Pizza Salad

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Like pizza in a bowl, this pizzeria-inspired salad has the addition of classic pizza toppings. Cubed mozzarella, diced sun-dried tomatoes, thinly sliced pepperoni, and an Italian-inspired dressing make this a perfect salad to serve on its own with warm flatbread or as a side dish to your favorite pizza.

Prep Time20

Total Time20

Course: Salad

Cuisine: Italian

Keyword: easy recipe, easy recipe ideas, easy salad, easy salad recipe, Entree Salad, pizza

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $4.00

Equipment

Knife
Small Jar with Lid

Ingredients

Italian Vinaigrette:

1 clove garlic
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
black pepper
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Pizza Chopped Salad:

4 ounces mozzarella (you can use fresh mozzarella or low-moisture whole milk mozzarella)
4 ounces baby spinach
1/2 small head radicchio
2 small seedless cucumbers (about 8 ounces)
4 sweet pepperoncini peppers (look for these in a jar near the roasted red peppers and capers)
1/3 cup sun-dried tomatoes, drained and rinsed
15 slices pepperoni
1 15-ounce can chickpeas, drained and rinsed
flatbread, for serving (optional)

Instructions

Into a small jar with a lid, grate the garlic. Add the oregano, salt, a few twists of black pepper, mustard, honey, red wine vinegar, and olive oil. Add the lid and shake all of the dressing ingredients until smooth.
Dice the mozzarella, baby spinach, radicchio, cucumbers, pepperoncini, sun-dried tomatoes, and pepperoni into small pieces. You want everything to be so small that you could scoop it up with a spoon. Combine all of these ingredients in a large bowl and add the chickpeas. Gently toss together to combine.
Add the dressing slowly, pausing to toss the salad together as you add it, until the salad is dressed to your liking. You may not need all of the dressing (just save it for another salad).
Serve with warm flatbread (or with pizza!).

Nutrition