House Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens. Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons. Thinly slice the red onion into rings and separate. Peel and grate or julienne the carrot. Chop the parsley finely if using.

Assemble salad

In a large salad bowl, add the dried mixed greens. Scatter the halved cherry tomatoes, sliced cucumber, red onion, grated carrot, and crumbled feta evenly over the greens. Sprinkle croutons and chopped parsley on top. Toss gently only after dressing is added to avoid wilting.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake until smooth and slightly emulsified.

While whisking constantly (or with the jar tightly closed), slowly drizzle in the extra-virgin olive oil until the dressing is fully combined and slightly thickened. Taste and adjust seasoning — add a pinch more salt or a little more honey if needed.

Pour the dressing over the salad just before serving — start with about half the dressing, toss gently to coat, and add more to taste. Serve immediately so greens remain crisp.