why make this recipe
This salad is fresh, fast, and tastes like the restaurant. It uses simple vegetables and a bright dressing. You can make it for a weeknight meal or a party.
introduction
This Homemade Olive Garden Salad is easy and fresh. You toss crisp romaine with tomatoes, olives, pepperoncini, and a simple vinaigrette. For a low-carb twist and related ideas, see low-carb copycat Olive Garden salad.
how to make Homemade Olive Garden Salad
Make sure your vegetables are cold and dry. Chop the lettuce and slice the vegetables. Whisk the dressing and toss everything together. For more salad ideas with cured meats and cheese, check this antipasto salad for mixing tips.
Ingredients :
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini peppers
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Low-carb croutons (optional)
Directions :
- In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, black olives, and pepperoncini.
- In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Top with grated Parmesan cheese and low-carb croutons if using.
- Serve immediately.
how to serve Homemade Olive Garden Salad
Serve the salad right after you toss it so the lettuce stays crisp. Put it beside pasta, grilled chicken, or with bread. You can add more cheese or croutons on each plate.
how to store Homemade Olive Garden Salad
If you have leftovers, keep the dressing separate. Store the dressed salad in the fridge in an airtight container for up to 1 day. Store undressed vegetables in the fridge for 2 to 3 days.
tips to make Homemade Olive Garden Salad
Use very cold lettuce for crunch. Slice the cherry tomatoes in half so they mix well. Taste the dressing and add salt or vinegar a little at a time. For ideas on crisp cucumber prep and quick pickles, see Asian cucumber salad.
variation (if any)
- Add sliced salami, ham, and provolone for a hearty salad.
- Use spinach or mixed greens instead of romaine.
- Make the dressing sweeter with a small spoon of sugar or honey if you like.
FAQs
Q: Can I make this ahead?
A: Yes. Keep the dressing separate and toss just before serving.
Q: Is this salad low carb?
A: Yes, it is low in carbs. Skip croutons to keep it lower in carbs.
Q: Can I use bottled dressing?
A: You can, but fresh olive oil and vinegar taste better and are simple to make.
Q: How long does the salad stay fresh after dressing?
A: It stays best for a few hours. After one day the lettuce will get limp.
Q: Can I add protein?
A: Yes. Add cooked chicken, shrimp, or salami for protein.
Conclusion
For another full copycat recipe and more steps to match the restaurant flavor, see Copycat Olive Garden Salad | The Recipe Critic.
Print
Homemade Olive Garden Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A fresh and simple salad that tastes like Olive Garden’s classic, perfect for weeknight meals or parties.
Ingredients
- 1 head of romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini peppers
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Low-carb croutons (optional)
Instructions
- In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, black olives, and pepperoncini.
- In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Top with grated Parmesan cheese and low-carb croutons if using.
- Serve immediately.
Notes
Use very cold lettuce for crunch, and taste the dressing to adjust salt or vinegar. Great served beside pasta or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Olive Garden, salad, easy recipe, fresh vegetables, low carb