Spring Mix Salad with Herb-Crusted Croutons and Balsamic Vinaigrette Recipe
A fresh and vibrant Field Greens Salad featuring a tangy balsamic Dijon dressing, crisp toasted ciabatta croutons seasoned with herbes de provence, and a colorful mix of spring greens, grape tomatoes, and red onions. Perfect as a light lunch or an elegant side dish ready in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dressing
- 2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp onion powder
Croutons
- 3 tbsp olive oil
- 4 slices ciabatta bread or 2 ciabatta rolls, cut into small cubes
- 1 tsp herbes de provence
- Salt, to taste
Salad
- 1 (5 oz) bag spring mix greens
- 1 cup grape tomatoes, sliced in half lengthwise
- ½ medium red onion, sliced thinly
Instructions
- Make the dressing. In a small bowl, whisk together the balsamic vinegar and dijon mustard. Slowly drizzle in ¼ cup olive oil while continuing to whisk until the dressing thickens and has a glossy texture. Stir in salt, black pepper, and onion powder to season.
- Prepare the croutons. Heat the remaining 3 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the ciabatta bread cubes and toss them to coat evenly with the oil. Continue tossing occasionally until the bread cubes are nicely toasted and golden brown.
- Season the croutons. Sprinkle the toasted croutons with herbes de provence and a pinch of salt. Remove them from the skillet and set aside to cool slightly.
- Toss the salad. In a large salad bowl, combine the spring mix greens, sliced red onions, and halved grape tomatoes. Drizzle the prepared dressing over the salad gradually, tossing gently after each addition to evenly coat the greens without overdressing.
- Serve. Divide the dressed salad onto individual plates, top each serving with the warm herbed croutons, and finish with freshly cracked black pepper to taste. Serve immediately for the best texture and flavor.
Notes
- For a dairy-free or vegan option, this salad is naturally suitable as is.
- Use fresh ciabatta bread for the best texture in croutons — stale bread can also work if toasted properly.
- Adjust seasoning in the dressing to taste, adding more mustard for extra tang or a pinch of sugar if you prefer a slightly sweeter balance.
- Spring mix can be substituted with baby spinach or mixed greens depending on availability.
- To save time, the dressing can be made ahead and refrigerated for up to 2 days.