If you love grilled cheese, this one is for you.
Fresh crunchy salad + warm grilled cheese croutons + a soft egg = one of my favorite easy meals.
I’ve always loved grilled cheese sandwiches. Honestly, I think they’re one of the best foods in the world. There’s something about melted cheese and crispy bread that just feels comforting and a little bit gourmet, even though it’s so simple.
This grilled cheese croutons salad is one of my favorite “non-recipe recipes.” It’s basically a big, bright bowl of fresh vegetables with lemon and olive oil, served with warm grilled cheese cubes and a soft boiled egg on the side. You get the freshness from the salad, the richness from the cheese, and the protein from the egg, so it actually feels like a full meal, not just a side.
What I love most is the balance. The lemon zest and juice make the salad really fresh and vibrant, which cuts through the melted cheddar perfectly. The grilled cheese croutons stay slightly crispy on the outside and gooey inside, and when you mix everything together, it’s just so good. Simple ingredients, big flavor, and zero fuss.
Why You’ll Love This Grilled Cheese Croutons Salad
- So simple and quick to make
- Feels like a full meal, not just a salad
- Fresh, bright, and lemony
- Cozy from the melted cheese
- Very customizable with any veggies you have
- Perfect for lunch, light dinner, or brunch
YouTube Video (Grilled Cheese Croutons)
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Ingredients (1 servings)
For the Grilled Cheese Croutons
- 2 slices challah (or any good bread)
- 40–50 g cheddar cheese (about ⅓–½ cup shredded)
For the Salad
- 1 big handful cherry tomatoes, roughly chopped
- 1 big handful cucumber, roughly chopped
- 1 big handful sweet pepper, chopped
- 1–2 tbsp olive oil
- Juice of ½ lemon (to taste)
- Lemon zest (from about ½ lemon)
- Salt, to taste
To Serve
- 1 soft boiled egg
- Salt & black pepper
How to Make Grilled Cheese Croutons Salad (Very Simple)
Time needed: 15 minutes
- Make the grilled cheese:
Place the cheddar between two slices of bread and toast in a toaster press or pan (with some butter) until golden and melted.
- Let it rest slightly:
Wait 1–2 minutes so the cheese sets a bit (this helps when cutting).
- Cut into croutons:
Slice the grilled cheese into small cubes or bite-sized squares.
- Make the salad:
In a bowl, add the chopped tomatoes, cucumber, and sweet pepper.
- Dress it:
Add olive oil, lemon juice, lemon zest, and salt. Mix gently.
- Assemble:
Add the grilled cheese croutons on top and serve with a soft boiled egg, salt, and black pepper.
Tips for the Best Grilled Cheese Croutons
- Use really fresh vegetables for maximum crunch and flavor
- Don’t skip the lemon zest, it makes the salad much brighter
- Let the grilled cheese cool slightly before cutting so it doesn’t fall apart
- Use a good melting cheese like cheddar, gouda, or mozzarella
- Challah works especially well because it gets golden and slightly sweet
More Breakfast & Brunch Ideas You’ll Love
If you enjoyed this grilled cheese croutons salad, here are a few more easy, cozy breakfast and brunch recipes from the blog:
- Fattoush Salad (fresh, crunchy, and full of herbs)
- Banana Oat Pancakes (soft, simple, and naturally sweet)
- Cheese Fritters (golden, fluffy, and perfect for brunch)
- Avocado Egg Salad (creamy, fresh, and very filling)
This kind of meal is one of my favorite brunch options because it feels fresh and veggie-packed, but still satisfying thanks to the grilled cheese and egg.
Grilled Cheese Croutons Salad
Ingredients
For the grilled cheese croutons:
- 2 slices challah (or any bread you like)
- 60-80 g cheddar cheese (about ½–¾ cup grated, or 2 generous slices)
- cheddar cheese (about ½–¾ cup grated, or 2 generous slices)
For the fresh salad:
- A big handful cherry tomatoes, roughly chopped
- A big handful cucumber, chopped
- A big handful sweet pepper, chopped
- 1-2 tbsp olive oil
- Juice of ½ lemon (or to taste)
- Zest of ½ lemon
- Salt, to taste
Instructions
- Make the grilled cheese: Fill two slices of challah (or any bread) with cheddar cheese and toast in a toaster grill, sandwich maker, or pan (with butter) until deeply golden and the cheese is fully melted.
- Prepare the salad: Roughly chop the cherry tomatoes, cucumber, and sweet pepper and place in a large bowl.
- Dress the salad: Add olive oil, lemon juice, lemon zest, and salt. Toss well so everything is fresh, bright, and lightly coated.
- Turn into croutons: Let the grilled cheese cool slightly, then cut into bite-sized cubes or strips to create grilled cheese croutons.
- Assemble and serve: Plate the salad, top with the grilled cheese croutons and a soft-boiled egg, then finish with black pepper and an extra squeeze of lemon if needed.
