Garden Salad Recipe
house greens, grape tomatoes, cucumbers, house-made croutons, basil balsamic vinaigrette
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Ingredients
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Salad Base
Croutons
Basil Balsamic Vinaigrette
Method
Preparing the Salad Base
- 1
Wash and Prepare Greens
Rinse the mixed greens under cold water to remove any dirt or impurities. Spin dry using a salad spinner or pat dry with a clean kitchen towel.
- 2
Prepare Tomatoes and Cucumber
Halve the grape tomatoes and set aside. Peel the cucumber if desired, then slice it into thin rounds or half-moons. Combine the tomatoes and cucumber with the mixed greens in a large salad bowl.
Making Croutons
- 3
Preheat Oven
Preheat your oven to 375°F (190°C).
- 4
- 5
Bake Croutons
Spread the seasoned bread cubes on a baking sheet in a single layer. Bake in the preheated oven for 10-15 minutes or until golden brown and crispy, stirring halfway through for even cooking.
Making the Vinaigrette
- 6
Blend Ingredients
In a blender or food processor, combine balsamic vinegar, olive oil, fresh basil leaves, honey (or maple syrup), salt, and black pepper. Blend until smooth and well combined.
- 7
Taste and Adjust
Taste the vinaigrette and adjust seasoning as needed, adding more salt or pepper to taste.
Assembling the Salad
- 8
Combine Ingredients
In the large salad bowl with the greens, tomatoes, and cucumbers, add the baked croutons. Drizzle the basil balsamic vinaigrette over the top of the salad.
- 9
Toss and Serve
Gently toss the salad to combine all the ingredients and evenly coat with the dressing. Serve immediately and enjoy!
