Pizza Salad Recipe
A colorful Pizza Salad loaded with popular favorite pizza toppings like mini pepperoni, black olives, mushrooms, tangy pepperoncinis, tiny ripe tomatoes, and little balls of mozzarella cheese. This Italian salad pizza inspired recipe is healthy, low carb, drizzled with a creamy sun-dried tomato dressing with all the flavors of pizza we crave.
Servings: 2
Calories: 268kcal
Ingredients
Pizza Salad
- 2 cups romaine lettuce chopped
- ½ cup small grape tomatoes sliced in halves
- ½ cup fresh sliced mushrooms
- ¼ cup pepperoncinis sliced rings
- ½ cup black olives sliced
- 1 tablespoon red onions fine dice
- ¼ cup mini bright color bell peppers sliced into rings
- ¼ cup mini turkey pepperonis
- ¼ cup mini buffalo mozzerella balls Bocconcini halves
- 2 tablespoons basil thin ribbons
- 1 tablespoon parsley chopped
Creamy Sun Dried Tomato Dressing
- ½ cup plain Greek yogurt
- ¼ cup sun-dried tomatoes
- 1 small shallot
- 1 teaspoon Italian seasoning
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- ½ cup water to thin dressing
Instructions
Pizza Salad
- Chop the Romaine lettuce into small pieces, and place the lettuce on the plate. Slice the cherry tomatoes in half, mushrooms and pepperoncini in thin slices, drain the sliced black olives and add all these ingredients to the salad.
- Finely dice the red onion, slice the mini bell peppers, and add those to the salad. Top with the mini turkey pepperoni, mozzarella balls cut in half, and chopped basil and parsley.
Creamy Tomato Dressing
- In a mini food processor, blender, or with a stick blender in a cup whip the dressing together. Place the Greek yogurt, sun dried tomatoes, shallot, Italian seasoning, apple cider vinegar, salt, pepper, and water to thin it out.
- Mix well until all the ingredients are combined and drizzle on the salad.
Notes
Swaps, Variations, and Additions
- Make a pizza pasta salad: grab a large bowl, and boil your favorite short pasta like fusilli, farfalle, rotini, bow tie, or penne and toss in some olive oil and red wine vinegar to keep the pasta from sticking then toss in all the salad ingredients except the lettuce. You can also sprinkle on some red pepper flakes, garlic powder, or garlic salt too. Drizzle on some homemade Italian dressing, and you have a great potluck picnic salad!
- Top your own crispy crust: most grocery stores carry pizza dough nowadays, and you can bake one in your oven, or in one of those outdoor pizza ovens! Bake the pizza crust on a baking sheet, sheet pan, or a pizza stone. Make a full pizza night with this salad as a side dish or spread some tomato pizza sauce, and cheese, and then put this cool salad on top!
- Meal prep tips: put any unused ingredients into separate containers for the next day, and store the airtight containers in the fridge to use all week.
- Swap options: instead of using a head Romaine lettuce, try a spring mix, spicy arugula, or iceberg lettuce. And green bell pepper would be great in place of the colorful mini bell peppers. If you like onions, use some green onions in place of the red onion.
- More additions: add chopped marinated artichoke hearts, sliced green olives, or grated parmesan cheese would be great additions.
- Other dressings: use a creamy Italian dressing, buttermilk ranch dressing, or a simple parmesan lemon vinaigrette would all be great!
Nutrition
Calories: 268kcal | Carbohydrates: 22g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 2297mg | Potassium: 1162mg | Fiber: 7g | Sugar: 12g | Vitamin A: 5892IU | Vitamin C: 68mg | Calcium: 196mg | Iron: 4mg