Pizza Salad

Friends. This one is genius I tell you. One of those ‘where has this been all my life’ type of recipes.

It literally tastes exactly like pizza. But it’s a salad. So, it’s waaaaaaay healthier. Right? Yes? Maybe?

I’m going with it. Because instead of a thick crust we’ve got light homemade focaccia croutons. Instead of greasy too much cheese we’ve got fresh mini mozzarella balls. Instead of a heavy sauce we’ve got halved cherry tomatoes. Toss it all together with a red wine vinaigrette and fresh herbs and, well, this is a salad even the men can get on board with.

Yet I made homemade meatballs on the side.

You know, just in case.

And the meal could. not. have. been. better. This is a perfect way to change up your pizza routine at home. Or even a great summer entertaining meal. It’s a classic works in all scenarios killer combo that will have your family and guests begging for more.

Just in time for entertaining season. Yippee! Enjoy the long weekend!

Pizza Salad
Recipe from Dinner A Love Story

Ingredients:

1 store-bought pizza dough
3 tablespoons olive oil
sea salt
1 head Bibb lettuce, torn up
1 container cherry tomatoes, halved
1 container bocconcini (small mozzarella balls – I found super mini ones)
1/4 red onion, sliced in super thin slivers
1/4 cup red wine vinegar
1/3 cup olive oil
1 teaspoon dried oregano (plus more for focaccia croutons)
salt and pepper
grated parmesan to taste
fresh basil, sliced up

Make focaccia croutons:

Place pizza dough in a bowl and let sit on counter for about two hours before you want to make dinner. Preheat oven to 450 degrees. Brush (I just used my fingers) half of olive oil on a rimmed cookie sheet, then press pizza dough flat so it stretches to the corners or as close to the corners as possible. Brush with remaining olive oil and, using your fingers, press dimples into the surface. Sprinkle with sea salt and a few shakes of oregano. Bake 15 minutes until it looks a little browner than gold. (I was after a little crunch.) Remove, let cool, then chop into bite size pieces.

Make salad:

Meanwhile, while focaccia bakes, add lettuce, tomatoes, onion, and bocconcini to a bowl.  In a separate container, whisk together red wine, olive oil, oregano, salt and pepper. After in croutons. Drizzle vinaigrette on top and toss everything together. Top with parmesan and basil. Serve and enjoy! 

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Courtney

Courtney is a wife to M and a mom of two boys, L (8) and B (3). Most of her blogging is done frantically during nap time in between laundry, cleaning, and the occasional housewives rerun. Or the brief hour or so that she can stay awake after the boys go down for the night. She loves her sleep. Read more...

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