Tradicional Recipe

Prepare and toast croutons

Preheat the oven to 375°F (190°C). In a large bowl, toss multigrain bread cubes with melted butter or olive oil, dried oregano, garlic powder, and 1/2 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet. Bake 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove and let cool on the baking sheet.

Make balsamic reduction

Pour 1 cup balsamic vinegar into a small saucepan and bring to a gentle boil over medium heat. Reduce heat to low and simmer, stirring occasionally, until the vinegar has thickened and reduced by about half to two-thirds and coats the back of a spoon (about 12–18 minutes). Stir in 1 tablespoon honey near the end to round the flavor. Remove from heat and let cool — it will continue to thicken as it cools. Reserve about 2–3 tablespoons of the reduction for drizzling and 2–3 tablespoons to incorporate into the vinaigrette if desired.

Make vinaigrette

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 finely minced garlic clove, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon salt. Add 1–2 tablespoons of the warm (but not hot) balsamic reduction or 1–2 tablespoons of plain balsamic (if you prefer a looser dressing) and whisk or shake vigorously until emulsified. Taste and adjust seasoning or sweetness with a pinch of salt or an extra 1/2 teaspoon honey if desired.

In a large salad bowl, combine 6 cups mixed salad greens and 1.5 cups halved grape tomatoes. Add cooled multigrain croutons and toss gently.

Drizzle the prepared vinaigrette over the salad — start with about 2–3 tablespoons and toss gently; add more to taste. Scatter optional garnishes such as 1/2 cup shaved Parmesan or 1/4 cup toasted seeds/nuts if using.

Finish by drizzling the reserved balsamic reduction (about 1–2 tablespoons per serving or to taste) in a thin zigzag over the top for concentrated tangy-sweet flavor and visual appeal. Serve immediately while croutons remain crisp.