Pizza Salad
Updated May 28, 2024
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 big salads or 4 side salads
- 4tablespoons extra-virgin olive oil
- 2ounces pepperoni slices (pork, turkey or plant-based), cut into thin strips (see Tip)
- ¾cup panko bread crumbs
- 1teaspoon garlic powder
- 2teaspoons dried oregano
- Salt
- Red-pepper flakes
- 1beefsteak tomato
- 1tablespoon pepperoncini brine, plus more to taste
- Granulated sugar (if needed)
- 1large head romaine lettuce, roughly chopped
- ⅓cup sliced pepperoncini, drained
- ⅓cup sliced black olives
- ¼red onion, thinly sliced
- 4ounces fresh mozzarella
Preparation
- Step 1
In a medium nonstick or well-seasoned cast-iron skillet, add 2 tablespoons olive oil and the pepperoni and place over medium heat. Cook, stirring frequently, until the pepperoni is rendered and crisp, about 5 minutes. Remove from heat and use a slotted spoon to transfer the pepperoni to a plate.
- Step 2
Return the skillet with the fat to medium-low heat. Add the bread crumbs and cook, stirring frequently, until browned and toasty, about 5 minutes. Remove from heat. Add the garlic powder, then the oregano, crumbling it between your fingers as you sprinkle it over the mixture. Add the pepperoni bits, scraping in any fat clinging to the plate, and stir until evenly combined. Season with salt and red-pepper flakes to taste.
- Step 3
On the large holes of a box grater, grate the tomato into a large bowl, discarding the remaining skin. Whisk in the pepperoncini brine and the remaining 2 tablespoons olive oil. Add salt, sugar and more brine to taste. Add the romaine, pepperoncini, olives and red onion; toss to combine.
- Step 4
Divide the salad among plates, pouring over any dressing remaining in the bowl. Tear mozzarella and divide over salad. Top with the pepperoni bread crumbs and serve right away.
Tip
- If using turkey pepperoni, increase the olive oil you use to cook the pepperoni to 3 tablespoons. If using a plant-based substitute, increase the initial oil to 4 tablespoons.
Private Notes
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Cooking Notes
lia
I made this for lunch today and enjoyed it! It’s easy and offers textural interest thanks to the bread crumbs, crunchy veggies, etc. Grating a tomato by hand is so satisfying. Looking forward to making it again tomorrow (I saved half the dressing and crumbs to make another salad).
NDBruin59
Very easy to prepare and eat. I used turkey pepperoni slices and forgot to add 3 tablespoons of EVOO and used small mozzarella balls and it still came out great. I will used this as my go-to don't feel like cooking meals.
Nat
This salad is very good. So much flavor. I made extra of the pepperoni breadcrumb mixture and put it on top of the Chile Crisp Fettucine recipe from the NYT. Incredible.
MegsSister
Made for dinner. Kept pepperoni slices whole and lightly fried to remove some of the fat add something crispy. I did not do the whole thing w/the pepperoni crumbs but instead toasted some baguette and seasoned those for crunchy croutons. For the dressing, grater was in the dishwasher, so stick blended chopped tomato, small clove garlic, a couple pepperoncini, the pepperoncini vinegar and olive oil. (No sugar.) Halved a few cherry tomatoes, few grinds of pepper, some torn basil, and tossed.
Valerie
I really enjoy adding to a large tortilla with hot pepper hoagie spread and maybe a little ranch for a filling “pizza” wrap that’s great for a more filling lunch.
Patricia
It was alright but Mark didn’t like it that much
gumby xo
I made this for brunch today as part of my summer project to make all 100 easy summer recipes. This is the first time I ever grated a tomato and the result was satisfying. I'd make this again. My definition of easy doesn't include two sautes and two gratings and 4 different vessels to clean. Lucky my dishwasher is working. Paired it with the NYT cold Buttermilk cucumber soup that sat in the fridge overnight. Lots of complex flavors and textures to start the day.
Booky Beck
I hate sliced black olives. Would kalamatas work?
Kay
Back in the 1980s, in Bon Appetite I found a recipe of pizza salad that built it in a pre baked pizza crust. Lightly dressed lettuce. Pepperoni, mozzarella balls, etc. delicious
RosebudTX
Too much oregano!!! If I make this again I will use at least half the amount of oregano and will not fry the pepperoni—that seemed to really make the flavor of the really good pepperoni I bought disappear. The crunch of the breadcrumbs is plenty of crunch. Did I buy super potent oregano or what? We couldn’t even finish our salads.
Tracy
Made 2x. 1st time, followed the recipe. Pepperoni was more burnt than crisped by sautéing in oil, so the 2nd time, I just sliced it up and added it as is. Much better, and cut out 2 Tbsp. of the oil as well. The other change I made the 2nd time was to use GF panko breadcrumbs (guest with celiac). They were excellent! Did take a few extra minutes to brown. No one could tell they were GF. Tomato dressing is excellent as is. Just like with pizza, you can add or subtract based on preferences.
mimi
This is genius. I love the grated tomato in the dressing (rather than in pieces) and of course crispy pepperoni strips and pepperoni flavored breadcrumbs. I think this would be good as a pasta salad too. Plenty spicy without extra red pepper flakes but my pepperoni was on the spicy side.
Moi
Made this for dinner last night and it was great! For the Super Bowl, I’m contributing some of the food for 50+ teenagers. I told them I’d bring “walking tacos” but these flavors will really improve the idea!
JKS
This is excellent! I used 15 cherry tomatoes and blended w immersion blender for dressing. Also added halved tomatoes to the salad.
Dan
Some twists that improved this: • Rather than grating the tomato(es), slice into bite-sized wedges, drizzle with EVOO, salt, and a bit of red wine vinegar. Marinate 15+ mins as you prep the other things, and they'll leave a wonderful umami juice you can use as the base for the dressing. The pieces of tomato can now be used in the salad as an added element. • Put a few slices of good bread in the blender to make your own bread crumbs. They toast up more easily than panko and taste better too.
Kathleen
This was great as written, but with the leftovers, I threw a few spoonfuls of crushed Calabrian chiles in with the dressing and it really amped up the flavor.
Mer
Solid recipe with room for lots of modifications! I lightly sauteed the red onion and then the grated tomato for a more mild taste to both. Was wonderful!
Melissa
As I worked on this salad, I listened to NPR, and guess who they were interviewing on Jen White's show?! Sohla! This salad is fun and a treat as something different. I used up some cherry tomatoes since I didn't have a beefsteak. Even missing the purple onion, this is savory and tasty. I bet I could also substitute cabbage (a favorite of Sohla's) for the romaine!
kate
This really does taste like pizza!! Delish, no notes.
Valerie
I really enjoy adding to a large tortilla with hot pepper hoagie spread and maybe a little ranch for a filling “pizza” wrap that’s great for a more filling lunch.
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