Salad – Easy Olive Garden Copycat

This Olive Garden Salad is a homemade version of the one you get at the restaurant — super fresh, crunchy, and ready in 10 minutes. With crisp lettuce, red onion, olives, pepperoncini, and that signature dressing, it makes an easy side for literally any dinner. Just toss and serve.

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Quick Summary

• Prep time: 10 mins
• Cook time: 0
• Flavor: fresh, tangy, crunchy
• Great for: weeknight dinners, BBQs, potlucks

Why I Like This Recipe

It’s one of those things I make when I forgot to plan a side. Or when I’m hungry and don’t want anything hot. Honestly, the dressing does all the work — just throw everything in a bowl, and it tastes like effort. But it’s not. Not even a little.

Ingredients

• 12 oz iceberg salad mix
• ½ red onion, sliced thin
• 6 pitted black olives
• 4 pepperoncini
• ½ cup croutons
• 1 tomato, sliced or diced
• ¼ cup grated Romano or Parmesan
• ½ cup Olive Garden Salad Dressing (bottled kind, trust me)

How To Make Salad 

1. Chill your bowl: If you’ve got time, toss the bowl in the freezer for 30 mins. Worth it — everything stays crisp longer.
2. Lettuce goes first: Dump the iceberg mix into the cold bowl.
3. Layer the toppings: Red onion (thin, so it’s not too sharp), olives, pepperoncini, tomato, and croutons. Try not to overthink it.
4. Cheese sprinkle: Grate or shake on the cheese. I go heavy but that’s me.
5. Add dressing + toss: Right before you serve, drizzle on the dressing and toss gently. Done.

Tips for Success

• Don’t skip the chilled bowl — it actually makes a difference.
• Slice red onion thin or it overpowers the whole bite.
• Only dress what you’re serving — soggy salad is sad salad.
• Use the real Olive Garden dressing. The bottled one in stores is closest in flavor.

Storage and Reheating

• Fridge: Store leftovers undressed if possible — they’ll last 1–2 days in a sealed container.
• Dressed leftovers? Still edible the next day, just softer. I usually just eat it cold straight from the fridge.

Frequently Asked Questions

• Do I really need to use Olive Garden dressing?
  If you want that exact flavor, yes. Other dressings work fine, but it won’t taste the same.
• Can I prep it ahead?
  Yep, just keep the dressing off until the last second. And maybe keep the croutons separate too so they stay crunchy.
• What’s the best lettuce to use?
  Iceberg is the classic, but romaine works too. Just don’t get fancy with mixed greens — not the vibe.
• What if I don’t like onions?
  Skip ’em. No rules here. Or soak them in cold water first to take the edge off.
• Is this vegetarian?
  Yep — as long as your cheese and dressing are, too. Always check the labels.

Common Mistakes and How to Dodge Them

• Adding dressing too early: Salad gets soggy fast once it’s dressed. Always toss it right before serving.
• Using wet ingredients: If your tomatoes or lettuce are wet, the dressing slides right off and everything tastes watered down. Pat stuff dry first.
• Too much onion: Happens. Just slice it thin, and maybe don’t use the whole half if your onion is big.
• Forgetting the cheese: It adds salt and richness — it’s not optional in my book.
• Skipping the chill step: This isn’t just for fun. A cold bowl + cold veggies = fresh, crisp salad that actually feels like the restaurant version.

Nutrition Facts (Per Serving)

• Calories: 24 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 65mg
• Potassium: 119mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 0g

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