Why You’ll Love This Recipe
This salad brings together the best of two favorites: classic Italian chopped salad and cheesy pizza flavors. The pizza croutons add a warm, crispy bite that makes the dish extra special. It’s colorful, full of texture, and easy to customize with your favorite ingredients. Perfect for lunches, dinners, or entertaining, it’s a crowd-pleaser that stands out from ordinary salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salad:
4 cups chopped romaine lettuce
2 cups chopped iceberg lettuce
1 cup cherry tomatoes, halved
1 cup chopped cucumber
1/2 red onion, thinly sliced
1/2 cup sliced black olives
1/2 cup diced salami
1/2 cup diced pepperoni
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
For the pizza croutons:
2 cups cubed Italian bread
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese
For the dressing:
1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- Toss the cubed Italian bread with olive oil, garlic powder, and Italian seasoning. Spread on a baking sheet.
- Bake for 8–10 minutes until lightly golden, then sprinkle with shredded mozzarella and return to the oven for 2–3 minutes until melted. Let cool slightly.
- In a large bowl, combine romaine, iceberg, tomatoes, cucumber, red onion, olives, salami, pepperoni, mozzarella, and Parmesan.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper.
- Drizzle the dressing over the salad and toss well to combine.
- Top with warm pizza croutons just before serving for maximum crunch.
Servings and timing
Servings: 4–6 servings
Preparation time: 20 minutes
Cooking time: 10–12 minutes
Total time: Approximately 30–35 minutes
Variations
For a lighter option, omit the salami and pepperoni and add grilled chicken instead. You can also make it vegetarian by skipping the meats and adding roasted vegetables like zucchini or bell peppers. Try provolone instead of mozzarella for a sharper flavor. If you prefer extra tang, add banana peppers or artichoke hearts. Whole wheat bread can be used for the croutons for a heartier twist.
Storage/Reheating
Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Keep the pizza croutons in a sealed container at room temperature for up to 2 days to maintain crispness. Reheat the croutons briefly in the oven to refresh their texture before adding to the salad. Assemble just before serving to keep everything fresh and crunchy.
FAQs
Can I make the pizza croutons ahead of time?
Yes, prepare them up to two days in advance and store in an airtight container.
What type of bread works best for croutons?
Italian or French bread works best because it holds its shape when baked.
Can I use store-bought dressing?
Yes, a quality Italian dressing can be substituted for homemade.
How do I keep the salad from becoming soggy?
Add the dressing and croutons just before serving.
Is this salad filling enough for dinner?
Yes, with the meats and cheese, it makes a satisfying main dish.
Can I make this gluten-free?
Use gluten-free bread for the croutons and ensure all other ingredients are gluten-free.
What other cheeses can I use?
Provolone, fontina, or even small cubes of fresh mozzarella work well.
Can I add pasta to this salad?
Yes, cooked and cooled pasta can turn it into a hearty pasta salad.
How long will leftovers last?
When stored properly, leftovers will last up to 3 days in the refrigerator.
Can I prepare this for a party?
Absolutely. Keep components separate and assemble just before serving for best texture.
Conclusion
Italian Chopped Salad with Pizza Croutons is a flavorful and satisfying twist on a classic salad. With crisp vegetables, savory meats, creamy cheeses, and crunchy pizza-inspired croutons, it delivers bold taste and texture in every bite. Perfect for weeknight meals or entertaining, this salad is sure to become a favorite.
PrintItalian Chopped Salad with Pizza Croutons
A bold and satisfying Italian chopped salad loaded with crisp vegetables, savory meats, and creamy cheeses, topped with warm, cheesy pizza-inspired croutons for extra crunch and flavor.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: 30–35 minutes
- Yield: 4–6 servings
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
- For the Salad:
- 4 cups chopped romaine lettuce
- 2 cups chopped iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 cup chopped cucumber
- 1/2 red onion, thinly sliced
- 1/2 cup sliced black olives
- 1/2 cup diced salami
- 1/2 cup diced pepperoni
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- For the Pizza Croutons:
- 2 cups cubed Italian bread
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 cup shredded mozzarella cheese
- For the Dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Toss cubed bread with olive oil, garlic powder, and Italian seasoning. Spread on a baking sheet.
- Bake 8–10 minutes until lightly golden. Sprinkle with mozzarella and bake an additional 2–3 minutes until melted. Cool slightly.
- In a large bowl, combine romaine, iceberg, tomatoes, cucumber, red onion, olives, salami, pepperoni, mozzarella, and Parmesan.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper.
- Drizzle dressing over salad and toss to combine.
- Top with warm pizza croutons just before serving.
Notes
- Store salad, dressing, and croutons separately for best texture.
- Reheat croutons briefly in the oven to restore crispness.
- Substitute grilled chicken for a lighter option.
- Use gluten-free bread to make the recipe gluten-free.
- Add banana peppers or artichokes for extra tang.
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 45 mg
