Leftover Pizza Crouton Salad
Leftover Pizza Crouton Salad
Ingredients
For the Pizza Croutons
- leftover pizza, as needed, cold, cut into 1-inch cubes
For the Salad
- 1 head romaine lettuce, chopped
- 1/4 cup chives, finely chopped
- 1/2 cup green olives, pitted and sliced
- 1/2 cup Parmesan cheese, freshly grated
For the Dressing
- 1 teaspoon dried oregano
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 lemon, juiced
Instructions
- 1
Using kitchen scissors or a knife, cut the leftover pizza into small, bite-sized 1-inch cubes.
⏱️ 5 min
- 2
Spread the pizza cubes in a single layer on a baking sheet lined with parchment paper, ensuring they do not touch each other for even crisping.
⏱️ 2 min
- 3
Air fry the pizza cubes at 375°F for 10 minutes, or until they are golden brown and crispy, resembling croutons. Set aside to cool slightly.
⏱️ 10 min•🌡️ 375
- 4
Chop the romaine lettuce into small, manageable pieces. Wash and thoroughly dry the chopped lettuce, ideally using a salad spinner.
⏱️ 5 min
- 5
Finely chop the fresh chives.
⏱️ 2 min
- 6
In a large mixing bowl, combine the chopped lettuce and chives.
⏱️ 1 min
- 7
Season the lettuce and chives with dried oregano, a generous drizzle of olive oil, a splash of red wine vinegar, salt, and freshly ground black pepper.
⏱️ 2 min
- 8
Squeeze the fresh juice from the lemon over the salad.
⏱️ 1 min
- 9
Grate the fresh Parmesan cheese directly into the salad.
⏱️ 1 min
- 10
Add the sliced green olives to the salad.
⏱️ 1 min
- 11
Toss all the salad ingredients thoroughly to ensure everything is well coated with the dressing.
⏱️ 1 min
- 12
Once the pizza croutons are ready and slightly cooled, add them to the salad.
⏱️ 1 min
- 13
Give the salad a final toss and serve immediately to enjoy the crunch of the pizza croutons.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Leftover Pizza Crouton Salad
Ingredients
For the Pizza Croutons
- leftover pizza, as needed, cold, cut into 1-inch cubes
For the Salad
- 1 head romaine lettuce, chopped
- 1/4 cup chives, finely chopped
- 1/2 cup green olives, pitted and sliced
- 1/2 cup Parmesan cheese, freshly grated
For the Dressing
- 1 teaspoon dried oregano
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 lemon, juiced
Instructions
- 1
Using kitchen scissors or a knife, cut the leftover pizza into small, bite-sized 1-inch cubes.
⏱️ 5 min - 2
Spread the pizza cubes in a single layer on a baking sheet lined with parchment paper, ensuring they do not touch each other for even crisping.
⏱️ 2 min - 3
Air fry the pizza cubes at 375°F for 10 minutes, or until they are golden brown and crispy, resembling croutons. Set aside to cool slightly.
⏱️ 10 min•🌡️ 375 - 4
Chop the romaine lettuce into small, manageable pieces. Wash and thoroughly dry the chopped lettuce, ideally using a salad spinner.
⏱️ 5 min - 5
Finely chop the fresh chives.
⏱️ 2 min - 6
In a large mixing bowl, combine the chopped lettuce and chives.
⏱️ 1 min - 7
Season the lettuce and chives with dried oregano, a generous drizzle of olive oil, a splash of red wine vinegar, salt, and freshly ground black pepper.
⏱️ 2 min - 8
Squeeze the fresh juice from the lemon over the salad.
⏱️ 1 min - 9
Grate the fresh Parmesan cheese directly into the salad.
⏱️ 1 min - 10
Add the sliced green olives to the salad.
⏱️ 1 min - 11
Toss all the salad ingredients thoroughly to ensure everything is well coated with the dressing.
⏱️ 1 min - 12
Once the pizza croutons are ready and slightly cooled, add them to the salad.
⏱️ 1 min - 13
Give the salad a final toss and serve immediately to enjoy the crunch of the pizza croutons.
⏱️ 1 min