Weeknight Cooking

Pepperoni Pizza Salad

June 17, 2022
1 Ratings
Photo by James Ransom. Prop Stylist: Alya Hameedi. Food Stylist: Kate Buckens.
  • Prep time 15 minutes
  • Serves 4 to 6
Author Notes

Grab a head of iceberg lettuce and a few other fixins for an easy, refreshing salad that’s ideal for summer barbecues or weeknight dinners. Here, I transform my favorite pizza—pepperoni, duh—into a salad that comes together in just 15 minutes. Chop the lettuce into wedges and toss with sweet sliced tomatoes, mozzarella, pepperoni, and store-bought croutons, then bring it all together with a good glug of olive oil and red wine vinegar. Considering Walmart's Great Value brand makes a version of each of these ingredients, you know it’s a budget-friendly, yet super flavorful recipe.

If you’re feeling zesty, add a few more classic pizza toppings (dry oregano, red pepper flakes, and grated parmesan) to finish off the salad. They’re totally optional, but I promise they’ll only enhance the pizza vibes—meaning everyone’s coming back for seconds. In fact, why not double the recipe when you need a quick, crowd-friendly salad for a picnic or barbecue? —Rebecca Firkser

Test Kitchen Notes

This recipe is shared in partnership with Walmart. Order online or via their app to shop your go-to groceries, household items, and pet supplies, then select delivery or pickup for a seamless shopping experience. —The Editors

What You'll Need
  • 12 ounces tomatoes, any variety or color, sliced into 1-inch wedges or smaller
  • Kosher salt
  • 1 large head (about 16 ounces) iceberg lettuce
  • 3 ounces pepperoni (pork or turkey is fine)
  • 6 ounces low-moisture mozzarella, torn or chopped into bite-sized pieces
  • 3 ounces (about 2 heaping cups) store-bought or homemade croutons
  • 4 tablespoons red wine vinegar, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons honey, divided
  • 2 teaspoons dried oregano, plus more for serving (optional)
  • 1/2 teaspoon red pepper flakes, plus more for serving (optional)
  • Freshly ground black pepper
  • Grated parmesan, for serving (optional)
  1. Place the tomatoes in a large bowl and toss with a big pinch of salt. Let sit for at least 10 minutes to draw out their juices.
  2. Quarter the iceberg head and remove the core. Cut each quarter into 1-inch wedges. Toss into the bowl with the tomatoes along with the pepperoni, mozzarella, and the croutons.
  3. In a small bowl, use a fork or whisk to combine 2 tablespoons vinegar, 2 tablespoons oil, 1 teaspoon honey, plus oregano and red pepper flakes if using. Season with a pinch of salt and some pepper. Drizzle the dressing over the salad and toss well to combine.
  4. Transfer the salad to a serving dish and drizzle with remaining 2 tablespoons vinegar, 2 tablespoons oil, and 1 teaspoon honey. Top with parmesan if using, black pepper, and more oregano and red pepper flakes if using.

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