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Salad Greens Torta with Green Onion and Cheese {gluten-free}

Wondering what to do with those mixed greens that threaten to go bad before you can eat enough salad? The easiest way is to wilt them into this unusual torta. It’s kind of like a tart, but without the crust, kind of like a frittata but made with just one egg. With a crunchy pumpkin seed topping, this gluten free salad greens torta with green onion and cheese is brilliant!

Salad Greens Torta on plate with tomato sauce and whole torta with wedge removed.

When you’ve mixed all the ingredients for this healthy torta and you’re ready to spread it in the pan, you will say to yourself, too much lettuce–what on earth is holding it together? Have faith, go with it. Baked, the torta comes out of the oven behaving like a crustless pie!

Click here to PIN Healthy Salad Greens Torta!

ingredients for Salad Greens Torta. Egg, lettuce, cheese, pumping seeds and cornmeal.
unbaked mix for Torta in a stainless steel bowl

A blend of milk, egg, cornmeal and cheese holds the chopped greens together. The cornmeal absorbs moisture from the wilting greens and baking powder gives a bit of a rise to the torta.

Torta is the Italian and Spanish word for cake. Baked in a 9-inch round pan (affiliate link) without a crust, it’s a torta! If you wish, bake this torta with green onions and cheese in a pie crust shell. My rustic press-in whole wheat olive oil pie crust would be perfect.

After it cools, this salad greens torta is sturdy enough to pick up with your hands. You could bake it in a square pan, then cut into bite-size pieces. Decorated with cherry tomato halves–this salad greens torta becomes appetizers.

Slice of Salad Greens Torta on white plate with tomato sauce.

Serve warm or cold, a wedge (or two) with a big spoonful of your favorite salsa or tomato sauce. I don’t think it’s redundant to serve the torta alongsise a colorful green and veggie salad, because when the torta is baked, it looks and behaves like a torta, not salad!

uncut Salad Greens Torta with tomato sauce in a small pitcher and a serving spatula.

Salad Greens Torta with Green Onion and Cheese recipe details:

  • Look for mixed greens at your farmer’s market. Or you’ll find assorted baby salad green blends readily available in supermarkets, often in see-through clamshells. Earthbound Farms, and Organic Girl, have several different assortments, all would be ideal for this torta. Try baby arugula for an arugula torta with green onions and cheese.
  • We’re addicted to fruity red Aleppo pepper flakes (affiliate link). It’s great sprinkled on sandwiches and avocado toast, and on top of this torta. Once you get your taste buds on Aleppo pepper, you’ll know why we can’t stay away. It adds big sparkle to pasta dishes, like this quick-to-make pasta with greens.
  • If I don’t have enough cheddar cheese, substitute goat cheese or jalapeño pepper Jack cheese. I’ve even used crumbled salt feta with success.

What is Aleppo pepper?

A common spice in Middle East cuisine, traditionally from Aleppo Syria, Aleppo pepper is milder than red chile flakes. It has a moderate heat that doesn’t overpower its fruity flavor. Sprinkle Aleppo on vegetables and avocado for sparkle and flavor–it could be your new favorite pantry essential.

One time I fed this healthy torta to a picky-eating 13-year-old. He didn’t have a clue what was in it, but he loved it and asked for seconds. Do you suppose it was the pumpkin seed crunchiness and the zingy spicy heat? Or all the cheese?

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This is an update of the salad greens torta I posted here in April of 2015!

5 from 1 vote (1 rating without comment)

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