Olive Garden Salad Recipe
The Olive Garden chain opened its doors in 1982, with its menu focusing on Italian-American classics. The house salad quickly became a staple, beloved for its simplicity and the signature zesty Italian dressing. The recipe itself combines Mediterranean-inspired ingredients, reflecting Italy’s fresh and vibrant culinary traditions while keeping things approachable for the American palate.
Equipment
- Large salad bowl
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Ingredients
For the Salad:
- 6 cups of mixed lettuce (Romaine, iceberg, and radicchio work best)
- ½ cup sliced red onions
- 1 cup cherry tomatoes, halved
- 1 cup sliced cucumbers
- ½ cup black olives (whole or sliced)
- ½ cup pepperoncini peppers
- 1 cup croutons
- ½ cup freshly grated Parmesan cheese
For the Dressing:
- ¾ cup olive oil
- 1 tablespoon mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon sugar
- ¼ cup white vinegar
Instructions
- Prepare the DressingIn a small mixing bowl, whisk together olive oil, white vinegar, and mayonnaise until emulsified.
- Add grated Parmesan cheese, minced garlic, dried oregano, dried basil, salt, black pepper, and sugar. Whisk until well combined. Set aside for the flavors to meld.
- Assemble the Salad BaseWash and chop the lettuce into bite-sized pieces. Combine the Romaine, iceberg, and radicchio in a large salad bowl.
- Add the sliced red onions, halved cherry tomatoes, sliced cucumbers, black olives, and pepperoncini peppers.
- Add ToppingsSprinkle the croutons and freshly grated Parmesan cheese over the salad.
- Dress and TossDrizzle the prepared dressing evenly over the salad. Use tongs to toss everything gently until the ingredients are well coated.
- ServeServe immediately for the freshest taste. For added flair, garnish with extra Parmesan or a few more olives and peppers.