Mediterranean Salad with Toasted Grilled-Cheese Croutons, Olives, and Cherry Tomatoes
Crunchy, briny, and comfortingly cheesy in all the right ways—this Mediterranean salad pairs peppery greens and sweet cherry tomatoes with sliced olives and sesame-topped toasted grilled-cheese “croutons.” It’s family-friendly, meal-prep friendly, and best when you assemble at the last minute so the greens stay crisp and the croutons stay golden.
Recipe at a glance
- Yield: 4 servings (as a hearty main salad)
- Prep time: 20 minutes
- Cook time: 10 minutes
- Chill/Rest time: 10 minutes (optional)
- Total time: ~40 minutes
Ingredients
Salad
- 8 cups arugula and/or mixed greens (about 5 ounces), rinsed and well dried
- 1 pint cherry tomatoes, halved
- 1/2 cup sliced olives (black or green)
- 2 tablespoons sesame seeds
Toasted grilled-cheese croutons
- 4 slices sandwich bread
- 6 ounces cheese, such as mozzarella, Monterey Jack, or a mild blend (shredded or thinly sliced)
- 2 tablespoons olive oil (or neutral oil) for toasting
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon dried oregano (optional)
Quick Mediterranean-style dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar (or lemon juice)
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Make the dressing: In a jar or bowl, whisk olive oil, vinegar, honey, Dijon, garlic, salt, and pepper until smooth. Taste and adjust. For extra flavor, let it sit while you cook the croutons (10 minutes is plenty).
- Assemble grilled-cheese sandwiches: Lay bread slices out and add cheese (aim for even coverage). Top with the remaining bread slices to form 2 sandwiches.
- Toast until golden: Heat a large skillet over medium heat. Brush or drizzle lightly with oil. Add sandwiches and cook 3–5 minutes per side, pressing gently with a spatula so the cheese melts.
- Doneness cue: bread should be deep golden with crisp edges, and the cheese should be melted.
- Cool slightly, then cut: Transfer to a cutting board and rest 2–3 minutes (so it’s easier to cut). Slice into bite-size “croutons.” If any pieces seem extra melty, let them rest another minute.
- Prep the salad: In a large bowl, toss greens with about 1/3 of the dressing (just enough to lightly coat). Add halved cherry tomatoes and sliced olives. Toss gently.
- Finish and serve: Divide salad among plates. Top with toasted grilled-cheese croutons. Sprinkle with sesame seeds. Drizzle remaining dressing over the top and serve right away.
Tips for best texture
- Keep crunch: If you’re making this ahead, store greens dry and undressed if possible, and keep croutons separate until serving.
- Use well-dried greens: Water on leaves dilutes dressing and can make greens limp sooner.
- Swap the croutons: No grilled-cheese? Toast cubed bread instead, then toss with a little olive oil and oregano.
Serving ideas
- Serve as a main with grilled chicken, chickpeas, or white beans.
- For a kid-friendly plate, keep croutons on the side for dipping in extra dressing.
- Add sliced cucumber or a few spoonfuls of crumbled feta if your family likes extra tang.
Storage notes
- Refrigerate promptly: Refrigerate any leftover salad components within 2 hours of cooking/assembling (or sooner if your kitchen is warm). Practice “clean, separate, cook, chill” to keep leftovers safe.
- Best method: Store greens + tomatoes + olives together (lightly dressed if you already mixed), store croutons separately in a container with a lid at room temperature for up to a day, then refrigerate if longer.
- When to eat leftovers: For prepared leftovers, follow cold storage guidance from FoodSafety.gov (generally, leftovers are safe for a limited time in the refrigerator).
- To re-crisp croutons: Re-toast croutons in a dry skillet for 1–2 minutes before topping the salad.
