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Pizza Salad
Pizza Salad is a fresh and filling entree salad packed with pizza flavor. Homemade gluten free croutons add a satisfying crunch.
Servings 4
Calories 567kcal
Ingredients
- 9-10 oz Spring Mix lettuce or your favorite blend
- 2 cups cherry or grape tomatoes halved
- 3/4 cup lightly-packed fresh basil chopped
- 8 oz mozzarella cheese pearls
- 4 oz pepperoni chopped
- 4 oz sliced black olives drained
- Italian dressing
- Freshly grated parmesan cheese
- pinch dried oregano
For the Homemade Gluten-Free Croutons:
- 4 cups cubed fresh gluten free bread
- 3 - 4 Tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1/4 teaspoon garlic salt
- pinch salt
Instructions
For the Homemade Gluten-Free Croutons:
- Preheat oven to 325 degrees then lightly spray or brush a half sheet pan with extra virgin olive oil. Add bread cubes then drizzle with 3 Tablespoons extra virgin olive oil and toss with fingers to coat every cube in oil (add up to 1 more Tablespoon oil if needed.) Add Italian seasoning, garlic salt, oregano, and regular salt then toss to combine and spread the bread cubes out evenly. Bake for 16-20 minutes, stirring halfway through, or until croutons are deep golden brown. Set aside to cool. Can be done a day ahead of time - cool completely before storing in an airtight container.
For the Pizza Salad:
- Divide lettuce, tomatoes, basil, mozzarella cheese, pepperoni, black olives, and croutons between four plates then top with Italian dressing, fresh parmesan cheese, and dried oregano before serving.
Notes
- I recommend dressing this salad with my Best-Ever Italian Vinaigrette.
Nutrition
Calories: 567kcal | Carbohydrates: 29g | Protein: 22g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 1316mg | Potassium: 440mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1455IU | Vitamin C: 33mg | Calcium: 358mg | Iron: 4mg