House Salad Large Recipe

Prepare dressing

In a medium bowl or jar, whisk together red wine vinegar, lemon juice, Dijon mustard, and honey until smooth. Add minced garlic and chopped fresh herbs (oregano, basil, parsley). Slowly whisk in the extra-virgin olive oil in a steady stream until the vinaigrette emulsifies. Season with salt and freshly ground black pepper, tasting and adjusting seasoning. If using a jar, secure lid and shake vigorously for 20–30 seconds.

Allow vinaigrette to rest at room temperature for 10 minutes so flavors meld (can be made up to 24 hours ahead and refrigerated; bring to room temperature and re-whisk before using).

Prep vegetables

Rinse and thoroughly dry the mixed greens using a salad spinner or clean kitchen towels; drain well so dressing clings. Peel (optional) and thinly slice the English cucumber into half-moons or rounds. Core and cut the tomatoes into wedges, or halve cherry tomatoes. Slice pepperoncini into rings, reserving a few halves for garnish if desired.

Assemble salad

In a large mixing bowl, add the dried mixed greens, cucumbers, tomatoes, Kalamata olives, and sliced pepperoncini. Sprinkle the chopped parsley (if using) over the top.

Dress and toss

Pour about half of the house herb vinaigrette (approximately 3–4 tablespoons) over the salad and toss gently but thoroughly with salad tongs to coat evenly. Taste and add more vinaigrette as needed to reach desired coverage (up to remaining vinaigrette).

Finish

Add croutons and toss once more just to distribute them (so they remain somewhat crunchy). Transfer to a large serving bowl or divide among plates. Garnish with a few whole pepperoncini or extra chopped parsley if desired and serve immediately.