Pizza Salad Delight: A Fresh Take on a Classic Favorite

Ingredients

Base & Croutons

• 4 slices Italian pizza dough (about 1/4‑inch thick)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon garlic powder

Salad Components

• 3 cups mixed baby greens (arugula, spinach, radicchio)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella pearls
• 1/4 cup thinly sliced red onion

Herb Vinaigrette

• 3 tablespoons extra‑virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or agave
• 1 tablespoon finely chopped fresh basil
• Salt and freshly cracked black pepper, to taste

Instructions

Assembling the Salad

1. Make the vinaigrette. In a small bowl, whisk together extra‑virgin olive oil, red wine vinegar, Dijon mustard, honey, and the chopped basil. Season with salt and pepper. The emulsion should be glossy and slightly thick, indicating the oil and acid are fully combined.
2. Combine greens and veggies. In a large salad bowl, toss the mixed baby greens, cherry tomatoes, red onion, and mozzarella pearls. Drizzle half of the vinaigrette over the mixture and toss gently to coat evenly. This ensures every bite receives a burst of flavor.
3. Add the croutons. Once the pizza croutons have cooled slightly, break them into bite‑size pieces and fold them into the salad. Their warm crunch contrasts beautifully with the cool greens, creating texture layers that keep the palate interested.
4. Finish with the remaining dressing. Drizzle the remaining vinaigrette over the top, allowing a light sheen to form. Finish with a final pinch of freshly cracked black pepper and a few extra basil leaves for garnish.