Description
Our pizza salad is a refreshing, yet hearty combo, of everything delicious about your favorite slice of pizza and the best Italian-style salad.
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 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 mozzarella, shredded
- 1 cup garbanzo beans, rinsed and drained
- 1/4 cup grated parmesan
- 1/4 cup fresh basil, julienned
Instructions
1. Add all dressing ingredients to a small jar with a tight-fitting lid. Shake to mix. Taste and add more pepperoncini brine and/or sugar to taste.
2. In a 12-inch skillet, heat 2 tablespoons of olive oil. Add pepperoni and cook over medium heat, stirring often, until the pepperoni is crisp. Transfer to a paper towel-lined plate and cool.
3. In a large bowl, combine chopped romaine, sliced pepperoncini, quartered grape tomatoes, thinly sliced red onion, black olives, shredded mozzarella, and garbanzo beans.
4. Add dressing to taste and toss until evenly combined.
5. Divide the salad among plates and top with grated parmesan and julienned basil.
Notes
For a vegetarian version, omit the pepperoni or substitute with plant-based slices.
You can make the dressing ahead and store in the fridge for up to 3 days.
For added crunch, toss in some croutons or serve with garlic bread.
This salad is best served fresh, but leftovers can be stored in an airtight container for up to 1 day.
Feel free to swap garbanzo beans with white beans or kidney beans for variation.