Olive Garden Salad with Zesty Dressing Recipe
This Olive Garden Salad recipe recreates the classic Italian-American favorite, featuring a fresh mix of crisp lettuce, red cabbage, carrots, olives, tomatoes, and pepperoncinis, tossed with crunchy croutons and shaved Parmesan. The homemade zesty Italian dressing, made with extra virgin olive oil, vinegar, and a blend of seasonings, perfectly complements the salad for a vibrant, flavorful dish that’s perfect as a starter or side.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Salad
- 8 cups chopped lettuce
- ¼ cup red cabbage, shredded
- ¼ cup carrots, julienned
- ¼ cup red onion, sliced
- ½ cup black olives
- 2 roma tomatoes, sliced
- ⅓ cup pepperoncinis
- 1 cup croutons
- ¼ cup grated Parmesan cheese
Dressing
- ¾ cup extra virgin olive oil (preferably smooth)
- 1 (0.7 oz) packet Zesty Italian Dressing Mix
- ⅓ cup white vinegar
- ¼ cup water
- 1 tablespoon grated Romano cheese (can substitute Parmesan)
- 3 teaspoons sugar
- 1½ teaspoons mayonnaise (not Miracle Whip)
- 1 teaspoon Dijon mustard
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Make the dressing: Combine all dressing ingredients—extra virgin olive oil, Zesty Italian Dressing Mix, white vinegar, water, Romano cheese, sugar, mayonnaise, Dijon mustard, Italian seasoning, salt, pepper, and garlic powder—in a mini food processor or a jar with a tight lid. Blend or shake vigorously to thoroughly emulsify and combine the ingredients. Cover and refrigerate until ready to use.
- Prepare the salad ingredients: Wash and chop the lettuce. Shred red cabbage, julienne carrots, slice red onion and roma tomatoes, slice pepperoncinis, and gather black olives. Use a paper towel to gently pat the sliced tomatoes dry to remove excess moisture, helping to keep the salad crisp and fresh.
- Assemble the salad base: In a large salad bowl, combine the chopped lettuce, shredded red cabbage, julienned carrots, sliced red onion, black olives, sliced tomatoes, and pepperoncinis. Toss lightly to distribute the ingredients evenly.
- Add dressing and toss: Drizzle your desired amount of the prepared dressing over the salad mixture. Toss gently to coat all the salad ingredients evenly with the zesty Italian dressing. Note that you will likely have leftover dressing.
- Finish and serve: Sprinkle the salad with croutons and grated Parmesan cheese. Serve immediately for the freshest taste and texture. This salad pairs wonderfully as a starter or side with dishes like Olive Garden Alfredo.
Notes
- Use a paper towel to absorb excess moisture from tomatoes to prevent sogginess.
- The dressing can be made ahead and refrigerated for up to a week.
- Adjust the amount of dressing to your taste; not all dressing may be needed for the salad size.
- Mayonnaise helps emulsify the dressing, giving it a creamy texture but avoid using Miracle Whip for authentic flavor.
- For a vegetarian version, ensure the Parmesan and Romano cheeses are vegetarian-friendly (no animal rennet).
