Insalata Della Casa Recipe

Prepare vegetables

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

Halve the cherry tomatoes and add them to the bowl.

Peel (if desired) and thinly slice the cucumber and add to the bowl.

Thinly slice the red onion into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding.

Julienne or shred the carrot and add it to the salad bowl.

Pit and halve the kalamata olives and add them to the bowl.

If using, sprinkle the crumbled feta and toasted pine nuts or chopped walnuts over the top just before serving to maintain texture.

Whisk dressing

In a small bowl or jar, combine the red wine vinegar, fresh lemon juice, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper. Whisk until the honey and mustard are fully incorporated.

While whisking continuously, slowly stream in the extra-virgin olive oil to form an emulsion. Alternatively, place all ingredients in a jar, tighten the lid, and shake vigorously until combined. Taste and adjust seasoning: add more salt, pepper, or a splash more vinegar or lemon juice if you prefer brighter acidity.

Let the vinaigrette sit for 5 minutes at room temperature to allow the flavors to meld.

Just before serving, drizzle about 3 to 4 tablespoons of the vinaigrette over the salad (adjust amount to taste). Toss gently with tongs until the leaves are evenly coated. Reserve any extra dressing in the refrigerator for up to 5 days.

Divide the salad among 4 plates or serve from the bowl. Garnish with an extra grind of black pepper and a light sprinkle of feta or nuts if desired.