Garden Salad Recipe

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

Cut the day-old bread into 1/2-inch (1.2 cm) cubes. Place cubes in a large bowl.

In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp melted butter, minced garlic, 1/2 tsp dried oregano, 1/4 tsp salt and 1/8 tsp black pepper until combined.

Pour the oil mixture over the bread cubes and toss thoroughly so each cube is lightly coated. Spread cubes in a single layer on the prepared baking sheet.

Bake for 10–14 minutes, tossing once halfway through, until croutons are golden brown and crisp. Remove from oven and let cool on the sheet; they'll crisp further as they cool.

In a small bowl or jar, combine 3 tbsp balsamic vinegar, 1 tbsp honey and 1 tsp Dijon mustard. Whisk or shake until honey is dissolved.

Add 1/2 clove finely minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. While whisking continuously, slowly drizzle in 6 tbsp olive oil to emulsify. If the dressing is too thick, whisk in up to 1 tbsp warm water to reach desired pourable consistency.

Taste and adjust seasoning — add more salt, pepper or honey as needed. Keep refrigerated until ready to use; bring to room temperature and shake before serving.

Wash and thoroughly dry the mixed salad greens; place in a large salad bowl.

Core and dice the tomato into bite-sized wedges or slices. Add the tomato to the greens. If using, add thinly sliced red onion and cucumber.

Add 2 tbsp shaved parmesan or crumbled feta over the greens (optional).

Just before serving, add 1 to 1 1/2 cups of the cooled house-made croutons to the salad.

Drizzle the balsamic honey vinaigrette over the salad — start with 2 to 3 tbsp for the portion size and toss gently to coat. Taste and add more dressing if desired.

Serve immediately so the croutons remain crisp.