This copycat Olive Garden Salad has honestly become such a staple in my house! This is the one salad that EVERYONE will eat—my 7 year old sister and my father included! Crisp ice berg lettuce, bursting cherry tomatoes, freshly sliced cucumbers, spicy pepperonis and salty black olives come together to form the base. The salad is then tossed with warm thick cut sourdough croutons and drizzled with a zesty herb vinaigrette 👏🏽 nothing not to love about this vibrant and tasty salad!
For the salad:
- 2 heads of cold iceberg lettuce
- 1 whole cucumber, sliced
- 1 jar of olives, drained and halved
- 1 cup cherry tomatoes, quartered
- 1 cup pickled pepperchinis, halved
- 1/2 loaf of whole grain sourdough bread
- salt, pepper, extra virgin olive oil
- 1 batch of homemade Olive Garden dressing (recipe follows)
Preheat the oven to 450°F and the line a baking sheet with parchment paper. Cut the sourdough bread into cubes and drizzled with olive oil, salt, and pepper. Bake for 15 minutes, flipping halfway through until golden brown and crunchy. Set aside. Cut the lettuce into chunks and add to a large salad bowl along with the rest of the vegetables. Keep in the fridge until ready to serve. Then make the dressing.
Olive Garden dressing
- 1 tbsp onion powder
- 1 tbsp maple syrup
- 1 tbsp salt
- 2 tbsp dried oregano
- 1 tsp minced garlic
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/3 cup olive oil
- 1/3 cup apple cider vinegar
- 2 tbsp water
- 2 tbsp Dijon mustard
with together all the dressing ingredients and pour over the salad. Top the salad with the warm croutons and served immediately. Enjoy!
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