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Watch How to Turn Pepperoni Pizza Into a Salad


Pepperoni pizza doesn’t exactly scream barbecue side dish, but when the flavors of a classic slice are added to panzanella, or bread salad, a new summer favorite is born. For the best texture, mix the salad shortly before you plan to serve it so the bread doesn’t become too soggy.—Jessica Battilana   

Pepperoni Pizza Panzanella

Serves 3–4

  • 1/2 sourdough loaf (about 3 1/2 cups), crust trimmed, cut into 1/2-inch pieces
  • 2 tbsp canola oil
  • Kosher salt
  • 2 tbsp red wine vinegar
  • 1 clove garlic, chopped
  • 3 tbsp extra-virgin olive oil
  • 1/2 cup bocconcini mozzarella
  • 1/2 cup halved cherry tomatoes
  • 3 1/2 oz sliced pepperoni slices, cut into strips
  • 1/4 cup torn basil
  • 2 tbsp slivered oregano (about 3–4 sprigs)
  • 1 cup arugula

Preheat the oven to 325°F. In a medium bowl, toss the cubed sourdough bread with the neutral oil and a large pinch of the salt. Transfer to a baking sheet and spread in a single layer. Transfer to the oven and bake, stirring occasionally, until golden brown and crispy, for 10 to 15 minutes.

In a large bowl, add the red wine vinegar, the chopped garlic and a small pinch of salt. Let the vinegar and garlic sit for 5 minutes, then whisk in the olive oil. Add the croutons to the bowl and toss to coat, then add the mozzarella, cherry tomatoes, pepperoni, basil, oregano and arugula to the bowl, and toss until well mixed. Season to taste with additional salt.

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