Copycat Olive Garden Salad Recipe 🥗🍴 — Fresh, Zesty & Easy Italian Favorite

Campfire potatoes are a delicious and easy side dish to make while camping or enjoying the outdoors. They're versatile recipes that can be customized to your liking and require minimal prep work. This easy campfire potatoes recipe is sure to become a go-to for your next camping trip or backyard barbecue.

Ingredients:

4-6 medium-sized potatoes, washed and sliced into thin rounds

1 large onion, diced

2 cloves garlic, minced

3-4 tbsp olive oil

Salt and pepper, to taste

Aluminum foil

Instructions:

Prepare a campfire or preheat a grill to medium-high heat.

In a bowl, combine the sliced potatoes, diced onion, minced garlic, olive oil, salt, and pepper.

Toss the ingredients until the potatoes are evenly coated with olive oil and seasonings.

Cut a sheet of aluminum foil into a large square and place the potato mixture in the center of the foil.

Fold the foil up and around the potatoes, creating a tightly sealed packet.

Place the foil packet on the campfire or grill and cook for 15-20 minutes, or until the potatoes are tender and fully cooked.

Carefully remove the foil packet from the campfire or grill and let it cool for a few minutes before opening.

Serve the campfire potatoes hot and enjoy!

Tips for Making Easy Campfire Potatoes:

Use a sharp knife to slice the potatoes into thin rounds for even cooking.

If you prefer softer onions, sauté them in a skillet with a little bit of butter or oil before adding them to the potato mixture.

Feel free to add other seasonings or toppings to the potatoes, such as herbs, cheese, or bacon bits.

For an even easier cleanup, use pre-cut aluminum foil sheets or double-layer the foil to prevent any leaks or tears.

Super Tasty Garlic Herb Steak and Potatoes Foil Packs

In conclusion, this easy campfire potato recipe is a simple and delicious side dish that's perfect for outdoor gatherings and camping trips. With just a few ingredients and minimal prep work, you can have a tasty and satisfying dish in no time. Plus, it's customizable to your preferences, making it a versatile recipe that you can enjoy again and again. Give this recipe a try on your next camping trip or backyard barbecue, and enjoy the flavors of the great outdoors!

Copycat Olive Garden Salad 🥗🍴 — Fresh, Zesty & Easy

Crisp lettuce, tomatoes, olives, pepperoncini, red onion & croutons tossed in a garlicky, tangy Italian dressing with Parmesan. The classic unlimited bowl—at home.

Prep: 15 mins

Yield: 6 side servings

Salad

• 1 small head iceberg, chopped (or 6 cups iceberg/romaine mix)
• 1 cup grape tomatoes, halved
• 1/2 small red onion, very thinly sliced
• 1 cup seasoned croutons
• 1/2 cup black olives, drained
• 6–8 whole pepperoncini + extra for serving
• 1/3 cup freshly grated Parmesan (plus more to finish)

Optional add-ins

• Shaved Parmesan ribbons
• Cucumber slices
• Rotisserie chicken for a meal salad

Zesty House Dressing

• 1/3 cup mayonnaise
• 1/4 cup extra-virgin olive oil
• 3 Tbsp white vinegar (or 2 Tbsp white + 1 Tbsp red wine vinegar)
• 2 Tbsp water (to thin)
• 2 Tbsp pepperoncini brine (from the jar)
• 2 Tbsp finely grated Parmesan (or Parm-Romano blend)
• 1 tsp sugar (or honey)
• 3/4 tsp garlic powder
• 3/4 tsp dried Italian seasoning
• 1/4 tsp onion powder
• 1/4 tsp kosher salt, to taste
• 1/4 tsp black pepper

Instructions

1. Make the dressing: Whisk all dressing ingredients until smooth and slightly thick. Adjust salt/acid/sweetness to taste. Chill 15–30 minutes to meld.
2. Assemble: In a large bowl add lettuce, tomatoes, onion, olives, pepperoncini, and Parmesan.
3. Toss & serve: Add croutons and 1/2–2/3 of the dressing; toss gently to coat. Add more dressing as needed. Finish with extra Parmesan and whole pepperoncini.

Tips

• Restaurant crunch: Ice water-soak lettuce 10 minutes, spin dry, and chill before assembling.
• That signature tang: Don’t skip the pepperoncini brine—it’s the secret.
• Make-ahead: Dressing keeps 5–6 days chilled. Toss with greens right before serving.

Diet swaps

• Dairy-free: Use vegan Parmesan and skip cheese in salad.
• Egg-free: Use vegan mayo.
• Gluten-free: Use GF croutons.

FAQs

What lettuce works best?

Classic is iceberg (max crunch). A 50/50 iceberg–romaine blend adds color and nutrition while staying crisp.

What makes the dressing taste like Olive Garden’s?

The combo of Parmesan, Italian seasoning, a touch of sugar, and especially pepperoncini brine gives that signature tang.

Can I make it ahead?

Yes—mix and chill the dressing up to 5–6 days. Wash/tear lettuce and chill in a spinner with a paper towel. Toss with dressing and add croutons right before serving so it stays crunchy.

How do I keep the croutons from getting soggy?

Add them at the table or toss them in during the last 1–2 minutes before serving. Extra-dry homemade croutons stay crisp longer.

Substitutions for pepperoncini?

Banana peppers are the closest swap. If skipping them, add 1–2 more teaspoons vinegar to the dressing for brightness.

Is it vegetarian, vegan, or gluten-free?

Vegetarian: yes. Vegan: use vegan mayo and vegan Parmesan (or skip cheese). Gluten-free: use GF croutons and check spice blends.

How long does the dressed salad keep?

Best within 30 minutes. If you expect leftovers, dress individual portions instead.