Name: Tomato-Cucumber Salad with Dill Croutons
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 teaspoons dried dill; 1/4 teaspoon garlic powder; Kosher salt and freshly ground pepper; 1/2 round loaf crusty white bread; 5 tablespoons white balsamic vinegar; 2 teaspoons Dijon mustard; 1 teaspoon honey; 2/3 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 12 ounces cherry tomatoes, halved; 1 English cucumber, chopped; 1 small red onion, finely chopped; 3/4 cup finely chopped fresh dill; 1 large head red-leaf lettuce, torn; 1 small head frisee, torn

Directions

Make the croutons: Preheat the oven to 400˚F. Whisk together the olive oil, dried dill, garlic powder and 1/2 teaspoon each salt and pepper in a large bowl. Tear the bread into 1- to 2-inch pieces (you should have about 6 cups). Add the bread to the bowl and toss to coat. Spread on a rimmed baking sheet in an even layer and bake until lightly golden and crisp, about 12 minutes. Let cool on the baking sheet.
Make the salad: Whisk together the vinegar, mustard and honey in a large bowl until smooth. Slowly drizzle in the olive oil, whisking, until the dressing emulsifies; season with 1/2 teaspoon each salt and pepper. Add the tomatoes, cucumber, red onion and fresh dill, then set aside until the vegetables release some of their juices, about 30 minutes. Add the lettuce, frisee and three-quarters of the croutons and season with salt and pepper; toss. Transfer the salad to a platter and top with the remaining croutons.

Photograph by Ryan Liebe

Tomato-Cucumber Salad with Dill Croutons

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Directions

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