Preheat oven to 375°F (190°C). Toss the 3 cups of bread cubes in a bowl with 2 tbs olive oil, minced garlic, 1 tsp Italian seasoning, 1/4 tsp salt, and 1/8 tsp pepper until evenly coated.

Spread bread cubes in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool on the pan. Croutons can be made ahead and stored in an airtight container for up to 2 days.

Dressing (simple lemon vinaigrette)

In a small bowl or jar, combine 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt, and 1/4 tsp pepper. Whisk vigorously or shake jar until emulsified. Taste and adjust seasoning or lemon to preference. If making ahead, refrigerate up to 3 days and bring to room temperature before using; shake well.

Salad assembly

Wash and thoroughly dry the lettuce mix. Place 6 cups of the torn or whole leaves in a large salad bowl.

Prepare the vegetables: peel (if desired), seed and slice the cucumber to make about 1 cup; halve the cherry tomatoes to make 1 cup; thinly slice red onion to yield 1/4 cup. Add the cucumber, tomatoes, and red onion to the bowl with the lettuce.

Sprinkle 3/4 cup shredded cheese evenly over the salad.

Add the freshly baked croutons to the salad just before serving to maintain crispness (use as much as desired; reserve any extras).

Drizzle the lemon vinaigrette over the salad — start with about 2–3 tbs (or to taste) — and gently toss with salad tongs until evenly coated. Taste and add more dressing, salt, or pepper if needed.

Serve immediately in individual bowls or on a large platter so the lettuce stays crisp.