House Salad Recipe

Prepare greens

If the mixed greens are pre-washed, transfer to a large salad bowl and gently fluff with your hands. If not pre-washed, rinse greens in cold water, spin or pat dry thoroughly, then place in a large bowl.

Dice tomato

Core the tomato, then cut into 1/2-inch dice (about 1 cup diced). Add diced tomato to the bowl with the greens, leaving any juices on a cutting board to add to the salad if desired.

Slice cucumber

Trim the cucumber ends. If the skin is thick, peel half or fully as preferred. Slice cucumber lengthwise if large, then cut into 1/4-inch half-moons until you have about 1/2 cup. Add cucumber to the salad bowl.

Thinly slice onion

Peel the red onion and cut a few thin slices (about 1/4 cup). If you want milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add onion to the bowl.

Add parsley and season

Chop the fresh parsley finely (if using) and sprinkle over the salad. Season the assembled vegetables lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss gently to combine so salt begins to draw juices from the tomato and cucumber.

In a small bowl or jar, whisk together 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (if using), 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper until salt dissolves.

While whisking constantly, slowly drizzle in 3 tablespoons extra-virgin olive oil to emulsify the dressing. If using a jar, combine all ingredients, close the lid tightly and shake vigorously until well combined.

Taste the dressing and adjust seasoning: add more salt, pepper, or a splash more vinegar or lemon if you prefer brighter acidity.

Right before serving, drizzle the vinaigrette over the salad — start with about 2 to 3 tablespoons (reserve any leftover dressing) — and toss gently to coat the greens and vegetables evenly. Add more dressing to taste.

Serve immediately so greens stay crisp. Leftover dressing can be refrigerated for up to 5 days; bring to room temperature and shake before using.