Pizzeria Style Salad with Tomato Vinaigrette
A Note from Feedfeed

The crisp romaine is tossed with a zesty tomato vinaigrette, then topped with olives, pepperoncini, roasted red peppers, artichoke hearts, chickpeas and shaved parmesan. The flavors will remind you of your favorite pizzeria! 

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Prep time 15mins
Serves or Makes: 4-6


  • 2 heads Romaine, ends removed, quartered and chopped
  • 1/ 2 cup shaved parmesan cheese
  • 1/ 2 cup pepperoncini peppers
  • 1/ 2 cup sliced roasted red peppers
  • 1/ 4 cup pitted mixed olives
  • 1/ 4 cup cooked chickpeas
  • 1/ 2 cup quartered artichokes
  • 1/ 4 small red onion, thinly sliced
  • dried oregano, to taste
  • salt and freshly ground black pepper, to taste
  • For the Tomato Vinaigrette:
  • 1/ 4 liquid from can of San Marzano Style Tomatoes
  • 2 tablespoon sherry vinegar
  • 1 tablespoon minced shallot
  • 1 garlic clove, grated
  • 1/ 2 cup olive oil
  • salt and freshly ground black pepper, to taste


  • Step 1

    Arrange all of the salad ingredients on a large platter and season with salt, pepper and dried oregano to taste.

  • Step 2

    Add the vinaigrette ingredients to a jar with a tight fitting lid and shake until emulsified. Drizzle the vinaigrette over the salad and enjoy. You may have leftover vinaigrette which can be stored in the fridge for up to 3 days.