Creamy Crouton Summer Salad is your new best friend for summer. Such a delicious salad. I drool just thinking about it.
A few years ago I was at a friends house and she seemed to effortlessly throw together one of the most delicious salads I had ever had.
She had roasted some small pieces of artisan bread (which she had drizzled with olive oil and sprinkled with salt and pepper) that she roasted to turn into croutons, she sliced up three ears of sweet corn she had leftover from dinner the night before.
She rounded it out with a cucumber she had cut into 1/2 inch pieces and a handful or two of halved grape tomatoes. Once everything was in the bowl she tossed it with homemade (by homemade I mean mixed up from a packet) ranch and added a little more fresh ground black pepper. DELICIOUS!!!!
I have craved that salad for three years and finally decided to do something about it a couple weeks ago. I think the reason I had waited so long to make it was that she had used a special roasted garlic salt to season her homemade croutons and I was so afraid it wouldn’t turn out right if I didn’t have that exact salt.
The salt was awesome but you can get the same effect by rubbing a sliced clove of garlic on your slices of artisan bread before you cut them into small pieces or you can use a garlic infused olive oil, or you can even just shake a little regular garlic salt on instead of regular salt.
When I made it a few weeks ago, I didn’t have access to fresh corn, but I had all the other ingredients and so help me I was going for it. I decided to try roasting some frozen corn to see if it could work. It worked pretty well. Sweet corn right off the cob is still better, but it was a great replacement in a pinch.
The great thing about this salad is you can make as much or as little as you want. Just add pretty much equal parts of all the veggies and as many croutons as you like and then all you have to do is add ranch until everything is coated. LOVE, LOVE, LOVE!!!
The only really sad thing about this salad, as I’m sure you can imagine, is that it doesn’t keep. The croutons get super soggy if you try to keep leftovers. But having leftovers shouldn’t prove to be a problem, and if it looks like it is even a possibility, call me and I’ll be right over to eat that last bit for ya! …cause I’m nice like that.
- 3-4 cups of croutons (you can make these yourself by cutting artisan bread into inch pieces and toss them in a little olive oil, salt and pepper and roast until edges are crunchy at about 375-400 degrees) or you can use our favorite store bought croutons, I like the garlic or cheese flavored.
- 2 cups cucumber, cut into ½ inch bite size pieces
- 2 cups of grape tomatoes, halved
- 3-4 ears of sweet corn that has been cooked and cooled (I prefer boiling) cut corn off the ear. In a pinch you can roast frozen corn and get a similar flavor, just remember to toss it in olive oil and salt and pepper it before roasting.
- Ranch dressing (about a ¾ of a cup to a cup and a forth. Just start drizzling the ranch and tossing the salad and stop adding ranch once everything is coated. I STRONGLY suggest not using a bottle of store brand ranch here. Make a packet of Hidden Valley Ranch or use a homemade recipe if you have one. It makes a big difference.
- Salt and Fresh Ground Pepper to taste
- Right before serving add the croutons, cucumbers, tomatoes, and sweet corn together in a large bowl,
- Start adding Ranch and toss salad as you go. Make sure to add enough ranch that each piece of the salad is generously coated in ranch.
- Add salt and fresh ground pepper to taste. Serve immediately.