House Salad Recipe

Prep vegetables

Wash and thoroughly dry the mixed greens in a salad spinner or with paper towels. Trim and discard seeds from the tomato if using large tomato; chop into 1/2-inch pieces. Thinly slice the red and yellow bell peppers into strips about 1/8–1/4 inch thick. Cut the cucumber into thin rounds or half-moons. Thinly slice the red onion into half-moons; if raw onion is too sharp, soak slices in cold water for 5 minutes then drain.

In a large bowl combine the dried mixed greens, sliced peppers, cucumber, chopped tomato, and drained onion. Toss gently to combine so ingredients are evenly distributed.

Season the mixed salad lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; this helps the vegetables release a little moisture and improves flavor before dressing.

Add croutons and toss very gently after dressing (see Dressing section) to keep them slightly crisp. Sprinkle chopped parsley over the top as an optional garnish.

Make vinaigrette

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, 1/2 tsp finely minced garlic, and 1/2 tsp honey (if using). Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Whisk vigorously until the dressing emulsifies (or close the jar and shake until combined). Taste and adjust: add a pinch more salt, a little more honey for sweetness, or an extra teaspoon of vinegar for brightness as needed.

Just before serving, pour the vinaigrette over the salad (start with about 2 tbs for the full salad, add more to taste) and toss gently to coat all ingredients evenly. If any dressing remains, serve on the side.