Italian Pizzeria Salad

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


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.

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Quick Italian Salad

Caprese Salad

Italian Tuna Salad

Paige's Italian Salad

Italian Mixed Salad

Italian Chef Salad

Italian Lentil Salad

Italian Stallion Salad