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Romaine Lettuce and Cucumber Salad


  • 2 cups bread cubes (1/2-inch cubes)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground pepper
  • 1 large romaine lettuce head, cut into bite-size pieces
  • 1 small cucumber, thinly sliced


Preheat the oven to 350. On a baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and toast for about 10 minutes, stirring once, until golden. Let the croutons cool. In a large bowl, whisk the mustard with the balsamic vinegar. Gradually whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the romaine, cucumber and croutons, toss well and serve.

Grace Parisi at Food and Wine Magazine