Marinated Cheese-Topped Salad

Total Time

Prep: 25 min. + marinating


6 servings

Updated: Sep. 30, 2022
A lovely vinaigrette coats this green salad that’s tossed with tomatoes, olives and marinated cream cheese ‘croutons.’ I freeze the cream cheese for 45 minutes or so to firm it up. This makes it easier to cut into cubes. —Barbara Estabrook, Rhinelander, Wisconsin
Marinated Cheese-Topped Salad Recipe photo by Taste of Home


  • 1/2 cup olive oil
  • 2 tablespoons minced fresh Italian parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon red wine vinegar
  • 1 large garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (8 ounces) cream cheese, chilled
  • 4 cups torn romaine
  • 2 cups fresh arugula or baby spinach
  • 1-1/2 cups grape tomatoes, halved
  • 2 shallots, thinly sliced
  • 1/2 cup medium pitted green olives


  1. For dressing, in a small bowl, combine the first eight ingredients. Cut cream cheese into 1/2-inch cubes; toss with half of the dressing. Cover and refrigerate for 30 minutes.
  2. In a large bowl, combine the romaine, arugula, tomatoes, shallots and olives. Drizzle with remaining dressing; toss to coat. Top with marinated cheese. Serve immediately.

Nutrition Facts

1 cup: 342 calories, 34g fat (11g saturated fat), 42mg cholesterol, 461mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 4g protein.