Olive Garden Salad Dressing Recipe

This is that zippy, creamy Italian-style dressing that makes the giant bottomless salad bowl disappear at the table. It’s tangy from vinegar and lemon, a little garlicky, cheesy in a salty Romano-Parmesan way, and somehow goes with everything from romaine to leftover pizza crusts. The best part? You can make it in 10 minutes with stuff you probably have, and tweak it so it tastes exactly how your crew likes it.

My husband calls this “house dressing” now, which is both sweet and a little dramatic. If I stash a jar in the fridge, he suddenly volunteers salad duty and piles on pepperoncini like it’s his job. One Sunday I made a double batch, and the kids treated it like a veggie dip—carrot sticks, cherry tomatoes, even a rogue pretzel or two. We ended up having “snack dinner” with a giant salad and breadsticks, and nobody complained. It’s become the thing I toss together when we’re flirting with takeout but want something fresh on the table fast.

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I’ve done this with all extra-virgin olive oil and, yeah, it can taste bitter if your oil is assertive—mixing in a light, neutral oil keeps it friendly. A tiny pinch of sugar or honey smooths the edges; don’t skip it unless your Parmesan is already on the sweet, nutty side. If you want that classic OG vibe, the Romano-Parmesan combo is magic, but honestly, straight Parm works just fine on a Tuesday. I’ve whisked by hand and I’ve blitzed it in a blender—blender gives you that silky restaurant sheen, whisking gives a slightly looser, more rustic thing. Both are good. It tastes better after a little rest in the fridge when everything marries. And if it gets too thick after chilling, a splash of water and a shake brings it right back.

Shopping Tips

– Fats & Oils: Grab a light-tasting olive oil or split the difference with half neutral oil, half extra-virgin for flavor without bitterness.
– Specialty Item: Use a good-quality mayonnaise for creaminess; the clean-tasting ones keep the herbs and cheese front and center.
– Cheese: Fine-grated Parmesan and/or Romano works best—skip big shreds so it blends smoothly and doesn’t clog the pour.
– Spices: Italian seasoning, garlic powder, and onion powder should smell lively; if they’re sleepy, your dressing will be, too.
– Citrus: A fresh lemon perks everything up; bottled is okay in a pinch but fresh is brighter.
– Fresh Herbs: Parsley adds those pretty green flecks and a fresh finish; optional but lovely if you’ve got it.

Prep Ahead Ideas

– Shake up the dressing the night before so the flavors can settle into each other.
– Store in a lidded glass jar; label the date and give it a quick shake before serving.
– Morning of: wash and spin-dry romaine, slice red onion, and portion pepperoncini so dinner is just assembly.
– Marinate chicken in a little of the dressing before work, then grill or roast when you get home. Save fresh dressing for the salad.

✔Time-Saving Tricks

– Dump everything into a mason jar and shake like you mean it—no extra bowls, no whisk to wash.
– Use a mini blender to emulsify fast; it makes the dressing extra glossy.
– Buy pre-washed romaine and pre-sliced olives; spend your energy on the fun part (pouring dressing).
– Let it rest while you set the table; five to ten minutes helps the flavors calm down.

✔Common Mistakes

– Only using robust extra-virgin oil: I did this once and it tasted harsh. Fix with a splash of neutral oil and a pinch of sweetener.
– Overseasoning early: salt and cheese are teammates; taste after the cheese goes in or you’ll oversalt. Add more at the end if needed.
– Skipping the acid balance: too flat? Add a kiss more vinegar or lemon. Too sharp? A tiny sweetener or extra cheese.
– Cheese clumps: coarse shreds don’t blend. If that happens, whisk more or hit it with a quick blend.
– Separation panic: totally normal. Shake again or whisk in a pea-sized dollop of Dijon to help it hold.

What to Serve It With

– Classic big salad: romaine, red onion, black olives, tomatoes, pepperoncini, and croutons.
– Grilled chicken or shrimp—drizzle extra over the top.
– Pasta salad warm or cold; the dressing clings beautifully.
– Breadsticks or warm focaccia for dunking (dangerously good).

✔Tips & Mistakes

– Room-temp ingredients emulsify easier.
– Start mild with acid and salt; you can always add, you can’t subtract.
– Too thick after chilling? Loosen with a splash of water and shake.
– Want extra gloss? Blend 15–20 seconds; don’t overdo it or it can turn mousse-y.

✔Storage Tips

Park it in the fridge in a sealed jar for up to a week. It thickens when cold (mayonnaise doing its thing), so let it sit on the counter 10 minutes and give it a good shake. Separation is normal, not a character flaw. Cold on salad is refreshing, and yes, I’ve poured it over leftover pizza for breakfast and lived to tell the tale.

✔Variations and Substitutions

– Swap sugar with honey or agave—start small and taste as you go.
– Dairy-free: use vegan mayo and skip the cheese, or add a spoon of nutritional yeast for a savory bump.
– Greek yogurt twist: replace part of the mayo for tang and lightness (it will be thicker).
– Add a dab of Dijon for extra emulsifying power and a little bite.
– Brighten with a splash of pepperoncini juice or pickle brine for that signature zip.
– Anchovy paste (just a little!) turns it into an umami bomb—think Caesar-adjacent.

Frequently Asked Questions

Olive Garden Salad Dressing Recipe

Creamy, zesty Italian-style dressing with Parmesan, herbs, and a bright vinegar kick. Perfect for salads, veggies, or dipping.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup mayonnaise
• ▢ 0.33 cup white wine vinegar
• ▢ 0.26 cup extra-virgin olive oil
• ▢ 0.24 cup grated Parmesan cheese
• ▢ 1 tbsp lemon juice fresh if possible
• ▢ 1 tsp Dijon mustard
• ▢ 0.9 tsp granulated sugar
• ▢ 0.7 tsp garlic powder
• ▢ 0.48 tsp onion powder
• ▢ 0.95 tsp Italian seasoning
• ▢ 0.45 tsp dried parsley
• ▢ 0.7 tsp kosher salt to taste
• ▢ 0.45 tsp black pepper freshly ground
• ▢ 0.13 tsp crushed red pepper flakes optional heat
• ▢ 1.8 tbsp water to thin as needed

Instructions

Preparation Steps

• Whisk mayonnaise, vinegar, lemon juice, and Dijon in a medium bowl until smooth.
• Slowly stream in olive oil while whisking to create a creamy emulsion.
• Stir in Parmesan, sugar, garlic powder, onion powder, Italian seasoning, parsley, salt, black pepper, and red pepper flakes.
• Whisk in water a little at a time until the dressing is pourable.
• Taste and adjust seasoning. Cover and chill 30 minutes for flavors to meld before serving.

Notes

Try a tablespoon of brine from pepperoncini or green olives for extra tangy depth. For a lighter version, swap half the mayonnaise for plain Greek yogurt. Store in a sealed jar in the fridge for up to 1 week; shake before using as it may separate.

This recipe is an original creation inspired by classic Olive Garden Salad Dressing Recipe flavors. All ingredient ratios and instructions are independently developed.