Tulo

Olive Garden Salad Recipe

The dressing is the whole point: a mayonnaise-and-oil base with vinegar, sugar, and two grated cheeses copies the tang and body of the restaurant version almost exactly, and letting it chill for at least an hour lets the garlic and herbs actually infuse instead of just sitting on top.

Prep
20 min
Cook
0 min
Total
80 min
Servings
8

Ingredients

Servings8
  • 1 head iceberg lettuce, chopped
  • 1/2 head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced into rings
  • 1/2 cup black olives, pitted
  • 1/2 cup pepperoncini or banana peppers, sliced
  • 1 cup seasoned croutons
  • 1/4 cup parmesan cheese, grated, plus more for serving
  • 1/2 cup mayonnaise
  • 1/4 cup vegetable oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon granulated sugar
  • 2 tablespoons romano cheese, grated
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried Italian herb blend (oregano, basil, parsley)

Nutrition per serving

Calories
276
Protein
6g
Carbs
13g
Fat
23g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a medium bowl, whisk together the mayonnaise, vegetable oil, white wine vinegar, sugar, romano cheese, garlic, lemon juice, and Italian herb blend until smooth.
  2. 2Cover the dressing and refrigerate for at least 1 hour, or up to 3 days, to let the garlic and herbs mellow into the base.
  3. 3In a very large bowl, combine the chopped iceberg, romaine, cherry tomatoes, red onion rings, black olives, and pepperoncini.
  4. 4Just before serving, toss the salad with about two-thirds of the dressing, adding more to taste; the lettuce should look lightly coated, not swimming.
  5. 5Top with croutons and grated parmesan, then serve immediately with the remaining dressing on the side.

Tips & variations

  • Iceberg is non-negotiable for the authentic texture, it stays crunchy under the creamy dressing in a way romaine alone doesn't; keep the ratio at least half iceberg.
  • For a spicier version, swap the pepperoncini for pickled banana peppers with a splash of their brine mixed into the dressing.
  • The dressing recipe doubles easily and keeps well, so it's worth making a full batch even for a smaller salad.

Storage & reheating

Store the dressing in a sealed jar in the refrigerator for up to 1 week; shake or whisk before using since it separates slightly on standing. Keep undressed salad components in a separate container for up to 2 days, and only toss with dressing right before eating, since dressed lettuce turns soggy within a few hours.

Tips from the Tulo kitchen

  • A rough chop rather than a fine shred on the iceberg gives bigger, crunchier bites closer to the restaurant version.
  • Adding the croutons at the very end, after tossing, keeps them from going soft.

FAQ

What makes Olive Garden's dressing taste different from regular Italian dressing?

It's mayonnaise-based rather than a straight oil-and-vinegar vinaigrette, which gives it a creamy body and tang closer to a ranch-Italian hybrid than a typical vinaigrette.

Can I make this salad ahead of time for a party?

Chop and store all the vegetables separately from the dressing up to a day ahead, then toss everything together right before serving so the lettuce stays crisp.

Is there a lower-fat version of the dressing?

Substituting light mayonnaise and cutting the vegetable oil by half still gives a similar tang, though the dressing will taste slightly thinner and less rich.

What can I use instead of pepperoncini?

Sliced banana peppers or a milder pickled jalapeño both work; use whichever pickled pepper is easiest to find, since the brine matters more than the exact pepper.

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