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+ servings
a salad full of veggies, dressing, and croutons

Olive Garden Salad with Copycat Dressing

Course: Salad
Cuisine: Italian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 people
Calories: 256kcal
Print Recipe


For the Salad:

  • 3 cups chopped green leaf lettuce or romaine
  • 2 cups chopped Iceberg lettuce
  • 3 cups chopped red leaf lettuce
  • 1 cup sliced black olives
  • 1 cup chopped (deli-sliced) peperoncinis
  • ½ medium red onion halved and cut into paper-thin slices
  • 1 pint Glory cherry tomatoes halved
  • 2 cups croutons homemade, if possible
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup freshly grated Parmesan cheese
  • ½ cup freshly shaved Parmesan cheese optional

For the Vinaigrette:

  • 1/3 cup red wine vinegar
  • teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • ¼ teaspoon Italian seasoning
  • 1/8 teaspoon crushed red pepper flakes
  • ¾ teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil


For the Salad:

  • Combine all salad ingredients in a large serving bowl and toss to mix.

For the Vinaigrette:

  • Whisk together vinegar, mustard, oregano, Italian seasoning, red pepper flakes, sugar, salt and black pepper in a medium bowl.
  • Continue whisking and drizzle in the olive oil. Whisk until combined and smooth.
  • Place leftovers in an airtight jar and refrigerate. Shake or whisk before each use.
  • The dressing will keep up to 2 weeks.

To Serve:

  • Drizzle the salad with the vinaigrette and toss to coat. Serve with freshly grated or shaved Parmesan and freshly ground black pepper.
  • Enjoy!



Calories: 256kcal | Carbohydrates: 13g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 901mg | Potassium: 297mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2933IU | Vitamin C: 28mg | Calcium: 183mg | Iron: 2mg