This Italian-American pizzeria salad combines peppery arugula with chickpeas, tangy giardiniera, provolone, and salami. A quick dried-oregano vinaigrette gives it the familiar flavor of a neighborhood pizza-shop side salad.
The oregano vinaigrette is included below, so the recipe is complete without a separate dressing page.
THE RECIPE
Old-School Pizzeria Salad
Prep15 min
Cook0 min
Total15 min
Serves1
Ingredients
Instructions
- Whisk the olive oil, red wine vinegar, oregano, Dijon mustard, a pinch of salt, and black pepper in a small bowl until combined.
- Add the chickpeas, drained giardiniera, provolone, and salami. Toss until evenly coated with the oregano vinaigrette.
- Fold in the arugula just before serving so it stays crisp. Taste and adjust the seasoning.
Tips and Make-Ahead
- Drain the giardiniera well so the dressing does not become watery.
- Cut the cheese and salami into similar-size pieces for balanced bites.
- For work lunches, pack the arugula on top and mix it in just before eating.
- Prepare everything except the arugula up to 1 day ahead and refrigerate in a covered container.
Recipe developed from the cookbook page supplied by the site owner; the dressing, directions, and explanatory text were independently written with AI assistance. Featured image: AI-generated food photography.