House Salad Small Recipe
mixed greens with cucumber, tomato, kalamata olives, pepperoncini, and croutons, tossed with house-made herb vinaigrette (v)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
House Herb Vinaigrette (v)
Method
Salad
- 1
Prepare vegetables
Wash and thoroughly dry the mixed greens using a salad spinner or clean kitchen towels. Thinly slice the cucumber into half-moons to yield about 1/2 cup. Halve the cherry tomatoes. If pepperoncini are large, slice them in half lengthwise; otherwise leave whole. Pat the Kalamata olives dry if brined.
- 2
Assemble salad
In a medium mixing bowl, combine the mixed greens, cucumber slices, halved cherry tomatoes, Kalamata olives, and pepperoncini. Add the croutons and gently toss to distribute evenly. Reserve the croutons to toss with dressing just before serving if you want them crisp.
- 3
Garnish (optional)
Sprinkle the finely chopped fresh parsley over the assembled salad if using.
House Herb Vinaigrette (v)
- 4
Mix vinaigrette
In a small bowl or jar, combine the red wine vinegar, lemon juice, Dijon mustard, and honey or maple syrup. Whisk until smooth. Slowly stream in the extra-virgin olive oil while whisking (or shake vigorously in a lidded jar) to form an emulsion.
- 5
- 6
Dress the salad
Pour the vinaigrette over the salad (start with about 2 tablespoons) and toss gently but thoroughly to coat the greens and vegetables. Add additional dressing to taste, but avoid overdressing. If croutons were set aside, add them now and toss once to coat so they retain some crunch.
