This Olive Garden-style house salad has been a weeknight lifesaver and a potluck favorite for me for years. I first recreated this classic while craving the familiar tangy dressing and crisp textures of the restaurant version; after a few iterations I found the balance that brings out the bright acidity of the white wine vinegar and lemon, the rounded richness of extra virgin olive oil, and the gentle heat from red pepper flakes. The result is a crowd-pleasing side that pairs equally well with grilled chicken, pasta, or a simple bowl of soup. The salad comes together quickly but tastes like you spent time coaxing each layer into perfection.

I remember the first time I brought this to a family gathering: my aunt immediately asked for the dressing recipe and my nephew, who usually avoids greens, declared it "the best salad ever." What makes it special is the contrast of textures the iceberg lettuce provides with crunchy seasoned croutons, the saline pop of black olives, and the zip of pepperoncini. The freshly grated Parmesan finishes it with a nutty, salty note that ties the whole bite together.

Ingredients

• Iceberg lettuce: 6 cups chopped. Choose a firm, pale-green head for maximum crunch and neutral flavor. I like to use the crisp inner leaves and remove any wilted outer leaves for a visually clean bowl.
• Black olives: 1 cup whole pitted, drained. Use good-quality canned olives such as California-style for consistent salt and texture. Pat dry to avoid watering down the salad.
• Red onion: 1 cup thinly sliced. Slice paper-thin so the onion flavor is present without being overpowering; soak briefly in cold water to mellow bite if desired.
• Roma tomatoes: 4 medium, sliced. Firm-ripe Romas hold their shape and keep the salad from becoming soggy. If tomatoes are out of season, substitute with cherry tomatoes halved.
• Seasoned croutons: 1 cup. Store-bought seasoned croutons are fine; for best texture, add them just before serving.
• Pepperoncini: 6 whole. These add bright vinegar heat and are an iconic finishing touch.
• Parmesan cheese: 1/4 cup freshly grated. Freshly grated Parmigiano-Reggiano or a similar dry, nutty cheese beats pre-grated in flavor and mouthfeel.
• Olive oil: 2/3 cup extra virgin. A fruity, medium-intensity extra virgin brings the best balance. Try Colavita or another reputable brand.
• White wine vinegar: 1/3 cup. Provides clean acidity without the sharpness of distilled vinegar.
• Additional dressing items: 3 tablespoons water, 2 tablespoons mayonnaise (for silkiness), 1 tablespoon granulated sugar, 2 teaspoons fresh minced garlic, 2 teaspoons lemon juice, 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper, and 1/4 teaspoon red pepper flakes.

Instructions

Assemble the first layer: In a large serving bowl, spread 3 cups of chopped iceberg. Scatter 1/2 cup black olives, 1/2 cup thinly sliced red onion, half the sliced Roma tomatoes, and 1/2 cup seasoned croutons across the lettuce. Layering keeps ingredients evenly distributed so every portion has balance. Build the second layer: Top the first layer with the remaining 3 cups lettuce, remaining 1/2 cup olives, sliced red onion, sliced tomatoes, and 1/2 cup croutons. Use gentle hands to avoid bruising the lettuce; a light toss would prematurely soften the greens. Add pepperoncini and cheese: Arrange 6 whole pepperoncini across the top for visual appeal and a vinegary pop. Evenly sprinkle 1/4 cup freshly grated Parmesan over the salad; the fine shards cling to leaves and croutons for pronounced umami. Make the dressing: In a small mixing bowl whisk together 2/3 cup extra virgin olive oil, 1/3 cup white wine vinegar, 3 tablespoons water, 2 tablespoons mayonnaise, 1 tablespoon sugar, 2 teaspoons minced fresh garlic, 2 teaspoons lemon juice, 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper, and 1/4 teaspoon red pepper flakes. If using a quart-sized mason jar, add ingredients, secure the lid, and shake vigorously until emulsified. Whisk or shake for about 30 to 45 seconds to fully combine and slightly thicken the dressing. Toss and serve: Immediately pour the dressing evenly over the salad and serve right away so croutons stay crunchy. If not serving immediately, keep dressing separate and add just before eating.

Storage Tips

Keep components separate to maintain peak texture: refrigerate the chopped lettuce in an airtight container with a paper towel to absorb excess moisture and keep it crisp for up to 3 days. Store the dressing in a clean jar with a tight lid in the refrigerator for up to 5 days; shake or whisk before use. Croutons are best at room temperature in a sealed bag and should be added at the last minute. If you have leftovers that are already dressed, eat them within 12 hours for acceptable quality; beyond that the lettuce will wilt and croutons will soften.

Ingredient Substitutions

If you do not have Roma tomatoes, use firm vine-ripened tomatoes or halved cherry tomatoes at a 1:1 substitution. For a dairy-free option, omit the Parmesan and replace with a sprinkle of toasted nutritional yeast for umami. Swap mayonnaise for plain Greek yogurt for a tangier, protein-rich binder, though it will alter the flavor slightly. To make it gluten-free, replace seasoned croutons with toasted sliced almonds or gluten-free croutons. If pepperoncini are unavailable, use mild banana peppers or pickled pepper rings instead.

Serving Suggestions

This salad is a classic accompaniment to pasta, grilled proteins, and hearty soups; pair it with spaghetti and meatballs or garlic roasted chicken for an Italian-American spread. Garnish with extra shaved Parmesan and a twist of black pepper for a restaurant feel. For a light meal, add sliced grilled chicken or chickpeas to boost protein. Serve with warm focaccia or garlic bread to make the plate more substantial for casual dinner guests.

Seasonal Adaptations

In summer, swap Roma tomatoes for peak-season heirlooms and add torn basil leaves for fresh aromatics. In colder months, use roasted cherry tomatoes and swap iceberg for crisp romaine for heartier greens. For holiday gatherings, add roasted red peppers and toasted pine nuts to introduce festive color and texture while keeping the dressing unchanged for familiar flavor.

Meal Prep Tips

For meal prep, chop lettuce and store it dry in a container lined with a paper towel. Portion out dressing into individual jars so guests or family members can dress their salads just before eating. Store croutons separately and add them at the table. If packing lunches, keep tomatoes and croutons in separate small containers to prevent sogginess. This approach preserves freshness and allows quick assembly in under 5 minutes.

Whether you are recreating the restaurant classic or introducing a reliable side to your weekly rotation, this salad rewards simple attention to detail: crisp greens, fresh tomatoes, a bright dressing, and crunchy croutons. It is easy to master and delightful to share.