Grilled Cheese Croutons Salad
A super fresh, lemony chopped salad topped with golden grilled cheese croutons and a soft boiled egg. Simple, light and veggie-packed.
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.
