Copycat Campisi’s House Salad Recipe

I grew up on Campisi’s — if you’re from the Dallas–Fort Worth area, there’s a good chance you did too. As a kid, my parents often picked up a thin-crust pizza and that unmistakable Campisi’s house salad for an easy, satisfying weeknight dinner. The salad is perfectly simple: crisp iceberg lettuce, green onions, briny olives, a little grated Parmesan and a bright oil-and-vinegar dressing with a tangy kick from pepperoncini. It isn’t fancy, but it always hits the spot.

I love that combination so much I worked to recreate it at home. This Campisi’s-Inspired House Salad is a simple copycat you can pull together in minutes — the dressing comes together in a jar, and the salad assembles in a large bowl. The key is balance: a clean, tangy vinegar base, quality olive oil, a touch of sugar to round the acidity, and a splash of olive and pepperoncini brine to add that familiar savory, slightly briny note. Finish with freshly grated Parmesan and a few whole olives and pepperoncini for presentation.

This version is unpretentious and nostalgic, perfect for pizza night or any time you want a classic, flavorful side. Below you’ll find ingredient details, step-by-step instructions, tips for making the dressing ahead, and nutrition information so you know what to expect per serving.

Ingredients:

• 1/3 cup distilled white vinegar
• 3 tablespoons extra virgin olive oil
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon pepperoncini brine
• 1 tablespoon olive brine
• 1 garlic clove, minced
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper, or to taste
• 4 cups roughly chopped iceberg lettuce (about 1 small head)
• 4 green onions, finely chopped
• 1/4 cup finely chopped pitted green olives
• Whole green olives, for serving
• Whole pepperoncini, for serving
• Additional freshly grated Parmesan, for serving

Step-by-Step:

Step one: Make the dressing

In a small jar or bowl, whisk together the distilled white vinegar, extra virgin olive oil, freshly grated Parmesan, pepperoncini brine, olive brine, minced garlic, sugar, kosher salt, and black pepper until the mixture is emulsified and the cheese is evenly distributed. If using a jar, secure the lid and shake vigorously. Taste and adjust seasoning if needed — a little more brine for saltiness or a pinch more sugar to tame sharpness works well.

Step two: Toss the salad

In a large bowl, combine the chopped iceberg lettuce, finely chopped green onions, and the chopped pitted green olives. Drizzle the dressing over the greens and toss gently until everything is evenly coated. Use just enough dressing to lightly dress the leaves; you can always serve extra on the side for guests who want more.

Step three: Garnish and serve

Divide the salad among four shallow bowls. Garnish each portion with one or two whole pepperoncini, a few whole green olives, and a generous sprinkle of freshly grated Parmesan. Serve immediately so the lettuce stays crisp.

Recipe FAQs:

Campisi’s Inspired House Salad — Recipe Card

Whether you remember Campisi’s from your own childhood or are discovering this classic salad for the first time, this Campisi’s-Inspired House Salad is easy, familiar, and satisfying. Try making the dressing ahead for an even faster assembly on busy nights. I’d love to hear how your copycat version turns out — leave a comment with your tweaks or favorite substitutions!

Photography and styling by Eat Love Eats.