I feel like croutons have gotten a really bad rap over the years. I mean I get that they’re not the most nutritious thing that you could put on your salad but it’s okay to balance out that healthy kale salad with some crispy, homemade, little square of delight, right?
Can you think of a better way to use up stale bread? Other than maybe French toast, I think croutons are the number one way to get rid of those last four slices of bread. You know, the ones that have been sitting on your counter all week but you’re out of deli meat. And peanut butter. And eggs. Probably one of them is the butt ends of the bread too, right? Who wants to eat the butt end of the bread? Or do you call it the heel? That sounds much fancier than the butt.
Anyway, if you made my Kale Caesar Pasta Salad you are definitely going to want to make these croutons to go along with it. They are wayyyyy better than store bought. Fresher, tastier and you know exactly what’s in them!
Transform your everyday salads with these simple homemade garlic and herb croutons. They taste best in my kale caesar pasta salad!
- 4 cups cubed bread (about 4 slices)
- 5 tablespoons olive oil
- 1.5 teaspoons garlic powder
- 1.5 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- Kosher salt
- fresh cracked pepper
- Preheat oven to 375 degrees. Add bread to a large bowl. Drizzle with olive oil and sprinkle with garlic, oregano and thyme. Season to taste with salt and pepper. Toss to coat evenly and transfer to a parchment lined baking sheet. Bake for 13-15 minutes, stirring croutons every 5 minutes so they bake evenly. Let cool to room temperature and enjoy on your favorite salads! But mostly enjoy them with my Kale Caesar Pasta Salad!
After they have cooled completely, store in an airtight container on the counter for up to a week.
Keywords: salad, croutons, green, spring greens, family dinner, side salad, homemade, garlic, herb