Chopped Italian Salad w/ Pizza Croutons
Chopped Italian Salad w/ Pizza Croutons
A fresh, vibrant take on a classic, this Italian chopped salad is packed with crisp lettuce, juicy tomatoes, crunchy cucumbers, briny olives and peperoncini, all finely chopped for the perfect bite every time. Garbanzo beans are added for texture and a bit of plant protein. It’s then tossed in a bright, creamy Italian vinaigrette that ties everything together.
What makes this salad truly special are the pizza croutons. Crispy cubes made from leftover or freshly baked frozen pizza that add a deliciously cheesy, herby crunch. They bring a fun twist and extra comfort to every forkful, turning a simple salad into something crave-worthy. Perfect as a hearty side or a light main dish.
Serves 4
Ingredients
1 Romaine Heart
1 small (180g) Riddichio
15oz Garbanzo Beans, rinsed
1/2 large Cucumber
1 medium Tomato
1/3 cup (45g) Peperoncini, stems removed
1/3 cup (55g) pitted Olives (any variety)
Salt & Pepper to taste
Optional: serve w/ grated Vegan Parmesan
Creamy Italian Dressing
1/3 cup (78ml) good Olive Oil
1/3 cup (20g) grated Vegan Parmesan
2-3 cloves Garlic
2 Tbsp (30g) Vegan Mayo
2 Tbsp (30ml) Red Wine Vinegar
2 Tbsp (30ml) Lemon Juice (1/2 Lemon)
2-3 Tbsp (30-45ml) Water needed to thin
1 tsp (5g) Cane Sugar or more to taste
1/2 tsp (1g) dried Oregano
1/2 tsp (1g) dried Basil
1/2 tsp (1-2g) Salt
Pepper to taste
Pizza Croutons (any type of pizza)
3-4 slices leftover Pizza or 1 frozen Pizza cut into cubes. If using frozen pizza, bake according to package directions. Allow the pizza to cool completely before cutting.
Directions
1.Make the creamy Italian dressing by combining all ingredients in a blender. Blend until smooth and creamy, then set aside.
2.Make the pizza croutons by cutting the pizza into small cubes. Place them on a lined baking sheet in a single layer. Bake at 400°F for 10 minutes, or until crispy. Set aside.
3.Rinse and finely chop the romaine lettuce, cucumber, radicchio, and tomato. Add to a large bowl.
4.Roughly chop the peperoncini and olives, then add them to the bowl along with the rinsed garbanzo beans. Pour in a little more than a third of the dressing and toss well to combine.
5.Serve the salad topped with a generous amount of grated Parmesan, more dressing and plenty of pizza croutons.
