I always keep this Copycat Olive Garden Salad in my weeknight rotation — it’s quick, bright, and hits that familiar tangy-salty spot you crave after a long day. Crisp romaine, pepperoncini heat, and the classic Italian-style dressing make it a perfect starter or light main when paired with soup or sandwiches. If you like pairing a simple salad with a warm bowl, try it alongside a chicken gnocchi soup copycat for an easy Olive Garden–style meal at home.

Why you’ll love this dish

This salad is all about contrasts: crunchy lettuce and croutons, soft mozzarella, briny olives, and bright, acidic dressing. It’s fast to throw together, budget-friendly, and crowd-pleasing — great for weeknights, potlucks, or as a side for pasta night. Because nothing beats a salad you can assemble in minutes that still tastes like you took your time.

“Exactly the tangy, crunchy combo I crave — tastes just like the real thing. Ready in under 10 minutes.” — a dinner guest

It’s also a flexible base. If you’re making a plated lunch or feeding a family, this salad stretches easily and adapts well to what’s in your fridge. If you’re doubling up on make-ahead sides, consider serving it with a protein-heavy dish like the chicken salad Chick copycat recipe for variety.

Step-by-step overview

Chop romaine and prep all vegetables so everything mixes evenly.
Toss the lettuce with tomatoes, olives, onions, pepperoncini, and cucumber.
Finish with mozzarella and croutons, then dress right before serving to keep crunch.
This quick flow keeps the greens crisp and ensures each forkful has balanced flavor.

What you’ll need

1 head romaine lettuce, chopped
1/2 cup cherry tomatoes, halved
1/2 cup olives, sliced (black or mixed, as you prefer)
1/4 cup red onion, thinly sliced
1/4 cup pepperoncini peppers, sliced (adjust to taste)
1/4 cup cucumber, sliced
1/2 cup croutons
1/2 cup shredded mozzarella cheese
Olive Garden salad dressing (or your favorite Italian dressing)

Notes: Substitute shredded Parmesan for mozzarella for a sharper finish, or use mixed greens if you want softer leaves. For a lower-sodium version, rinse canned olives before slicing. For a warm-and-cool contrast, serve the salad alongside warm breadsticks like these Olive Garden breadsticks.

Directions to follow

Place the chopped romaine in a large salad bowl.
Add the halved cherry tomatoes, sliced olives, red onion, pepperoncini, and cucumber.
Toss the vegetables gently until they’re evenly combined.
Sprinkle the croutons and shredded mozzarella over the top.
Drizzle the Olive Garden salad dressing (or Italian dressing) evenly across the salad.
Toss lightly once more to distribute the dressing and serve immediately.

Short sentences and decisive actions help keep this assembly simple — don’t overdress the salad, and add croutons last for maximum crunch.

Best ways to enjoy it

This salad pairs beautifully with saucy pastas, grilled chicken, or a hearty sandwich. Try serving it in a shallow bowl so the dressing coats the leaves without pooling. For a casual dinner, arrange it on a large platter with shaved Parmesan and a wedge of lemon for guests to squeeze. If you want a full copycat Olive Garden experience, add warm breadsticks from the recipe linked above and a comforting soup.

Storage and reheating tips

Store leftover undressed salad in an airtight container for up to 2 days in the fridge.
If the salad is already dressed, eat within 24 hours for the best texture.
Croutons can be stored separately and added just before serving to keep them crisp.
This salad is not suitable for freezing because lettuce and fresh vegetables lose texture.

Always refrigerate within two hours of serving to prevent bacterial growth and follow safe food-handling guidelines.

Helpful cooking tips

Dry the romaine well after washing — excess water dilutes the dressing and makes leaves soggy.
Thinly slice red onion and soak briefly in cold water if you want milder onion flavor.
If you’re prepping ahead, chop vegetables and store them separately; combine and dress at the last minute.
Taste and adjust: add more pepperoncini for heat or an extra drizzle of dressing for brightness.
For a heartier meal, top with grilled chicken, chickpeas, or sliced salami. You can also reference a quick breadstick recipe for a complete spread: breadsticks recipe.

Flavor swaps

Make it vegetarian-friendly by keeping the cheese and skipping any added meats.
Swap mozzarella for crumbled feta for a tangier profile.
For a low-carb option, omit croutons and add toasted nuts or seeds for crunch.
Add roasted red peppers or artichoke hearts for Mediterranean flair.
Turn it into a main by tossing with grilled shrimp or thinly sliced steak.

Helpful answers

Q: How long does this salad take to make?
A: About 10–15 minutes from start to finish if your vegetables are pre-washed and chopped.

Q: Can I use a different dressing?
A: Yes — a bright Italian vinaigrette or a store-bought Olive Garden-style dressing works great. Use what you enjoy.

Q: Will the croutons get soggy if I dress the salad ahead?
A: Yes. For best crunch, add croutons just before serving. If you must dress early, keep croutons separate until plating.

Q: Is this salad suitable for kids?
A: Very much so — omit pepperoncini if kids are sensitive to heat, and offer dressing on the side.

Q: Can I prep the salad for a party?
A: Prep components ahead (chop lettuce, slice veg, shred cheese) and combine and dress right before guests arrive for optimal freshness.

Conclusion

If you want a fast, faithful copycat of the Olive Garden classic that’s easy to scale and customize, this salad delivers. For additional versions and tips from other cooks, check out this detailed guide at The Recipe Critic’s Copycat Olive Garden Salad and another home cook’s take at Allrecipes’ Copycat Olive Garden Salad Recipe.

Copycat Olive Garden Salad

A quick and bright salad that combines crunchy romaine, tangy olives, and a classic Italian-style dressing. Perfect for busy weeknights or as a starter.

Prep Time 10

Total Time 10

Serving Size servings

Ingredients

Salad Ingredients

1 head romaine lettuce, chopped Dry well after washing
1/2 cup cherry tomatoes, halved
1/2 cup olives, sliced (black or mixed) Rinse canned olives for a lower-sodium option
1/4 cup red onion, thinly sliced Soak in cold water for milder flavor
1/4 cup pepperoncini peppers, sliced Adjust to taste
1/4 cup cucumber, sliced
1/2 cup croutons Add last for maximum crunch
1/2 cup shredded mozzarella cheese Can substitute shredded Parmesan for a sharper finish
to taste Olive Garden salad dressing (or your favorite Italian dressing)

Instructions

Preparation

Place the chopped romaine in a large salad bowl.
Add the halved cherry tomatoes, sliced olives, red onion, pepperoncini, and cucumber.
Toss the vegetables gently until they’re evenly combined.
Sprinkle the croutons and shredded mozzarella over the top.
Drizzle the Olive Garden salad dressing evenly across the salad.
Toss lightly once more to distribute the dressing and serve immediately.

Notes

Store leftover undressed salad in an airtight container for up to 2 days. For best texture, eat dressed salad within 24 hours. For variations, add grilled chicken or swap mozzarella with crumbled feta.