Olive Garden Italian Salad (Printable)
Crisp Italian-American salad with pepperoncini, olives, Parmesan, and creamy signature dressing.
# What You’ll Need:
→ Salad
01 - 6 cups romaine lettuce, chopped
02 - 1 cup iceberg lettuce, chopped
03 - 1/2 cup red onion, thinly sliced
04 - 1 cup grape tomatoes, halved
05 - 1/2 cup black olives, pitted
06 - 6–8 whole pepperoncini peppers
07 - 1/2 cup croutons
08 - 1/4 cup freshly grated Parmesan cheese
→ Dressing
09 - 1/2 cup mayonnaise
10 - 1/3 cup white vinegar
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon lemon juice
14 - 1 teaspoon Italian seasoning
15 - 1 teaspoon garlic powder
16 - 1/2 teaspoon dry mustard
17 - 1/2 teaspoon sugar
18 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Wash romaine and iceberg lettuce thoroughly under cold running water. Dry completely using a salad spinner or clean kitchen towels. Transfer both lettuces to a large salad bowl and toss to combine.
02 - Layer the thinly sliced red onions, halved grape tomatoes, pitted black olives, and whole pepperoncini peppers evenly over the mixed greens.
03 - Scatter croutons and freshly grated Parmesan cheese across the top of the salad.
04 - In a small mixing bowl, whisk together mayonnaise, white vinegar, olive oil, grated Parmesan cheese, lemon juice, Italian seasoning, garlic powder, dry mustard, and sugar until smooth and fully emulsified. Season with salt and freshly ground black pepper to taste.
05 - Drizzle the dressing over the salad just before serving. Toss gently with salad tongs to coat the greens evenly, or serve the dressing on the side for individual portioning.
# Expert Advice:
01 -
- The dressing is that perfect middle ground between tangy and creamy, the kind that makes people ask what your secret is.
- It comes together in fifteen minutes with zero cooking, which means you get restaurant quality without waiting for a table.
02 -
- If you dress the salad and let it sit, the croutons will turn soggy within ten minutes and the lettuce will wilt, so timing really is everything here.
- Tasting the dressing before you pour it on is crucial because the acid level in lemons and vinegar varies wildly, and you may need a tiny pinch more sugar or salt to get it right.
03 -
- Let the dressing sit in the fridge for at least thirty minutes before serving, because the garlic powder and Italian seasoning need time to bloom and meld into something much more flavorful.
- If you want that true restaurant experience, serve the salad in individual bowls rather than one big one, because people eat with their eyes first and a personal portion always feels more special.