Copycat Olive Garden Salad
The restaurant classic gets the at-home treatment with this simple recipe for making the beloved side salad.
What is so alluring about this simple salad from Olive Garden? It’s a beloved side dish, one that is so loved that it’s a focal point on the menu. I think part of the magic of this salad is in the dressing, and I’ve got a super simple recipe for recreating it right at home!
There are multiple layers of flavor to this salad. At is base are fresh greens joined by a supporting cast of black olives, pepperoncini, red onion, and tomatoes. Each of these makes a unique contribution in terms of texture and taste. I love the peppery bite of a pepproncini that pairs so well with the distinctive bite of red onion. The heat and spice of the two are balanced by the salty brininess of the black olives and the fruity element of the tomato.
The secret is in the sauce, as they say, and the “sauce” here is the salad dressing. This is one I like to make quite often and let sit in the fridge so it has time to build flavor. Mayo, parmesan cheese, red wine vinegar, and Italian seasoning are a handful of the actors here, and when joined by the rest of the bunch, the dressing is transformed into the most irresistible topper for all of my fresh salad ingredients.
My dressing is drizzled over the top of salad and the party begins! I also like to top with shaved parmesan. I like the creamy-salty bite of parmesan cheese and the visually appealing, effortlessly elegant ribbons of cheese. Copycat Olive Garden Salad is so simple and so good, the perfect side to a simple meal.
This recipe is featured in our online cooking class, Salad Party Part 2 Online Cooking Class.
Click the link above to watch the step-by-step video of how to make this recipe!
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Copycat Olive Garden Salad
For the dressing:
- 1/4 cup olive oil
- 3 tablespoons mayo
- 2 tablespoons red wine vinegar
- 1/2 lemon, juiced
- 1 1/2 teaspoon sugar
- 1/4 cup parmesan cheese, finely grated
- 1 garlic clove
- 1/2 teaspoon Italian seasoning
- Kosher salt and freshly cracked black pepper, to taste
For the salad:
- 5 oz. mixed greens
- 3/4 cup black olives, pitted and halved
- 3/4 cup pepperoncini peppers, sliced
- 1/2 cup red onion, thinly sliced
- 2 Roma tomatoes, cut into wedges
- 1 1/2 cups seasoned croutons
- 1/3 cup shaved parmesan cheese
Preparation
- Using a food processor or blender, combine olive oil, mayo, red wine vinegar, lemon juice, sugar, parmesan, garlic, and Italian seasoning until smooth. Season with salt and pepper to taste. Refrigerate for at least one hour.
- Assemble the salad in a large bowl by adding all the ingredients except the cheese in and tossed with the prepared dressing. Garnish with shaved parmesan and enjoy!