House Salad Recipe

Prepare greens

Wash and dry the mixed salad greens thoroughly (use a salad spinner or pat dry). Place 6 cups of the dried greens into a large salad bowl.

Prepare tomato

Core the large tomato and cut into bite-size wedges or 1/2-inch cubes (about 1 to 1 1/2 cups). Add the tomato pieces to the bowl with the greens.

Prepare cucumber

Peel the cucumber if desired, then slice it in half lengthwise and cut into 1/4-inch half-moons or 1/2-inch cubes. Add approximately 1 to 1 1/4 cups cucumber to the salad bowl.

Add cheese and extras

Crumble or shred 1 cup of your chosen cheese (feta, goat cheese, or cheddar) and sprinkle over the salad. If using, add 1/4 cup thinly sliced red onion and 1 tablespoon chopped fresh herbs.

Combine dressing ingredients

In a small jar or bowl, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, and 1/2 teaspoon minced garlic. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Emulsify

Whisk vigorously for 20–30 seconds or secure the jar lid and shake until the dressing is fully emulsified (oil and vinegar combined into a smooth dressing). Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or oil as needed.

Dress the salad

Just before serving, drizzle about half to three-quarters of the dressing over the salad (start with ~2 tablespoons, reserve the rest). Gently toss the salad with tongs until all components are lightly coated. Add more dressing to taste, but avoid overdressing.

Serve

Transfer the dressed salad to individual plates or serve family-style. Sprinkle any remaining cheese or herbs on top and offer extra dressing on the side.