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Recipe courtesy of Valerie Bertinelli

Italian Pizzeria Salad

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  • Level: Easy
  • Total: 40 min (includes marinating time)
  • Active: 20 min
  • Yield: 8 servings (16 cups)
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Ingredients

Red Wine Vinaigrette:

Italian Pizzeria Salad:

Directions

  1. For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.
  2. For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
  3. When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.

Cook’s Note

If fresh oregano is unavailable, substitute 1/2 teaspoon dried oregano, added to the vinaigrette.

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