Ingredients
Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1/4 cup olive oil
- Salt and pepper, to taste
Croutons
- 1 artisan sourdough baguette (torn into small cubes, about 4 cups)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper (about 1/4 tsp salt and 1/8 tsp pepper)
Salad
- 3 cups cherry tomatoes, halved or quartered
- 1 cup mozzarella cheese pearls
- 1 fresh corn on the cob, kernels cut off (about 3/4 cup)
- 1 large avocado, sliced or chopped into bite-sized pieces
- 20 basil leaves, torn
- 1 cup diced English cucumber
Instructions
- Make Croutons: Preheat your oven to 350°F (175°C). Tear the sourdough baguette loaf into 1-inch pieces, about 4 cups total. In a large bowl, toss the bread cubes with 2 tablespoons olive oil, 2 tablespoons melted unsalted butter, 1 teaspoon Italian seasoning, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper until evenly coated. Spread the bread cubes in a single layer on a lined baking sheet and bake for 15-20 minutes until crisp and dry. Remove from the oven and let cool completely.
- Make Dressing: While the croutons bake, combine 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, and 1/4 cup olive oil in a jar. Add salt and pepper to taste (about 1/8 teaspoon salt and 1/4 teaspoon pepper). Shake well until the dressing is fully emulsified. Chill in the refrigerator while prepping the rest of the salad and shake again before serving.
- Assemble Salad: In a large bowl, add the completely cooled croutons. Add 3 cups halved or quartered cherry tomatoes, 1 cup mozzarella pearls, 3/4 cup fresh corn kernels, diced avocado, torn basil leaves, and diced English cucumber. Drizzle with the prepared dressing only on the portion you plan to eat immediately since the bread soaks up liquid quickly and won’t store well once dressed. Toss gently to coat and let the salad sit for 5-10 minutes to allow flavors to meld and the bread to soak up the dressing. Toss once more gently and serve.
Notes
- Note 1: Use ripe, juicy cherry tomatoes for the best texture and flavor.
- Note 2: Mozzarella pearls can be substituted with diced fresh mozzarella if unavailable.
- Note 3: Fresh corn adds sweetness and crunch; canned or frozen corn can be used in a pinch but fresh is preferred.
- For best texture, only dress the salad portion you will serve immediately to keep croutons crispy.
- You can add a splash of red wine vinegar to the dressing for extra tang if desired.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
