Pizzeria Salad
This is my take on the antipasto salads served at some of my favorite pizzerias. It's piquant with pickled peppers, studded with cheese and pepperoni. Mild giardiniera takes the place of dressing. There's no need for a separate vinaigrette. The relish form of giardiniera, with the vegetables diced into small pieces, makes it easy to distribute the tangy nuggets. Crisp lettuce, like iceberg or romaine, pairs well with the giardiniera. Pizzeria Salad is a meal on its own or right at home with pizza or pasta.
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.