I love crafting a salad that surprises with every ingredient. I mixed crisp romaine with juicy grape tomatoes, spicy pepperoni strips and fresh mozzarella pieces. Grated Parmesan, red wine vinegar and crisp toasted pizza crust croutons round out this vibrant sides to eat with pizza creation that redefines flavor.

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I’ve always been a fan of mixing up traditions in the kitchen and my Pizza Night Salad is no exception. I love how it takes classic pizza flavors and turns them into a crisp and zesty salad experience.

I tossed together 6 cups of chopped romaine lettuce with a handful of grape tomatoes, thin slices of red onion, and crunchy toasted pizza crust croutons. Then I layered on some torn fresh mozzarella, strips of pepperoni, and a sprinkle of grated Parmesan cheese which makes every bite feel indulgent.

A few sliced black olives and pepperoncini peppers add that extra punch. To elevate it even more, I drizzled on a homemade dressing made with red wine vinegar, olive oil, dried oregano, garlic powder along with a little salt and pepper.

This dish easily fits into my go-to recipes when I’m craving a light side for Sunday dinner or as a surprise hit at gatherings like a Super Bowl spread. Enjoy this twist on Italian side salad recipes!

Why I Like this Recipe

1. I love how this recipe mixes the fresh crunch of romaine and the juicy burst of grape tomatoes with the bold, classic pizza flavors like pepperoni and mozzarella. It feels like I get the best of both worlds.
2. I really like the way the salad comes together so quickly and easy, even if it sometimes ends up a bit messy. It makes cooking feel fun and laidback, which is a big plus for me.
3. I appreciate that the toasted pizza crust croutons add a cool crunch and extra flavor that ties everything together perfectly even though sometimes they get a little soggy.
4. I enjoy the tangy dressing with red wine vinegar, olive oil, oregano and garlic—it really amps up all the ingredients and makes every bite exciting.

Ingredients

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Romaine Lettuce: Crunchy base, high in fiber, adds a fresh and light touch.
Grape Tomatoes: Juicy with a gentle sweetness, rich in vitamin C and flavor.
Pepperoni: Provides a salty, spicy protein punch that makes every bite fun.
Fresh Mozzarella: Creamy and mild, offering a good source of protein and calcium.
Pizza Crust Croutons: Crunchy carbs that give the salad an unexpected pizza twist.

Ingredient Quantities

6 cups chopped romaine lettuce (about 1 head)

1 cup grape tomatoes, halved

1/2 small red onion, thinly sliced

20 slices pepperoni, cut into strips

8 ounces fresh mozzarella cheese, torn into bite-sized pieces

1/4 cup grated Parmesan cheese

1/4 cup sliced black olives

1/4 cup sliced pepperoncini peppers

1 cup toasted pizza crust croutons (from day-old pizza or your favorite bread)

1/2 cup cooked Italian sausage, crumbled (optional but adds great flavor)

2 tablespoons red wine vinegar

1/4 cup extra virgin olive oil

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

2-3 fresh basil leaves, roughly chopped

How to Make this

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1. First, chop the romaine lettuce into bite-sized pieces and slice the grape tomatoes in halves, thinly slice the red onion, and roughly chop the basil leaves.

2. In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, dried oregano, garlic powder, salt, and pepper.

3. In a large salad bowl, toss the chopped romaine, grape tomatoes, red onion, and basil.

4. Add the torn mozzarella, grated Parmesan, black olives, and pepperoncini peppers to the bowl.

5. Next, place the pepperoni strips and crumbled cooked Italian sausage in the salad. If you want to skip the sausage, it’s totally fine.

6. Fold in the toasted pizza crust croutons gently so they keep a bit of their crunch.

7. Drizzle the dressing all over the salad and toss everything together until all the ingredients are well mixed.

8. Serve immediately and enjoy your Pizza Night Salad while the flavors are fresh and fun.

Equipment Needed

1. Chef’s knife – for chopping the romaine lettuce, grape tomatoes, red onion, basil and slicing the pepperoni.
2. Cutting board – to safely cut all the vegetables and herbs.
3. Small mixing bowl – to whisk together the dressing ingredients.
4. Whisk – for thoroughly mixing the red wine vinegar, olive oil, and spices.
5. Large salad bowl – to toss all the salad ingredients together.
6. Salad tongs or a large spoon – to gently fold in the toasted croutons and evenly coat everything with the dressing.
7. Measuring cups and spoons – to accurately measure the vinegar, olive oil, and spices.

