Why you’ll love this pizza salad

A woman in a pink sweater smiles widely while holding a dish of fresh salad with greens and strawberries, standing at a wooden table against a light background—perfectly capturing the inviting spirit of a food blog.

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 should try these: Olive Garden salad recipe / Italian chopped salad / butternut squash and kale salad / pear arugula salad

A slice of pizza on a plate next to a pizza salad.

Ingredient notes:

  • 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.
  • Mayonnaise – You can swap this out for vegan mayo if you want to make this recipe egg free!
  • 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 are simple changes that I believe will work in this recipe, but results are not guaranteed.

Close up of a salad showing the ingredients, the marinated artichokes, red onion and banana peppers.
A plate with pizza and salad.

Melissa’s tips & tricks

  1. You can make your dressing a few days in advance. Store in the fridge until you’re ready to serve. The dressing should keep for up to 4 – 5 days.
  2. Instead of adding the cheese to your salad, serve your salad with both dairy and dairy-free cheese on the side. This way, everyone gets what they want.
  3. To prevent wilting, add the wet ingredients such as artichokes and pepperoncini to the salad bowl and top with lighter ingredients like the arugula and lettuce.
A bowl of salad made with artichokes, banana peppers, and sliced red onion.
In case you were wondering:

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 miscategorized with dairy.

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Pizza Salad

By: Melissa Belanger
This salad, which we affectionately call our pizza salad features a mix of crisp romaine and peppery arugula topped with marinated artichokes, pepperoncini and red onion tossed with a creamy, flavorful Italian dressing. No matter what kind of pizza night you’re having, this incredible salad will make it a meal.
Servings: 6
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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, or vegan mayo for egg free
  • 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 

  • 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.
  • Toss the salad. 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.

Nutrition

Calories: 361kcal, Carbohydrates: 9g, Protein: 4g, Fat: 35g, Cholesterol: 3mg, Sodium: 537mg, Fiber: 3g, Sugar: 3g, Vitamin C: 29mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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A woman wearing a pink sweater smiles excitedly while holding a plate of fresh salad with greens and strawberries, standing at a wooden table beside a delicious turkey salad sandwich.

Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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