Mediterranean Chef Salad with Polenta Croutons

Name: Mediterranean Chef Salad with Polenta Croutons
Total time: 50 min
Yield: 4 servings
Ingredients: 1 package polenta; 1 spray olive oil cooking spray; 2 pints grape tomatoes; 2 tablespoons balsamic vinegar; 1 cup cannellini beans; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes; 1 head romaine lettuce; 20 leaves basil; 4 ounces mozzarella; cut into small cubes

A fresh and flavorful Mediterranean-inspired salad featuring homemade polenta croutons, grape tomatoes, cannellini beans, and fresh mozzarella served over crisp romaine lettuce with aromatic basil leaves.

4 servings

50 min

Published October 4, 2025

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Ingredients

•1 package polenta
•1 spray olive oil cooking spray
•2 pints grape tomatoes
•2 tablespoons balsamic vinegar
•1 cup cannellini beans
•½ teaspoon salt
•¼ teaspoon black pepper
•¼ teaspoon red pepper flakes
•1 head romaine lettuce
•20 leaves basil
•4 ounces mozzarella
•cut into small cubes

Cooking Instructions

1.
Heat oven to 400°F. Halve polenta lengthwise, then halve each piece lengthwise. Slice crosswise 7 times (to yield 32 triangles). Coat a small baking sheet with cooking spray; evenly arrange triangles; coat tops with cooking spray. Place tomatoes on a small rimmed baking sheet; spray with oil and toss. Place both sheets in oven for 10 minutes; remove tomatoes from oven and stir. Return to oven and cook until croutons are toasted on 1 side and tomatoes are wrinkled and brown in spots, about 20 minutes more. Remove tomatoes. Flip croutons; return to oven for 20 minutes more. Pour vinegar over tomatoes; transfer to a bowl. Mix in beans, salt, pepper and pepper flakes; set aside. Divide romaine and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.
50 min