House Salad Recipe

Prepare greens

Wash the mixed salad greens thoroughly in cold water, spin or pat dry in a clean kitchen towel or salad spinner until mostly dry. Excess water will dilute the vinaigrette and make the salad soggy.

Slice tomatoes

If using medium tomatoes, cut into 1/4-inch slices then halve or quarter the slices to make bite-sized pieces. If using cherry or grape tomatoes, halve them. Place tomatoes in a medium bowl.

Shred carrots

Peel the carrots if needed and either julienne or grate them to total about 1 cup packed. Add carrots to the bowl with the tomatoes.

Optional extras

If using red onion, slice very thinly and soak in cold water for 5 minutes to mellow the bite, then drain. If using cheese, have it ready to sprinkle on the finished salad.

Assemble

Place the dried mixed greens in a large serving bowl. Top with the prepared tomatoes, carrots, and drained red onion (if using). Reserve cheese for topping after dressing.

Season lightly with 1/4 teaspoon salt and a few grinds of black pepper before dressing to help bring out flavor.

Combine ingredients

In a small bowl or jar, add 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (if using), 1/4 teaspoon minced garlic (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Emulsify

Slowly whisk in 3 tablespoons extra-virgin olive oil until the dressing is fully emulsified and slightly thickened. If using a jar, add the oil, screw on the lid, and shake vigorously for 20–30 seconds.

Taste and adjust

Taste the vinaigrette and adjust seasoning: add up to an additional 1/2 teaspoon vinegar or 1/4 teaspoon honey if it needs more acidity or sweetness, and a pinch more salt or pepper if needed.

Dress the salad

Just before serving, pour about 2–3 tablespoons of vinaigrette over the assembled salad (start with less; you can always add more). Gently toss the greens, tomatoes, and carrots with tongs until evenly coated.

Finish and serve

Top the dressed salad with crumbled feta or shaved Parmesan if desired. Serve immediately so the greens remain crisp.