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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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Red Wine Vinaigrette:

1/2 cup red wine vinegar

1/3 cup extra-virgin olive oil 

1 tablespoon minced shallot 

1 teaspoon honey 

1/2 teaspoon Dijon mustard 

1/4 teaspoon kosher salt 

Pinch crushed red pepper 

Italian Pizzeria Salad:

12 ounces marinated artichoke quarters, drained and halved lengthwise

10 1/2 ounces cherry tomatoes, halved 

8 ounces ciliegine mozzarella (cherry-size mozzarella balls), halved 

6 ounces pitted medium black olives, drained 

1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces 

5 ounces spring mix lettuce 

2 tablespoons chopped fresh basil 

1 tablespoon chopped fresh oregano (see Cook's Note)

Kosher salt


  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.