Wash and thoroughly dry the spring lettuces and herbs (if using) in a salad spinner or with paper towels. Tear larger leaves into bite-size pieces and place in a large mixing bowl.

Prepare the tomatoes: cut into wedges or 1/2" slices, removing core if necessary. Add to a separate bowl and gently season with a light pinch of salt to bring out flavor (optional).

Slice the cucumber into thin half-moons or rounds and julienne or shave the carrots. If using red onion, separate into thin slices and rinse briefly under cold water to remove some sharpness, then drain well.

Hold prepared vegetables aside until assembly.

Buttermilk Ranch Dressing

Make dressing

In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Add grated garlic, lemon juice, apple cider vinegar, chopped chives, parsley, and dill. Season with kosher salt, black pepper, and optional honey. Taste and adjust: add more buttermilk for a thinner consistency or more lemon/vinegar for brightness.

Cover and refrigerate dressing for at least 15 minutes to let flavors meld. Stir again before using. Dressing will keep in an airtight container up to 3–4 days.

Local Sourdough Croutons

Prepare croutons

Preheat oven to 375°F (190°C). In a mixing bowl, toss sourdough cubes with olive oil, garlic powder, dried oregano, salt, and pepper until evenly coated.

Spread cubes in a single layer on a baking sheet. Bake 10–14 minutes, stirring once halfway through, until golden-brown and crisp. Remove from oven and let cool. Croutons can be made ahead and stored in an airtight container for up to 2 days.

Assembly & Finish

Add the torn lettuces to a large serving bowl. Add sliced cucumber, carrots, and about two-thirds of the tomatoes (reserve some tomato wedges for garnish). Gently toss to combine.

Drizzle 3–4 tablespoons of the buttermilk ranch over the salad (adjust to preference) and toss lightly to coat evenly. Reserve some dressing to pass at the table if serving family‑style.

Top with sourdough croutons and the remaining tomato wedges. Finish with a light drizzle of extra virgin olive oil (optional) and a sprinkle of coarse or flaky sea salt and a little freshly ground black pepper.

Serve immediately so croutons remain crisp. Leftover dressed salad will wilt; store components separately for best results.