When I decided on an Italian menu for January’s book club meeting, I knew we needed a great big salad to accompany all the pasta.

But instead of my go-to arugula or a bunch of mixed greens dressed with olive oil and lemon juice, I thought about my favorite pizza places with the old school romaine and radicchio with homemade red wine vinaigrette and ALL the toppings.

I picked a few of my favorites—mini mozzarella balls I marinated beforehand, sweet grape tomatoes, and ginormous croutons I made from a leftover baguette—and topped away.

If you’re the person who likes a little less salad with your salad, this decidedly old-school take will totally be your jam.

What’s on your favorite salad? Truthfully, I would’ve added a few black olives to this as well. But since olives tend to be controversial, I relegated them to the charcuterie platter.