I love simple salads that taste like a treat. The Olive Garden Salad is one of those easy dishes that feels bright and fresh. I make it when I want a quick side that looks pretty and tastes like it came from a good diner.
My Dad James taught me to toss things with care. Mom Eva likes the pepperoncini in this salad. My sister Jennifer asks for extra olives at every meal.
What You’ll Need
- 1 head of romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini peppers
- 1/4 cup grated Parmesan cheese
- 1 cup Italian dressing
My Trusted Kitchen Tools
I keep this salad very simple. I use a large bowl so I can toss the salad easily. I like a wooden spoon because it does not bruise the leaves. A sharp chef knife makes quick work of the lettuce. I use a salad spinner when I wash the lettuce. I also have a small grater for fresh Parmesan. If I am in a rush, I use pre-sliced cucumber and pre-washed lettuce. I find that good tools make a small salad feel special and quick.
I often pair this salad with other easy sides. If you want a fuller meal on busy nights, I sometimes serve it with a pasta salad. Try our green goddess pasta salad for a quick mix that plays well with these flavors.
Bringing It All Together
- Chop the romaine lettuce and place it in a large salad bowl.
- Add the cherry tomatoes, cucumber, red onion, black olives, and pepperoncini peppers.
- Sprinkle the Parmesan cheese on top.
- Drizzle with Italian dressing.
- Toss everything together until well mixed.
- Serve immediately as a side dish.
Making It Your Own (Swaps & Ideas)
I like to change this salad up to match the main dish. You can swap the black olives for kalamata olives if you want a stronger taste. Try feta instead of Parmesan for a creamier bite. Use lemon juice and olive oil in place of the Italian dressing for a lighter version. To add protein, toss in chopped grilled chicken or thin slices of salami. If you like fruits in your greens, add a few slices of apple or dried cranberries for a sweet touch. For a fall meal I team it with a bright side like the apple cranberry carrot salad. I find one small swap can make this salad feel new all week.
How We Love to Serve It
We serve the Olive Garden Salad as a classic side. It pairs well with pasta, roasted chicken, and light fish. For a casual night I set out the salad with warm bread and a small bowl of extra dressing. At larger meals I put the salad in the center of the table so guests can help themselves. If I want to make a meal, I lay the salad next to a main that has bold flavors. It goes well with sweet and spicy dishes too. For an idea that adds meat and crunch, try serving it next to this Asian chicken cranberry salad. The contrast makes the table more fun.
A Few Tips For Success
I wash my lettuce and spin it dry before I chop. Dry leaves hold dressing better and do not get soggy. I cut the lettuce into bite sized pieces so my fork finds a mix of ingredients each time. I slice the red onion very thin. A thin slice is not too sharp but still gives good taste. I add dressing last and toss just before serving. Too much toss or too early a toss makes the salad damp. I always taste a small forkful before I serve. If it needs more salt, I add a pinch right after I toss. If you have time, chill the bowl for a few minutes. Cold bowls keep the salad crisp longer.
Saving Some For Later
If you plan to make this ahead, keep the dressing separate. Place the dry salad in a sealed container and store it in the fridge. When you are ready to eat, pour the dressing on and toss well. The salad will stay fresh for a day when stored right. Chop the ingredients but do not add the dressing if you want to keep them crisp. If you must mix ahead, underdress the salad and add a bit more dressing right before you serve. That keeps the leaves from going limp.
From My Kitchen to Yours
I make this Olive Garden Salad when I want a quick win. It is a small dish that makes the whole meal feel nicer. My family likes it for weeknight dinners and for easy weekend lunches. I hope you will fold it into your meals. It keeps well and it is an easy thing to share.
Your Questions, Answered
[FAQ Question 1 including the recipe name]
I store this Olive Garden Salad without the dressing for up to one day in the fridge. Keep it in an airtight box. Add the dressing when you serve so the lettuce stays crisp.
[FAQ Question 2 including the recipe name]
Yes, you can make the Olive Garden Salad in larger batches. Chop your ingredients and keep them cold. Pack the dressing separately and pour it on when you are ready to eat.
[FAQ Question 3 including the recipe name]
I like to add protein to turn the Olive Garden Salad into a meal. Grilled chicken or chopped salami works well. You can also add beans or a scoop of tuna for a quick boost.
Print
Olive Garden Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and fresh salad that is quick to prepare and perfect as a side dish.
Ingredients
- 1 head of romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini peppers
- 1/4 cup grated Parmesan cheese
- 1 cup Italian dressing
Instructions
- Chop the romaine lettuce and place it in a large salad bowl.
- Add the cherry tomatoes, cucumber, red onion, black olives, and pepperoncini peppers.
- Sprinkle the Parmesan cheese on top.
- Drizzle with Italian dressing.
- Toss everything together until well mixed.
- Serve immediately as a side dish.
Notes
For best taste, wash and dry the lettuce before chopping. Serve with warm bread and extra dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: salad, Olive Garden, side dish, quick, fresh