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You know those nights when you order pizza and think, I should really have some veggies with this? Well, this is the perfect salad to go alongside your pizza pie. It’s crisp, fresh, colorful, and tossed in a classic Italian vinaigrette that pairs perfectly with every cheesy bite.
Is it just me, or is there a serious lack of good salads at your local pizza spot? That’s exactly how this recipe came to be. I got tired of overspending on salads that were, quite frankly…very mid. Pale, wilted lettuce, barely any toppings- just not worth it.
This salad changes all of that. It’s so vibrant and delicious that I often find myself piling more salad onto my plate than pizza. And honestly, that’s kind of the point. It goes back to my philosophy: no diets, just good food. It’s never about choosing one or the other…it’s about having both. When you add something fresh and satisfying to the mix, everything feels more balanced… and somehow, you end up enjoying it even more.
Ingredients:
Garlic – Adds a bold, savory base to the vinaigrette.
Dried Oregano & Basil – Classic Italian herbs that bring warmth and depth.
Dijon Mustard – Helps emulsify the dressing and adds a subtle tang.
Red Wine Vinegar – Bright and acidic, it gives the salad its signature zip.
Extra-Virgin Olive Oil – Smooth and rich, balancing the acidity of the dressing.
Artichoke Hearts – Tender and slightly tangy, they add texture and flavor.
Romaine Lettuce – Crisp and refreshing, the backbone of the salad.
Radicchio – Slightly bitter and colorful, adding depth and contrast.
Fennel – Light, crunchy, and subtly sweet with a hint of anise.
Pepperoncini – Briny and mildly spicy, bringing a punch of flavor.
Cherry Tomatoes – Juicy and sweet, adding freshness and color.
Red Onion – Sharp and vibrant, giving the salad a bit of bite.
Kosher Salt & Black Pepper – Essential for seasoning and balance.
Parmesan Cheese – Salty, nutty, and the perfect finishing touch.
How to Make my Pizza Party Salad
In a large bowl, combine the garlic, oregano, basil, mustard, vinegar, and olive oil, and whisk until smooth. Set aside.
Roughly chop the artichoke hearts. Pat them dry with paper towels to prevent the salad from becoming watery. Add them to the dressing, then add the romaine, radicchio, fennel, pepperoncini, cherry tomatoes, red onion, salt, and pepper.
Toss to fully combine and ensure the salad is evenly coated with the dressing.
Divide the salad among serving plates. Use a vegetable peeler or mandoline to shave Parmesan on each serving and enjoy.
Commonly Asked Questions:
Yes! Just store the dressing separately and toss right before serving to keep everything crisp and fresh.
Undressed, it will keep well for 2–3 days. Once dressed, it’s best enjoyed the same day.
Great additions include:
Grilled chicken
Salami or prosciutto
Chickpeas or white beans
Pizza Party Salad
Ingredients
Dressing
- 1 large garlic clove, grated
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2 tsp dijon mustard
- 1/4 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
Salad
- 1 can can artichoke hearts, (14oz can) packed in water, drained and patted dry
- 2 hearts romaine, sliced into thin ribbons (3 to 4 cups)
- 1 small radicchio, cored and thinly sliced
- 1/2 fennel bulb, cored and thinly sliced
- 1/3 cup pepperoncini peppers, finely chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, minced
- 1/4 tsp kosher salt
- 1/8 tsp freshly cracked peppers
- shaved Parmesan cheese for serving
Instructions
- In a large bowl, combine the garlic, oregano, basil, mustard, vinegar, and olive oil, and whisk until smooth. Set aside.
- Roughly chop the artichoke hearts. Pat them dry with paper towels to prevent the salad from becoming watery. Add them to the dressing, then add the romaine, radicchio, fennel, pepperoncini, cherry tomatoes, red onion, salt, and pepper.
- Toss to fully combine and ensure the salad is evenly coated with the dressing.
- Divide the salad among serving plates. Use a vegetable peeler or mandoline to shave Parmesan on each serving and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
