California Pizza Kitchen stirred up mixed reactions earlier this year with the release of its Dill Pickle Pizza, available in select grocery stores. The unconventional topping surprised many diners but showcased the brand’s willingness to experiment.
Now, as June begins, California Pizza Kitchen is shifting focus back to its restaurant menu with several fresh additions—this time without pickles but embracing another popular trend: elevated salads.
Leading the new lineup is the Charcuterie Salad, inspired by the classic wine and cheese board. The salad combines mixed greens and fresh basil tossed in a housemade mustard herb vinaigrette. It’s topped with applewood smoked ham, salami, Brie cheese, cubed Parmesan, green apples, and candied walnuts, served alongside toasted sesame crackers.
In addition to the Charcuterie Salad, the chain is introducing three more salads this summer: the Crispy Chinese Dumpling Salad, Steakhouse Salad, and the limited-time Burrata Panzanella Salad.
“Our new entrée salads are a delicious twist on the ordinary,” said Chef Paul Pszybylski, Vice President of Culinary Innovation at California Pizza Kitchen. “Salads have always been a hugely popular category at CPK, so we’re proud to expand and diversify our menu to help guests find their newest favorite dish. You won’t find salads like these anywhere else.”
With these innovative options, California Pizza Kitchen aims to set itself apart in the competitive salad market and offer guests fresh, flavorful choices this season.
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