Chopped Summer Salad is as vibrant and captivating to look at as it is to eat. It's a veritable rainbow of summery corn, bright juicy tomatoes, and crumbly, sharp feta cheese, all on a verdant blanket of romaine lettuce. Homemade croutons and crispy bacon bites bring the crunch and the chorus of "mmm's" to go with the "ahhhhs" of seeing the Chopped Summer Salad for the first time. Sparkling with its spicy, tangy dressing, this is one rainbow you'll never forget eating!
IngredientsFor the salad: • 6 slices bacon, center-cut • 2 cups whole-wheat or whole-grain bread, diced • 1/2 teaspoon garlic powder • 1/4 teaspoon salt, plus more to taste • 2 hearts romaine lettuce, chopped • pepper, to taste • 2 ears of corn, cooked, kernels removed • 2 cups diced yellow or red cherry tomatoes • 1/2 cup feta cheese, crumbled For the dressing: • 1/2 cup buttermilk • 3 tablespoons nonfat plain Greek yogurt • 1/2 teaspoon dry dill • 3/4 teaspoon dijon mustard • 1 teaspoon sriracha, optional • 1 small clove of garlic, grated • 1/2 teaspoon salt • 1/8 teaspoon black pepper
Preheat the oven to 400 degrees F.
Line the bacon on a baking sheet.
Bake until crisp, flipping halfway through, about 10-12 minutes.
Transfer the bacon to paper towels to drain, reserving 3 tablespoons of the bacon fat from the baking sheet and discarding the rest.
Chop the bacon.
Toss the bread cubes with the bacon fat.
Sprinkle 1/2 teaspoon garlic powder and 1/4 teaspoon salt on the bread cubes, tossing to combine.
Spread the bread on the baking sheet.
Bake, tossing halfway through, until golden brown, about 5 minutes.
Place the lettuce in a serving bowl or on a serving plate.
Season the lettuce with salt and pepper.
Toss the lettuce with corn, tomatoes, and feta.
Sprinkle the top of the salad with the bacon and croutons.
In a mason jar, combine the buttermilk, yogurt, dill, dijon, sriracha, garlic clove, remaining salt, and remaining pepper.
Secure the mason jar lid and shake to combine.
Top the salad with the dressing and serve.