Pizza Salad Recipe

You can alter and improvise this basic recipe according to taste and available ingredients; the main thing is to assemble it – except for the cheese – as least 24 hours ahead of time. This is one of my favorite things to take to a potluck, and I like to save a serving for myself and eat it about a week later, though I'd never take anything that aged to a polite gathering.

• 1 yellow bell pepper
• 1 red pell pepper
• 1 orange bell pepper
• 1 green bell pepper (I vary the peppers according to current price)
• 1 medium red onion
• 1 container cherry tomatoes - cut each into halves or quarters
• 1 or 2 4-ounce cans of sliced black olives
• 1/4 pound sliced pepperoni
• Italian salad dressing

Slice all the above ingredients either coarse or fine, but for appearance and mouth-feel I'd advise being consistent; pour on Italian dressing, toss, cover and refrigerate for at least 24 hours.

Before serving or taking to event, drain excess Italian dressing, add and toss to blend well:

• Shredded mozzarella cheese – I buy it already shredded in those bags and use about 1/2 of the bag (not sure what weight, but not the giant size—maybe 4 or 6 oz.) per regular-size salad
• 1/3 cup grated Parmesan or Parmesan and Romano cheese or whatever's your pleasure