As a child of the 80's, I LOVE the iconic Olive Garden salad! It's a staple at the restaurant, often stealing the show even before the pasta dishes arrive. But what if you could recreate this famous salad at home and make it even better? My copycat Olive Garden salad is not only delicious, but also a bit healthier and skips all the added preservatives and sugar.
Why Make Olive Garden Salad at Home?
Making Olive Garden salad at home lets you enjoy all the flavors you love while controlling the quality of the ingredients. You can choose the freshest ingredients, adjust the flavors to your liking, and even make it a bit healthier. Plus, it's incredibly fun and satisfying to recreate your favorite restaurant classics at home!
Did I mention that recreating recipes like this one at home is cheaper than actually dining at the restaurant, too?
The Key to a Perfect Copycat Olive Garden Salad
Fresh and Crisp Ingredients
The foundation of a great copycat Olive Garden salad is fresh, crisp lettuce. While the restaurant uses a mix of iceberg lettuce and red cabbage, feel free to add your favorite leafy greens. The key is to ensure they're fresh, cold, and crunchy.
Flavorful Vegetables
Adding a variety of fresh vegetables gives the salad its signature taste. Use Roma tomatoes for their juicy, sweet flavor, and don't forget the red onion slices for a bit of sharpness. Black olives and pepperoncini peppers provide a tangy, briny contrast that balances the salad perfectly.
Cheese and Croutons
Romano cheese is the classic choice for this salad, but you could also use Parmesan cheese for a slightly different flavor. Making homemade croutons is always a great option. They add a delightful crunch and can be seasoned to your liking. Plus, you can choose how much oil and spice to use. Simply cube some bread, toss it with a bit of olive oil and Italian seasoning, and bake until crispy.
How to Make Olive Garden Salad Healthier at Home
Use the Freshest Ingredients
Always opt for the freshest ingredients you can find. Fresh lettuce, Roma tomatoes, and crisp red onions will make a significant difference in the taste and nutritional value of your salad. Shop at your local grocery store or farmers' market to find the best produce.
Homemade Dressing
One of the easiest ways to make Olive Garden salad healthier is by making your own dressing.
The restaurant uses a zesty Italian dressing that you can easily replicate with a few simple ingredients.
By making it at home, you can control the amount of sugar, salt, and preservatives.
Lighten Up the Cheese
While Romano cheese adds a wonderful flavor, you can use it sparingly or substitute it with a lighter cheese. Parmesan cheese, for instance, has a slightly stronger flavor, so a little goes a long way.
Add More Veggies
Boost the nutritional value of your salad by adding more vegetables. Increasing the amount of red cabbage and carrots in the recipe is a great place to start.
Cucumbers are great additions that add color, crunch, and nutrients. The more variety, the healthier, and more delicious your salad will be.
Step-by-Step Guide to Making the Best Olive Garden Salad at Home
1. Prepare the Lettuce: Wash and dry the iceberg lettuce and any additional greens thoroughly. Tear them into bite-sized pieces and place them in a large bowl in the fridge to keep them chilled.
2. Slice the Vegetables: Thinly slice the red onions, Roma tomatoes, and any other vegetables you’re adding. You can use a mandoline to make super thin slices like Olive Garden does, but I like a bit more heft to the ingredients in my homemade version. Drain the black olives and pepperoncini peppers.
3. Make the Croutons: If you're making homemade croutons, cube some bread and toss it with olive oil and Italian seasoning. Bake in the oven until golden and crispy.
4. Grate the Cheese: Grate the Romano cheese (or Parmesan cheese) and set it aside.
5. Mix the Dressing: Whisk together mayonnaise, white vinegar, extra virgin olive oil, Italian seasoning, and black pepper in a bowl until smooth.
6. Assemble the Salad: In a large bowl, combine the chilled lettuce, vegetables, olives, and pepperoncini peppers.
7. Dress the Salad: Drizzle the homemade dressing over the salad and toss everything together until well coated.
8. Serve Immediately: Add the grated cheese and croutons. For the best taste and texture, serve the salad immediately after assembling.
Tips for Making the Best Copycat Olive Garden Salad
- Use an Airtight Container: If you're not serving the salad right away, keep the ingredients in an airtight container to maintain freshness and don't toss the dressing in right away. Store it separately.
