House Salad Recipe

Wash and dry the romaine leaves thoroughly. Chop or tear into roughly 1–1.5 inch pieces to yield about 6 cups packed.

Peel (if desired) and slice the cucumber into half-moons about 1/4-inch thick to make approximately 1/2 cup.

Halve the grape or cherry tomatoes and place in a small bowl.

Thinly slice the red onion into rings and separate them. Measure 1/4 cup loosely packed.

Slice or halve the black olives as preferred to make 1/2 cup.

Combine the romaine, cucumber, tomatoes, red onion, and black olives in a large salad bowl and toss gently to mix.

If using small fresh mozzarella balls (bocconcini), drain and halve or leave whole as desired so the amount equals about 1 cup. Scatter the mozzarella over the mixed salad ingredients.

Make the dressing

In a medium bowl or jar, whisk together 1/4 cup mayonnaise, 2 tbsp buttermilk, 1 tbsp white wine vinegar, 1 tbsp olive oil, 1 tsp honey, 1/2 tsp minced garlic, 1/2 tsp dried oregano, 1/4 tsp dried basil, 2 tbsp grated Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and emulsified. Taste and adjust: add up to 1–2 tbsp more buttermilk for a thinner consistency or 1/2 tsp more honey if you prefer sweeter.

Chill the dressing briefly (10–15 minutes) if time allows to let flavors meld; whisk again before using.

Drizzle the desired amount of creamy Italian dressing over the salad (about 3–4 tbsp per serving if serving immediately) and toss gently to coat all ingredients evenly.

Divide the salad among plates or bowls. Optionally garnish with an extra sprinkle of grated Parmesan and a twist of black pepper.

Serve immediately. Leftover dressing can be refrigerated in a sealed container for up to 5 days.