Spinach Salad with Mozzarella, Tomato & Pepperoni

Tired of boring salads? You know the ones. Sad, wilted lettuce and a few lonely vegetables. We’ve all been there.

This salad is different. It’s got flavor, it’s got texture, and it’s super easy to make.

Think of it as a pizza in a bowl, but way healthier. It’s the perfect quick lunch or easy dinner. Let’s make something you’ll actually want to eat.

What You’ll Need

This recipe uses simple stuff you can find at any store. No weird ingredients here.

For the Salad:

• Spinach: One big bag of fresh baby spinach.
• Grape Tomatoes: One pint, cut in half.
• Fresh Mozzarella: One large ball, the kind packed in water.
• Pepperoni: About 4 ounces of your favorite kind.
• Red Onion: A quarter of one, sliced super thin.

For the Dressing:

• Olive Oil: Good quality extra virgin olive oil.
• Red Wine Vinegar: This gives it a nice tang.
• Dried Oregano: A classic Italian spice.
• Garlic Powder: Just a pinch for some flavor.
• Salt and Black Pepper: To taste.

Tools You’ll Use

You don’t need any fancy gadgets for this salad.

Tool	Purpose
Large Bowl	For mixing
Small Jar	For shaking dressing
Knife	For chopping
Cutting Board	For chopping on
Frying Pan	For the pepperoni

How to Make This Salad

This comes together in just a few minutes. It’s really that simple.

Step 1: Wash and dry your spinach really well. Put it in a large salad bowl. Watery spinach makes a sad, soggy salad.

Step 2: Chop your veggies. Cut the grape tomatoes in half. Slice the red onion as thin as you can. Add them to the bowl with the spinach.

Step 3: Prepare the mozzarella. Cube the fresh mozzarella ball into small, bite-sized pieces. Gently toss it into the bowl.

Step 4: This is the best part. Place the pepperoni slices in a cold, dry frying pan. Turn the heat to medium. Cook for a few minutes until they get a little crispy.

Step 5: Let the crispy pepperoni cool for a minute on a paper towel. This soaks up extra grease. Then, add it to the salad.

Step 6: Make the dressing. In a small jar, combine the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Put the lid on and shake it really well.

Step 7: Just before you serve, pour the dressing over the salad. Toss everything together until it’s all coated. Don’t add the dressing until you are ready to eat.

Pro Tips

I’ve made a lot of salads. Here are a few tricks I’ve learned.

• Dry Your Greens: I said it before, but it’s the most important rule. Use a salad spinner or pat the leaves dry with a clean towel. Wet leaves repel dressing and get slimy.

• Crisp the Pepperoni: Don’t skip frying the pepperoni. It completely changes the game. It makes it crispy and brings out a ton of flavor.

• Use Fresh Mozzarella: Please use the fresh mozzarella balls packed in water. The pre-shredded stuff is dry and rubbery. The fresh kind is soft, creamy, and so much better.

• Slice Onions Thin: No one wants a giant chunk of raw onion. Slice them paper-thin so you get a little bit of flavor in each bite without it being too much.

Substitutions and Variations

Don’t have something? No problem. It’s easy to swap things out.

Instead Of	Try Using	Why It Works
Spinach	Arugula	Gives a peppery bite.
Pepperoni	Salami or Prosciutto	Any cured meat is great.
Mozzarella	Feta or Provolone	Changes the flavor profile.
Red Onion	Shallots	Milder, less sharp flavor.

You can also add other things to make it your own.

• Black olives
• Banana peppers
• Croutons
• Roasted red peppers
• Chickpeas for extra protein

Meal Pairing Ideas

This salad is great on its own, but it also plays well with others.

It’s a perfect side for grilled chicken or a simple piece of fish.

You can also serve it with a side of warm garlic bread for dipping. A simple tomato soup also makes a great partner for this salad.

Swapping for Different Diets

Need to adjust this for a specific diet? Easy.

• Vegetarian: Just leave out the pepperoni. Add some chickpeas, white beans, or toasted nuts for protein instead.

• Keto / Low-Carb: This salad is already very low-carb. Just make sure your pepperoni and dressing have no added sugar.

• Gluten-Free: The recipe is naturally gluten-free. Just double-check your dressing ingredients to be safe.

Make-Ahead and Storage Tips

You can prep this salad ahead of time for easy lunches.

The key is to keep everything separate. Store the chopped veggies and spinach in one container. Keep the cheese and pepperoni in another. Mix the dressing and keep it in its jar.

When you’re ready to eat, just combine everything and toss. It will be fresh and crisp.

Leftovers can be stored in the fridge for a day, but the spinach will get a bit wilted if it already has dressing on it. It’s best to dress only what you plan to eat right away.

Let’s Talk Nutrition

This is just an estimate, and it will change based on your exact ingredients and portion sizes.

A serving of this salad is generally low in carbs and high in protein and fat. It gives you a good dose of vitamins from the spinach and tomatoes. It’s a filling meal that won’t leave you feeling tired.

Frequently Asked Questions

Q1. Can I use a different type of lettuce?
Ans: Yes, for sure. Romaine would add a nice crunch. A mix of spring greens would also work well.

Q2. My dressing separated. What do I do?
Ans: That’s normal. Oil and vinegar don’t like to stay mixed. Just give the jar another good shake right before you pour it on the salad.

Q3. Can I use turkey pepperoni?
Ans: Absolutely. Turkey pepperoni is a great lighter option. You can still crisp it up in a pan the same way.

Q4. Is this salad a full meal?
Ans: It can be. It has protein from the pepperoni and cheese. If you want to make it even more filling, add some grilled chicken or a handful of chickpeas.

Wrapping Up

See? Making a delicious salad isn’t hard at all. You just need good ingredients and a few simple tricks.

This salad is perfect for a busy weeknight or a lazy weekend lunch. It’s packed with flavor and so much better than anything you can buy in a bag.

Give it a try. I think you’ll really like it. Let me know how it turns out in the comments below