Olive Garden Style Salad
A quick and refreshing salad featuring crisp romaine, juicy cherry tomatoes, olives, and crunchy croutons, finished with Italian dressing.
Ingredients
Salad Base
- 1 head romaine lettuce, chopped For crunch and structure; little gem or iceberg can substitute
- 1 cup cherry tomatoes, halved Use grape tomatoes if that’s what you have
- 1/2 cup red onion, thinly sliced Mild and crisp—soak in cold water for 5 minutes if raw onion is too sharp
- 1/2 cup black olives, sliced Kalamata or Castelvetrano work for a bolder flavor
Topping & Dressing
- 1 cup croutons Swap for toasted bread cubes or candied nuts for variation
- 1/4 cup grated Parmesan cheese Freshly grated melts best on warm dishes; pre-grated is fine here
- 1/2 cup Italian dressing Bottled or homemade; see Tips to make for a quick vinaigrette
Instructions
Preparation
- Place the chopped romaine into a large mixing bowl.
- Add the halved cherry tomatoes, thinly sliced red onion, and sliced black olives. Toss gently to combine.
- Sprinkle the croutons and grated Parmesan over the salad.
- Drizzle the Italian dressing evenly across the top and toss gently until everything is coated. Be careful not to over-toss—croutons should stay a little crunchy.
- Serve immediately as a side dish.
Notes
To keep it vegetarian, confirm your Parmesan is vegetarian-friendly. For a lighter version, reduce croutons or use a vinaigrette with less oil. Keep the dressing on the side if you’re prepping ahead or serving a crowd to preserve crispness.