Rusty's House Salad Recipe

Prepare greens

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

Prep other salad ingredients

Drain the hearts of palm and pat them dry; slice into 1/4-inch rounds. Halve the cherry tomatoes. If using, thinly slice the red onion and finely chop the parsley.

Combine salad components

Add the sliced hearts of palm, halved tomatoes, thinly sliced red onion (if using), and chopped parsley to the bowl with the greens. Toss gently to combine.

Add cheese and croutons

Sprinkle the crumbled feta evenly over the top and add the croutons. Wait to toss with dressing until just before serving to keep croutons crisp.

In a small bowl or jar, combine the lemon juice, white wine vinegar, Dijon mustard, honey, minced garlic, and dried oregano. Whisk or shake to blend.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Season with salt and freshly cracked black pepper to taste. Taste and adjust acidity or sweetness by adding more lemon juice or honey if desired.

If not using immediately, cover and refrigerate the dressing for up to 3 days. Bring to room temperature and re-emulsify (shake or whisk) before using.

Right before serving, drizzle about half to three-quarters of the dressing over the salad (about 3–4 tablespoons), then toss gently to coat the greens and distribute ingredients. Add additional dressing to taste, but avoid overdressing.

Transfer the tossed salad to a serving bowl or divide among plates. Scatter any remaining crumbled feta on top and add a few extra croutons for texture. Serve immediately.

Leftovers: Store undressed salad components separately from dressing in airtight containers in the refrigerator for up to 2 days. Dress just before serving.