House Salad Recipe

Prepare greens

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Tear any large leaves into bite-sized pieces and place in a large salad bowl.

Prepare tomatoes

Rinse the cherry tomatoes and slice them in half. Add to the bowl with the greens.

Prepare cucumber

Peel if desired, then quarter lengthwise and slice crosswise into 1/4-inch half-moons (or dice) until you have about 1/2 cup. Add to the bowl.

Slice red onion

Trim the red onion, cut in half, and slice very thinly. If you want a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add 1/4 cup of the sliced onion to the salad bowl.

Add shredded carrot

Peel and shred the carrot (or use pre-shredded). Measure 1/2 cup and add to the bowl for color and crunch.

Prepare radishes (optional)

Thinly slice the radishes and add to the salad if using.

Add cheese and seeds

Sprinkle the 1/4 cup crumbled feta and 2 tablespoons of toasted sunflower seeds or chopped walnuts over the salad if using.

Combine dressing ingredients

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Emulsify

Whisk vigorously with a fork or small whisk, or close the jar and shake until the dressing is fully emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

Dress salad

Just before serving, drizzle about 2–3 tablespoons of dressing over the salad (reserve extra dressing on the side). Gently toss the salad with tongs or salad servers until evenly coated. Add more dressing if desired.

Serve

Divide the salad among 4 plates or bowls and serve immediately. Offer additional dressing at the table.