This vegan panzanella pizza salad includes all the flavors you love, like pepperoni, mozzarella, and tomatoes, but in a vibrant, zesty salad! The secret is to use the best vegan cheeses and pepperoni for the right flavor and texture while loading up on veggies, homemade croutons, and an easy Italian dressing. Perfect for pizza night or any night of the week!
This recipe was sponsored by GOODPLANeT Foods, one of my favorite vegan cheeses. Learn more about dairy-free cheese in this Ultimate Guide to Vegan Cheese.
What is panzanella pizza salad?
Panzanella is a popular Italian salad made with leftover, stale bread. I know that sounds a little funny, but the bread soaks up the dressing and the flavor of the toppings, and makes the salad so much more filling.
This vegan version includes some of your favorite pizza flavors, like plant-based pepperoni, dairy-free mozzarella, olives, artichokes and more. You get the flavors you love with a mountain of veggies, crispy croutons, and a tangy Italian-style vinaigrette that brings it all to life.
It's a great way to use up leftover bread, but also one of the easiest ways ever to eat lots of veggies without feeling like you did!
Why you’ll love this Panzanella Pizza Salad Recipe
- Filled with bold flavors you already love
- Ready in literally just 15 minutes
- Tastes like a cross between an antipasto salad and pizza (but with croutons!)
- Great way to scratch a craving for meat or cheese while staying vegan
- Family-friendly flavors the whole crew will get excited about
- It's a salad that eats like a main meal
Salad Ingredients
The list looks long, but stay with me! There's nothing too wild happening here. We'll turn leftover ciabatta bread into croutons and whisk together a dressing. The rest is easy - just add the salad ingredients to the bowl, toss, and serve.
For Croutons
- Cubed ciabatta bread - The large holes in ciabatta are ideal for croutons because they hold onto dressing so well.
- Olive oil - To help crisp up the crust.
- Italian seasoning
- Garlic powder
For Salad
- Romaine lettuce - For lots of crunch and a mild flavor.
- Pizza toppings - Load up on fresh bell pepper, sliced red onion, black olives, artichoke hearts, and more.
- Vegan pepperoni slices - These are pretty heavily processed so we tend to eat them sparingly. They're packed with spices and seasonings, and you really can't tell they don't contain any meat!
- Cherry tomatoes - I love using cherry tomatoes because they are so sweet and tart. You can also use Roma tomatoes or another firm flavorful variety.
- Persian cucumber - These are mild and really juicy, perfect for soaking up the tangy vinaigrette.
- Vegan mozzarella cheese shreds - I used the mozzarella from GOODPLANeT Foods, but feel free to use whichever vegan mozz you prefer.
For Italian Dressing
This recipe uses my homemade Italian vinaigrette. It takes literally 2 minutes to make and tastes just like the stuff from your favorite Italian restaurant!
- Olive oil - I usually use extra virgin olive oil for the extra flavor and heart-healthy fats.
- Red wine vinegar - For a bright tanginess with a mild, slightly sweet flavor. White wine vinegar or lemon juice are the best alternatives.
- Maple syrup - I almost always add a little bit of maple syrup to my vinaigrettes because the hint of sweetness really brings out so much flavor.
- Italian seasoning - This has the perfect amount of Italian herbs. I highly recommend letting the dressing sit for at least a few minutes to let the herbs rehydrate and release their flavors.
- Fresh garlic
- Salt & pepper
How to Make Panzanella Pizza Salad
My favorite thing about this vegan pizza salad is how easy it is to make. Even with making the dressing and croutons from scratch, it still only takes 15 minutes. Yes, really! It's amazingly simple and full of so much flavor.
- Make croutons. Preheat oven to 400. Toss bread cubes in oil, garlic powder, Italian seasoning, salt and pepper. Bake for 10 minutes until crisp and golden brown on the edges.
- Make dressing. In a small blender, blend oil, vinegar, Italian seasoning, maple syrup, garlic and salt until well combined. Reserve.
- Assemble salad. To a large bowl add lettuce, peppers, tomatoes, cucumbers, onions, olives, vegan pepperoni, artichoke hearts, croutons and mozzarella. Pour dressing over salad and toss. Eat immediately.
Tips for Making the Best Pizza Panzanella Salad
- Use day-old bread. The best croutons come from bread that is starting to get a little stale. You can also use sourdough or your favorite bread instead of ciabatta.
- Make it your own. Feel free to adjust this Tuscan salad by adding fresh basil, red pepper flakes, vegan parmesan cheese, or a squeeze of fresh lemon juice.
- Add more protein. This salad already has all the main dish vibes, but you can make it even more filling by adding a can of rinsed and drained cannellini beans.
FAQs
The tricky thing is that the bread or croutons will become soggy if it sits in the dressing too long. It's best to prep the salads - without the croutons - and with the dressing on the side. Mix just before eating for the best texture.
There are lots of different brands out there, but it's important to find a type that 1) meets your dietary needs and 2) tastes and melts great. I'm partial to GOODPLANeT Foods because their cheeses are olive oil-based, which means they melt a lot like real cheese. They've really nailed it. Even in salad recipes like this one, the cheese has a nice chew and mild, creamy flavor that feels and tastes very similar to real mozzarella. Feel free to use whichever brand you prefer.
Other Delicious Vegan Salad Recipes
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Vegan Panzanella Pizza Salad
Ingredients
For Croutons:
- 2 cups ciabatta bread cut in cubes
- 1 tbsp olive oil
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- 1 pinch salt and pepper
For Salad:
- 2 romaine hearts chopped
- 2 bell peppers sliced
- ¼ red onion sliced
- ½ cup black olives
- 6 oz vegan pepperoni
- 8 artichoke hearts sliced
- 20 cherry tomatoes halved
- 1 Persian cucumber sliced
- ½ cup vegan mozzarella cheese shreds
For Dressing:
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 tbsp maple syrup
- 1 tsp Italian seasoning
- 1 small clove garlic
- 1 pinch salt and pepper
Instructions
- Preheat oven to 400.
- Toss bread cubes in oil, garlic powder, Italian seasoning, salt and pepper. Bake for 10 minutes until crisp on the edges.
- Make Dressing by blending in a small blender oil, vinegar, Italian seasoning, maple syrup, garlic and salt until well combined. Reserve.
- To a large bowl add lettuce, peppers, tomatoes, cucumbers, onions, olives, vegan pepperoni, artichoke hearts, croutons and mozzarella.
- Pour dressing over salad and toss.
- Eat immediately.