Method

Salad

Prepare greens

Wash and dry the mixed salad greens thoroughly. Tear any large romaine or butter lettuce leaves into bite-sized pieces. Place the dry greens in a large salad bowl and gently toss to loosen and aerate.

Prepare tomatoes

Rinse the cherry tomatoes, remove any stems, and pat dry. Halve or quarter the tomatoes depending on size (aim for roughly 1/2-inch pieces). Add them to the bowl with the greens.

Prepare cucumber

Peel the English cucumber if the skin is thick or waxed. Slice the cucumber lengthwise, scoop out large seeds if desired, then thinly slice or half-moon slice to yield about 1/2 cup. Add to the bowl.

Slice onion

Peel the red onion and slice it very thinly. Separate the rings and, if onion flavor is strong, soak the slices in cold water for 5 minutes and drain to mellow. Shake off excess water and add 1/4 cup to the bowl.

Prepare carrot and radishes

Peel and julienne or grate the carrot to measure about 1/2 cup. Thinly slice the radishes to measure 1/4 cup. Add both to the salad bowl.

Add optional toppings

If using cheese, sprinkle 1/4 cup crumbled feta or shaved parmesan over the salad. Sprinkle 2 tablespoons toasted sunflower seeds or chopped walnuts and 1 tablespoon finely chopped fresh herbs if desired.

Season

Lightly sprinkle 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper evenly over the assembled salad. Toss gently to combine just before serving; because no dressing is provided, toss carefully to distribute ingredients without bruising the greens.

Serve

Divide the salad into 4 small starter portions or leave in the bowl for guests to serve themselves. Serve immediately so the greens remain crisp.

House Salad Starter (no Dressing) Recipe