copycat Olive Garden salad with homemade Italian dressing. Fresh, crisp, and perfect with breadsticks or your favorite pasta.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine American, Italian
Servings 6 Servings

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

To make your own Italian seasoning, mix together:
  • 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)
Grind in a spice grinder or mortar and pestle if desired
*Food Safety Note:
 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.
Consuming undercooked meat, poultry, seafood, or eggs may increase the risk of foodborne illness, especially for children, pregnant women, elderly individuals, and those with weakened immune systems. Use a food thermometer for best accuracy.
Keyword Black Olive, Cheese, CopyCat, Lettuce, Oil, Onion, Pepperoncini, Tomato, Vinegar