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
tomatoes, any variety or color, sliced into 1-inch wedges or smaller
large head (about 16 ounces) iceberg lettuce
pepperoni (pork or turkey is fine)
low-moisture mozzarella, torn or chopped into bite-sized pieces
(about 2 heaping cups) store-bought or homemade croutons
red wine vinegar, divided
extra-virgin olive oil, divided
dried oregano, plus more for serving (optional)
red pepper flakes, plus more for serving (optional)
Freshly ground black pepper
Grated parmesan, for serving (optional)
In This Recipe
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.
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.
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.
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.