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Pizzeria Style Salad with Tomato Vinaigrette
Recipe Intro From feedfeed

This recipe was featured as part of our Summer Pizza and Oyster Party with Tuttorosso Tomatoes at FeedfeedBrooklyn. 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! 

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

For more recipes using Tuttorosso Tomatoes, click here!

 

Recipe

Prep time 15mins
Yield: Serves or Makes 4-6
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ingredients

  • 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 Tuttorosso San Marzano Style Peeled Pear Tomatoes with Basil & Sea Salt
  • 2 tbsp sherry vinegar
  • 1 tbsp minced shallot
  • 1 garlic clove, grated
  • 1/2 cup olive oil
  • salt and freshly ground black pepper, to taste

Method

  • 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.