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Olive Garden Salad

A crisp, refreshing copycat salad featuring fresh romaine, tangy pepperoncini, and a savory parmesan-infused vinaigrette.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian-American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 cups romaine lettuce torn into bite-sized pieces
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/2 cup black olives sliced
  • 1/2 cup pepperoncini peppers sliced
  • 1/4 cup parmesan cheese grated
  • 1 cup croutons
Dressing
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar halal alternative
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup parmesan cheese grated

Equipment

  • Large salad bowl
  • Small mixing bowl or jar
  • Whisk
  • Chef knife

Method
 

Preparation
  1. Wash, dry, and tear romaine lettuce into bite-sized pieces; place in a large bowl.
  2. Cut cherry tomatoes in half and add to the bowl.
  3. Slice red onion thinly and add to the bowl.
  4. Drain and slice black olives; add to the bowl along with the pepperoncini peppers.
  5. Whisk olive oil, vinegar, lemon juice, mustard, oregano, garlic powder, salt, and pepper in a small bowl until emulsified.
  6. Stir 1/4 cup of grated Parmesan into the dressing.
  7. Pour dressing over the salad and toss thoroughly.
  8. Top with remaining Parmesan and croutons immediately before serving.

Notes

Keep lettuce cold for maximum crispness. Store dressing and salad separately to prevent wilting.