Bread & butter salad with dijon vinaigrette

Indulge in the perfect blend of crunchy bread cubes, fresh greens, and tangy dijon vinaigrette dressing. A savory delight for your taste buds!

Ingredients:

• 4 Persian cucumbers (340g), unpeeled and cut into 1/4-inch coins
• 1 pinch kosher salt and freshly ground black pepper, plus more to taste
• 4 thick slices crusty bread, such as sourdough), torn into bite-sized pieces (about 4 cups total)
• 3 tablespoons salted butter
• 110g French-style ham or prosciutto, thinly sliced (see author notes)
• 90g aged Gruyère or Swiss cheese (see author notes)
• 3/4 cup Castelvetrano olives, pitted and torn
• 2 cups (packed) arugula
• 1 pinch flaky sea salt, to taste
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 pinch kosher salt and freshly ground black pepper, plus more to taste
• 4 tablespoons extra-virgin olive oil

Instructions:

1. Place cucumbers in a strainer and season with 1/2 teaspoon of salt. Allow to drain while you prepare the rest of the salad; shake the strainer a few times to get rid of excess water. Pat the cucumbers dry with a kitchen towel.
2. Heat butter in a 12-inch skillet over medium heat. Add bread, stirring until each piece is coated with the butter, then reduce the heat. Cook for approximately 10 to 12 minutes, or until golden brown and crunchy on the outside, but still tender on the inside. (Tip: take your time with this step—cooking the bread slowly and gently results in the best crouton texture!)
3. For the Dijon vinaigrette: Mix red wine vinegar, Dijon mustard, and a pinch of salt and pepper in a small bowl or container with a secure lid, then pour in the olive oil, whisking (or shaking) until well combined. Taste and adjust the acidity and seasoning.
4. In a large salad bowl, mix together ham, cheese, cucumbers, olives, and toasted bread. Toss with 2 tablespoons of vinaigrette until evenly coated—then add more, starting with 1 to 2 tablespoons, and toss until the salad is properly dressed (you might not require the entire vinaigrette). Taste—sprinkle a bit of flaky sea salt if necessary. Gently mix in the arugula (the vinaigrette already in the bowl should be sufficient to dress it).
5. Serve immediately, or allow to rest at room temperature for a few hours (lightly covered) until you're ready to serve.

Summary:

• Calories: 3004 kcal
• Fat: 150 g
• Protein: 107 g
• Carbs: 314 g
• Potassium: 1719 mg
• Magnesium: 304 mg