Mediterranean Chef Salad with Polenta Croutons
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.
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
