Why you’ll love this pizza salad
This recipe is loosely inspired by a salad on the menu at one of our favorite Nanaimo pizza restaurants. It was a favorite of mine when we spent our summers there before we had kids. Their version had parmesan and hearts of palm, but the general vibes of this salad remain intact. Even without the cheese.
The tangy, vibrant flavors of the salad contrast so nicely with the rich, heavy flavors of traditional pizza toppings, making it a perfect match for any kind of pizza. Plus, we can always use a giant serving of salad to go with our pizza.
If you like this recipe, you have to try this arugula zucchini salad while zucchini is still in season, and this shaved brussels sprouts salad is perfect anytime of year. I also love this romaine wedge salad.
Searching for more salad recipes? Olive Garden salad recipe / Italian chopped salad / butternut squash and kale salad / pear arugula salad
Ingredients & substitutions
- Dairy free parmesan cheese – This is optional, and I like to serve it on the side, with some regular dairy cheese. This allows everyone to get what they want, and cuts cost when it comes to expensive dairy free parmesan.
- Artichoke hearts – You want the marinated artichokes that you can find near the pickles and olives. Not the canned kind in water.
- Italian salad mix – You don’t have to buy this, but it really saves a lot of time, which I’m guessing you’re looking for on pizza night. Feel free to substitute romaine lettuce.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make this pizza salad
Make the dressing. In a small mixing bowl, combine the dressing ingredients. Whisk until smooth and set aside. If you are not planning on serving the salad immediately, transfer to a mason jar and refrigerate.
Combine the greens. In a large mixing bowl, add arugula and salad mix. Stir in the artichokes, pepperoncinis, onions and dairy free parmesan cheese. When ready to serve, pour the dressing over the salad, stirring again to incorporate the dressing. Sprinkle with remaining dairy free parmesan and serve.
*Melissa’s pro tips:
No. Mayonnaise is not dairy.
But, if you think it is, you are not alone. It’s common misconception that stems from the fact that mayo needs to be refrigerated, which is something we often associate with dairy. Plus, mayo is made with eggs, which are also confused as a dairy product.
Pizza Salad
Ingredients
For the salad:
- 1 5- ounce package arugula
- 1 9- ounce package Italian salad mix, or romaine
- 1 cup marinated artichoke hearts, chopped
- 3/4 cup sliced pepperoncini peppers
- 1/2 cup red onion, thinly sliced and rinsed
- 1/4 cup parmesan cheese, dairy free, optional
For the dressing:
- 1/2 cup olive oil
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon coarse salt
- Black pepper, to taste
Instructions
- In a small mixing bowl, whisk the dressing ingredients together until smooth. Cover and refrigerate until ready to use.
- In a large salad bowl, add the salad ingredients and top with dressing. Toss the salad until evenly coated in dressing and serve with additional cheese.
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