Dessert

Homemade Olive Garden Salad with Classic Dressing Recipe

ByHarper Ellington January 4, 2026January 4, 2026

Introduction

This Olive Garden Salad is a fresh and flavorful side dish that pairs perfectly with any meal. With a tangy homemade dressing and a crisp blend of vegetables, it’s an easy way to bring a restaurant favorite to your table in just minutes.

A clear glass bowl filled with a fresh salad sits on a white marbled surface. The salad has a base layer of green lettuce leaves, both light and dark shades, mixed evenly throughout. On top, there are bright red tomato slices, thin rings of purple onion, and whole black olives scattered around. Yellow pepperoncini peppers rest on the salad, adding a pop of yellow. Crunchy golden croutons are spread on top, and the whole salad is lightly sprinkled with white grated cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch Olive Garden Salad Dressing
1 (10 ounce) bag American salad blend
6 pepperoncini peppers
1 tomato, sliced
1/4 red onion, thinly sliced
12 black olives
1 cup croutons
1 tablespoon parmesan, grated
1/4 cup olive oil
2 tablespoons white wine vinegar
3 tablespoons parmesan cheese, grated
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic salt
1/4 teaspoon Italian seasoning

Instructions

Step 1: Prepare the dressing by grating the parmesan cheese using a cheese grater.
Step 2: In a blender, combine the olive oil, white wine vinegar, grated parmesan cheese, mayonnaise, lemon juice, garlic salt, and Italian seasoning.
Step 3: Blend the ingredients using the pulse or blend setting until the dressing is smooth and well mixed. Serve immediately or refrigerate until ready to use.
Step 4: Wash and chop the tomato, slice the olives and thinly slice the red onion.
Step 5: In a large bowl, place the American salad blend. Add the pepperoncini peppers, chopped tomato, sliced onion, sliced olives, croutons, and 1 tablespoon grated parmesan cheese.
Step 6: Toss the salad ingredients together using salad spoons, then pour the prepared Olive Garden Salad Dressing over the salad and mix until everything is evenly coated.

Tips & Variations

For added crunch, try topping with toasted pine nuts or sunflower seeds instead of croutons.
Use fresh lemon juice instead of bottled for a brighter, more vibrant dressing flavor.
If you prefer a spicier salad, add a pinch of red pepper flakes to the dressing blend.
Make extra dressing to keep on hand for other salads or as a dip for vegetables.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The dressing keeps well for up to one week. For best texture, toss the salad with dressing just before serving to prevent sogginess. Reheat is not needed as this is best served chilled or at room temperature.

How to Serve

A clear glass bowl holds a fresh salad with several layers starting with a base of light green lettuce leaves, topped with bright red tomato slices and thin rings of purple onion. Scattered around the bowl are black olives and a few long, yellow pepperoncini peppers. Golden brown crunchy croutons are placed on top, along with a light sprinkle of finely grated white cheese. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a pre-made salad dressing instead of making the Olive Garden dressing?

Yes, you can use store-bought Italian dressing as a shortcut, but the homemade version offers a richer, more authentic flavor that really enhances the salad.