The easiest of salads, crisp and fresh — topped with a tomato vinaigrette and crunchy bread croutons.
This salad is so easy to throw together — it goes perfectly with a summer barbecue, a chicken roasting in the oven, as a meal in itself or alongside a piece of salmon or similar.
It is fresh, crisp and simply delicious — a sure hit on the summer dinner table.
Advertisement// I developed this recipe in collaboration with Nordic Harvest.
For this salad I used their baby romaine — such lovely small leaves, full of flavour.
Do you know Nordic Harvest? They grow the finest baby salad leaves, which, stored correctly, keep fresh for ages.
They are clean and free of pesticides, grown vertically and packed in recycled plastic.
Hands down my favourite salad pusher 😉
Green salad with tomato vinaigrette and croutons
Recipe for a wonderfully crisp salad with romaine, cucumber, tomato and red onion — topped with crunchy croutons and a fresh tomato vinaigrette.
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Ingredients
The salad
- 1-2 romaine lettuce, depending on size
- 200 g cherry tomatoes
- 1 small cucumber
- 1 small red onion
Croutons
- 1 baguette or 1/2 white loaf — preferably a day old or on the dry side
- 50 ml olive oil
- Dried herbs and spices — I used dried parsley and garlic powder
- Salt
Tomato vinaigrette
- 250 g cherry tomatoes
- 1 small shallot, roughly chopped
- 1 clove garlic
- 3 sprigs basil, leaves only
- 1 tbsp fresh oregano — can be replaced with 1/2 tsp dried
- 50 ml good olive oil
- 1 tbsp sherry vinegar — or red wine vinegar
- 1 tbsp honey
- Salt and pepper
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Method
Croutons
- Preheat the oven to 200°C, conventional oven (top and bottom heat).
- Cut the bread into largish cubes of about 2×2 cm and tip them into a bowl.
- Mix the oil with your chosen herbs and spices and toss with the bread pieces. Season with salt and toss well again.
- Spread the bread pieces on a baking tray lined with baking paper and bake the croutons for about 20 min. until golden and crisply toasted.Turn them once during baking if you can.
- Let the croutons cool before tossing them with the salad.
Tomato vinaigrette
- Heat a little oil in a frying pan over medium heat.
- Halve the tomatoes and fry them for about 5 minutes in the hot pan — they can take on a little colour.
- Put all the ingredients in a blender and blend until you reach the consistency you want.*I like it to keep a little texture, but you can also blend it completely smooth.
- Season to taste with salt and pepper, and add 1-2 tbsp water if you would like the vinaigrette thinner.
The salad
- Rinse and dry all the vegetables.
- Tear the lettuce into large pieces, halve the tomatoes, and slice the onion and cucumber.
- Combine the vegetables in a large serving bowl, and top with crunchy croutons and tomato vinaigrette.
- Serve the salad with extra croutons and tomato vinaigrette on the side.
Nutrition
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