This Olive Garden House Salad brings the classic restaurant favorite straight to your kitchen — crisp greens, juicy tomatoes, tangy pepperoncini, red onion, black olives, crunchy croutons, and freshly grated parmesan tossed in a creamy zesty Italian dressing. It’s bright, refreshing, and incredibly satisfying, making it the perfect starter, side, or light lunch.
The flavors come together beautifully — cool lettuce, salty olives, tart pepperoncini, and savory cheese, all coated in a dressing that’s tangy, creamy, and slightly sweet. Whether you’re craving that nostalgic Olive Garden taste or simply want a versatile salad that goes with everything, this homemade version delivers restaurant-quality flavor in minutes.
Serve it with pasta, soup, chicken, or as part of an Italian-themed dinner night. Simple ingredients, big flavor — and so easy to customize at home.
Key Ingredients & Substitutions
These familiar ingredients make this restaurant-style salad taste authentic and fresh.
Romaine Lettuce: Crisp and refreshing. You can also use iceberg or a romaine blend.
Cherry Tomatoes: Sweet and juicy. Roma tomatoes also work — chop into wedges.
Red Onion: Adds a sharp bite. For milder flavor, soak slices in cold water for 10 minutes or use green onions.
Black Olives: Provide salty depth. Substitute with Kalamata olives for more intensity.
Pepperoncini Peppers: Mild tangy heat — a signature ingredient. Banana peppers work too.
Croutons: Classic Olive Garden crunch. Use homemade or store-bought.
Parmesan Cheese: Freshly grated for best flavor. Shaved parmesan works beautifully as well.
Equipment You’ll Need
- Large salad bowl
- Cutting board & knife
- Tongs or salad spoons
- Whisk or jar for dressing (if making homemade)
Flavor Variations & Add-Ins
- Protein: Add grilled chicken, shrimp, or roasted chickpeas.
- Cheese swap: Add mozzarella pearls for extra creaminess.
- More crunch: Add cucumbers or sliced radishes.
- Spicy kick: Add a pinch of red pepper flakes.
- Herb upgrade: Add fresh parsley or basil.
How to Make Olive Garden House Salad
Ingredients You’ll Need:
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/3 cup black olives
- 6–8 pepperoncini peppers
- 1/2 cup croutons
- 1/4 cup grated parmesan cheese
Creamy Italian Dressing
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 1 tablespoon grated parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon sugar or honey
- Salt & pepper to taste
- 2–3 tablespoons water to thin (as needed)
How Much Time Will You Need?
Just 10 minutes — simple, fast, and delicious.
Step-by-Step Instructions:
1. Prepare the Vegetables
Chop lettuce, slice onion, and halve tomatoes. Drain olives and pepperoncini if packed in brine.
2. Mix the Dressing
Whisk mayo, oil, vinegar, parmesan, garlic powder, Italian seasoning, sugar, salt, and pepper. Thin with water to desired consistency.
3. Assemble the Salad
Add lettuce, tomatoes, olives, onion, and pepperoncini to a large bowl.
4. Dress & Toss
Drizzle dressing, sprinkle parmesan, and toss gently to coat.
5. Add Croutons & Serve
Top with croutons and additional parmesan. Serve immediately.
Pro Tips for Best Texture & Taste
These small touches bring the classic restaurant flavor home.
- Mix dressing lightly: Don’t oversaturate — add gradually.
- Serve immediately: Keeps croutons crisp.
- Chill ingredients: Cold salad tastes fresher and crunchier.
- Taste & adjust: Add extra parmesan or pepperoncini for bold flavor.
Frequently Asked Questions
Can I make it ahead?
Prep ingredients separately and assemble just before serving to keep everything crisp.
Can I use store-bought dressing?
Yes — Olive Garden signature dressing works perfectly if you prefer ready-made.
Is this salad healthy?
Yes — it’s fresh, veggie-packed, and customizable. Use Greek yogurt instead of mayo for a lighter dressing.
How do I store leftovers?
Store undressed salad up to 24 hours. Once dressed, best eaten immediately.