Fresh and crisp, this House Salad is inspired by the popular Olive Garden salad, featuring a simple bed of romaine lettuce, tomatoes, red onions, pepperoncini, olives, and croutons, all tossed with a classic house salad dressing made with wholesome, real food ingredients you can feel good about.
What's a House Salad?
I thought you'd never ask. A house salad is the go-to, signature salad served at a restaurant. It's simple, fresh, and made with staple ingredients like crisp greens, tomatoes, onions, and a tangy dressing.
It's called a "house" salad because it reflects the restaurant's unique touch, much like a chef's special. Think of it as the little black dress of salads - versatile, effortless, and always a classic!
And when it comes to iconic house salads, the Olive Garden house salad is the ultimate example. It's beloved for its perfect balance of crisp lettuce, juicy tomatoes, shredded cheese, and a delightful (now can be found in a grocery store near you) Italian dressing that brings it all together. It's a crowd-pleaser, and I don't know a single soul who doesn't secretly love it.
Looking for more fresh salad recipes?
Check out classic Caesar salad, chopped Mediterranean salad, and chicken chopped salad.
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Recipe Overview
- Prep and Cook Time: 15 minutes to prep
- Cooking Method: No-cook
- Dietary Info: Low-Carb, Whole30, Paleo, GAPS, Ancestral diet, Gluten-free if skip croutons
- Tools Needed: salad spinner, large bowl
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love This House Salad
I’ll be honest—there was a time when I went to Olive Garden just for the bottomless soup and salad (okay, and maybe a breadstick or two... or five).
That giant bowl of crisp greens, tangy dressing, and all the good stuff like olives and pepperoncini? And the freshly shredded Parmesan cheese keeps coming until you start questioning your life choices and whether you really needed all that cheese.
It was oddly addictive. No?
This homemade version brings back all those cozy, carb-loaded memories, but with cleaner ingredients and way more flavor. Plus, no need to flag down the server for a refill—I can eat as much as I want!
Ingredients for Classic House Salad
- Lettuce greens: I usually use a combination of whatever I can get at the farmer's market that weekend. Romaine lettuce is hardier while green leaf and red leaf bring variety and color to the salad. I would avoid using delicate mixed greens though as they don't hold their shape well under all the ingredients.
- Cherry tomatoes: Also grape tomatoes will work great. If you don't have small bite-size variety of tomatoes, feel free to use Roma tomatoes and slice them crosswise into small rounds.
- Red onion: Look for an onion that is heavy for its size with tight, dry skins. Avoid onions with soft spots or sprouting. To keep up with the visual appeal of Olive Garden copycat salad, I like to cut them into rings.
- Black olives: I buy a case from Azure Standard because their black olives are free from ferrous gluconate. They may not be as deep black in color, but they’re a cleaner, more natural option.
- Pepperoncini peppers: I love Jeff's Garden whole pepperoncini peppers as they use turmeric and beta-carotene instead of artificial food dyes. Plus, the briny, zesty flavor is delicious too.
- Croutons: You can totally omit this, but I agree with the rest of the family, croutons can make or break a salad. Grab your favorite stale bread (sourdough, gluten-free, einkorn bread, etc) and make these air fryer croutons in 10 minutes.
- Parmesan cheese: Always choose real Parmesan (a nice wedge of Parmigiano-Reggiano from Costco is excellent) and grate it fresh for best flavor.
- Dressing: A blend of avocado oil, apple cider vinegar, mayonnaise, sea salt, garlic powder, onion powder, dried thyme, oregano, and basil comprises of this simple house dressing. You can make a big batch on the weekend and keep it in the fridge until ready to toss.
Variations
- Veggies - Add whatever veggies your heart desires. Sliced cucumbers, red bell peppers, or julienned carrots all can be part of a house salad (just not Olive Garden house salad, iykyk).
Make it Ancestral
It would be a stretch to call the Olive Garden cuisine traditional or aligned with the ancestral diet, but that doesn’t mean you can’t enjoy a modern recipe with an ancestral twist. By making this salad at home using the highest quality ingredients, you can elevate a familiar dish to a nutrient-dense, wholesome meal that honors traditional eating habits.
How to Make House Salad Recipe
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Assemble
In a large serving bowl, add the mixed greens, whole cherry tomatoes, sliced red onions, black olives, and most pepperoncini peppers. I like to keep the cheese and croutons for last but do what you prefer.
Step 2. Whisk
In a small bowl or mason jar, whisk the salad dressing ingredients until thoroughly combined. If using a jar, cover it tightly and shake vigorously. Toss salad with dressing and serve immediately.
