Tom’s House Salad Recipe

Prepare lettuces

Wash romaine and mixed greens thoroughly in cold water. Spin or pat dry until leaves are very dry to prevent wilting when dressed. Chop romaine into roughly 1-inch pieces; leave mixed greens mostly intact for texture.

Slice cucumber

Trim cucumber ends, halve lengthwise, remove large seeds if desired, and slice thinly. Measure about 1/2 cup of slices.

Halve cherry tomatoes and very thinly shave the red onion. If onion flavor is too sharp, soak the shaved onion in cold water for 5 minutes then drain and pat dry.

Toast pumpkin seeds: heat a small skillet over medium heat, add the 1/4 cup pumpkin seeds and toast, stirring, 2–3 minutes until fragrant and lightly golden. Remove from heat and cool.

Crumble feta cheese and set aside.

Select one dressing from the list. If using store-bought, shake or whisk before using. If you prefer a lighter coating, start with 2 tablespoons and add more to taste (full suggested amount is 1/4 cup).

Optional: For extra sheen and flavor, whisk 1 teaspoon extra-virgin olive oil into the chosen vinaigrette or dressing just before tossing.

In a large salad bowl, combine the chopped romaine (3 cups) and mixed greens (2 cups). Add the sliced cucumber (1/2 cup), halved cherry tomatoes (1 cup), and shaved red onion (1/4 cup).

Add the crumbled feta (1/2 cup) and most of the toasted pumpkin seeds (reserve a small pinch for garnish).

Drizzle the chosen dressing (about 1/4 cup) evenly over the salad. Using salad tongs or two large spoons, gently toss the salad until the leaves are evenly coated. Start with half the dressing and add more as needed to avoid overdressing.

Taste and season with kosher salt (about 1/4 teaspoon) and freshly ground black pepper (about 1/4–1/2 teaspoon) as desired. Garnish with the reserved pumpkin seeds.

Serve immediately so greens stay crisp. Leftover dressing should be served on the side if preparing ahead to keep the salad from wilting.