Description
Hey friends, Beau here from Feastical! Let’s be honest—some salads are just there, and then there are salads you genuinely crave. The Olive Garden salad falls squarely into that second category. It’s cold, crisp, tangy, and somehow impossible to stop eating. That iconic combination of crunchy iceberg lettuce, briny olives, zippy pepperoncini, and that creamy, herb-packed dressing has turned a simple starter into a legend.
Ingredients
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For the Salad
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10 oz iceberg lettuce mix (or chopped iceberg)
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½ red onion, thinly sliced
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1 Roma tomato, chopped
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½ cup black olives, sliced
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6–8 peponcini peppers
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1 cup garlic croutons
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¼ cup grated Parmesan cheese
For the Dressing
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½ cup mayonnaise
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⅓ cup white vinegar
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¼ cup olive oil
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1 tsp lemon juice
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1 tsp garlic powder
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1 tsp Italian seasoning
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½ tsp salt
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¼ tsp black pepper
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½ tsp sugar
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1 tbsp grated Parmesan cheese
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Instructions
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Make the dressing:
Whisk (or shake in a jar) all dressing ingredients until smooth. Chill 15–20 minutes for best flavor. -
Assemble the salad:
In a large bowl, add lettuce, red onion, tomato, olives, and pepperoncini. -
Dress & toss:
Drizzle with dressing and toss gently until evenly coated. -
Finish:
Top with croutons and Parmesan just before serving.
Notes
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Chill the bowl for extra crunch.
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Add croutons last to keep them crispy.
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Dressing keeps 5–7 days refrigerated.