1 recipe homemade Parmesan-glazed croutons (See accompanying recipe.)
10 ounces cherry tomatoes, cut in half
½ red onion, thinly sliced and marinated in 1 cup chilled water and 2 tablespoons Pomegranate Infused White Balsamic Vinegar for at least 30 minutes, then drained
1 recipe tomato dressing with feta cheese (See accompanying recipe.)
5 ounces baby arugula
1 tablespoon drained capers
4 tablespoons crumbled feta cheese
For the Parmesan-glazed croutons:
2 cups day-old bread, cut into ½-inch cubes
2 tablespoons grated Parmesan cheese, divided
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon pepper
4 tablespoons DaVinci® Extra Virgin Olive Oil
For the tomato dressing with feta cheese:
2 ounces cherry tomatoes
2 tablespoons crumbled feta cheese
1 tablespoon shallots, chopped
1 tablespoon basil, chopped
3 teaspoons agave nectar, or 1 teaspoon C&H® or Domino® sugar
1½ tablespoons Red Wine Vinegar
½ teaspoon salt
5 tablespoons DaVinci® Extra Virgin Olive Oil
To prepare the Parmesan-glazed croutons:
Preheat the oven to 200 degrees.
Mix all the ingredients, using 1 tablespoon of the Parmesan for this step and reserving the remaining tablespoon. Be sure to coat the croutons well.
Place the croutons on a baking tray and bake in the oven for 1 hour. Turn off the heat, pour the croutons into a bowl, and mix with the remaining Parmesan.
Place the croutons back on the tray and let them rest in the warm oven for 1 more hour. Now they are ready to be served.
To prepare the tomato dressing with feta cheese:
Place all the ingredients into a food processor and process for 1 to 2 minutes, until they are all amalgamated together into a delicious salad dressing.
To assemble the salad:
Mix the croutons, tomatoes and onion with half of the dressing and let the mixture rest for 15 to 20 minutes.
Add the arugula, capers and feta, plus half of the remaining dressing. Dress the salad, serve, and drizzle each plate with the remaining dressing.