The Big House Salad Recipe
garlic crouton, creamy herb vinaigrette
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Ingredients
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Salad Base
Garlic Croutons
Creamy Herb Vinaigrette
Method
Prepare the Salad Base
- 1
Wash and Chop Vegetables
Rinse the romaine lettuce under cold water, then chop it into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber into half-moons, finely slice the red onion, and chop the bell pepper into small pieces.
- 2
Combine Ingredients
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, bell pepper, and feta cheese. Toss gently to mix.
Make the Garlic Croutons
- 3
Prepare the Bread
Preheat your oven to 375°F (190°C). Cut the French bread into cubes (about 1 inch).
- 4
Season the Croutons
In a mixing bowl, combine the cubed bread, olive oil, garlic powder, salt, and black pepper. Toss until the bread cubes are evenly coated.
- 5
Bake the Croutons
Spread the seasoned bread cubes onto a baking sheet in a single layer. Bake in the preheated oven for about 10-15 minutes, or until golden and crispy, tossing halfway through.
Prepare the Creamy Herb Vinaigrette
- 6
Mix the Vinaigrette
In a bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, minced garlic, salt, and black pepper until smooth and creamy.
- 7
Adjust Seasoning
Taste the vinaigrette and adjust the seasoning with more salt, pepper, or honey as desired.
