We made this the first time back in the spring when the greens and herbs in the garden were just beginning to come in. And besides this salad being delicious (Seriously, Katie, those cornbread croutons blew us away), it was also wonderful having such a brightly colored salad before the garden had really taken off for the year.

But making this salad in August with the lunch box peppers and red peppers both in season is a game changer. This dish would be the perfect Labor Day Weekend treat — the last colorful hurrah of summer.

Ingredients

1 lb Cornbread Croutons
2 lbs Sweet Peppers, julienned
2 oz Apple Cider Vinegar (we use MadHouse ACV)
2 oz Olive oil
4 oz Pickled Red Onion
4 oz Cojita Cheese, crumbled
½ bunch Cilantro, chopped
2 oz Radish Microgreens (optional)
salt and pepper, to taste

Directions

Make the Croutons - Cut cornbread into 1/2 inch cubes. In a mixing bowl, toss the bread with a drizzle of olive oil and a pinch of salt and pepper. Spread on a baking sheet in a single layer and bake at 300 for about 25 minutes, giving them a stir halfway through to help brown evenly. The croutons are done when they’ve lightly browned and are crunchy.

Mix the Vinaigrette – Combine Apple Cider Vinegar (or your favorite vinegar of any type), salt, and pepper in a small mixing bowl. Slowly drizzle olive oil into the ACV while whisking to emulsify the vinaigrette. Adjust salt and pepper to taste.

Combine all the salad ingredients in a large mixing bowl. Pour the dressing overtop and toss to combine about 10 minutes before you plan to serve. This allows the croutons time to soak up some of the delicious vinaigrette, but not so long that they lose their crunch.