Name: Olive Garden–Style Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 head romaine lettuce, rinsed and thoroughly dried, chopped into bite-sized pieces; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1 cucumber, sliced into rounds or half-moons; 1/2 cup black olives, sliced; 1/2 cup pepperoncini, sliced; 1/4 cup croutons; 1/2 cup grated Parmesan cheese; 1 cup Italian dressing

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This crisp, tangy Olive Garden–style salad gives you restaurant vibes with minimal effort. It’s a lively mix of chopped romaine, halved cherry tomatoes, sliced cucumber and red onion, black olives, pepperoncini, crunchy croutons, plenty of grated Parmesan, and a generous drizzle of Italian dressing—perfect as a quick side for weeknight pasta or to brighten up a potluck plate. If you want to turn it into a heartier meal, serve it with a warm protein like this grilled chicken salad recipe for an easy, restaurant-style dinner at home.

Why you’ll love this dish

This salad is all about contrast: crisp romaine against juicy cherry tomatoes, briny olives, and the mild heat of pepperoncini finished with crunchy croutons and nutty Parmesan. It’s fast to assemble, forgiving if you tweak quantities, and wildly adaptable to what’s in your fridge.

“A simple, bright salad that tastes like sitting in a trattoria—great for busy weeknights and feeds a crowd.” — a regular at my dinner table

Perfect occasions include weeknight dinners, packed lunch add-ons, backyard barbecues, and holiday spreads where you want a light, palate-refreshing option.

Step-by-step overview

This recipe is mostly assembly. Rinse and dry the romaine, prep the vegetables, toss everything together, add croutons and cheese, then dress at the last minute. Total active time is about 10–15 minutes. No cooking required, which makes it ideal when you need something fast that still feels special.

Key ingredients

1 head romaine lettuce, rinsed and thoroughly dried, chopped into bite-sized pieces
1 cup cherry tomatoes, halved (plum tomatoes work in a pinch)
1/2 red onion, thinly sliced (soak in cold water a few minutes for milder flavor)
1 cucumber, sliced into rounds or half-moons (English cucumber is less seedy)
1/2 cup black olives, sliced (use canned or jarred, drained)
1/2 cup pepperoncini, sliced (adjust to taste for heat)
1/4 cup croutons (store-bought or homemade; add last so they stay crunchy)
1/2 cup grated Parmesan cheese (freshly grated for best flavor)
1 cup Italian dressing (use your favorite bottled dressing or see tips to make a quick homemade version)

Substitution notes: swap romaine for a mix of romaine and radicchio for color and bitterness; use feta or pecorino in place of Parmesan for a different salty profile; omit croutons for gluten-free or keto versions.

Step-by-step instructions

Rinse the romaine well under cold water and spin or pat dry until there’s no surface moisture—dry lettuce holds dressing much better.
Chop the lettuce into bite-sized pieces and place it in a large mixing bowl.
Halve the cherry tomatoes and add them to the bowl.
Thinly slice the red onion; if you prefer a gentler onion bite, soak the slices in cold water for 5 minutes, then drain and add to the bowl.
Slice the cucumber into rounds or half-moons and toss them in.
Add the sliced black olives and pepperoncini to the vegetable mix.
Gently toss the lettuce, tomatoes, onion, cucumber, olives, and pepperoncini until evenly combined. Use clean hands or salad tongs to avoid crushing tomatoes.
Scatter croutons over the top and sprinkle the grated Parmesan cheese across the salad.
Right before serving, drizzle the Italian dressing evenly (start with about half the cup and add more to taste), then toss briefly to coat everything. Serve immediately so the croutons remain crunchy.

Serving suggestions

This salad shines by itself as a light starter or as a side to richer mains. Try it with grilled or roasted proteins, garlic bread, or a pasta dish for a complete meal. For a hearty, picnic-ready plate, place a portion of salad next to sliced grilled chicken or steak—pairing it with a grilled chicken salad makes an easy, crowd-pleasing combo. For presentation, mound the salad in a shallow bowl, add a final shaving of Parmesan, and scatter a few extra pepperoncini on top.

Storage and reheating tips

Best practice: store the salad undressed. Keep vegetables in an airtight container refrigerated for up to 2 days. Romaine will start to soften after 48 hours.
Dressing: store separately in a jar in the fridge for up to 1 week (longer if homemade vinaigrette with fresh garlic or herbs).
Croutons: keep in a sealed bag at room temperature; add just before serving to retain crunch.
Do not freeze the assembled salad—lettuce and cucumbers don’t survive freezing.
If you must prepare ahead for a party, chop and mix vegetables up to 4–6 hours prior, but wait to add croutons, cheese, and dressing until just before serving.

Pro chef tips

Dry your lettuce thoroughly in a salad spinner; even slight moisture dilutes dressing and leads to sogginess.
Slice tomatoes and cucumbers to similar bite sizes so every forkful is balanced.
Add salt sparingly before dressing—Parmesan and olives already contribute salt. Taste before final seasoning.
Use freshly grated Parmesan rather than pre-grated for better melt-in-mouth texture and flavor.
If you make your own Italian dressing, whisk together 3 parts oil to 1 part red wine vinegar, a squeeze of lemon, a teaspoon of Dijon, a pinch of sugar, dried oregano, garlic powder, salt, and pepper.

Creative twists

Add protein: grilled chicken, sliced steak, grilled shrimp, or tuna make it a full meal.
Mediterranean spin: swap pepperoncini for roasted red peppers and add a handful of chopped fresh parsley and a drizzle of extra-virgin olive oil.
Make it lighter: use a lemon-oregano vinaigrette and skip croutons.
Keto/low-carb: omit croutons and add avocado and toasted pine nuts for richness.
Make it creamy: stir a tablespoon of mayonnaise or Greek yogurt into the Italian dressing for a smoother coat.

Common questions

Q: How long does it take to make this salad?
A: Active prep is about 10–15 minutes. If you rinse and dry lettuce first, prep flows faster and you can assemble in under 10 minutes.

Q: Can I make this salad ahead of time?
A: Yes—prepare the vegetables and store them undressed in the fridge up to 24–48 hours. Keep dressing and croutons separate and combine right before serving to preserve texture.

Q: What’s the best way to keep the salad crisp?
A: Dry lettuce well, store components separately, and only dress the salad immediately before serving. A quick tip: chill the bowl for a few minutes beforehand for extra crispness.

Q: Can I substitute another lettuce for romaine?
A: You can, but romaine’s sturdy leaves hold up well to dressing. Butter lettuce or mixed baby greens will be softer and wilt sooner.

Q: Is this salad gluten-free?
A: As written, no—croutons contain gluten. Use gluten-free croutons or toasted nuts instead to make it gluten-free.

If you have other questions about ingredient swaps or pairing ideas, ask and I’ll help tailor this salad to your needs.