1. Homepage
  2. Recipes
  3. Pizza Salad With Pepperoni

Pizza Salad With Pepperoni

Section: Fresh and Vibrant Salad Recipes

This pizza-inspired salad combines crisp romaine, spicy pepperoni, mozzarella, and bold mix-ins like pepperoncini and black olives. A tomato-based vinaigrette adds fresh tang while seasoned bread crumbs soak up savory fat from crisped pepperoni. It's a crunchy, briny, flavor-packed dish that channels the essence of a New York slice—perfect for a light lunch or bold side. The pepperoni crumbs can be made ahead and used across meals from pasta to roasted vegetables.

Pin to Pinterest Share This Recipe Share It Via Email Print the Recipe Go to Recipe Steps
A woman wearing glasses smiles for the camera.
Published By Ioana
Updated on Sat, 19 Jul 2025 14:50:14 GMT
A plate of pizza salad with chicken, bacon, lettuce, tomatoes, and cheese. Bookmark
A plate of pizza salad with chicken, bacon, lettuce, tomatoes, and cheese. | ioanacooks.com

This fresh and savory salad captures the bold flavors of pizza in a lighter form. It brings together crisp romaine, spicy pepperoni, and creamy mozzarella with a bright tomato vinaigrette and crunchy seasoned crumbs that mimic the essence of a New York slice.

I made this on a summer evening when it was too hot to turn on the oven and it quickly became my go to meal for laid back nights

Ingredients

  • Extra virgin olive oil: provides the base for both dressing and crisping the pepperoni look for a good quality cold pressed option
  • Pepperoni slices: add spice and richness choose your preferred version including turkey or plant based
  • Panko bread crumbs: give crunch and soak up all the seasoned fat for irresistible crumbs use unseasoned for full flavor control
  • Garlic powder: enhances the savory notes and mimics pizza shop flavor
  • Dried oregano: is essential for that unmistakable New York pizzeria aroma always crumble fresh for better potency
  • Salt: helps balance the acidity in the tomato and brine
  • Red pepper flakes: bring heat adjust to taste
  • Beefsteak tomato: delivers the body of the vinaigrette select one ripe and heavy for its size
  • Pepperoncini brine: lifts and brightens the dressing use extra if you enjoy tang
  • Granulated sugar: balances acidity use only if needed
  • Romaine lettuce: offers crunch and structure pick a vibrant firm head
  • Sliced pepperoncini: offer bite and tang be sure to drain well
  • Black olives: bring a briny salty dimension go for firm ripe ones
  • Red onion: adds sharpness slice thinly for balance
  • Fresh mozzarella: provides creamy richness tear it for rustic texture

Step-by-Step Instructions

Sizzle the Pepperoni:
Cook the pepperoni strips in two tablespoons of olive oil over medium heat for five minutes until crisped and the fat has rendered Transfer with a slotted spoon to a plate leaving fat in the pan
Toast the Crumbs:
Lower the heat and stir the bread crumbs into the hot fat Cook for five minutes stirring frequently until golden Add garlic powder and crumble oregano between your fingers into the pan Return the pepperoni and its drippings and stir well Season with salt and red pepper flakes
Make the Vinaigrette:
Grate the tomato into a large bowl using a box grater leaving behind the skin Whisk in the pepperoncini brine and remaining olive oil Taste and adjust with salt brine and a pinch of sugar if needed
Toss the Salad:
Add chopped romaine sliced pepperoncini olives and red onion to the bowl with the vinaigrette Toss everything thoroughly until coated
Finish and Serve:
Divide the salad onto plates Tear mozzarella over the top and scatter with pepperoni bread crumbs Serve immediately for best texture
A plate of pizza salad with chicken, bacon, lettuce, tomatoes, and onions. Bookmark
A plate of pizza salad with chicken, bacon, lettuce, tomatoes, and onions. | ioanacooks.com

Storage Tips

Store the salad components separately if prepping ahead The crumbs stay crisp for up to one week in an airtight container in the fridge The dressing holds well refrigerated for two days

Ingredient Substitutions

Swap romaine for arugula for more peppery flavor Use cherry tomatoes if you do not have a beefsteak Replace mozzarella with feta for a sharper contrast

A salad with bacon, lettuce, and cheese. Bookmark
A salad with bacon, lettuce, and cheese. | ioanacooks.com

Serving Suggestions

Serve as a main with crusty bread or alongside grilled chicken for extra protein Makes a great potluck dish since it holds up better than traditional leafy salads

Cultural Context

This salad draws inspiration from classic New York pizza shops where oregano garlic and pepperoni dominate the flavor profile Turning those familiar elements into a salad bridges comfort and freshness

Frequently Asked Questions About Recipes

→ Can I use plant-based pepperoni?

