This Easy Olive Garden Salad is fresh and colorful! With crispy greens, juicy tomatoes, and crunchy croutons, it’s like a garden on your plate.
The best part? That tangy dressing pulls it all together, giving every bite a zesty kick. I love serving it with breadsticks for a perfect meal. Yum!
Key Ingredients & Substitutions
Romaine Lettuce: This is the base of the salad, providing a nice crunch. If you can’t find Romaine, you can use mixed greens or iceberg lettuce for a similar texture.
Cherry Tomatoes: These add sweetness and color. If they’re out of season, try using diced regular tomatoes or even some roasted red peppers for a different taste.
Black Olives: They bring a briny flavor. If you prefer, Kalamata olives or green olives can make great substitutes if you want something a little different.
Croutons: I recommend store-bought croutons for convenience. For a gluten-free option, look for gluten-free croutons or make your own by toasting cubed gluten-free bread.
How Do I Make the Dressing Creamy and Zesty?
The dressing can enhance the salad’s flavor, so here’s how to get it right. Start by whisking the vinegar with the oregano, garlic, onion powder, sugar, salt, and pepper. This creates a strong base.
- Gradually add the oil while whisking until it thickens and becomes creamy. This emulsifying process gives the dressing a nice texture.
- Taste it! Adjust with more salt or sugar if needed to balance the flavors.
Feel free to experiment with adding a little Dijon mustard or a squeeze of lemon juice for extra zing!
Easy Olive Garden Salad Recipe
Ingredients:
- 1 head Romaine lettuce, chopped
- 1 cup cherry or grape tomatoes, sliced
- 1/2 cup black olives, whole or sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup croutons
- 1/4 cup shaved Parmesan cheese
- 4-6 pepperoncini peppers
- Optional: fresh parsley for garnish
For the Dressing:
- 1/4 cup white wine vinegar
- 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil or olive oil
How Much Time Will You Need?
This easy Olive Garden salad takes about 15 minutes to prepare. You’ll spend a few minutes washing and chopping the veggies, mixing the dressing, and tossing everything together. Perfect for a quick side dish or a light meal!
Step-by-Step Instructions:
1. Prepare the Lettuce:
Start by washing the Romaine lettuce under cold water. After that, chop it into bite-sized pieces and place it in a large salad bowl.
2. Add the Vegetables:
Slice the cherry or grape tomatoes and the red onion thinly. Then, add the tomatoes, black olives, and sliced red onion to the bowl with the lettuce. Keep it bright and colorful!
3. Top It Off:
Next, sprinkle the croutons, shaved Parmesan cheese, and pepperoncini peppers on top of the salad ingredients. This adds crunch and flavor to every bite!
4. Make the Dressing:
In a small bowl or jar, combine the white wine vinegar, dried oregano, garlic powder, onion powder, sugar, salt, and black pepper. Mix it together well, and then very slowly whisk in the vegetable or olive oil until the dressing is smooth and emulsified.
5. Toss and Serve:
Drizzle the dressing over the salad just before serving, and give it a gentle toss to coat all the ingredients evenly. Garnish with fresh parsley if you like, and enjoy with Italian breadsticks or your favorite side!
Now you have a delicious, fresh Olive Garden-style salad to treat yourself and your family! Enjoy!
Can I Use Other Types of Lettuce?
Absolutely! While Romaine is the classic choice, you can use mixed greens, iceberg lettuce, or even spinach for a different flavor and texture. Just be sure to keep the leaves crisp!
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the Parmesan cheese or use a vegan cheese substitute. For the dressing, replace the sugar with agave syrup or maple syrup if you prefer a plant-based sweetener.
What’s the Best Way to Store Leftovers?
If you have leftovers, store the salad and dressing separately in airtight containers. The salad can last in the fridge for about 2 days but will be best if eaten fresh. If the dressing is well-sealed, it can last for up to a week in the fridge!
Can I Prep This Salad Ahead of Time?
You can prepare the salad ingredients a few hours in advance, but avoid adding the dressing until just before serving to prevent the greens from wilting. Chop the veggies and store them in the fridge covered until you’re ready to serve!
