Craft Salad Recipe

Preheat and prepare

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

Toss focaccia cubes with 1 tablespoon olive oil and 1/4 teaspoon salt until evenly coated. Spread in a single layer on the prepared baking sheet.

Bake 10–12 minutes, turning once halfway, until croutons are golden and slightly crisp at the edges. Remove from oven and let cool on the sheet. Croutons will crisp further as they cool.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple), 1/2 teaspoon finely minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

Whisk vigorously (or shake in a jar with a lid) until dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a little more vinegar if you prefer tang, or more honey for sweetness.

Place 6 cups spring mix into a large salad bowl or divide between serving plates.

Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion to the greens. Toss gently to combine.

Drizzle about 2 tablespoons of the prepared dressing over the salad and toss lightly to coat evenly. Add more dressing to taste—reserve any extra to serve on the side.

Scatter the cooled focaccia croutons over the top so they stay crisp. If using, sprinkle 2 tablespoons grated Parmesan or crumbled feta and 2 tablespoons torn basil leaves. Finish with a pinch of lemon zest if desired.

Serve immediately so croutons remain crunchy.