House Salad Bowl Recipe

Prepare lettuces

Rinse romaine and iceberg leaves under cold water. Shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels. Chop or tear into approximately 1- to 1.5-inch pieces and place in a large mixing bowl.

Slice onions

Peel the red onion and slice very thinly. If you prefer a milder taste, soak the slices in cold water for 5 minutes, then drain and pat dry. Add 1/2 cup sliced onion to the bowl with the lettuce.

Prep tomatoes

Core and cut the tomatoes into 8 wedges each (for medium tomatoes) or into bite-sized chunks. Add to the bowl.

Prep cucumber

Peel (optional) and slice the English cucumber into half-moons about 1/4-inch thick. Add approximately 1.5 medium cucumber worth to the bowl.

Add pepperoncini and herbs

Drain and slice pepperoncini if whole. Add 3/4 cup sliced pepperoncini to the salad along with 2 tablespoons chopped fresh parsley (if using).

Season

Toss the assembled salad gently with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to distribute seasoning evenly. Do not dress yet if serving family-style; dress individual portions to taste.

In a small bowl, whisk together 1/2 cup mayonnaise, 3 tablespoons ketchup, and 2 tablespoons sweet pickle relish until smooth. Add 1 teaspoon white wine vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon paprika, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust sweetness or acidity (add up to 1 teaspoon more vinegar or 1 tablespoon more relish). Chill for at least 15 minutes to let flavors meld. Stir before serving.

Combine 1/2 cup buttermilk, 1/4 cup mayonnaise and 1/4 cup sour cream in a bowl. Whisk in 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh chives, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Chill for 10–15 minutes so dried/onion flavors soften; stir before serving. If thicker consistency is desired, add an extra tablespoon of mayonnaise or reduce buttermilk.

In a jar with a tight lid or a small bowl, combine 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard and 1 teaspoon honey. Add 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Shake or whisk vigorously until emulsified. Taste and adjust acidity or seasoning. Let sit 5–10 minutes before serving to mellow the garlic.

If serving 6–8 family-style, transfer the undressed salad to a large serving bowl and place the chosen dressings in separate bowls or bottles so guests can dress their portions. For plated salads, divide salad evenly into 6 to 8 bowls, then drizzle 2–3 tablespoons dressing per portion (adjust to taste) and toss lightly just before serving. Garnish with additional cracked black pepper or a few extra pepperoncini slices if desired.