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olive garden salad recipe

Olive Garden Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 large head romaine lettuce, chopped
  • 1/2 small red onion, thinly sliced
  • 1/2 cup black olives, sliced
  • 1/2 cup pepperoncini peppers
  • 1 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan cheese
  • 1 cup croutons
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Combine the 1/2 cup red wine vinegar, 1/2 cup olive oil, 1 tsp oregano, 1 tsp garlic powder, 1 tsp sugar, 1/2 tsp salt, and 1/2 tsp black pepper in a jar or bowl. Whisk or shake for 30 seconds until cloudy and uniform.
  2. Add the chopped romaine, sliced red onion, black olives, pepperoncini, and cherry tomatoes to a large cold bowl. Pour half the dressing over the top and toss for 1 minute until the leaves are evenly coated. Add more dressing as needed.
  3. Divide into serving bowls, top with the 1 cup croutons and 1/4 cup Parmesan, and finish with an extra crack of black pepper.

Notes

The dressing can be made up to 1 week ahead and kept in a sealed jar in the fridge. Add the croutons and Parmesan only at the moment you serve so they stay crisp. If your red onion tastes sharp or bitter, a 5-minute soak in cold water before adding it to the bowl takes the edge off nicely.