Ingredients

The following ingredients have 6 Servings
  • DRESSING
  • 1 tablespoon(s) red wine vinegar
  • 1/2 teaspoon(s) Dijon mustard (any brown mustard will do)
  • 1/4 teaspoon(s) salt
  • - a few turns of freshly cracked black pepper
  • 4 tablespoon(s) light tasting olive oil
  • 1/2 teaspoon(s) sugar
  • HOMEMADE CROUTONS
  • 4 cup(s) day old dinner rolls or bakery hamburger buns, cut in 1" cubes
  • - light tasting olive oil, drizzled
  • - salt, to taste
  • - cracked pepper, to taste
  • - oregano, to taste
  • - thyme, to taste
  • - garlic powder, to taste
  • SALAD
  • 1 - container of cherry tomatoes, multi-color are nice
  • 8 ounce(s) mozzarella pearls
  • 1/2 cup(s) red onion
  • 2-3 clove(s) garlic, mashed with the side of a knife
  • 1/2 cup(s) cup banana pepper rings
  • 2 teaspoon(s) banana pepper ring juice
  • 1/2 tablespoon(s) oregano
  • 1/2 tablespoon(s) thyme
  • pinch(es) red pepper flakes
  • - shredded carrot for color, optional
  • 2 - small handfuls of chopped romaine lettuce (in this salad, lettuce is just for color, not the main ingredient)

Instruction

  • Preheat oven to 350 degrees.
  • Cut buns into large 1" cubes.
  • Drizzle liberally with olive oil and toss to coat.
  • Season generously with salt, cracked pepper, garlic powder, thyme, and oregano; toss again.
  • Place bread cubes on a cookie sheet.
  • Bake until golden brown, 5-7 minutes. Don't overcook. Allow to cool.
  • Combine dressing ingredients and whisk until well combined.
  • Place all salad ingredients in a large bowl (except dressing and croutons).
  • Toss gently.
  • Add croutons and dressing and toss gently until combined.
  • Let stand 5-10 minutes for flavors to blend. Remove garlic cloves before serving.
  • Serve as a side salad, add grilled chicken or grilled jumbo shrimp on top for a quick, healthy meal. Enjoy!