Tomato-Cucumber Salad with Dill Croutons

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 6 to 8 servings
Nothing beats homemade croutons on a refreshing summer salad. We tossed cubes of crusty country loaf with potent dill and garlic powder so that these crunchy bites would pack a flavor punch.


For the croutons

For the salad


  1. 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.
  2. 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.