This summer salad is delicious on its own, but the cornbread croutons are essential. They add a warm, crunchy contrast that makes every bite unforgettable. Combined with crisp romaine, juicy tomatoes, fresh cucumber, tangy red onion, salty bacon, and creamy mozzarella and Parmesan, this salad balances textures and flavors beautifully. The homemade balsamic dressing ties everything together with just the right touch of acidity and sweetness. Serve it for a casual dinner, a weekend barbecue, or a potluck — it’s easy to assemble, attractive on the plate, and consistently well received.
Delicious Summer Salad With Cornbread Croutons
The homemade cornbread croutons are the star. Add crispy bacon and little mozzarella balls for richness, finish with a balsamic-based dressing, and you have a salad that’s both refreshing and deeply satisfying. This combination is simple to prepare and makes a memorable summer side or a light main when paired with grilled protein.
Course: Salads
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Ingredients
- Romaine lettuce, washed and chopped
- Cucumber, sliced
- Red onion, thinly sliced
- Cherry tomatoes, halved
- Bacon, cooked and chopped
- Mozzarella balls
- Parmesan cheese, grated
- Cornbread croutons (see directions below)
Balsamic Dressing
- 3/4 cup avocado oil or extra virgin olive oil
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard (or plain mustard if preferred)
- 1 tablespoon balsamic glaze (or substitute 3 tablespoons balsamic vinegar)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 1 tablespoon brown sugar
Instructions
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Make the dressing:
Combine all dressing ingredients in a blender or jar and blend until smooth and emulsified. Taste and adjust seasoning as needed — a touch more brown sugar will soften acidity, while extra lemon or balsamic will brighten the flavor. Refrigerate until ready to use. The dressing keeps well for several days and is excellent on other salads as well.
Cornbread Croutons
- Prepare cornbread according to package directions or your favorite from-scratch recipe. Keep the oven on and set to 400°F (204°C).
- Allow the baked cornbread to cool for about 10 minutes, then cut into 3/4- to 1-inch cubes.
- Spread the cornbread cubes in a single layer on a large baking sheet. Drizzle with about 4 tablespoons of melted butter and gently toss to coat the cubes evenly.
- Lightly season the cubes with a pinch of salt. If you like a little heat or herb flavor, add a sprinkle of smoked paprika or dried thyme.
- Place the baking sheet in the preheated oven for several minutes until the cubes are golden and toasted. Check after 6–7 minutes to avoid burning; total time will vary by oven and cube size.
- Remove from the oven and let the croutons cool completely. They will crisp further as they cool.
Assembly
Toss the chopped romaine with cucumber, cherry tomatoes, red onion, and half of the dressing to coat lightly. Arrange the salad on a platter or divide among plates. Scatter bacon, mozzarella balls, and grated Parmesan over the greens. Top generously with the cooled cornbread croutons and drizzle any remaining dressing over the top. Serve immediately so the croutons stay crisp.
Tips and Variations
- For a heartier salad, add grilled chicken, shrimp, or sliced steak.
- Swap arugula or mixed baby greens for romaine to change the texture and flavor profile.
- Use flavored cornbread (jalapeño or cheddar) to introduce a new layer of taste to the croutons.
- If you prefer a lighter dressing, reduce the oil and increase lemon juice or use plain balsamic vinegar instead of glaze.
- To make this vegetarian, omit the bacon and add toasted nuts or roasted chickpeas for crunch and protein.
This salad is versatile, visually appealing, and easy to scale for a crowd. The warm, buttery cornbread croutons are the defining element — they add a comforting contrast to the crisp vegetables and tangy dressing that make this dish a summer favorite.