FAQ

Q: Can I swap out the romaine lettuce for another type?

A: Sure, you can use any crunchy lettuce, but romaine gives you that classic base that holds up to the toppings real good.

Q: How do I make the pizza crust croutons?

A: Just cut up some day-old pizza or your favorite bread into cubes, toss them in a little olive oil, and bake 'em until they're nice and crispy.

Q: Is the Italian sausage ingredient necessary?

A: Not at all, it's completely optional. If you love a meaty twist, add it. If not, your salad is still awesome.

Q: What if I don't have red wine vinegar?

A: You can totally swap it with white vinegar or even a squeeze of lemon juice to get that tangy kick.

Q: How long can I keep leftover salad?

A: Best eaten the day it's made, but if u need to store it, keep it in an airtight container for up to one day. The croutons may get a bit soggy later.

Pizza Night Salad Recipe Substitutions and Variations

If you don’t have romaine lettuce, you can use mixed greens or baby spinach instead
Instead of grape tomatoes, try halved cherry tomatoes; they work just as well
For pepperoni, turkey pepperoni or your favorite thinly sliced salami makes a good swap
If you’re out of fresh mozzarella, use bocconcini or even shredded mozzarella from a block
No Italian sausage? Crumbled ground turkey or beef can step in nicely

Pro Tips

1. When toasting the croutons make sure you add them at the very end so they keep their crunch and dont get soggy from the dressing.
2. If the raw red onion comes off too strong, soak the slices in cold water for a few minutes then drain them so they taste milder.
3. Adjust the herbs like oregano and garlic powder to your liking by starting with a little extra and then tasting the dressing before tossing the salad.
4. For a richer flavor from the sausage, brown it until its nicely crisp and let it cool off a bit before adding it to the salad.

Pizza Night Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Chef’s knife – for chopping the romaine lettuce, grape tomatoes, red onion, basil and slicing the pepperoni.
2. Cutting board – to safely cut all the vegetables and herbs.
3. Small mixing bowl – to whisk together the dressing ingredients.
4. Whisk – for thoroughly mixing the red wine vinegar, olive oil, and spices.
5. Large salad bowl – to toss all the salad ingredients together.
6. Salad tongs or a large spoon – to gently fold in the toasted croutons and evenly coat everything with the dressing.
7. Measuring cups and spoons – to accurately measure the vinegar, olive oil, and spices.

Ingredients

6 cups chopped romaine lettuce (about 1 head)
1 cup grape tomatoes, halved
1/2 small red onion, thinly sliced
20 slices pepperoni, cut into strips
8 ounces fresh mozzarella cheese, torn into bite-sized pieces
1/4 cup grated Parmesan cheese
1/4 cup sliced black olives
1/4 cup sliced pepperoncini peppers
1 cup toasted pizza crust croutons (from day-old pizza or your favorite bread)
1/2 cup cooked Italian sausage, crumbled (optional but adds great flavor)
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
2-3 fresh basil leaves, roughly chopped

Directions

First, chop the romaine lettuce into bite-sized pieces and slice the grape tomatoes in halves, thinly slice the red onion, and roughly chop the basil leaves.
In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, dried oregano, garlic powder, salt, and pepper.
In a large salad bowl, toss the chopped romaine, grape tomatoes, red onion, and basil.
Add the torn mozzarella, grated Parmesan, black olives, and pepperoncini peppers to the bowl.
Next, place the pepperoni strips and crumbled cooked Italian sausage in the salad. If you want to skip the sausage, it’s totally fine.
Fold in the toasted pizza crust croutons gently so they keep a bit of their crunch.
Drizzle the dressing all over the salad and toss everything together until all the ingredients are well mixed.
Serve immediately and enjoy your Pizza Night Salad while the flavors are fresh and fun.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.