Juicy and sweet cherry tomatoes, peppery arugula, crunchy cucumber and creamy avocado are tossed with a light and tasty vinaigrette. An ideal summer salad.
YIELD
4 servingsPREP
10 minCOOK
0 minREADY
12 minIngredients
Directions
To make the croutons:
Cut the bread into 1-inch cubes.
In a bowl, toss the bread cubes with olive oil, parmesan cheese, garlic powder, salt and black pepper to taste.
Place the cubes on a baking sheet.
Toast the bread in a 350℉ (180℃) F oven for 15 to 20 minutes or until the bread cubes becomes golden brown and crunchy.
Transfer to a small bowl and let cool. Set aside.
To make the vinaigrette:
Whisk together olive oil, red wine vinegar, lemon juice, garlic, salt and black pepper in a small bowl until well blended.
To make the salad:
In a large bowl, toss the arugula with half of the dressing.
Divide among 4 serving plates.
Add the cherry tomatoes and cucumbers into the same large bowl and toss with remaining dressing until well coated.
Top each greens with equal amount of seasoned cherry tomatoes and cucumbers, avocado cubes and croutons.
Serve and enjoy!
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