Salad 9

Summer Strawberry Salad

Time: 15 Minutes – Yield: 6 Servings



6 ounces fresh raspberries rinsed and drained

1/2 cup Red Wine Vinegar

1/4 cup grape juice or water

1/4 cup extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon onion powder

1/4 teaspoon pepper


 4 heaping cups cubed bread (I used a multigrain baguette)

 1/3 cup extra virgin olive oil

 1/4 teaspoon garlic powder

 1/4 teaspoon sea salt


Romaine and Iceberg Lettuce

Strawberries (sliced)

Feta Cheese


Make Dressing 

In a blender or food processor, blend all the ingredients together until smooth.

Pour through a strainer into a glass jar to remove seeds if desired.

Bake Croutons

  1. Preheat the oven to 375°F.

  2. In a large bowl, combine the bread, garlic powder, and salt. Drizzle olive oil over bread while stirring. Stir well until bread is coated by all ingredients and olive oil is absorbed.

  3. Spread the bread cubes into an even layer on a sheet pan. Don’t crowd the pan. Bake for 10 minutes, or until golden brown and crisp. If you’re using super fresh bread, they’ll take a little longer to become golden brown. If the bread is stale and dry, it may brown faster, so keep an eye on it!

Assemble Salad

  • Place both lettuces in a large mixing bowl

  • Pour dressing over lettuce and toss

  • Place feta, croutons, strawberry slices on top of lettuce.