Preheat oven to 375°F (190°C). In a mixing bowl toss bread cubes with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp dried Italian seasoning, 1/4 tsp kosher salt and 1/8 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet lined with parchment. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and cool on a wire rack. (Can be made ahead and stored in an airtight container.)

Salad Base

While croutons bake, place 6 cups mixed field greens in a large chilled salad bowl. Pat tomato pieces dry on paper towel to prevent watering and add to the bowl.

Add 1 cup thinly sliced cucumber and 1/4 cup very thinly sliced red onion to the greens. Toss gently to combine, handling leaves lightly to avoid bruising.

Cheese

Sprinkle 1/2 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack evenly over the salad base.

Dressing (choice)

Choose one dressing: 1/4 cup balsamic vinaigrette, or 1/4 cup ranch, or 1/4 cup honey mustard. If using balsamic vinaigrette and you want a brighter finish, whisk in 1/2 tsp fresh lemon juice. Taste and adjust seasoning of the dressing if desired.

If serving family-style, keep dressing on the side for guests to add. For plated single servings, drizzle about 2 tablespoons dressing per serving just before serving and toss gently to coat.

Assembly & Finishing

Sprinkle the cooled seasoned croutons over the dressed (or undressed if serving family-style) salad and finish with a light pinch of coarse sea salt and freshly ground black pepper to taste.

Serve immediately as a starter. If not serving right away, hold greens and croutons separately and dress no more than 5 minutes before serving to keep croutons crisp.