House Salad Recipe

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Transfer to a large salad bowl.

Halve the cherry tomatoes and add to the bowl.

Slice the cucumber into thin rounds (or half-moons) and add to the bowl.

Thinly slice the red onion and separate into rings; add to the bowl. If onion is strong, soak slices in cold water for 5 minutes then drain.

Peel and shred or use a vegetable peeler to make carrot ribbons; add to the bowl.

Thinly slice radishes if using and add to the bowl.

Combine Ingredients

In a small bowl or jar, add red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.

Emulsify

Whisk while slowly streaming in the extra-virgin olive oil until the dressing is smooth and slightly thickened. Alternatively, combine everything in a jar, seal, and shake vigorously for 30 seconds.

Taste and adjust seasoning: add more salt, pepper, or honey to balance acidity as needed.

Toss the prepared vegetables gently to distribute evenly in the bowl.

Pour about half of the vinaigrette over the salad (approximately 2–3 tablespoons) and toss gently to coat. Add more dressing to taste — the goal is an even light coating, not saturation.

Crumble the feta cheese evenly over the dressed salad.

Sprinkle toasted sunflower seeds (or toasted walnuts) and dried cranberries (or grapes) over the top.

If serving immediately, transfer to individual plates or bowls. Offer additional vinaigrette at the table.

If toasting seeds or nuts, warm a small dry skillet over medium heat. Add seeds or chopped nuts and toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove from heat and cool before sprinkling on salad.