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5 from 1 vote

Healthy Salad Greens Torta

Once cooled, this torta makes a brilliant appetizer. Cut into wedges or small squares and top with half of a cherry tomato.
Prep Time10 mins
Cook Time25 mins
Cooling time20 mins
Total Time35 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Vegetarian
Keyword: salad greens, cheddar cheese, tart
Servings: 1 9-inch pan.


  • 1 egg , lightly beaten
  • 2/3 cup milk (dairy-free or dairy)
  • 1/2 cup cornmeal
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • Aleppo pepper or red pepper flakes
  • 4 ounces salad greens mix , coarsely chopped
  • 1 tablespoon chopped fresh herbs , e.g. cilantro or basil
  • 5 ounces cheddar cheese , grated (1 ½ cups)
  • Pinch cayenne pepper
  • ¼ cup chopped pumpkin seeds or walnuts
  • 2 tablespoons grated Parmesan or Pecorino Romano cheese
  • ¼ teaspoon Aleppo pepper or red chile flakes (see note)
  • Your favorite tomato sauce , as needed (see note)


  • Preheat oven to 350 degrees. Spray a 9-inch round cake pan or an 8-inch square pan with cooking spray. Line the bottom with a circle of parchment. (see note)
  • In a medium mixing bowl, whisk the egg and milk together. In another bowl, whisk the cornmeal, salt, baking powder and cayenne. Stir the cornmeal mixture into the egg and milk until blended. Stir in the greens, and fresh herbs, if using, as well as the grated cheese, mixing well to make sure all the lettuce is coated.
  • Spread the mixture evenly into the prepared pan. Sprinkle with the chopped pumpkin seeds and Parmesan cheese. Sprinkle with Aleppo pepper.
  • Bake 25 to 30 minutes, until the tart puffs up and is lightly browned. Cool about 20 minutes. Invert the tart onto a plate and then invert again so the nut-garnished side is up. Cut into wedges. Serve with a simple tomato sauce.


  • When you've mixed all the ingredients and you're ready to put the torta in the pan, you will say to yourself, this will never work--too much lettuce--what on earth is holding it together? Have faith, go with it. Baked, the torta comes out of the oven looking just like the photos!
  • If you substitute hot red chile flakes for the milder Aleppo pepper, be careful not to use too much.
  • Use a store-bought tomato sauce, or make your own with sautéed onions, and seasoned diced tomatoes whirred in the blender.
  • For appetizer-size bites, bake in an 8-inch square pan.