Field Greens with Toasted Provolone Cheese Cubes

Prep: 15 min8 servingsmedium
Field Greens with Toasted Provolone Cheese Cubes

A fresh salad featuring mixed baby greens, cherry tomatoes, and whole herb leaves topped with warm, crispy-coated provolone cheese cubes. The cheese is dipped in dressing, coated with panko breadcrumbs, and briefly baked until soft and golden. Perfect as a light lunch or elegant starter, this salad combines the crispness of fresh greens with the rich, melty texture of toasted cheese for a delightful contrast of temperatures and textures.

VegetarianNut-Free

Ingredients

8 servings
  • ½ cup Italian vinaigrette or honey mustard dressing
  • ½ cup panko or dried bread crumbs
  • 4 ounce Land O Lakes Provolone Cheese, 1/2 inch thick slices, cut into 36 (1/2-inch) cubes
    mozzarella1:1adds dairy

    Milder flavor but melts similarly

    Full guide →
  • 4 cups mixed baby salad greens
  • 1 cup fresh whole herb leaves, parsley, basil, mint or cilantro
  • ¾ cup small cherry tomatoes

Instructions

  1. 1

    Heat oven to 400°F and line baking sheet with aluminum foil

  2. 2

    Place 1/4 cup dressing in shallow bowl and bread crumbs in another shallow bowl

  3. 3

    Dip each piece of cheese into dressing and shake off excess

  4. 4

    Coat cheese with bread crumbs and place on prepared baking sheet

  5. 5

    Bake for 2-3 minutes or just until soft, being careful not to overbake

  6. 6

    Arrange salad greens, herbs and tomatoes on individual salad plates

  7. 7

    Drizzle with remaining dressing

  8. 8

    Place 4 cubes toasted cheese on each salad and serve immediately

Tips

Tip 1

Watch the cheese carefully while baking as it can go from perfectly soft to overmelted very quickly in just seconds.

Tip 2

Cut the cheese cubes uniformly to ensure even cooking and professional presentation on the salads.

Good to Know

Storage

Best served immediately. Leftover greens can be stored separately for 1-2 days.

Make Ahead

Cheese can be breaded up to 2 hours ahead and refrigerated before baking.

Serve With

Serve immediately while cheese is warm and soft for best texture contrast.

See pairing guide →

Common Mistakes

Watch

Don't overbake the cheese or it will become too melted and lose its shape

Watch

Shake off excess dressing before breading to prevent soggy coating

Substitutions

Gluten-Free Swaps

panko breadcrumbs→
regular breadcrumbs1:1gluten-free

Works well but less crispy texture

Full guide →

General Alternatives

provolone→
mozzarella1:1adds dairy

Milder flavor but melts similarly

Full guide →
mixed greens→
spinach1:1

Single green option

Full guide →
Find more substitutions →

FAQ

Can I use different types of cheese?

Yes, any semi-hard cheese like cheddar, gouda, or fontina works well. Avoid very soft cheeses that melt too quickly.

What if I don't have panko breadcrumbs?

Regular dried breadcrumbs work fine, though the coating won't be quite as crispy. You can also crush crackers or cereal.

How long will the dressed salad keep?

The salad is best served immediately. Dressed greens will wilt within an hour, so only dress what you plan to serve right away.