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Pizza Salad Recipe

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3.9 from 34 reviews

A vibrant and flavorful Pizza Salad that combines crisp romaine lettuce, pepperoni, pepperoncini, grape tomatoes, olives, mozzarella, and garbanzo beans, all tossed in a tangy Italian-inspired dressing. This salad brings all the classic pizza toppings into a refreshing and easy-to-make dish perfect for a light meal or accompaniment.

Ingredients

Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon pepperoncini brine, plus more to taste
  • 1 clove garlic, minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon dried crushed rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of granulated sugar, plus more to taste

Salad:

  • 2 tablespoons olive oil
  • 2 ounces pepperoni, cut into thin strips
  • 1 large head romaine lettuce, chopped
  • 3 tablespoons sliced pepperoncini, drained
  • 1 1/2 cups grape tomatoes, quartered
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup sliced black olives, drained
  • 1 cup shredded mozzarella cheese
  • 1 cup garbanzo beans, rinsed and drained
  • 1/4 cup grated parmesan cheese
  • 1/4 cup fresh basil, julienned

Instructions

  1. Make the dressing: Add all dressing ingredients including olive oil, pepperoncini brine, minced garlic, Italian seasoning, dried crushed rosemary, salt, black pepper, and a pinch of sugar into a small jar with a tight-fitting lid. Shake well to combine thoroughly. Taste and add additional pepperoncini brine or sugar if desired for balance.
  2. Cook the pepperoni: Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat. Add the pepperoni strips and cook, stirring often, until the pepperoni becomes crisp. Once crisp, transfer the cooked pepperoni to a paper towel-lined plate to drain excess oil and cool.
  3. Assemble the salad: In a large bowl, combine chopped romaine lettuce, sliced pepperoncini, quartered grape tomatoes, thinly sliced red onion, sliced black olives, shredded mozzarella, and rinsed garbanzo beans. Add the prepared dressing to taste and toss gently until all ingredients are evenly coated.
  4. Serve: Divide the salad among serving plates. Top each portion with grated parmesan cheese and julienned fresh basil for garnish and extra flavor.

Notes

  • Adjust the amount of pepperoncini brine and sugar in the dressing to suit your taste preferences for sweetness and tanginess.
  • Ensure pepperoni is cooked until crisp for a nice texture contrast in the salad.
  • You can substitute mozzarella with a vegan cheese alternative to make the salad vegetarian-friendly.
  • Rinsing garbanzo beans well helps reduce any canned bean flavor and excess sodium.
  • This salad is best served fresh but can be prepped ahead by storing components separately to maintain crispness.

Find it online: https://flavorspath.com/pizza-salad-recipe/