Pizza Salad
Updated May 28, 2024
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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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.
- 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
Comments
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).
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.
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.
Do not make the mistake I made and assume it will have enough flavor without plenty of salt. I expected the pepperoni, oregano and garlic powder to do the heavy lifting but....no. Also thought the panko to pepperoni ratio was off- will probably add salt and subtract panko next time.
Such a fun and delicious salad! Make this asap
Have made this a couple of times and love it. Since I’m always looking for ways to make things easier and cut down on mess, I’ve found that “sheetpanning”(new word) the bread and pepperoni together with a little oil (on parchment so you don’t have to wash the sheet pan) works very well. I only cook these items, then toss with everything else.
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