Place the bread cubes in a large bowl. Drizzle with 2 tablespoons olive oil, add the minced garlic, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon dried Italian herbs. Toss thoroughly so each cube is lightly coated.

Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and cool on a rack. Taste and adjust seasoning if needed.

House Balsamic Dressing

In a small bowl or jar, combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), and 1/2 teaspoon grated garlic. Whisk or shake to combine.

Slowly stream in 6 tablespoons olive oil while whisking continuously until the dressing emulsifies and thickens slightly. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust sweetness, acidity, or seasoning as desired. Keep refrigerated up to 5 days; bring to room temperature and shake before using.

Salad Assembly

Wash and thoroughly dry the mixed field greens using a salad spinner or paper towels; place in a large salad bowl.

Prepare the vegetables: peel and julienne or shred enough carrot to equal 1 cup; thinly slice the English cucumber into rounds (about 1 cup); halve the cherry tomatoes (about 1 cup). Add all prepared vegetables to the bowl with the greens.

Add cooled homemade croutons to the salad (use all or reserve some for topping) and toss gently to combine the ingredients.

Dress the salad: drizzle the house balsamic dressing over the salad — start with about 3 tablespoons (adjust to taste). Toss gently and evenly to coat the greens and vegetables without wilting them. Add more dressing if desired, a tablespoon at a time.

Taste and season: if needed, sprinkle a pinch of salt and a few grinds of black pepper. Serve immediately so croutons remain crisp.