This easy Pizza Salad is a quick, no-cook dish that delivers all the flavors of your favorite slice. Inspired by the famous version from Sammy's Woodfired Pizza, it combines pepperoni and mozzarella for authentic pizza flavor in every bite. A tangy Dijon dressing ties everything together and makes this easy salad balanced and delicious.
I've been making this pizza salad for years whenever I want a fun twist on pizza night without turning on the oven. Even the kids love it because it delivers all those familiar pizza flavors in a fresh, easy-to-eat way.
The tangy dressing is really the star—it’s bright, punchy, and perfectly complements the cheese and pepperoni. If you love pizza, you should try this fajita pizza and Greek pesto pizza too!
Why You’ll Love This Pizza Salad Recipe
- It’s on the table in 20 minutes: This pizza salad comes together in just 20 minutes, so you can whip it up at the last minute for dinner or to serve at a party.
- It’s easy to scale for a crowd: You can double or triple this recipe to serve to guests without any extra effort.
- It’s naturally gluten-free and low carb: The ingredients used in this Italian salad are gluten-free and low carb, making it perfect for someone who has special dietary needs.
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Ingredients
- Iceberg lettuce: Cold, freshly chopped iceberg lettuce is perfectly crisp, ideal for adding the right texture to your pepperoni pizza salad.
- Pepperoni: I prefer thinly sliced deli pepperoni for the best texture. I also recommend slicing the pieces in half so they fit on your fork better.
- Mozzarella cheese: Since this is a cold salad, pre-shredded mozzarella is great in a pinch. If you want to bring it up to restaurant quality, you can tear fresh mozzarella into bite-sized pieces instead.
- Kalamata olives: These are a better choice than canned black olives because they bring a more authentic Italian feel to the recipe. They’re also richer and have a delightful tangy brine that complements the pepperoni and mozzarella.
- Dijon mustard: The most important ingredient in the homemade dressing is Dijon mustard because it helps emulsify it, so the dressing doesn’t break and make the salad oily. I use it in the dressing for this fresh asparagus salad, too!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add more meat: Add chopped ham, salami, or both to add more protein to turn this recipe into a standalone meal.
- Try sundried tomatoes: Swap fresh Roma tomatoes for sundried tomatoes to add chewy texture and deeper flavor.
- Add crunch: Include some texture like croutons or Parmesan crisps to keep the pizza salad gluten-free.
How to Make Pizza Salad
These are the steps needed to prepare the lettuce, toppings, and dressing for your pizza salad!
- Step 1: Make the dressing. Combine all the dressing ingredients into a blender and blend until it’s smooth and creamy.
- Step 2: Prepare the toppings. Next, slice your tomatoes, pepperoni, and everything else.
- Step 3: Top your salad. Then add all the desired toppings to your chopped iceberg.
- Step 4: Dress and toss. Pour your homemade dressing over the salad and toss to coat and thoroughly mix all the ingredients. Serve with molten chocolate lava cake for dessert!
What's the Best Way to Chop Lettuce for a Chopped Salad?
- Step 1: Remove the core and slice the head. Start by firmly pressing down on the head of the iceberg and removing the core. Then, slice it in half.
- Step 2: Cut into slices. Now you can slice the first half into ½ inch slices.
- Step 3: Rotate and cut into smaller pieces. Next, rotate your cutting board and slice the lettuce in the opposite direction, creating a rough dice.
- Step 4: Finish with the remaining lettuce and add it to the bowl. Repeat this with the other half of the head, and then place all the chopped iceberg into a large bowl.
Expert Tips
- Dress just before serving: Avoid dressing your salad too early. When the lettuce sits in the dressing too long, it can become soggy. Tossing the ingredients in your homemade dressing right before it hits the table will keep your iceberg nice and crisp.
- Prepare the dressing early: I like to prepare the Dijon dressing a couple of days in advance and keep it in a mason jar in the fridge. This allows the flavors some more time to meld together, resulting in a more robust dressing. Just give it a good shake before pouring it over your pizza salad because it may have some natural separation.
- Chop the iceberg properly: Chop the iceberg into ½ inch slices after removing the core from the lettuce. The easiest way to remove the core is to press the head of lettuce firmly onto the cutting board, and it will just pop out.
- Storage recommendations: Prepare the salad up to 24 hours before serving and leave it undressed in the refrigerator. Toss it in the dressing when you’re ready to enjoy it.
Serving Suggestions
Pair your pizza salad with leftovers from a previous recipe. Grilled chicken, pork, or even beef would be great additions to turn this into a delicious and satisfying dinner. Leftovers from this soda can chicken or slices of this herb baked pork loin would be amazing additions.
Pair a refreshing beverage with the Italian chopped salad! I highly recommend preparing this Italian soda recipe or some freshly brewed iced tea (sweetened or unsweetened, depending on what you like).
Pizza Salad Recipe FAQs
Iceberg is my favorite because when it’s nice and fresh, it’s the crispiest and crunchiest variety of lettuce.
The tanginess of the Dijon dressing helps to balance the richness and saltiness of the pepperoni: vinaigrettes or light, creamy dressings like this basil vinaigrette.
Go with leaner meat like turkey, pepperoni, or a vegetarian option like white beans to cut down on fat. Add more veggies and other produce to keep it filling without adding empty calories. Pepperoncini peppers, artichoke hearts, and diced red onion are great examples.
You can add whatever toppings you want to this simple chopped Italian salad recipe! From bell peppers to more fresh herbs, there are endless options.
More Easy Salad Recipes
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Pepperoni Pizza Salad
Ingredients
Dressing Ingredients
- ½ cup red wine vinegar
- ¼ cup olive oil
- 1 clove garlic minced
- 1 teaspoon dijon mustard
- salt and pepper to taste
Salad Ingredients
- 1 head iceberg lettuce chopped
- 1 roma tomato diced
- 3 basil leaves chiffonade
- ½ cup mozarella cheese grated
- 3 ounces pepperoni slices cut in half
- ¼ cup kalamata olives sliced
Instructions
Dressing Instructions
- Combine all ingredients in a blender.
- Blend until smooth. Set aside.
Salad Instructions
- Prep your ingredients. Chop your lettuce, dice your tomatoes, chiffonade your basil, grate your cheese and slice your pepperoni in half.
- Combine prepared lettuce, tomatoes, basil, cheese, pepperoni and slice Kalamata olives in a large bowl.
- Drizzle dressing not top and toss.
- Serve Immediately.
Video
Notes
- Toss the salad with the dressing just before serving. This helps keep the lettuce crisp and prevents it from becoming soggy.
- Make the dressing up to a few days ahead for even better flavor. Just give it a good shake before serving, as some natural separation may occur in the refrigerator.
- For the best texture, use fresh iceberg lettuce. Its crisp, crunchy leaves hold up well to the toppings and dressing.
Kourtney says
Made this for dinner and it was so delicious! Thanks for the tips on chopping the lettuce!