Introduction

This Olive Garden Salad brings a fresh, vibrant mix of crisp lettuce, colorful vegetables, and tangy dressing right to your table. It’s a perfect starter or side to your favorite Italian meals, with homemade dressing that’s flavorful and easy to prepare.

A clear glass bowl holds a fresh salad with multiple layers: the base layer is a mix of bright green leafy lettuce and some purple cabbage shreds, topped with red tomato slices and black olives scattered around, with crunchy golden-brown croutons evenly placed on top. A yellowish creamy dressing is being poured from a spoon held by a woman's hand, drizzling over the tomatoes and greens. On the side of the bowl, two wooden salad spoons rest gently. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups chopped lettuce
¼ cup red cabbage (shredded)
¼ cup carrots (julienne)
¼ cup red onion
½ cup black olives
2 roma tomatoes (sliced)
1/3 cup pepperoncinis
1 cup croutons
¼ cup grated Parmesan cheese
¾ cup extra virgin olive oil (smooth preferred)
1 (.7 oz.) packet Zesty Italian Dressing Mix
1/3 cup white vinegar
¼ cup water
1 tablespoon grated Romano cheese (or Parmesan)
3 teaspoons sugar
1½ teaspoons mayo (not Miracle Whip)
1 teaspoon Dijon mustard
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder

Instructions

Step 1: Combine the dressing ingredients—olive oil, Zesty Italian Dressing Mix, white vinegar, water, Romano cheese, sugar, mayo, Dijon mustard, Italian seasoning, salt, pepper, and garlic powder—in a mini food processor or jar with a lid. Blend or shake well until emulsified, then cover and refrigerate.
Step 2: Prepare the salad ingredients. Use a paper towel to pat sliced tomatoes dry to remove excess moisture, ensuring the salad stays fresh and crisp.
Step 3: Set aside the dressing, croutons, and Parmesan cheese. In a large bowl, combine chopped lettuce, red cabbage, carrots, red onion, black olives, tomatoes, and pepperoncinis.
Step 4: Drizzle your desired amount of dressing over the salad and toss gently to coat. Remember you won’t need all the dressing at once.
Step 5: Sprinkle croutons and grated Parmesan cheese on top just before serving for added crunch and flavor.

Tips & Variations

For a creamier twist, add a dollop of ranch or Caesar dressing along with the Italian dressing.
If you prefer a milder dressing, reduce the amount of Dijon mustard slightly.
Pepperoncinis can be swapped for banana peppers if you want a gentler heat.
To keep your salad crisp longer, keep the dressing separate until serving time.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1–2 days for optimal freshness. The dressing can last up to one week. When ready to serve, toss the salad with dressing again to refresh flavors.

How to Serve

A clear bowl filled with fresh green lettuce leaves as the base layer, topped with bright red tomato slices and black olives scattered around. There are golden-brown croutons spread evenly on top, and light yellow pepperoncini peppers placed on the sides. The salad is sprinkled with white grated cheese and drizzled with a creamy light dressing. A wooden spoon and fork rest on the side inside the bowl, all 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 other types of lettuce?

Yes, feel free to mix in romaine, iceberg, or even spring mix to suit your preference.

Is there a substitute for mayonnaise in the dressing?

You can use Greek yogurt or leave it out entirely, though mayo adds creaminess and helps emulsify the dressing.