Author: This Vegan Olive Garden Salad tastes just like the restaurant classic, crisp lettuce, juicy tomatoes, briny olives, spicy pepperoncini, crunchy croutons, and the signature creamy-tangy Italian dressing. It's quick to make, perfect for serving a crowd, and perfect paired with a bowl of pasta.
Olive Garden Salad is famous for its crisp lettuce, briny olives, zippy pepperoncini, and that creamy, tangy Italian dressing. This vegan copycat version nails those flavors using simple ingredients you can throw together in minutes. It's fresh, crunchy, and perfect for pairing with pasta, soup, or warm breadsticks.
Why This Vegan Olive Garden Salad is Even Better Than the Original
- That signature flavor: The creamy, tangy Italian dressing is spot on, and the briny olives and zippy pepperoncini taste just like the restaurant version.
- Crisp and refreshing: A mix of romaine and iceberg gives you that classic crisp texture in every bite.
- Quick to make: Toss everything together in minutes for an easy side or starter.
- Perfect for pairing: Build your own Olive Garden-style dinner at home by pairing it with an Italian-inspired soup, hearty pasta, or fluffy breadsticks.
Ingredients for Vegan Olive Garden Salad
Salad Base
- Romaine lettuce: Crisp and fresh, this makes up the bulk of the salad.
- Iceberg lettuce: While the flavor of iceberg is mild, its crisp-crunch can't be beat!
- Roma tomatoes: You can swap in grape or cherry tomatoes if you'd like.
- Red onion: Very thinly sliced onions add bite without overpowering the salad.
- Black olives: Briny and salty olives might just be my favorite part!
- Pepperoncini peppers: These have a unique spicy and tangy flavor that really makes this salad.
- Vegan croutons: I recommend making your own for the best texture. (See recipe notes for instructions).
- Vegan parmesan: I like to use homemade vegan Parmesan, but store-bought is fine too.
Olive Garden-Style Dressing
- Seasoning: Italian seasoning, garlic and onion powder, salt and pepper.
- Olive oil: Use a good extra-virgin olive oil for a fruity, aromatic flavor.
- Vegan mayonnaise: I used my homemade vegan mayo.
- White vinegar: Adds brightness and tang.
- Nutritional yeast: Brings a subtle cheesy, savory flavor.
- Sugar or maple syrup: Just a bit to balance the acidity.
How to Make Vegan Olive Garden Salad
- Make the Dressing: Add the olive oil, vegan mayo, vinegar, nutritional yeast, sugar, Italian seasoning, garlic powder, onion powder, salt, and pepper to a jar or bowl. Shake or whisk until well combined.
- Build the Salad: In a large bowl, combine the romaine, iceberg lettuce, tomatoes, red onion, black olives, and pepperoncini.
- Toss: Pour the dressing over the salad just before serving and toss well to coat.
- Serve: Top with croutons and vegan Parmesan, then serve immediately.
Tips and Variations
- Use a mix of romaine and iceberg: This is what gives that classic Olive Garden texture, crisp, crunchy, and light. Using just one type of lettuce won't give you the same result.
- Dress right before serving: This keeps the lettuce crisp. If I'm making this for a party, I'll toss it with a small amount of dressing and serve the rest on the side, because some people like a lot and other people just want a little!
- Slice the onion thin: When the onions are thin, the dressing will soak in, softening them and mellowing their flavor. Thicker slices can be a bit overpowering in a salad.
- For that classic restaurant-style crunch: Chill your lettuce and dressing before serving. Cold ingredients make a big difference in how crisp and refreshing the salad tastes.
- Make your own croutons: Store-bought croutons can be pricey and often contain dairy (making them not vegan). Making your own croutons is an easy, budget-friendly option, and it's a great way to use up stale bread or leftover bread ends.
Serving Suggestions
This salad is great on its own (especially with breadsticks!), but you can also pair it with:
- Pasta dishes (Fettuccine Alfredo, vegan lasagna, or spinach artichoke bake)
- Soup (especially tomato soup or vegan Zuppa Toscana)
- Homemade Olive Garden Breadsticks or regular Garlic bread
Storage and Make-Ahead
- Dressing: The Olive Garden salad dressing can be made up to 5 days in advance and stored in the fridge.
- Salad: The salad itself is best assembled fresh. If needed, prep all ingredients ahead and refrigerate, then toss with the dressing just before serving.
If you try this Olive Garden Salad recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Olive Garden Salad (Vegan Copycat Recipe)
This Vegan Olive Garden Salad tastes just like the restaurant classic, crisp lettuce, juicy tomatoes, briny olives, spicy pepperoncini, crunchy croutons, and the signature creamy-tangy Italian dressing. It's quick to make, perfect for serving a crowd, and perfect paired with a bowl of pasta.
Servings:
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Ingredients
Salad
- 1 head romaine lettuce, chopped
- ½ head iceberg lettuce, chopped
- 2 - 3 Roma tomatoes, sliced
- ½ small red onion, thinly sliced
- ½ cup whole pitted black olives
- ⅓ cup pepperoncini peppers, left whole
- 1 cup vegan croutons, (see notes for homemade)
- Vegan parmesan, to taste
Olive Garden-Style Dressing:
- ¼ cup olive oil
- 2 tablespoons vegan mayonnaise
- 1 ½ tablespoons white vinegar
- 1 tablespoon nutritional yeast
- ¾ teaspoon sugar, (or maple syrup)
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Make the dressing: Add the olive oil, vegan mayo, vinegar, nutritional yeast, sugar, Italian seasoning, garlic powder, onion powder, salt, and pepper to a jar. Shake well (or whisk in a bowl) until fully combined.
- Assemble: To a large salad bowl add the romaine, iceberg, tomatoes, red onion, black olives, and pepperoncini.
- Dress and serve: Toss with the dressing right before serving. Top with vegan croutons and vegan parmesan and serve.
Notes
Vegan Croutons: To make your own croutons, cube bread and toss it with a drizzle of olive oil, and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Bake at 375°F (190°C) for 15-20 minutes, stirring halfway through or until golden and crispy.
Make-ahead tip: The dressing can be made up to 5 days in advance and stored in the fridge. The salad is best prepared fresh and tossed with the dressing right before serving so it doesn’t get soggy.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 188kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 253mg | Potassium: 442mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9556IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 2mg
Kelly C says
Oh man this is so good. Gives me East Side Marios salad vibes too which I super loved and haven’t had in forever. Will definitely put this in the regular rotation.
Michael Dudycz says
As we don't have Olive Garden in Ontario and we don't go to the States, we missed the salad and bread sticks. The recipes brought back the experience of being at the Olive Garden. They taste great.