House Recipe

Wash and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towels. Place the greens in a large salad bowl and gently fluff to separate leaves.

Core and dice the roma tomatoes into approximately 1/2-inch pieces. Add the diced tomatoes to the bowl with the greens.

Thinly slice the red onion into half-moons. If desired, soak the sliced onion in a little cold water for 5 minutes to mellow sharpness, then drain and pat dry. Add the sliced red onion to the bowl.

Pit (if not pitted) and halve the green olives. Reserve a few halves for garnish; add the rest to the salad and gently toss ingredients together to combine if dressing will be added immediately.

Make the dressing

In a medium bowl combine mayonnaise, Greek yogurt, grated Parmesan, minced garlic, lemon juice and olive oil. Whisk until smooth.

Season with salt and freshly ground black pepper. If the dressing is too thick, whisk in cold water, 1 teaspoon at a time (up to 2 tablespoons) until you reach a pourable consistency.

Taste and adjust seasoning: add more lemon for brightness, salt for seasoning, or Parmesan for cheesier flavor. Keep chilled until ready to toss with the salad.

Make the vinaigrette

In a small jar or bowl combine balsamic vinegar, Dijon mustard, minced garlic and honey (if using). Whisk or shake to combine.

Slowly stream in the olive oil while whisking (or add oil to the jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness by adding a bit more olive oil, vinegar, or honey as needed. Refrigerate until ready to use.

Just before serving, choose either the Creamy Garlic Parmesan dressing or the Balsamic Vinaigrette (do not use both). Pour approximately 2–4 tablespoons of dressing over the prepared salad (adjust amount to preference and number of servings).

Toss the salad gently but thoroughly to coat the greens, tomatoes and onions without bruising delicate leaves. Taste and add additional dressing, salt or pepper if needed.

Transfer the tossed salad to a serving bowl or individual plates. Garnish with the reserved green olive halves on top.

Serve immediately so the greens remain crisp.