Introduction

This Olive Garden-style salad brings fresh, crisp vegetables together with tangy pepperoncinis and a savory dressing for a perfect starter or side dish. It’s easy to prepare and loaded with vibrant flavors that everyone will enjoy.

A white bowl filled with a mixed salad showing clear layers: the bottom layer is a bed of chopped green and purple lettuce with a fresh texture, the middle layer consists of scattered bright yellow pepperoncini, crunchy light brown croutons, and shiny black olives, and the top layer showcases slices of red tomatoes with a juicy and soft texture, all sprinkled with a dusting of finely grated white cheese. The salad is being tossed with a wooden spoon that is partially visible inside the bowl, held by a woman's hand. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups chopped lettuce
1 cup shredded red cabbage
1/4 cup grated carrots
1 cup pitted black olives
2 roma tomatoes, sliced
1 cup pepperoncinis
1 cup croutons
1/4 cup sliced red onion
1/2 cup grated parmesan cheese, divided
1 batch Olive Garden dressing

Instructions

Step 1: In a large bowl, combine the chopped lettuce, shredded red cabbage, and grated carrots. Mix well to evenly distribute the ingredients.
Step 2: Add the black olives, sliced roma tomatoes, pepperoncinis, croutons, sliced red onion, and half of the grated parmesan cheese to the bowl. Gently toss to combine all ingredients thoroughly.
Step 3: Pour about half of the Olive Garden dressing over the salad and toss again to coat everything evenly with the dressing.
Step 4: Sprinkle the remaining parmesan cheese on top of the salad. Serve immediately with extra dressing on the side for those who prefer more.

Tips & Variations

For extra crunch, add toasted pine nuts or sliced almonds to the salad just before serving.
Use homemade or store-bought Olive Garden dressing to save time — the zesty dressing is key to authentic flavor.
Substitute romaine lettuce with a mix of baby greens for a different texture and taste.
Chill the vegetables before assembling the salad to keep it crisp and refreshing.

Storage

Store leftover salad without dressing in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to prevent sogginess. If you have dressed salad leftovers, enjoy them within a few hours for the best texture. Re-toss with fresh dressing before serving if needed.

How to Serve

A white bowl filled with a colorful salad sits on a white marbled surface, with wooden salad tongs visible at the top right. The salad has a base layer of green chopped lettuce mixed with small pieces of purple cabbage, topped with slices of red tomatoes and whole black olives. Scattered on top are light brown croutons and several bright yellow pepperoncini peppers. The salad is sprinkled with finely grated white cheese, adding a dusting of texture. Next to the bowl, a white cloth with red stripes is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the vegetables and keep them refrigerated separately, but it’s best to add the dressing and croutons just before serving to maintain freshness and crunch.

What can I use if I don’t have pepperoncinis?

Banana peppers or mild pickled jalapeños make good substitutes and will provide a similar tangy, slightly spicy kick.

Olive Garden Salad Recipe

Print Recipe

★★★★★

4.4 from 79 reviews

This Olive Garden Salad is a vibrant and fresh mix of crisp lettuce, colorful vegetables, black olives, pepperoncinis, and crunchy croutons, all tossed in a flavorful Olive Garden dressing and topped with grated Parmesan cheese. Perfect as a side dish or a light meal.

Author: Maya
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

8 cups chopped lettuce
1 cup shredded red cabbage
1/4 cup grated carrots
1 cup pitted black olives
2 roma tomatoes, sliced
1 cup pepperoncinis
1 cup croutons
1/4 cup sliced red onion
1/2 cup grated Parmesan cheese, divided

Dressing

1 batch Olive Garden dressing (about 1/2 to 3/4 cup, homemade or store-bought)

Instructions

Combine Vegetables: In a large bowl, combine the chopped lettuce, shredded red cabbage, and grated carrots. Mix gently to ensure the vegetables are evenly distributed.
Add Additional Ingredients: Add the pitted black olives, sliced roma tomatoes, pepperoncinis, croutons, sliced red onion, and half of the grated Parmesan cheese to the bowl. Gently toss all ingredients together until well combined.
Dress the Salad: Pour about half of the Olive Garden dressing over the salad mixture. Toss thoroughly to coat all the ingredients evenly with the dressing.
Finish and Serve: Sprinkle the remaining Parmesan cheese on top as a finishing touch. Serve the salad immediately with the extra dressing on the side for guests who want more.

Notes

For best results, chill all salad ingredients before assembling.
Use fresh, high-quality ingredients for authentic flavor.
The dressing can be made homemade or purchased pre-made.
If preferred, you can substitute pepperoncinis with banana peppers or mild pickled peppers.
This salad is best served fresh and consumed within a few hours to maintain crunchiness.

Keywords: Olive Garden Salad, Italian Salad, Lettuce Salad, Easy Salad Recipe, Olive Garden Dressing, Side Salad