Garden Greens with Tomatoes, Marinated Onions & Parmesan

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SERVES:

6-8

Prep Time:

15 minutes

Cook Time:

No summer dinner table is complete without a fresh green salad to tie the meal together - and this Garden Greens with Tomatoes, Marinated Onions and Parmesan salad recipe ticks all the boxes.

Not only is it a great way to enjoy light and crispy summer lettuce (we've used both cos and butterhead straight from the Wonky Christmas Box because we're lettuce lovers around here!), but this salad is elevated with juicy red tomatoes, a bite from the parmesan and a crunch from home-made croutons.

We love using leftover bread from platters gone by or sad sandwich loaves to make the croutons - a great and easy way to skip the food waste!

This salad pairs well alongside your favourite protein and other holiday-ready veggie side recipes like our Summer Roast Vegetable Salad with Pearl Barley or our Curried Carrot, Date and Couscous Salad.

_INGREDIENTS:

_SALAD:

1 head butterhead lettuce
1 head cos lettuce
1.5 punnets cherry tomatoes, quartered and seasoned with salt and pepper
2 Tbsp mayonnaise
1/2 tsp Dijon mustard
Juice of ½ lemon
1 Tbsp olive oil
Salt and pepper, to taste

_{MARINATED ONIONS:}

½ small red onion, thinly sliced
2 Tbsp olive oil
1 tsp red wine vinegar
Pinch of dried oregano
Salt

_CROUTONS:

40g leftover bread, torn into small pieces
pinch garlic powder
Salt and pepper, to taste
1.5 Tbsp olive oil

_{INSTRUCTIONS:}

Prepare the Croutons:

Preheat the oven to 200°C.
Place the torn bread on a baking tray. Drizzle with olive oil, garlic powder, salt, and pepper, then toss to coat evenly.
Bake for 10-12 minutes, tossing occasionally, until golden brown and crispy. Set aside to cool.

Marinate the Onions:

Place the thinly sliced onions in a bowl, add red wine vinegar, and a pinch of salt. Let sit for 5 minutes, then add olive oil and oregano and stir. Set aside.

Prepare the Lettuce:

Wash and dry the butterhead and cos lettuce, then set aside.

Make the Dressing:

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth.

‍Assemble the Salad:

On a large serving platter or salad bowl, layer the butterhead lettuce and cos lettuce leaves.
Top with marinated onions, quartered tomatoes, and croutons.
Use a vegetable peeler to shave Parmesan over the salad, and drizzle with dressing just before serving.

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