Day-Old Bread Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Revitalized using day-old bread (perfectly aged for texture), this salad combines crispy croutons with fresh greens, cherry tomatoes, and a bright lemon vinaigrette for a refreshing meal. This Mediterranean-inspired salad recipe, ready in about 30 minutes, pairs Day-old bread, Olive oil, Salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 278 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups, cubed 1/2-inch Day-old bread
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 cups Mixed salad greens
• 1 cup, halved Cherry tomatoes
• 1/4 cup, thinly sliced Red onion
• 2 tbsp Fresh lemon juice
• 2 tbsp Extra-virgin olive oil
• 1 tsp Dijon mustard
• 1/2 tsp Honey
• 1/4 tsp Salt
• 1/8 tsp Black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Toss the 4 cups cubed day-old bread with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread bread cubes in a single layer on a baking sheet and bake for 12-15 minutes until golden and crisp, stirring once halfway through.
3. Step 3: While croutons bake, whisk together 2 tbsp fresh lemon juice, 2 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
4. Step 4: Combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion in a large bowl.
5. Step 5: Add the baked croutons to the salad bowl, pour the lemon vinaigrette over, and toss gently until all ingredients are coated.