Italian Salad Recipe

Preheat

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

Toss bread cubes with 2 tablespoons olive oil, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper in a bowl until evenly coated.

Spread bread cubes in a single layer on the prepared baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and cool on a rack.

In a small bowl or jar combine 3 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and minced garlic. Whisk or shake to dissolve the honey and mustard.

Slowly whisk in 6 tbsp extra-virgin olive oil until the dressing is emulsified. Season to taste with 1 tsp salt and 1 tsp black pepper. Adjust honey or vinegar if you prefer sweeter or tangier.

Taste and refrigerate in a covered container if not using immediately. Shake or whisk again before serving.

Place 6 cups of mixed salad greens into a large bowl or divide among 4 serving plates (serves 4).

Distribute sliced pepperoni, halved kalamata olives, halved cherry tomatoes, and thinly sliced red onion over the greens.

Sprinkle 3 oz crumbled feta evenly over the salads.

Add cooled croutons on top.

Drizzle the balsamic honey dressing over the salad — approximately 1 to 2 tablespoons per serving, or to taste. Toss gently to combine, or leave tossed toppings arranged for presentation.

Serve immediately so croutons stay crisp.