Olive Garden Salad Classic (Printable Version)
Crisp iceberg lettuce, olives, tomatoes, and pepperoncini peppers with a tangy olive oil dressing.
# What You'll Need:
→ Salad
01 -
6 cups iceberg lettuce, chopped
02 -
1 cup whole pitted black olives, drained
03 -
1 cup red onion, thinly sliced
04 -
4 medium firm Roma tomatoes, sliced
05 -
1 cup seasoned croutons
06 -
6 whole pepperoncini peppers
07 -
¼ cup parmesan cheese, freshly grated
→ Dressing
08 -
⅔ cup extra virgin olive oil
09 -
⅓ cup white wine vinegar
10 -
3 tablespoons water
11 -
2 tablespoons mayonnaise
12 -
1 tablespoon granulated sugar
13 -
2 teaspoons fresh minced garlic
14 -
2 teaspoons lemon juice
15 -
1½ teaspoons Italian seasoning
16 -
½ teaspoon kosher salt
17 -
½ teaspoon freshly cracked black pepper
18 -
¼ teaspoon red pepper flakes
# Step-by-Step Guide:
01 -
In a large serving bowl, layer 3 cups of chopped iceberg lettuce, ½ cup black olives, ½ cup sliced red onion, half of the sliced Roma tomatoes, and ½ cup seasoned croutons.
02 -
Repeat the layering with the remaining chopped lettuce, black olives, sliced red onion, sliced tomatoes, and croutons.
03 -
Arrange the whole pepperoncini peppers over the salad. Sprinkle the freshly grated parmesan evenly on top, then set aside.
04 -
Combine extra virgin olive oil, white wine vinegar, water, mayonnaise, sugar, fresh minced garlic, lemon juice, Italian seasoning, kosher salt, freshly cracked black pepper, and red pepper flakes in a small mixing bowl and whisk until fully blended, or place in a quart-sized mason jar, secure lid, and shake briskly until emulsified.
05 -
Immediately pour the dressing over the layered salad and serve without delay to maintain freshness.
# Additional Notes:
01 -
For optimal texture, use firm Roma tomatoes and freshly grated parmesan cheese.