PIZZA SALAD
I call this Pizza Salad because it has all of my favorite pizza toppings and if you close your eyes and take a bite it kind of tastes like pizza! Crunchy romaine chopped and tossed in an olive tapenade dressing. Topped with shallots, pepperoncini and hunks of mozzarella. Use the Dominoes toppings list as inspo to add anything else you like - bell peppers, pepperoni, pineapple (?).
Total Time: 20 minutes
RECIPE
Begin by making the olive tapenade. In a food processor, combine all the ingredients except for the salt. Pulse until fully combined, but still a little chunky. Taste and adjust for salt and lemon.
2. Chop off the roots of the lettuce and cut widthwise into ribbons, about ½ an inch thick. Add to a large salad bowl.
3. Add the shallots, pepperoncini, and ⅓ cup of diced mozzarella to the bowl with the lettuce. Spoon in 4 tbsp of the olive tapenade and toss everything together. Add more tapenade as needed.
NOTES:
Store any leftover tapenade in the fridge for up to a week. It tastes delicious as a spread on a sandwich!
Pizza Salad
Ingredients
- 1/2 cup pitted kalamata olives, drained
- 1 tablespoon capers rinsed
- ½ cup parsley sprigs, (about ¼ of a bunch)
- 2 garlic cloves
- Juice of ½ a lemon
- 2 tbsp olive oil
- salt to taste
- A few grinds of freshly ground black pepper
- 2 Romaine hearts,
- 1 shallot, thinly sliced
- 5 pepperoncini, stemmed and thinly sliced
- 1/3 cup mozzarella, diced
Instructions
- Begin by making the olive tapenade. In a food processor, combine all the ingredients except for the salt. Pulse until fully combined, but still a little chunky. Taste and adjust for salt and lemon.
- Chop off the roots of the lettuce and cut widthwise into ribbons, about ½ an inch thick. Add to a large salad bowl.
- Add the shallots, pepperoncini, and ⅓ cup of diced mozzarella to the bowl with the lettuce. Spoon in 4 tbsp of the olive tapenade and toss everything together. Add more tapenade as needed.