House Recipe

Prepare greens

Wash and thoroughly dry 6 cups of field greens. Tear any large leaves into bite-sized pieces and place in a large salad bowl.

Slice tomatoes

Core and cut the 2 medium tomatoes into 1/2-inch wedges or thick slices. Add to the bowl with the greens.

Thinly slice onion

Peel and thinly slice half a medium red onion into half-moons. If you prefer milder onion flavor, soak slices in cold water for 10 minutes, then drain and pat dry. Add to the bowl.

Chop green pepper

Seed and remove ribs from 1/2 a green bell pepper, then slice into thin strips or dice into 1/2-inch pieces. Add to the bowl.

Slice mushrooms

Wipe 4 oz cremini mushrooms with a damp towel and slice them 1/8–1/4-inch thick. Add to the bowl.

Prepare mozzarella

Tear or slice 4 oz fresh mozzarella into bite-sized pieces and scatter over the salad components in the bowl.

Preheat the oven to 375°F (190°C). Toss 2 cups cubed day-old bread with 1 tablespoon olive oil, 1/2 tsp garlic powder, 1/2 tsp dried Italian seasoning, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl until evenly coated.

Spread the seasoned cubes in a single layer on a baking sheet lined with parchment. Bake 10–12 minutes, tossing once halfway through, until golden and crisp. Remove and cool slightly.

When cooled, sprinkle the croutons over the assembled salad just before serving to preserve their crunch.

In a small bowl or jar, combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon finely minced garlic, 1/4 tsp salt and 1/8 tsp black pepper.

Whisking constantly, slowly stream in 6 tablespoons extra-virgin olive oil until the dressing emulsifies (or close the jar and shake vigorously). Taste and adjust seasoning — add more honey for sweetness or a pinch more salt if needed.

Dress the salad: Drizzle the vinaigrette over the salad just before serving — about 2–3 tablespoons per serving (6–9 tablespoons total for the whole salad). Toss gently to combine so the mozzarella and greens are lightly coated.