Mixed Field Greens Recipe

Preheat

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

In a medium bowl, toss the bread cubes with 2 tbsp olive oil, minced garlic, dried oregano, and 1/4 tsp salt until evenly coated.

Spread the coated bread cubes in a single layer on the prepared baking sheet and bake 10–12 minutes, tossing once halfway through, until golden and crisp. Remove and let cool. Croutons will crisp further as they cool.

In a small bowl or jar, combine 3 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple), and 1/2 clove grated garlic. Whisk briefly to blend.

Slowly whisk in 6 tbsp extra-virgin olive oil until the dressing is emulsified. Alternatively, shake vigorously in a lidded jar for 20–30 seconds.

Season the dressing with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust sweetness or acidity as desired (add up to 1 tsp more honey or another 1/2 tbsp vinegar).

Wash and thoroughly dry the mixed field greens. Place 6 cups of greens in a large salad bowl.

Prepare the vegetables: peel and julienne or shred enough carrot to make 1 cup; thinly slice 1 cup cucumber; halve 1 cup cherry tomatoes. Add the carrots, cucumber, and tomatoes to the bowl with the greens.

Add torn basil leaves if using. Season the salad lightly with 1 tsp salt and 1/2 tsp freshly ground black pepper; toss gently to distribute (seasoning here helps the dressing cling evenly).

Pour 3–4 tablespoons of the house balsamic dressing over the salad (start with less; you can add more to taste). Gently toss the salad to coat all leaves and vegetables with dressing.

Just before serving, sprinkle the homemade croutons over the top and give the salad one final gentle toss to distribute. Serve immediately.