A bowl of toasted bread holding tangy tomato dressing and whatever greens and vegetables you have on hand. The croutons are already seasoned with garlic and herbs, so they do most of the heavy lifting here. Serve with something cold to drink.

Serves 2. 20 minutes, 12 at the stove.

About 550 calories a serving, 11 g protein, 66 g carbohydrate, 28 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 cloves garlic and 1/4 small onion very fine. Whisk together 3 tablespoons oil, 1 teaspoon Italian seasoning, the garlic, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Open 1 can tomatoes and crush them by hand into the bowl, stirring until the dressing is even. Taste and adjust salt or pepper as needed.
2. Toss 4 to 5 cups salad greens or lettuce into a wide shallow bowl or on a platter. Pour the tomato dressing over the greens, letting some pool at the bottom.
3. Scatter 2 cups croutons over the top just before serving so they stay crunchy, or mix them in gently if your guests like softer bread. Serve right away.

Note Swap the tomatoes for a jarred roasted red pepper if you have one, blending it smooth with the oil. Leftovers keep in the fridge for two days if you store the croutons separately. Double as a side to grilled fish or chicken, or stretch the salad by adding white beans or cooked lentils.