Fresh, crisp, and zesty, this Copycat Olive Garden Salad delivers all the flavors you love from the restaurant favorite — but made fresh at home with high-quality ingredients. Tossed with a tangy, garlicky Italian-style dressing, it’s the perfect starter or light main dish.

Why You’ll Love This Recipe

This salad captures that signature Olive Garden taste with crunchy lettuce, juicy tomatoes, briny olives, and the iconic pepperoncini for a subtle kick. The homemade dressing is creamy yet light, perfectly balanced between tangy and savory. Best of all, you can make it ahead, customize it with protein, and serve it with warm breadsticks for a complete restaurant-style experience at home. Copycat Olive Garden Salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Dressing
⅔ cup extra virgin olive oil
⅓ cup white vinegar
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 freshly cracked black pepper
¼ tsp red pepper flakes

Directions

Layer salad: In a large serving bowl, add 3 cups lettuce, ½ cup olives, ½ cup onion, ½ the tomatoes, and ½ cup croutons. Repeat with the remaining ingredients. Top with pepperoncini and sprinkle Parmesan evenly over the salad.
Make dressing: In a small bowl, whisk together olive oil, vinegar, water, mayonnaise, sugar, garlic, lemon juice, Italian seasoning, salt, pepper, and red pepper flakes until emulsified. Alternatively, combine in a mason jar, seal, and shake until blended.
Serve: Drizzle dressing over the salad just before serving and toss lightly to combine.

Servings and timing

Servings: 8
Prep Time: 20 minutes
Total Time: 20 minutes

Variations

Protein boost: Add grilled chicken, shrimp, or salmon.
Cheese swap: Use shredded Asiago or Romano instead of Parmesan.
Extra veggies: Add cucumbers, roasted red peppers, or artichoke hearts.
Lower calorie: Use light mayonnaise or Greek yogurt in the dressing.
Heat kick: Increase red pepper flakes or add chopped fresh chili.

Storage/Reheating

Store salad components and dressing separately in the refrigerator. Salad stays fresh for up to 2 days, dressing for up to 1 week. Toss just before serving to keep lettuce crisp.

FAQs

Is iceberg lettuce necessary?

It’s traditional for this salad, but you can use romaine or a mix of greens.

Can I make the dressing ahead of time?

Yes, prepare up to 1 week in advance and shake well before using.

Are pepperoncini spicy?

They’re mild, tangy, and slightly sweet with just a hint of heat.

Can I use jarred garlic?

Fresh garlic is best, but jarred works in a pinch.

Can I serve this as a main dish?

Yes, just add protein like chicken, shrimp, or chickpeas.

What’s the best way to keep lettuce crisp?

Wash and dry thoroughly, then store in the fridge wrapped in paper towels until ready to use.

Can I use store-bought Italian dressing?

You can, but the homemade version tastes fresher and more authentic.

How do I make it dairy-free?

Omit the Parmesan or use a dairy-free alternative.

What kind of bread goes best?

Warm breadsticks or a crusty baguette are perfect.

Can I make it in advance for a party?

Yes, just assemble the salad and keep the dressing separate until serving.

Conclusion

Copycat Olive Garden Salad is the perfect way to bring restaurant-quality freshness to your table. With its crisp vegetables, tangy dressing, and signature pepperoncini, it’s a crowd-pleaser that pairs beautifully with pasta, soup, or warm breadsticks for the ultimate Italian-inspired meal.