
A faithful Olive Garden-style house salad with crisp iceberg, ripe Roma tomatoes, pepperoncini, seasoned croutons, and a tangy, herby dressing you can whisk up in minutes.

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.
I wrote this after testing ratios with different vinegars and oils; white wine vinegar at one part to two parts oil gave the clean brightness I wanted, while a touch of mayonnaise smooths the dressing without making it creamy. Family reactions over the years convinced me to keep the pepperoncini whole on top for visual appeal and a pop of heat at the last minute.
My favorite thing about this salad is how small adjustments transform it: a squeeze more lemon brightens the vinaigrette, extra garlic makes it bolder, and swapping iceberg for romaine increases leafiness without losing crunch. Every gathering where I bring this receives at least one request for the dressing, and I often make a double batch because it disappears faster than I expect.
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.
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.
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.
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.
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.
Pat olives dry to avoid diluting the dressing and watering down the salad.
Add croutons at the last minute so they stay crunchy; if prepping, keep them in a separate container.
Soak thinly sliced red onion in cold water for 10 minutes to mellow sharpness if desired.
This nourishing olive garden-style house salad recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Store dressing in a sealed jar in the refrigerator for up to 5 days. Shake well before using.
Keep components separate. Prepare lettuce and dressing ahead, but assemble just before serving to preserve crunch.
This Olive Garden-Style House Salad recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Place 3 cups chopped iceberg lettuce in a large serving bowl. Add 1/2 cup black olives, 1/2 cup sliced red onion, half of the sliced tomatoes, and 1/2 cup seasoned croutons to form the base layer.
Top the base with the remaining 3 cups lettuce, remaining olives, onions, tomatoes, and the remaining 1/2 cup croutons. Handle leaves gently to avoid bruising.
Arrange 6 whole pepperoncini peppers across the top and evenly sprinkle 1/4 cup freshly grated Parmesan over the salad.
In a small bowl whisk together 2/3 cup olive oil, 1/3 cup white wine vinegar, 3 tablespoons water, 2 tablespoons mayonnaise, 1 tablespoon sugar, 2 teaspoons minced garlic, 2 teaspoons lemon juice, 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Alternately combine in a mason jar and shake until emulsified.
Pour the dressing evenly over the salad immediately and serve so croutons remain crisp. If not serving right away, keep the dressing separate and add just before eating.
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This recipe looks amazing! Can't wait to try it.
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