- Serve Chilled: For an authentic experience, serve the salad chilled. You can chill the greens like I suggested above, but you can even chill the serving bowl too before assembling the salad.
- Adjust to Taste: Don’t be afraid to adjust the ingredients to suit your taste. Add more pepperoncini peppers for a spicier kick, or more cheese if you love it extra cheesy.
- Pair with Your Favorite Pasta Dishes: This salad makes a great addition to any meal, especially when paired with your favorite pasta dishes. It’s a versatile side that complements a variety of main courses.
Recreating the famous Olive Garden salad at home is easier than you might think. With fresh ingredients, a few simple steps, and my homemade dressing, you can enjoy a delicious and healthier version of this restaurant favorite.
Whether you’re looking to impress guests or simply enjoy a delicious salad and unlimited breadsticks in the comfort of your own home, this copycat recipe is sure to become a staple in your kitchen, as it has in mine!
If you’ve tried my Better Than Olive Garden Salad Copycat Recipe, I would be so grateful if you would rate the recipe and let me know what you think in the comments below.
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PrintBetter Than Olive Garden Salad Recipe
Our copycat Olive Garden salad is not only delicious, but also a bit healthier and skips all the added preservatives and sugar. Plus, it's easier on the wallet than unlimited soup and breadsticks at the restaurant.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Assembled
- Cuisine: Italian
Ingredients
For the dressing:
3 tablespoons white distilled vinegar
1 tablespoon lemon juice
2 tablespoons mayonnaise
¼ cup Romano cheese
¼ cup canola oil
1 tablespoon olive oil
½ teaspoon granulated garlic
¼ teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon honey
For the croutons:
6 slices Italian bread, cut in 1-inch squares
4 tablespoons olive oil
2 tablespoons Romano cheese, finely grated
1 teaspoon Italian seasoning
½ teaspoon granulated garlic
½ teaspoon salt
For the salad:
1 head of iceberg lettuce
½ cup red cabbage, shredded
½ cup carrot, shredded
¼ red onion, thinly sliced
3 Roma tomatoes, sliced
1 cup black olives, pitted
8 pepperoncini peppers, whole
Romano cheese to taste, finely grated
Instructions
Place all ingredients in a food processor and blend until ingredients are fully incorporated. You can also use a mason jar with a lid, and simply shake the ingredients together. Alternatively, use a bowl and a whisk to mix the ingredients together.
Store refrigerated in an airtight container for up to 5 days.
Preheat your oven to 325 F (165 C).
Cut 6 slices of Italian bread into 1-inch squares. Ideally, leave the bread cubes out overnight to slightly dry out, or toast them in the preheated oven for about 3-5 minutes until they are just starting to crisp up.
In a medium bowl, combine 4 tablespoons of olive oil with 2 tablespoons of finely grated Romano cheese, 1 teaspoon of Italian seasoning, ½ teaspoon of granulated garlic, and ½ teaspoon of salt. Mix well until everything is thoroughly combined.
Pour the bread cubes into the bowl with the seasoned oil mixture. Gently toss until all the bread cubes are evenly coated.
Spread the seasoned bread cubes in a single layer on a lined baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the croutons are golden brown and crispy. Stir or toss them halfway through baking to ensure even crisping.
Remove from the oven and let the croutons cool completely on the baking sheet.
Store in an airtight container for up to 5 days.
To build the salad:
Wash and dry one head of iceberg lettuce. Cut or tear the lettuce into bite-sized pieces and place them in a large salad bowl. Add ½ cup of shredded red cabbage and ½ cup of shredded carrots to the bowl with the lettuce and toss until evenly distributed.
Scatter thinly sliced ¼ red onion over the lettuce, cabbage, and carrots mixture.
Arrange 3 sliced Roma tomatoes on top of the salad.
Distribute 1 cup of pitted black olives and 8 whole pepperoncini peppers evenly around the salad.
Sprinkle the prepared homemade croutons generously over the top of the salad.
Finely grate Romano cheese to taste over the top of the salad.
Nutrition
- Serving Size:
- Calories: 641
- Sugar: 15.1 g
- Sodium: 1148.2 mg
- Fat: 45.1 g
- Carbohydrates: 53 g
- Protein: 14 g
- Cholesterol: 10.3 mg
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