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Olive Garden Salad Mix

Olive Garden Salad Mix
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Recreate the iconic Olive Garden salad at home with this copycat recipe. Crisp romaine lettuce, tangy pepperoncini, and a creamy homemade Italian dressing come together for a refreshing side dish that rivals the restaurant version.

Ingredients

Scale
  • 1 large head romaine lettuce, washed and dried, chopped into bite-size pieces (about 6 cups)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup black olives, sliced
  • 1/4 cup pepperoncini, drained and sliced (optional, for tanginess)
  • 1/2 cup croutons (store-bought or homemade)
  • 2 tablespoons grated Parmesan cheese, plus more for garnish
  • For the dressing:
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 teaspoon mayonnaise (to emulsify and add creaminess)
  • 1 clove garlic, minced
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a small bowl or a jar with a tight-fitting lid, combine the olive oil, white wine vinegar, lemon juice, mayonnaise, minced garlic, sugar, oregano, basil, salt, and pepper. If using a jar, seal and shake vigorously for about 30 seconds until the dressing is well emulsified and creamy. Alternatively, whisk in a bowl until combined. Taste and adjust seasoning with more salt or vinegar if desired. Set aside or refrigerate for up to a week; if refrigerated, let sit at room temperature for 10 minutes and shake again before using.
  2. Place the chopped romaine in a large salad bowl. Add the halved cherry tomatoes, sliced red onion, black olives, and pepperoncini. Toss gently with your hands or two large spoons to distribute the ingredients evenly.
  3. Drizzle about 3-4 tablespoons of the dressing over the salad, starting with less to avoid overdressing. Toss the salad again, adding more dressing in increments until each leaf is lightly coated but not soggy. You want a glossy sheen, not a pool of dressing at the bottom.
  4. Just before serving, sprinkle the croutons and grated Parmesan cheese over the top. Toss once more very gently to combine, then garnish with an extra pinch of Parmesan. Serve immediately; this salad does not hold well once dressed, as the lettuce will wilt.
  5. If preparing for later or taking to a potluck, keep the dressing, croutons, and Parmesan separate. Store the washed and chopped lettuce with other vegetables in a sealed container lined with paper towels to absorb moisture. Combine everything only just before serving for the best texture.

Notes

Storage: Undressed salad components (lettuce, tomatoes, onion, olives, pepperoncini) can be stored in an airtight container in the refrigerator for up to 2 days. Dressing keeps in the fridge for up to 1 week; shake before using. Croutons and Parmesan should be stored separately at room temperature (croutons) or refrigerated (Parmesan). Freezing is not recommended for fresh salad. Reheating is not applicable. For meal prep, assemble salad mix in individual containers without dressing and croutons; add dressing and croutons just before eating.

Nutrition

Keywords: Olive Garden salad, copycat salad, Italian salad, homemade Italian dressing, romaine salad, pepperoncini salad, easy salad recipe, side salad, 10-minute salad, restaurant-style salad, salad mix

Find it online: https://copycatkitchenco.com/olive-garden-salad-mix/