House Salad Recipe

Prepare vegetables

Wash and dry the mixed salad greens thoroughly (use a salad spinner or pat dry). Place greens in a large salad bowl and gently tear any large leaves into bite-size pieces.

Halve the cherry tomatoes and add them to the bowl. Thinly slice the cucumber and red onion; add the cucumber, red onion, and shredded carrot to the greens. Toss gently to combine and set aside while you make the dressing.

Make vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Whisk or shake until combined. Slowly stream in the olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, pepper, or a splash more vinegar or honey as desired.

Drizzle about two-thirds of the dressing over the salad (use more or less according to preference). Using salad tongs or two large spoons, toss the salad gently but thoroughly to coat the greens and vegetables evenly.

Sprinkle the crumbled feta or shaved Parmesan, toasted sunflower seeds or chopped walnuts, sliced olives (if using), and chopped fresh herbs over the tossed salad. If desired, reserve a small amount of toppings for garnish and extra crunch at service.

Serve immediately with remaining dressing on the side. If not serving right away, store dressing separately and toss just before serving to keep greens crisp.