Crispy Pepperoni Arugula Salad.
This crispy pepperoni arugula salad is packed with flavor. Chickpeas, fontina cheese, arugula greens, crispy pepperoni and a pepperoncini vinaigrette to finish it off. Tangy, crunchy and so satisfying!
Salad time!
This crispy pepperoni arugula salad is packed with chickpeas, fontina cheese and drizzled with a tangy pepperoncini vinaigrette. Yes! So much flavor in a simple little salad.
And I am here for it.
I know this is crazy – pepperoni AND pepperoncini in the same recipe. It’s a mouthful! But the combination of the spicy, crunchy pepperoni and the tangy bite-y peperoncini in a dressing?
Oh my word. Mouth watering.
Like, my mouth is watering just think of it.
Oh, BTW. This is a recipe that my newsletter subscribers had first access to way back in the winter! I shared it there as an exclusive sneak peek and a bunch of you have been making it ever since!
We all know that I live for an arugula salad. I think it’s because it’s such a delicate green – it’s actually enjoyable and easy to eat. And of course, the peppery flavor adds so much too. It’s delicious and makes for such a great dish! I will mix anything in with arugula and call it a day.
The idea for this was born from two of my other recipes. I took inspiration from both my pizza supreme risotto and my summer tortellini salad and what we have here… is a crunchy, crisp, flavor-popping bowl of greens.
I’ve never been a huge pepperoni lover, but my kids adore it. Especially the boys. And when it’s crispy? Oh boy am I sold. It is so delicate and thin, that it basically crumbles in your hands and then melts in your mouth. You know how sometimes you have a fabulous slice of pizza with that crispy cup pepperoni, and the pepperoni is so crunchy?
That’s exactly what this is like, but in salad form. Talk about dreamy.
I wouldn’t pass up a pizza salad either.
I figured it required a bit more satiety too, so in went some chickpeas. Cheese is always a must, and I love fontina more than anything. You could also add smoked provolone or even do the tiny mozzarella pearls! Both of those are great options.
There is already so much texture and crunch in this salad that I wanted to keep it fairly simple. The only other veggie we’re adding in is some diced red onion for that sharp bite. If you want even more, roasted red peppers would be wonderful too!
The dressing comes together so easily. You’re going to use some of the pepperoncini brine from the jar, as well as a bunch of chopped pepperoncini. The remaining ingredients are classics – a red wine vinaigrette is always so incredible on arugula salad. Super tangy and complements the dish in a great way.
You can always make it your own with extra ingredients or even by adding pizza croutons. Oh yum!
Crispy Pepperoni Arugula Salad
Crispy Pepperoni Arugula Salad
Ingredients
- 15 to 20 pepperoni slices
- 1 can chickpeas, drained and rinsed
- 4 to 6 cups arugula greens
- ¼ red onion, diced
- ¼ cup sliced pepperoncini
- 4 ounces fontina cheese, chopped into cubes
pepperoncini vinaigrette
- 2 tablespoons pepperoncini brine
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon honey
- kosher salt and pepper
- ¼ cup chopped pepperoncini
- ½ cup olive oil
Instructions
- Preheat the oven to 350 degrees F. Spread the pepperoni slices in a single layer on a baking sheet. Bake until crisp, about 5 to 10 minutes. Remove and let cool, then chop or crumble.
- Combine the arugula, chickpeas, onion, pepperoncini and fontina in a bowl. Drizzle with some of the dressing. Top with the crispy pepperoni and toss. Serve with more dressing!
pepperoncini vinaigrette
- Whisk together the brine, vinegar, garlic, honey, a big pinch of salt and pepper and the pepperoncini. Stream in the olive oil while whisking until emulsified.
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