Yes, plant-based pepperoni works well. Just increase the oil when cooking to ensure crisp texture and flavor infusion.

→ What’s a good mozzarella substitute?

Fresh mozzarella is ideal, but you can use bocconcini, burrata, or even cubed provolone for a similar creamy balance.

→ How do I store the salad components?

Keep the salad and dressing separate until serving. The pepperoni crumbs can be refrigerated for up to 5 days.

→ Can this be made ahead of time?

You can prep all components in advance. Assemble just before serving to maintain texture and freshness.

→ What if I don’t have pepperoncini brine?

Use white wine vinegar or lemon juice as an alternative. Adjust seasoning to match the briny flavor profile.

Pizza Salad With Pepperoni

A crisp salad packed with mozzarella, pepperoni, and tomato vinaigrette inspired by classic pizza flavors.

Time Needed to Prep
15 minutes
Cooking Duration
20 minutes
Overall Time
35 minutes
Published By: Ioana

Category of Recipe: Salads

Preparation Difficulty: Medium Difficulty

Type of Cuisine: American

Number of Portions: 4 How Many It Serves (2 large salads or 4 side salads)

Dietary Preferences: ~

Ingredients You'll Need

→ Pepperoni and Bread Crumbs

Ingredient 01 4 tablespoons extra-virgin olive oil, divided
Ingredient 02 2 ounces pepperoni slices, cut into thin strips
Ingredient 03 3/4 cup panko bread crumbs
Ingredient 04 1 teaspoon garlic powder
Ingredient 05 2 teaspoons dried oregano
Ingredient 06 Salt, to taste
Ingredient 07 Red-pepper flakes, to taste

→ Tomato Vinaigrette and Salad Base

Ingredient 08 1 beefsteak tomato
Ingredient 09 1 tablespoon pepperoncini brine, plus more to taste
Ingredient 10 Granulated sugar, as needed
Ingredient 11 1 large head romaine lettuce, roughly chopped
Ingredient 12 1/3 cup sliced pepperoncini, drained
Ingredient 13 1/3 cup sliced black olives
Ingredient 14 1/4 red onion, thinly sliced
Ingredient 15 4 ounces fresh mozzarella, torn

Steps to Follow

Step 01

Heat 2 tablespoons olive oil in a medium nonstick or cast-iron skillet over medium heat. Add pepperoni strips and cook, stirring frequently, until rendered and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.

Step 02

Return the skillet with rendered fat to medium-low heat. Add bread crumbs and cook, stirring often, until golden brown and toasty, about 5 minutes. Remove from heat, stir in garlic powder and crumbled oregano, then mix in reserved pepperoni and any fat from the plate. Season with salt and red-pepper flakes.

Step 03

Grate the tomato on the large holes of a box grater into a bowl, discarding the skin. Whisk in 1 tablespoon pepperoncini brine and the remaining 2 tablespoons olive oil. Season with salt, sugar, and more brine as needed.

Step 04

Add romaine, sliced pepperoncini, black olives, and red onion to the bowl with vinaigrette. Toss thoroughly to combine.

Step 05

Divide salad onto plates. Tear mozzarella over the top and sprinkle with pepperoni bread crumbs. Serve immediately.

Extra Tips

  1. Pepperoni bread crumbs can be made in advance and stored in the refrigerator for future use on pasta, eggs, or roasted vegetables.

Tools You'll Need

  • Nonstick or cast-iron skillet
  • Box grater
  • Large mixing bowl
  • Slotted spoon

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (mozzarella)
  • Contains gluten (panko bread crumbs)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 480
  • Total Fat: 36 grams
  • Carbohydrate Amount: 18 grams
  • Protein Amount: 17 grams