You know the drill. You’re at the pizzeria and need something to munch while you wait for your pie. So you order the Pizzeria Salad, or something quite like it.
Sometimes it’s called an antipasto salad. It’s piquant with pickled peppers. It’s got cheese and pepperoni, often topped with oil and vinegar. Perfect for pregaming the pizza!
In my recipe, giardiniera, pickled and marinated vegetables, takes the place of dressing. I opt for a mild giardiniera relish, with the vegetables diced into small pieces. This makes it easier to distribute the tangy, briny nuggets.
A crisp and sturdy lettuce like iceberg or romaine is the best choice for this salad. It stands up well to the oily giardiniera. Thinly sliced bell peppers and onions are standard, along with tomatoes. Make it your own and toss in whatever vegetables you like.
The Pizzeria Salad is substantial and works as a meal on its own. Or it’s right at home as a side with pizza or pasta. Perfect for family or friends who appreciate the zip and zing of Chicago style giardiniera.
The one-bowl convenience means it’s an easy salad course before a more involved entree. There’s no need to make a separate salad dressing which brings a bit of ease.
It’s best to make only enough to feed the table. The lettuce is coated with oil and vinegar. So it tends to wilt with prolonged storage in the fridge. Still, leftovers are fine overnight in the fridge. I really enjoy leftovers the next day for breakfast or lunch, maybe on a nice piece of buttered toast.
I’ve called for mozzarella whips, thin ropes of string cheese. They’re fun and mimic the cheesy salad toppers used by some pizzerias. (Also a fun garnish for Bloody Mary’s if you’re into that sort of thing.) Though cubed or shredded mozzarella cheese works, as would string cheese or provolone.
My recipe is inspired by salads at Wells Brothers in Racine, WI (extra points for multiple types of cheese) and Rosangela’s in Evergreen Park, IL (shout out to the Cathy salad). No surprise, these rank among my favorite places for thin crust pizza.
Pizzeria Salad
Ingredients
- 3 oz. lettuce blend, about 4 cups, chopped or torn as needed
- ½ cup bell pepper, thinly sliced
- ¼ cup onion, thinly sliced
- ¼ oz. (about 4) pepperoni rounds, thinly sliced
- 3 tablespoons mild giardiniera relish
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon each salt & black pepper, more to taste
- ½ teaspoon dried oregano
- 2 oz mozzarella cheese whips, sliced into short pieces
- 6 grape tomatoes, halved
- 2 – 4 peperoncini, sliced or whole as desired
Instructions
- Place the lettuce in a large bowl. Add bell pepper, onion, pepperoni, giardiniera relish, balsamic vinegar, salt, black pepper, and dried oregano. (When scooping out the giardiniera, fill the spoon with the vegetable solids and whatever oil that comes along.)
- Toss lettuce and vegetables well to thoroughly distribute giardiniera, vinegar, and seasonings. Taste and add seasonings as desired.
- Sprinkle mozzarella cheese, tomatoes, and peperoncini on top. Serve immediately.
Notes
- Because the oily giardiniera and vinegar is tossed directly with the salad rather than added separately, I recommend a crisp and sturdy lettuce like iceberg or romaine.
- The lettuce starts to wilt upon storage in the refrigerator so it’s best to minimize leftovers. Scale the recipe accordingly. Pizzeria Salad is not suited to meal prepping or prolonged storage in the fridge. Still, I keep any leftover Pizzeria Salad in the fridge and enjoy it the next day for breakfast or lunch, especially with a nice piece of buttered toast.
- Please note, additional prep time is required if you start with a head of lettuce and clean and chop/tear the greens yourself.
- I’ve called for mozzarella whips, which are thin pieces of string cheese. They can be hard to find. A block of mozzarella or string cheese sticks are both good substitutes; dice or shred the cheese for the salad.
- When scooping out the giardiniera, be sure to fill your spoon with the vegetable solids. There should be enough oil that comes along with the vegetables, no need to scoop the oil separately.
- I find there is usually enough oil from the giardiniera to dress the salad. After the tossing the salad, you may decide the salad needs more oil. In this case, you could add more giardiniera, starting with an extra half tablespoon. Or you could add some extra virgin olive oil, pouring in a teaspoon to start. Toss well and taste before adding more oil.
- Pizzeria Salad is adaptable to your favorite salad fixings. Replace the mozzarella with provolone or shards of parmesan. Some olives would be a nice addition. Vary the vegetables or add more. Top with croutons.
