basic-ass house salad with crunchy italian croutons
We all need a goes-with-anything bowl of green shit in our repertoire, do we not?
I’ve been considering a basic-ass salad for quite some time. I’m particularly enjoying a pile of leafy veggies with my lunch lately, but don’t necessarily want anything elaborate. Usually, what ends up on my plate is an array of fresh veggies, usually tomatoes, maybe some strawberries, and whatever dressing(s) landed in my fridge (there’s usually at least 3-4).
On Memorial Day, the focus is usually on a big juicy burger, or hot dogs, or maybe a plate of seasoned and grilled chicken, so salads go on the backburner if they’re included on the menu in the first place. Most, though, like to include them in some capacity, which is where the Basic-Ass House Salad comes into play.
Most restaurant house salads are pretty similar, and almost always tasty – unless the place puts one single fucken tomato into a bowl drowned in vinaigrette, that’s not so delightful. You might be seeking a little accompaniment to your supper, or a good base onto which other toppings can be easily flung. Look no further than here, kids.
I love this with almost any dinner, any cuisine-type, or any time of day, really. Simple ingredients and an herby Italian dressing to tie it all together. Perfect for the current theme of easy but delectable which we’ve been exploring lately here on FMG.
Crunchy Munchies
The croutons are the only cooking you need here. And, of course, you can opt for storebought, but I really think a homemade pile has its place. Levels up the generic house salad, right?
Grab whatever bread you have around and cut into 1/2 inch cubes. I chose a cheap white bread from Publix, and if you can find a day-old loaf, all the better. Throw the cubes onto a big baking sheet and toss with olive oil, dried oregano, dried basil, onion powder, garlic powder, salt, and pepper.
Spread into a single layer and bake for 12-15 minutes, stirring the tray once halfway through. The bread will crisp up into golden, crispy awesome. You’ll want them to look more like coffee with one cream, not black coffee. That means you burn shit. Good fucking job.
Do all your chopping while the croutons bake. Lettuce, sweet cherry tomatoes, Persian cucumbers, and cheddar cheese. Much color. Many hue.
I Vin-aigrette Nothing
Finish up with the easy Italian vinaigrette. Olive oil, red wine vinegar, peach preserves or honey, garlic cloves, and some dried herbs. Nothing beats a homemade dressing; you seriously won’t want to buy any from the store after tackling a fresh version. Probably why I have a bevy in my fridge and end up using the rest as chicken marinade for J. Hey, whatever works.
Toss all the salad fillings together, minus dressing and plus pickled onions. You can use regular red onion if you didn’t make the pickled kind earlier, no big deal.
Dish out portions of you basic-ass salad and sprinkle with some croutons. Drizzle as much dressing as you please overtop, then dig right in!
As I said, this salad goes with everything, so whatever’s on your dinner menu tonight calls for a portion. And, you can prep the croutons and dressing a few days before Memorial Day to have it ready for your cookouts. I do recommend assembling the salad the day of, to ensure nothing gets soggy.
Anything else I need to basic-ass-ify? Let me know!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Best summer salads:
Marinated Tomato Caprese Salad with Creamy Garlic Dressing
Spicy Blackened Shrimp and Avocado Greek Salad
Garden Peach Chickpea and Quinoa Salad
basic-ass house salad with crunchy italian croutons
Ingredients
- 4 cups white sandwich bread, cubed
- 1/4 cup extra virgin olive oil
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 6 cups shredded romaine letttuce
- 1 cup cherry tomatoes, halved
- 2-3 Persian cucumbers, sliced
- 1 cup sharp cheddar cheese, cubed
- 1/2 cup pickled red onions
Italian vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tbsp peach preserves (or honey)
- 1 tsp dijon mustard
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp onion powder
Instructions
- Preheat oven to 375 degrees. Lightly grease a large baking sheet with oil.
- On the baking sheet, toss the bread cubes with olive oil, oregano, basil, garlic, onion, and a big pinch of salt and pepper. Spread into an even layer. Bake for 12-15 minutes, tossing once halfway through baking time, until golden brown and crunchy. Let cool. This will make more than you need for this recipe.
- For the vinaigrette, vigorously shake or whisk in a jar or bowl the olive oil, red wine vinegar, peach preserves or honey, dijon, garlic cloves, oregano, basil, onion powder, and a pinch of salt and pepper, until well combined. Taste and adjust seasonings as desired.
- In a large bowl, toss together the romaine, tomatoes, cucumbers, cheese, pickled onions, and about 1 cup of the croutons. Dish into bowls and drizzle with the vinaigrette.
