House Salad Recipe

Prepare greens

Wash and thoroughly dry the mixed salad greens. Tear any large leaves into bite-sized pieces and place in a large salad bowl.

Prepare tomato

Core the tomato, then cut into 8 wedges (or dice if preferred). Add the tomato pieces to the bowl with the greens.

Prepare cucumber

If using an English or Persian cucumber, trim the ends and slice into half-moons about 1/4-inch thick. If skin is waxed, peel if desired. Add slices to the bowl.

Prepare carrot

Peel the carrot and either julienne or grate it, depending on desired texture. Add the prepared carrot to the bowl.

Prepare chickpeas

Drain and rinse the canned chickpeas in a colander. Shake off excess water and add chickpeas to the salad bowl. For extra flavor, optionally pat dry and lightly crisp in a 400°F (200°C) oven for 10–12 minutes with a pinch of salt, then cool before adding.

Prepare red onion

Peel and halve the red onion. Slice very thinly (shaved) across the grain so the rings separate easily. To mellow raw onion bite, soak the slices in cold water for 5 minutes, then drain and pat dry. Add the shaved red onion to the bowl.

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk vigorously (or shake with a lid) until emulsified. If the dressing is too thick or sharp, stir in 1 tablespoon of water to loosen and balance acidity. Taste and adjust salt, honey, or vinegar as needed.

Pour about two-thirds of the dressing over the salad and gently toss with tongs or salad forks to coat evenly. Add more dressing to taste (reserve the remainder for diners who want more).

Sprinkle the chopped parsley and, if using, crumbled feta over the top. Give a final gentle toss or leave as a garnish.

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately so greens stay crisp.