Ingredients
2 Cucumbers
3 cups cherry tomatoes
4 to 6 ounces fresh Mozzarella cheese
Extra-virgin olive oil
¼ cup thinly sliced red onion
Croutons
Greek Salad Dressing
⅓ cup fresh basil
Flaky sea salt- optional
For Greek Salad Dressing
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
Method
Chop the cucumbers, halve the tomatoes, and set aside.
Slice the Mozzarella into thick planks.
Assemble the salad with the chopped cucumbers, tomatoes, Mozzarella, red onions, and croutons. Drizzle with the dressing and top with fresh basil. Season to taste with flaky sea salt, if desired.
For Croutons
Cut the bread into 3/4-inch cubes . Try to get them as even as you can so that they cook at the same rate in the oven.
Prepare an infused garlic oil. Heat two smashed garlic cloves in 1/4 cup of olive oil for about a minute. Allow the oil to cool slightly before drizzling it over the cubed bread.
Toss the bread with the oil and a few big pinches of salt.
Bake the croutons in the oven until they’re golden brown and crisp for 10 to 18 minutes.
For Dressing
In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
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