House Salad Recipe

Inspired by Campbell Pizza

Time20m

Serves4

Fresh greens with juicy tomatoes, sliced black olives, chopped red onions, freshly sliced cucumbers, and shredded cheddar cheese. Served with breadsticks and choice of dressing.

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Ingredients

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Salad

6 cups mixed salad greens (romaine, baby spinach, arugula)

1 1/2 cups cherry or grape tomatoes

1/2 cups black olives (canned, pitted, sliced)

1/2 cups red onion (medium, finely chopped)

1 cup English cucumber (or Persian, thinly sliced)

3/4 cups shredded cheddar cheese

2 tbs fresh parsley (optional, chopped)

1/2 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

Breadsticks & Dressing (served on side)

4 pieces breadsticks (store-bought or homemade)

1 tbs olive oil (for optional drizzle or warming breadsticks)

1/2 cups dressing - choice (e.g., ranch, balsamic vinaigrette, Italian)

1 piece lemon wedge (optional, for brightness)

Method

Salad

Prepare greens

Wash and spin-dry the mixed salad greens thoroughly. Tear large leaves into bite-sized pieces if needed. Place 6 cups of dry greens into a large salad bowl.

Prepare tomatoes

If using cherry or grape tomatoes, rinse and halve them. Measure 1.5 cups and add to the bowl with the greens.

Slice olives

Drain canned black olives well, pat dry with a paper towel, and slice. Add 1/2 cup sliced olives to the salad bowl.

Chop red onion

Peel the red onion and finely chop until you have about 1/2 cup. If you prefer a milder onion flavor, rinse the chopped onion briefly under cold water and drain before adding to the salad.

Slice cucumber

Wash the cucumber and trim the ends. Thinly slice (or half-moon slice) until you have about 1 cup. Add the cucumber to the salad bowl.

Add cheese and herbs

Sprinkle 3/4 cup shredded cheddar cheese over the salad along with 2 tablespoons chopped fresh parsley, if using.

Season

Lightly season the combined salad ingredients with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss the salad gently to distribute ingredients and seasoning evenly. Do not dress now if serving dressing on the side.

Breadsticks & Dressing (served on side)

Warm breadsticks (optional): Preheat oven to 350°F (175°C). Lightly brush each breadstick with 1 tablespoon olive oil, place on a baking sheet, and warm for 5–7 minutes until heated through and slightly crisp. Serve 4 pieces alongside the salad.

Plate and serve: Portion the tossed salad into individual bowls or plates. Place warmed or room-temperature breadsticks on the side. Serve with 1/2 cup of the chosen dressing on the side (adjust amount per guest as desired). Offer a lemon wedge for a quick squeeze of brightness if desired.

Dressing suggestion: If guests want the dressing on the salad, drizzle about 1–2 tablespoons per serving and toss gently just before eating to avoid wilting the greens.