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basic-ass house salad with crunchy italian croutons

THE basic salad to go with any dish, any season, any time.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Side Dish
Servings 8

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.

Notes

*Pickled onions: Thinly slice a medium-sized red onion and place into a jar. Bring 1/2 cup of water to just a boil, then remove from heat. Stir in 1/2 cup white vinegar, 1 tablespoon sugar, and 1 tsp salt, until the granules dissolve. Pour over the onions. Let sit covered at least 30 minutes at room temperature, or (preferably) overnight in the fridge. Onions will keep for up to a week.
*Crouton storage: Place any unused croutons in an airtight jar or container and store at room temperature. They will keep for up to 5 days.
Keyword appetizer, cheddar, house salad, memorial day, pickled red onions, salad, side dish, summer, tomatoes, vegetarian