The Dinner Salad Recipe

Wash and dry produce

Rinse the iceberg lettuce, cherry tomatoes, and cucumber under cold running water. Pat dry with paper towels or use a salad spinner for the lettuce; dry tomatoes and cucumber as well.

Chop lettuce

Remove any wilted outer leaves from the iceberg. Quarter the head lengthwise, remove the core, then chop or shred the quarters into bite-sized pieces (about 4–5 cups loosely packed). Place in a large salad bowl.

Slice tomatoes and cucumber

Halve the cherry tomatoes. Trim the cucumber ends, then slice into 1/4-inch rounds (or half-moons if preferred). Add to the bowl with the lettuce.

Slice onion

Peel and thinly slice the red onion into half-moons. If raw onion is sharp, soak the slices in cold water for 5 minutes, then drain. Add desired amount (about 1/4 medium onion) to the salad bowl.

Season greens

Lightly sprinkle 1/2 tsp salt and 1/4 tsp freshly ground black pepper over the assembled salad and toss gently to combine.

In a small bowl or jar, combine 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk while slowly streaming in 1/2 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning. Makes about 3/4 cup (enough for 4 servings).

To serve, drizzle about 2–3 tbsp vinaigrette over the salad per serving, toss gently to coat, and offer additional dressing on the side.

Whisk together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, and 2 tbsp buttermilk until smooth. Stir in 1 tbsp chopped fresh chives, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/8 tsp black pepper. Adjust thickness with additional buttermilk if needed. Chill briefly before serving.

Use about 2–3 tbsp per serving; toss or serve on the side.

Whisk together 1/4 cup mayonnaise, 2 tbsp Dijon mustard, 1.5 tbsp honey, and 1 tbsp apple cider vinegar until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust sweet/tang balance.

Serve 2–3 tbsp per salad serving or offer on the side.

If serving the salad family-style, place the tossed greens in a serving bowl and present the chosen dressing alongside in a small pitcher or bowl. If plating individually, divide the salad among 4 plates, drizzle about 2–3 tbsp dressing per plate, and serve immediately so the lettuce stays crisp.

Leftover dressing can be stored in an airtight container in the refrigerator up to 5 days (Ranch-style: up to 3 days).