Helpful Tips
- Start with dry lettuce - After washing, use a salad spinner or pat the lettuce dry with a clean kitchen towel. I also like to set it aside to air dry as much as possible. Any moisture on the lettuce will prevent the salad from sticking.
- Slice veggies thinly - If you're going for that Olive Garden copycat look-alike, slice the red onions and tomatoes into thin rounds and tuck them in the lettuce for even distribution.
- Assemble in layers - Start with a layer of lettuce, then add tomatoes, onions, and olives, creating a few more layers to ensure everything is evenly distributed.
- Toss just before serving - Add dressing right before serving to prevent the salad from getting soggy. To keep the croutons crunchy, sprinkle them on top instead of mixing them in.
Troubleshooting
- Too watery on the bottom of the bowl? That means the dressing isn't sticking to the lettuce. Make sure to thoroughly dry the greens after washing and toss gently with just enough dressing to coat evenly.
Product Highlight!
Salad Spinner
A salad spinner is the ultimate hack for crisp, dry lettuce—no more soggy salads or endless paper towels! Just spin, shake, and enjoy perfectly fresh greens in seconds.
💭Meal Prep Suggestion!
Wash and properly dry your greens, then store them in an airtight container with a paper towel to absorb moisture; they’ll stay fresh for about 5-7 days. Salad dressing can be made ahead and stored in a sealed jar in the fridge for up to 2 weeks. Sliced onions should be stored in an airtight container in the fridge and will stay fresh for 3-5 days.
Serving Suggestions
If you were at my makeshift Olive Garden restaurant, I'd serve up some hearty Zuppa Toscana (all you can eat, of course!) along with this classic house salad. That always makes such a delicious nostalgic meal, real-food style.
Here are some more ideas to serve this house salad with:
Soups: Serve Instant Pot chicken wild rice soup or hamburger soup.
Main dish: Pair house salad with braised chuck roast, chicken liver and onions, slow cooker duck, or oven-baked sausage and peppers.
Warm sides: If you're looking for a warm side, try these buttered potatoes or roasted butternut squash.
Frequently Asked Questions
If the salad is already tossed with dressing, it won’t last long before wilting and becoming soft, but you can store the leftovers in an airtight container for up to 1 day. These glass snap containers are perfect for leftovers.
To meal prep the salad for a party, wash and store the greens separately in an airtight container with a paper towel, and keep the veggies and dressing in separate containers. Assemble the salad just before serving, adding the dressing last and tossing gently. Store any crunchy toppings like croutons separately to keep them fresh.
A garden salad typically refers to a simple mix of fresh, raw vegetables like lettuce, tomatoes, cucumbers, and carrots, often with a light vinaigrette dressing. On the other hand, a house salad is usually a signature salad specific to a restaurant, often with a similar base but may include additional ingredients like olives, pepperoncini, cheese, and a more distinctive or creamy dressing, making it a bit more special or personalized.
Looking for more related recipes? Here are some ideas:
Did you make this house salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Classic House Salad
Ingredients
- 6 cups mixed greens romaine, green leaf, red leaf
- 1 cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- 1 cup black olives
- 1 cup pepperoncini peppers
- ⅓ cup shredded Parmesan cheese
- 1 cup croutons
House Salad Dressing
- ¼ cup avocado oil
- 2 tablespoons apple cider vinegar
- 1 ½ tablespoons mayonnaise
- ¾ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon dried herbs like thyme, oregano, and basil
Instructions
- In a large serving bowl, add 6 cups mixed greens, 1 cup cherry tomatoes, ½ cup red onion, 1 cup black olives, and 1 cup pepperoncini peppers.
- In a small bowl, whisk the salad dressing ingredients, including ¼ cup avocado oil, 2 tablespoons apple cider vinegar, 1 ½ tablespoons mayonnaise, ¾ teaspoon sea salt, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and 1 teaspoon dried herbs like thyme, oregano, and basil.
- Drizzle the salad dressing over the salad and toss to combine.
- Top with 1 cup croutons and ⅓ cup shredded Parmesan cheese and serve immediately.
Notes
- Start with dry lettuce - After washing, use a salad spinner or pat the lettuce dry with a clean kitchen towel. I also like to set it aside to air dry as much as possible. Any moisture on the lettuce will prevent the salad from sticking.
- Slice veggies thinly - If you're going for that Olive Garden copycat look-alike, slice the red onions and tomatoes into thin rounds and tuck them in the lettuce for even distribution.
- Assemble in layers - Start with a layer of lettuce, then add tomatoes, onions, and olives, creating a few more layers to ensure everything is evenly distributed.
- Toss just before serving - Add dressing right before serving to prevent the salad from getting soggy. To keep the croutons crunchy, sprinkle them on top instead of mixing them in.
Les says
Love it!
Anya says
Glad you loved it!