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Mediterranean Chef Salad with Polenta Croutons

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant Mediterranean chef salad offers a sophisticated twist on a vegetarian classic, combining fresh, crisp textures with warm, roasted elements. The dish centres around golden polenta croutons, which provide a satisfying, gluten-free crunch that pairs beautifully with succulent roasted grape tomatoes and creamy fresh mozzarella. Fragrant basil leaves and a hint of red pepper flakes bring a subtle heat and aromatic depth to the plate, making it a wonderful choice for a light yet filling lunch or a quick mid-week dinner.

Packed with fibre-rich cannellini beans and vitamin-heavy romaine, this heart-healthy salad is as nutritious as it is flavourful. The balsamic-dressed tomatoes create a natural, savoury dressing that wilts the greens slightly, resulting in a bistro-style meal that feels truly indulgent. Serve it immediately while the croutons are still warm from the oven for the best contrast in temperatures and textures.

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Ingredients for Mediterranean Chef Salad with Polenta Croutons

  • 1 package (500g) fat-free, plain precooked polenta

  • Olive oil cooking spray

  • 1125ml grape tomatoes

  • 2 tablespoons balsamic vinegar

  • 240ml canned cannellini beans, rinsed and drained

  • 1/2 teaspoons salt

  • 1/4 teaspoons black pepper

  • 1/4 teaspoons red pepper flakes

  • 1 head cos, torn (about 6 cups)

  • 20 basil leaves

  • 110g fresh part-skim mozzarella, cut into small cubes

How to make Mediterranean Chef Salad with Polenta Croutons

Heat oven to 204°C. 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 cos and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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