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Recipe

Festive Crouton Recipe: Zippy & Fresh

Bright lemon, herbs, and garlicky crisp edges make these quick croutons the holiday salad upgrade you will keep making all winter.

Author By Matt Campbell
4.9
A wooden bowl filled with golden, crispy croutons tossed with chopped parsley and lemon zest on a kitchen counter
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Croutons are usually the quiet background character on a salad. Not these.

These festive croutons are zippy and fresh with lemon zest, a little Dijon bite, and a shower of herbs that makes the whole bowl smell like you have your life together. They are crunchy, browned at the edges, and just rich enough to feel cozy, but still bright enough to cut through heavy holiday meals.

Best part: this is the kind of recipe that makes a basic bagged salad feel like it came from a restaurant. All you need is decent bread, heat, and permission to taste as you go.

Close-up photo of crispy croutons on a sheet pan with browned edges

Why It Works

  • Big crunch, not jawbreaker crunch: A hot oven dries and browns the cubes so they stay crisp without turning into gravel.
  • Zippy flavor that actually shows up: Lemon zest and Dijon brighten the oil so every cube tastes seasoned, not just salty.
  • Herbs that stay fresh: We add delicate herbs after baking so they do not burn, plus a little lemon at the end to wake everything up.
  • Flexible by design: Works with sourdough, French bread, challah, or whatever is going stale on your counter.

Pairs Well With

Storage Tips

Keep Them Crispy

  • Room temperature: Let croutons cool completely, then store in an airtight container for 4 to 5 days. Add a folded paper towel in the container if your kitchen runs humid.
  • Refresh: If they soften, spread on a sheet pan and toast at 325°F for 5 to 8 minutes.
  • Freeze: Freeze in a zip-top bag for up to 2 months. Re-crisp straight from frozen at 350°F for 8 to 10 minutes.
  • Avoid the fridge: Refrigeration adds moisture and turns crunch into chew.

Common Questions

Can I make these ahead for a party?

Yes. Make them up to 3 days ahead. Store airtight at room temperature, then refresh in a 325°F oven for a few minutes before serving if you want maximum crunch.

What bread works best?

Day-old sourdough is my favorite because it browns beautifully and stays crisp. French bread, ciabatta, or even leftover rolls work great. Softer breads like brioche or challah can be used, just bake a couple minutes longer to dry them out.

How do I keep the herbs from burning?

Toss the hot croutons with the tender herbs after they come out of the oven. If you want a baked-herb flavor, use sturdier herbs like rosemary or thyme during baking and save parsley for the end.

Can I do these in a skillet instead of the oven?

You can, but it is fussier. Use a large skillet over medium heat with a little extra oil, stir often, and cook until golden. The oven is easier and gives more even crunch.

Are these dairy free?

They are as written. If you add Parmesan, that is the only dairy piece.

I started making “fancy” croutons because I got tired of salads that felt like punishment. One night I had half a sourdough loaf going stale, a lemon rolling around the produce drawer, and exactly zero interest in cooking a whole separate side dish. I toasted the bread hard, hit it with lemon zest and herbs, and suddenly the salad was the best part of dinner. Now I make these anytime a meal needs a spark, especially during the holidays when everything is rich and beige and begging for something bright.