House Salad Recipe

Prepare vegetables

Rinse the mixed salad greens thoroughly in cold water and spin or pat dry until mostly moisture-free (excess water will dilute the dressing). Core and dice the tomatoes into roughly 1/2-inch pieces to yield about 1 cup. Peel (optional) and slice the English cucumber into half-moons about 1/4-inch thick to yield 1/2 cup.

Assemble cheese and pepperoncini

Measure out 1/2 cup shredded sharp cheddar cheese. Drain pepperoncini from their jar and halve them lengthwise (remove seeds if desired) to create 6 halves (or 6 whole peppers, depending on size) for even distribution.

Combine salad

In a large mixing bowl, place the 6 cups of dried mixed greens. Add the diced tomatoes, sliced cucumber, shredded cheddar, and halved pepperoncini. Toss gently with clean hands or salad tongs to distribute ingredients evenly.

Season and dress

Sprinkle 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper over the tossed salad. Add 4 tablespoons of your chosen dressing (adjust amount to preference). If the dressing is very oily or you want a brighter flavor, add 1 teaspoon fresh lemon juice. Toss gently until greens are coated but not saturated. Taste and add more dressing, salt, or pepper as needed.

Add croutons and serve

Just before serving, sprinkle 3/4 cup croutons over the top and give a very light final toss to combine. Portion the salad into either a full portion (2 plates/servings depending on appetite) or a side portion by splitting as follows: full salad serves 2 (serve ~3 cups each), side salad serves 4 (serve ~1.5 cups each). Garnish with extra pepperoncini or cheese as desired and serve immediately alongside the remaining dressing on the side if requested.

Storage note

If not serving right away, keep greens and wet ingredients (tomatoes, dressing, pepperoncini) separate from croutons and cheese in airtight containers in the refrigerator for up to 24 hours. Add croutons just before serving to keep them crisp.